Root to Stalk Cooking: The Art of Using the Whole Vegetable
by Tara Duggan (Ten Speed Press, 2013)
Produce from the farmers’ market, a CSA, or your garden is usually so much more lush and bountiful than what you find at big supermarkets. Freshly cut or dug with full, robust greens, firm stalks, and long, curled roots, the vegetables still smell of the soil that nurtured them. You can almost feel the warm sunshine on the leaves. These full-bodied fruits and vegetables are so beautiful, you don’t want to waste anything. But sadly, I often do. Without inspiration or instruction, I sometimes find myself at a loss for creative ways to use the lovely and nutrient-rich parts that most often are discarded: feathery carrot greens or fennel tops, for instance, or those robust peppery leaves of the radish.
So I’m delighted for all the inspiration in the new book, Root to Stalk Cooking: The Art of Using the Whole Vegetable, from San Francisco Chronicle food writer Tara Duggan, who provides 65 recipes. Readers will enjoy close-up, appetizing photography by Clay McLachlan and nearly 200 pages of tips and guidance for transforming trimmings into tasty dishes and drinks like Apple Peel Bourbon, Beet Greens Strata, and Chard Stalk Hummus. Duggan says in the introduction, “This book will show you how to waste less, discover new depths of flavor, and save a little money by thinking different about the produce you grow or buy.”