Root to Leaf: Using the Whole Vegetable

Root to Leaf: Using the Whole Vegetable

Ever wonder what to do with carrot tops or beet greens? Using the whole vegetable not only helps you reduce food waste—it’s also a great way to boost your nutrition and stretch your food dollars. Plus, when you buy from local farms, you’re more likely to get the whole plant—roots, stems, leaves, and all!

Don’t Toss Those Tops!

• Carrot Tops

  • Fragrant and herbaceous, carrot greens can be blended into pesto, added to salads, or tossed into soups. They're rich in potassium and vitamin K.

  • Try it: Carrot Top Pesto on roasted veggies or pasta.

• Beet Greens

  • These earthy greens are loaded with calcium and iron. Sauté like you would spinach or stir into frittatas.

    • Tip: Use fresh beet greens soon after buying for best flavor.

• Broccoli Stems

  • Don’t let the stalks go to waste! Peel them and shred into slaws, slice for stir-fries, or blend into soups.

    • Try it: Broccoli stem ribbons sautéed with garlic and lemon.

What’s In Season Right Now in Davidson County

Support local farms and plan meals around these just-picked, peak-flavor veggies:

• Carrots (yep—with tops!)

• Beets

• Lettuce & salad greens

• Green onions

• Cucumbers

• Zucchini & summer squash

• New potatoes

• Strawberries (last of the season!)

Find these and more through Piedmont Fresh or at your favorite local market.