From Farm to Table: Embracing the Root to Stem Philosophy

Yesterday, while volunteering at the amazing Samaritan Community Center in Rogers, Arkansas, I witnessed the incredible impact of their community farm. Producing up to 15,000 pounds of fresh produce annually, this farm brings nutritious food to those who need it most. As we worked with carrots and turnips, I was reminded of the often-overlooked value of vegetable scraps.

As we cleaned up, my fellow volunteer asked if I wanted the discarded carrot and turnip tops. My enthusiastic "yes!" sparked a conversation about the potential of these humble leaves. It's a common practice to discard vegetable tops, but what if I told you that these scraps are not only edible but also packed with nutrients? Would that change your idea of what to do with vegetable tops?

This encounter led me to reflect on the "Root to Stem" philosophy, a movement that encourages us to use every part of a vegetable to minimize waste and maximize nutrition. Inspired by the "Nose to Tail" movement in the meat-eating community, Root to Stem promotes creativity and sustainability in the kitchen.

Let's explore the perks of using the whole vegetable, starting with the humble turnip leaf, which packs a surprising nutritional punch.

The Humble Turnip Leaf: A Nutritional Powerhouse

Turnip leaves, often discarded in favor of their crunchy bulbs, are a treasure trove of nutrients. Rich in vitamins A, C, and K, as well as minerals like potassium, calcium, and iron, these leaves offer a wealth of health benefits.

- Vitamin A: Essential for healthy vision, immune function, and skin health.

- Vitamin C: Boosts immunity, supports collagen production, and enhances iron absorption.

- Vitamin K: Crucial for blood clotting, bone health, and cardiovascular health.

- Folate: Essential for cell growth, DNA synthesis, and preventing birth defects. Absolutely fantastic for pregnant women by the way!

- Minerals: Rich in potassium, calcium, and iron, which support healthy blood pressure, bone health, and oxygen transport.

- Antioxidants: Contain various antioxidants that help protect against oxidative stress, inflammation, and chronic diseases.

I'll be the first to admit, using the lesser-known parts of veggies can be a challenge. But, I've learned a few tricks along the way, and I'm excited to share them with you. If you're feeling adventurous and want to give the Root to Stem philosophy a try, here are some ideas to get you started:

- Salads: Chop turnip leaves and add them to salads for a peppery flavor.

- Saag: Cook turnip leaves with garlic and spices to make a delicious Indian-inspired saag dish.

- Soups: Add turnip leaves to soups like minestrone or creamy soups for added nutrition.

- Stir-fries: Stir-fry turnip leaves with garlic, ginger, and your favorite vegetables for a quick and easy side dish.

- Pesto: Blend turnip leaves with olive oil, garlic, and parmesan cheese to make a tasty and healthy pesto sauce.

Embracing the Root to Stem Philosophy

The benefits of embracing the Root to Stem philosophy extend far beyond the humble turnip leaf. By using every part of a vegetable, you'll not only reduce food waste but also:

- Discover new flavors: Experimenting with different vegetable parts can lead to exciting new flavors and textures.

- Increase nutrition: Many vegetable scraps are rich in vitamins, minerals, and antioxidants, offering a boost to your overall health.

- Reduce food waste: By using every part of a vegetable, you'll significantly reduce the amount of food waste generated in your kitchen.

As you embark on your Root to Stem journey, remember that every vegetable offers a unique opportunity to get creative and reduce waste. Experiment with different recipes, get creative and explore new ingredients, and join the movement towards a more sustainable and nutritious food culture. Happy Root to Stem-ing! May your kitchen be filled with creativity, and your compost bin be empty.

My Adventures & Misadventures with the Mythical Sourdough

My very first successful loaf of sourdough…the angels wept at how long it took me to create this…remember, patience is KEY

For centuries, sourdough bread has been a staple in many cultures, prized for its unique flavor, texture, and nutritional benefits. This ancient bread has experienced a resurgence in popularity, and for good reason. Not only does sourdough taste amazing, but it also offers a host of advantages for our health, digestion, and overall well-being.

The Benefits of Sourdough Bread

1. Easier to Digest: Sourdough bread contains lactic acid, which breaks down some of the gluten, making it easier to digest for those with gluten sensitivity.

2. Higher Nutrient Content: The longer fermentation time of sourdough bread increases the bioavailability of nutrients like iron, zinc, and magnesium.

3. Lower Glycemic Index: Sourdough bread is digested more slowly, resulting in a lower glycemic index and a more stable blood sugar response.

4. Increased Probiotics: The natural yeast and bacteria present in sourdough starter promote the growth of beneficial probiotics, supporting gut health.

5. Unique Flavor and Texture: Sourdough bread's tangy, slightly sour taste and chewy texture are unmatched by commercial bread.

With all that being said, the idea of creating my own sourdough was awfully intimidating but as a Nutritional Therapy Practitioner, I was determined to overcome my trepidation and create a tasty loaf! After all, how could I extol the virtues of sourdough if I couldn’t even make it myself??

My Sourdough Journey: A Cautionary Tale

I'll be the first to admit, my initial foray into sourdough bread-making was...less than stellar. I threw caution to the wind, ignoring the sacred rituals of stretch and fold, overnight resting, and carefully measured ingredients. The result? A flat, dense, hockey-puck-like loaf that could've doubled as a doorstop.

As I took a tentative bite, I realized my mistake. But that failed experiment taught me a valuable lesson: patience and precision are key when it comes to sourdough. Now, I'm meticulous about my feeding schedule, timing, and recipe adherence. My calendar is filled with reminders to feed my starter, and I follow recipes to the letter (no deviations allowed...yet!).

Don't Be Afraid to Fail!

Sourdough can be intimidating, especially for beginners. The multiple steps, precise measurements, and unpredictable nature of wild yeast can be daunting. But here's the thing: failure is an essential part of the learning process!

Don't be discouraged if your first loaves don't turn out as expected. Keep trying, and you'll eventually develop the skills and confidence to create beautiful, delicious sourdough bread.

Getting Started with Sourdough

Ready to embark on your own sourdough journey? Start by creating your own starter using this simple recipe from I Am Homesteader: https://iamhomesteader.com/sourdough-starter/#wprm-recipe-container-64752

Once you have your starter thriving, try your hand at baking your first loaf using this beginner-friendly recipe from Farmhouse on Boone: https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/#wprm-recipe-container-40698

Happy baking, and remember: even the most imperfect loaves can lead to a perfect crust (and a great sense of humor)!