ALBANY PARK — A couple summers ago, I decided to grow peas, and after my entire harvest yielded a scant third-cup of little green globes, I decided to never waste my time on peas again.
What I've since discovered is that by limiting my notion of "peas" solely to the plant's pods, I left a whole lot of food on the vine.
Pea shoots (leaves and stems) and tendrils are every bit as edible as the pods. In fact, some folks grow the plants solely for their shoots.
And it's not just peas that are more versatile than the fruit and vegetable aisle at the supermarket would suggest. Plenty of other plant parts we treat like scraps are similarly fit to take their place at the table.
Broccoli leaves are practically kale and the stalks, once peeled, can be treated just like the florets.
Carrot tops, wrongly accused of being poisonous, can be used in salads like any other green or turned into pesto.
Even when a crop seems to fail, it's possible something can be salvaged from its spare parts.
At Global Garden, among the produce being cultivated to donate to nonprofits are a number of radish plants that bolted — went to seed — before they had a chance to grow the root we all identify as a radish.
Total loss, right?
Hardly.
The radish seed pods can be harvested, not just as seeds for next year, but to eat. Use them in salads or stir fries. They're also good for pickling.
Know what they taste like?
Radishes.
For more neighborhood news, listen to DNAinfo Radio here: