It’s pea season! Make something fresh and lively, but don’t throw away those pea pods, turn them into stock for your risotto! I love that old-fashioned term “mess of peas.” It reminds me of grandmothers on porches with children at their feet shelling peas (or shucking, depending on region) while talking about everything wild and…
Tag: Root to Stem
Roasted Carrots with Carrot Top Pesto
Save these gems from the compost bin, add some maple syrup and ginger, and you have a delicious pesto! I have to admit, most of the time I have used carrot greens, or tops, as an addition to the stock pot so as not to waste them, or occasionally added a few leaves to salads….
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Finding your roots, and saving them!
It is the Season of Root Crops! But how much of these treasures can you store yourself? It is Autumn, and the farm stands are offering bulk supplies of winter roots: potatoes, carrots, beets, and onions. Some store easily, others not so much. I’ve had my share of onions that rotted, carrots that turned to…
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Beets are the Color of Fall
Roast them, sauté them, grill them, pickle them, steam them…from root to stem, it’s all good! Open just about any New England menu in the Autumn and you’ll find beets! These colorful vegetables are especially loved by chefs because they are one of the easiest to use “root to stem” every part of them edible, even…
