Scraps, Wilt & Weeds isn't about digging through the trash to find dinner. It's about using those cores and stems, that skin and overripe flesh to make dinner before you follow your instincts and put them in the trash in the first place. Chefs Mads Refslund and forager Tama Matsuoka Wong wrote Scraps, Wilt & Weeds: Turning Wasted Food into Plenty to teach people how to use, and make delicious, the parts of fruits, veggies, and proteins most of us discard as crap.
Refslund is a co-founder at the Danish restaurant Noma, where he has always practiced what he preaches. Noma sources as many local ingredients as possible for their menu, and uses those ingredients as close to in full as they can. Some examples include potato peels, cauliflower and broccoli stems, and fish skins. In Scraps, Wilt & Weeds we get tips and recipes for doing the same to the "junk" parts of our food. The cookbook also discusses how to use items that would otherwise be classified as "too young" (e.g., green strawberries) or "too old" (e.g., stale bread, wilted herbs.)
Recipes you'll find in Scraps, Wilt & Weeds: Turning Wasted Food into Plenty include:
- Carrot Tops Pesto. [I'll eat it, as long as they promise they're trying to sustain the vegetable, not this guy.]
- Roasted Cauliflower Stalks with Mushrooms and Brie. [I've eaten broccoli stalks in Mexico before. They weren't bad, peeled and steamed. And drowning in hot queso.]
- Pork Ribs Glazed with Overripe Pear Sauce. [I'll need a taste tester before I try this one. Mealy pears are The Worst. The Hall & Oates song of bad bites of food for me. I can't go for that. No can do.]
- Beer and Bread porridge with Salted Caramel Ice Cream. [I bet this is a stale ingredient application. Wonder if it's the bread or the beer that's stale.]