Part 9/10:
For asparagus, look for thick, firm tips that aren’t soft or slimy. To utilize the trimmings, cut into small chunks and puree or stew into a flavorful soup or sauce. This reduces waste and creates new, delicious uses for vegetable scraps.
Artichokes: Selecting, Stemming & Preventing Oxidation
When buying artichokes, select heavy, firm specimens—the reject spongy or soft ones. Use gloves when trimming, as artichoke leaves stain fingers, and oxidation can discolor the vegetable. To prevent browning, submerge cut surfaces in lemon water.
Peel away the woody exterior of the stems, then cook until tender. The stems are flavorful and often overlooked, providing additional tasting options rather than waste.