Eating Zero Waste
Eating from root to tops is also known as zero waste eating. In this post I’d like to talk about the worldwide problem of food waste. But, before you freak out and despair, don’t worry. I’ll also going to share ways in which you can do your part to put an end to it.
And end it we should, the sooner the better. Did you know that nearly 1.6 billion tons of edible—yes, edible—food is wasted across the globe? This statistic comes directly from the Food and Agriculture Organization of the United Nations. That’s a whopping 2.6 trillion (2,600,000,000,000) pounds of food. Take a moment to ponder that mind-blowing figure.
About Food Waste
Feeding America estimates that there are 20 billion pounds of food wasted each year in the United States alone. More than 97 percent goes to landfills, where it breaks down into methane (CH4). Methane is a potent greenhouse gas that packs 21 times more climate change potential than carbon dioxide (CO2).
Aside from the ethical and financial ramifications of food waste, there is also the excessive damage it’s causing the environment However, there is one thing you can start doing today to lessen the amount of food waste you create. It’s very simple and easy: eat more of it. Every lovely leaf, precious peel, and nutrient-packed stem has a wealth of fiber and valuable nutrients to enjoy.
What You Can Do
Here are some simple tricks to incorporate the entire ingredient—from root to tip—into your meals and nutrition. It is not only the healthiest approach for humans, but also benefits the planet.
ROOTS
Root vegetables are plant roots used as vegetables, and can be used in many different ways. Try them:
With seafood: Celery root pairs will with seafood. Try a celery root purée with a sear-roasted fish filet. Start by cutting the root and a few small potatoes into pieces. Simmer them with a few small garlic cloves until tender. Purée the vegetables with some of the remaining cooking liquid, a little cream, and salt and pepper to taste.
As a replacement: Parsley root can be substituted in cooked recipes that call for carrots, parsnips, and turnips. Try them baked in a gratin, pan-fried in fritters, or deep-fried as chips.
Together: Many roots play nicely with other roots and tubers. Try them roasted, mashed, or puréed together.
PEELS, SKINS, & RINDS
These are one of the first things to go in the rubbish or compost bin. But the peels of produce are a great source of fiber. And the skins and rinds are a concentrated source of phytochemicals, soluble fibers, and antioxidants. Try them:
In desserts: Add the zest of any citrus fruit into a cookie or muffin recipe for a fresh kick. Or, discover how to candy the rinds.
As side dishes: Spread washed potato skins on an oiled cookie sheet. Drizzle a little olive oil, sprinkle with salt and pepper, and bake at 450 degrees Fahrenheit for about 15 minutes. Top with Parmigiano Reggiano, and enjoy.
In Infused Spirits: Give your cocktails an extra twist by infusing the spirits with fresh fruit skins or vegetable peels, even the stems from herbs.
STALKS & STEMS
It’s easy to forget that stalks and stems are all part of the vegetable. They’re often thought of as something that needs to be cut away and discarded. A little-known fact is: the entire ingredient is edible. Be sure not to leave the stalks and stems behind. Try them:
In soups and stocks: Tough asparagus stalks can be used to create a delicious cream of asparagus soup. Additionally, collard, kale, and parsley stems also make a great stock base. Allow the stems to simmer in water and release their nutrients for an hour, and then remove.
In slaw: Peel off the tougher parts of the broccoli stalk. Shred the rest to make a colorful salad or slaw.
As hummus: Just replace those standard chickpeas for chard stalks.
Fried or pickled: Tempura-battered and deep fried broccoli and Swiss chard stems make a uniquely delicious appetizer. They also make a great addition to your next pickling session/canning season.
SHOOTS & LEAVES
The greens are one of the most versatile components you have at your disposal. Anything that sprouts leaves or is green adds vibrancy and nutrients to any dish, so be sure to save them. Try them:
As chips: Go beyond kale. You can bake broccoli leaf chips with a little salt, olive oil, and an oven set to 350 degrees Fahrenheit.
In vegetable stocks: This is an obvious winner. Most greens, from carrots to kale, can be used in a stock, perfect stews and soups.
Vegetable shoots and leaves, together with roots can be made into a medicinal broth. Drank in small quantities every day, it will balance a body pH level that is too acidic.
In sauces: Create a delicious pesto or salsa verde out of carrot leaves, radish greens, and fennel fronds.
Now you’re ready to cook your fruits and vegetables from root to tops. Challenge yourself to use every part of your produce in a single meal. Such as a salad made with shaved raw and seared radishes; radish green pesto, and topped with micro radish greens.
Source:
Eataly Net USA LLC
Eating from Root to Shoot
https://www.eataly.com/us_en/magazine/how-to/eat-all-produce/
by Dan Barber