Tips and Tops - Veggies that go the Extra Mile

Fava tips are coming your way this week, but for most people (myself included up until last year), I had no idea what the heck they were, nor what to do with them. Fava beans along with a huge number of other veggies that go into your Harvest Boxes have more than one part that is edible. So before you throw out the tops of your veggies, take a look through this list, your stomach and your wallet will be happy you did. Here is a breakdown of the extras that you can eat, and what to do with them.

Beet Greens - This one is probably the most well known veggie top to consume. It looks and tastes similar to chard, and should be used in the same way. I add them to scrambled eggs, pastas, and in almost every smoothie I make. For best results on extending the life of both your beet greens and your roots, separate them from each other before putting them away. The roots tend to dry up faster with the greens attached, as they crave the extra moisture. So store the roots alone, and keep the tops like you would other greens, then try one of these recipes

• Beet Greens and Feta Pasta
• Grilled Goat Cheese Pizza with Figs, Beets, and Wilted Greens
• Lemon and Butter Braised Beet Greens
• Spicy Beet Green Crostini
• Salad of Edible Radish, Beet & Carrot Top Green

Carrot Tops - Yes, carrot tops aren't just for the goats, they're edible for people too! The easiest way to make use of their flavour is to put them in your pot when making a stock, but they do have other uses. From pesto, to braising greens, they add a nice carroty flavour to most meals, the leaves are the most tender and the stems a little harder to crunch through, so save those for stock. Don't want to use them right away, just wash them and pop them in a bag in the freezer for another time. Here are some recipe ideas to get you eating those tops!

• Grilled Cheese with Roasted Carrots & Carrot Green Pesto
• Moroccan Carrot & Chickpea Salad
• Roasted Carrot & Black Bean Tacos with Cilantro & Carrot Green Chimichurri
• Carrot Greens with Sesame Dressing
• Velvety Carrot Soup with Carrot Top Pesto

Fava Tips - If you've never had fava tips before, they are similar to pea shoots: tender with a fresh leguminous taste. It's like eating favas, but without the pain of cooking and shelling the beans. Eat them raw to enjoy their sweet and nutty flavour, but you can use them to make pesto, salads, stir fries and more. Treat them like fresh spinach and chard and you'll have an endless way to make use of this spring treat. These tasty leaves aren't around for long, so be sure to take advantage of their short season and eat them as often as you can.

Kohlrabi Leaves - Are Kohlrabi leaves edible? Indeed they are! They are best from young kohlrabi plants and have a taste that is similar collard greens. Kohlrabi greens are used much like any other vegetable green. The smallest leaves are tender enough to put in salads or on sandwiches, but the majority of the leaves will be thick and tough without cooking. Cut out thick ribs and wash the leaves well. Chop them and add to a simmering liquid. The less time the leaves cook, the more nutrient will still be contained in the vegetable. You may also add the leaves to a vegetable gratin or stew. Use in place of collards or fry them up in pork fat and bacon.

Radish Tops - You've probably tossed all of your radish leaves out into the compost, but hold on a minute! These leaves are possibly one of the best of the greens described here. They are best from small radishes, as the spice level increases with the age of the root. To make them last a little longer, remove them from the roots and store them like other salad greens. Add them fresh to salads to enjoy a fresh spicy flavour blast or cook them up like spinach. Their flavour is simlar to both arugula and the radish root itself, so use them anywhere you'd use arugula.

• Roasted Radishes with Radish Greens
• Radish Leaf Pesto
• Rustic Radish Soup
• Mulor Shaak (Radish Greens)
• Spicy Stir Fried Radish Greens