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Root to Stalk Cooking

In Denver we pay a bit extra to have a compost bin. I don't mind the cost, though it would be nice if everyone could have access to a way to compost. Mostly I put our compostables in there and it gets removed each week, but I also have a small bin where I'm creating some compost for use in our garden. Then I get to be extra picky about what goes in there. Paying attention to where waste goes tends to trigger a reaction to try and stop it at the source. And growing some of my own food gets me more energized to try and use all the pieces I can. That's why I found this cookbook so appealing:

Yesterday I harvested some carrots and decided to make carrot top salsa verde from this book. Delicious! And I feel good for using every part of the carrots.
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