Easy Ways to Make Your Dollar Last Longer at the Farmers' Market
Pros from two of the country's biggest greenmarkets share their secrets.
By Lynn Andriani
Use Every Last Bit
Nose-to-tail cooking, in which you use every part of a plant or animal, may be a chef-y buzzword, but it's especially relevant to anyone shopping at a farmers' market. For instance, root vegetables there are almost always sold with the stems attached; whereas, they're often sold without stems at supermarkets. And you'll get the most for your money if you use every part of what you buy. Two brilliant ideas: Put beet greens on grilled cheese sandwiches and turn carrot tops into pesto.
Published 05/26/2015