Last night I looked in the fridge and saw a shelf of tops: turnip tops, beet tops, radish tops.  This is definitely one of the challenges of being in a CSA. Off season, most of us buy our root veggies post haircut and never have to deal with their less popular parts. Last year we had the worms to deal with any veggie tops that didn’t quite make it onto the weekly menu…but this year we are on our own. Since reckless food wasting just plain makes me feel dirty…we will be trying to eat everything this year.

So…what did I do with nature’s fuzzy little hairdos? I also happened to have the pitiful remains of a chicken devoured by my offspring… which usually means soup night. (Especially as we defend ourselves against the evil and ever present piggie flu.) So I boiled down the chicken bits in some leftover veggie stock, added all the root tops cut up, tossed in a little tamari and tofu and turned what I would have previously viewed as a pile of garbage into a very tasty and nutritiously kick-ass soup.  (This could easily be made vegan by totally skipping the fowl.) In fact, I made a giant stock pot full and by time my crew got done with it there was hardly enough left for a lunch today.  Not bad for a pot of garbage, hey?

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