I've been thinking a lot about sustainability recently, as I continue to do my part to save water and ponder a future where serious conservation becomes the norm.I feel a shifting tide, where after years of plenty and bounty and consumption, we need to stop in our tracks and rethink how we live.Which is why I was astounded and completely in awe when a volunteer last Wednesday was thrilled to take home a bag of bright green zucchini stems.Sandy, an educator and cook with a group of volunteers we host from Access SFUSD, couldn't believe we considered composting our zucchini stems as we cleaned up our vegetable beds.I'm making a commitment to living a bit more like Sandy who has inspired me with her whole plant approach, and perhaps if we all do, the amount of food we already produce will be enough to go around.Optional additions: minced ginger; chopped dried chili peppers; ground meat. .

7 Ways to Eat Zucchini Greens

The young ones are tender and tasty – a great leafy green to add to all kinds of dishes.I stood admiring my zucchini plants today and their massive array of young leaves.They are also great lightly steamed for a minute or two with garlic and a drizzle of oil.An added bonus is that pruning some of the leaves allows more light into the centre of the plant which helps fruit development and improves air circulation helping to prevent mildew – a common problem.I typically avoid harvesting too many because they help to provide protection for the forming zucchinis.Join this class or receive it free when you sign up for an annual subscription of the Membership Community. .

Can You Eat Squash Leaves?

With the exception of the African millet, all of the new foods were quite good – some because of the sauce that was served with every one of them (You’ve heard that hunger and gratitude make the best sauce, right?).And to think I’ve been growing squash in my garden for years, and I had no idea you could eat the leaves of the squash plant – or that they were so scrumptious!I will definitely plant squash this year in my garden – not just for the squash, but also for the greens.How to Prepare and Cook Squash or Pumpkin Greens.So, here’s how to cook squash greens and make them taste fabulous.If you have a sandy garden, you may want to immerse the greens in a sink full of water.Cooking breaks down the spines and you don’t notice them at all when eating the greens.Add a little water or broth, a few diced tomatoes if you want to cook ’em like an African (just a very small amount, like 1/4 to 1/2 cup for a large pan of greens), cover, and cook until greens are tender.What if I want to try squash greens, but I don’t have a garden?Squash greens are so good, it’s a pity to be limited to kale and collards; unfortunately, I’ve never seen squash leaves in the grocery store.Squash greens are one of the most nutritious foods you can eat!Once you’ve eaten all the leaves off your squash plants, you might want to make some yummy squash!In my opinion, onion and garlic are the key to scrumptious squash greens.In a large soup pot, sauté onion in oil over medium heat until onion begins to turn translucent – about 8 minutes.Cooking time will vary depending on how young and tender your leaves are.Did you make this recipe? .

Zucchini, You Can Eat the Stems, Too. – Lower Valley Assembly

The consistency of the resulting “penne” is a bit more like celery than pasta, but it makes for an interesting dish and is definitely good to know if you need to squeeze all the food and calories from your garden that you can.INGREDIENTS 8 zucchini vine stems 1 tablespoon butter 3 tablespoon rich brown chicken stock or chicken jus 1/4 teaspoon Sherry Wine Vinegar salt and cracked black pepper 2 cups Bolognese or meat ragu Parmigiano Reggiano for grating CREDIT Dan Barber, chef and co-owner Blue Hill and Blue Hill at Stone Barns bluehillfarm.com via Save the Food website.Starting at the leaf end of the stem, use a pairing knife to carefully peel the tough outer fibers off the length of the vines.Divide the zucchini stem “penne” into 4 bowls and serve with Bolognese and grated Parmigiano Reggiano. .

11 Vegetables You Grow That You Didn't Know You Could Eat

You might be surprised by what you can eat from everyday vegetables you already buy or grow!It’s not because we’re especially picky or wasteful; we just don’t realize that most of the plants we grow or buy, from top to tail, are actually edible.Unless you’ve been introduced to other cuisines around the world, you may not have known you could eat the unusual leafy greens that are squash shoots or pepper leaves—vegetables that seem “exotic” or maybe even weird to us as North Americans, but are part of the local food culture in Southeast Asia.These delicious plant “scraps”—that you’re probably already growing in your garden—deserve a place in your kitchen beyond the veggie stock pot or the compost bin.It doesn’t help that every recipe you find tells you to discard the dark green ends and use only the “white and light green” parts of leeks (Allium ampeloprasum).Cook leek tops as you would onions: tossed in oil over a medium flame until they’re soft and fragrant.Carrot tops.When we see broccoli (Brassica oleracea) in the store, we usually see a head wrapped in a few wilted leaves, which we immediately remove before cooking.Yes, you can eat broccoli leaves!Radish tops.The benefit of winter radishes is you can harvest a few leaves from each plant throughout the season until the crop matures.Sweet potato leaves.The leaves of the sweet potato plant are mild in flavor and abundant in summer.The tender stems and leaves are both edible.Heat brings out their sweetness, so toss them into a soup, sauté, or stir-fry, by themselves or with other vegetables.Squash shoots.This cluster of stems and leaves is called a squash shoot, and it’s the most tender part of the vine.This includes being the perfect top-to-tail plant where the sprouts, stems, leaves, flowers, and fruit are all edible.Fresh, crisp cucumber sprouts make an especially good salad green, but tender young cucumber leaves can be eaten as well.So the next time you’re picking some green, unripe tomatoes from your plants, don’t be afraid to harvest the young, tender leaves as well.They’re among my favorite greens for how versatile they are; you can eat pea shoots raw or cooked, or turn them into “pesto.”.You can harvest the leaves off other bean plants as well, but they’re not nearly as abundant as fava greens and, personally, I try not to risk production if the plants are new.Garlic and onion shoots.The beauty of green garlic is how soon you can harvest the crop (none of this plant-in-October-and-harvest-in-July business), so you can plant a round in spring while you’re waiting to harvest your fall-planted garlic.Or, harvest your onions early (before the tops turn brown) and enjoy the fresh, tender leaves of those spring onions. .

Can I eat zucchini leaves?

In fact, the zucchini leaves and flowers of young zucchini plants are also edible.However, there's concern that eating raw zucchini can be bad for your health.Secondly, can you eat the leaves of a squash plant? .

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