3. Broccoli stems While the crowns get most of the attention, broccoli stems can bring an earthy sweetness to soups, casseroles and grain bowls, not to mention a fantastic crunch to salads, slaws and stir-fries. They can also serve as a low-carb substitute for noodles or rice by peeling or finely chopping them. Another option is simply seasoning and roasting them alongside the florets and enjoying them together as a vegetable side dish.
Tips: A stem’s outer skin can be tough and woody. So, if eating them raw, peel off the skin. If roasting them, cook the stalks a little longer than the florets to soften the skin.
4. Beet stems and leaves Great in salads, soups, pasta dishes and more, beet greens can be swapped into any recipe that calls for spinach or another mild green. Beets are a close relative of Swiss chard and beet greens are quite similar in taste and texture, the main difference being the stems and leaves are smaller since more energy goes to the root. They are delicious sautéed in olive oil with garlic or mild onion and any other seasonings of choice. Tip: Wash them well. Dirt tends to stick to them. If there’s time, chop them up and place in a large bowl of water and let them sit. The dirt will fall to the bottom. Repeat until clean.
5. Eggshells Eggshells are roughly 95% calcium carbonate. They can serve as an inexpensive way to add calcium to your diet. Boil, dry and then grind them into a powder to add to food and drinks. Some studies show
that absorption is better with eggshell calcium than with over-the-counter supplements. Because plants deplete calcium from the soil, eggshells are a great garden supplement to increase the health of vegetables, flowers and trees. Tips: If consuming eggshells, always boil them for at least 15 minutes and dry them in the oven or sun to curb the risk of foodborne illness. When hard-boiling eggs, a little calcium leaches into the water—use it to water your plants.
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