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From Garden to Table

What to do with what you ( usually) do not eat

Beet tops: blanched then sauté with butter and finish with a little sour cream. Will make a nice side dish with a pinkish sauce.

Turnip or Radish Tops: blanched then sauté in butter with onions.

In a vegetable soup it will add green color and taste.

Carrot tops: blanched then put in the food processor with olive oil, nuts, and parmesan cheese for a flavorful pesto.

Stinging neetle: leaves make a great soup. Stems: steep in water for 2 weeks then spray your growing vegetables for a good shot of nitrogen.

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