Bruised, misshapen produce gets thrown away at various stages of the production process: it's left on the fields, discarded at the warehouse, and if it makes it that far, ignored at the grocery store. We waste perfectly edible produce on a smaller scale in our own homes. We eat beet tops but not greens, fennel bulbs but not stalks, and radishes but not radish tops. Here's the thing: those radish tops and beet greens could be the secret weapon in your next favorite recipe. Here are a few of our favorite ways to utilize what may regularly be tossed out. Ingalls Photography
Grilled Greens and Leek Tops with Chile-Garlic Sauce
