Nose to tail eating is fashionable these days. We have learned to eat the whole animal, but what about the whole vegetable? We continue to peel our squashes and dice our vegetables into submission, yet our vegetable refuse is full of nutrition.
When harvesting leeks yesterday, garden-guru Bob Cannard pointed out that the white stringy roots can be deep fried in oil and used as a garnish. The result falls somewhere between shoe string french fries, onion rings and fried wontons. In a word – delicious.