Top to Root: Savoring It All

In a workshop at Free the Seeds, I shared ways to eat from top to root. Learn more at TwiceasTasty.com.
What do Bloody Mary mix, carrot-top salsa, yogurt whey muffins, and roasted raspberry jam have in common? All these delicious recipes rely on ingredients that typically head straight for the compost or sink drain. In the Twice as Tasty workshop at last weekend’s Free the Seeds fair, I shared ways to eat from top to root. Here I share my notes from the workshop, which include ways to give trimmings a second life, ban “discard” from your kitchen, and ultimately look at what heads for your plate versus your compost bin in a new way.
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Free the Seeds

Top-to-root eating is at the heart of Twice as Tasty. Learn more at TwiceasTasty.com.
Are you ready for Free the Seeds? It’s on its way! The 5th annual fair is happening Saturday in Kalispell, Montana. You can find the details here.

As one of the members of the organizing committee for this free event, I’ve been busy talking about it all over town and on the air. I’ll be presenting just one of the two dozen workshops at the fair, so if you’re local, I hope you’ll join me. But if it’s too far to travel, don’t worry: all this month, I’ll be expanding on my Free the Seeds workshop right here on the Twice as Tasty blog.
Read more about Free the Seeds!