Have you ever wondered what to do with those feathery carrot tops or deep green beet or broccoli leaves? Don't toss them into your compost bin or, worse, your trash bin! Cut down on your food waste while adding nutrients and flavor to your dishes with our stem-to-root tips for transforming these surprisingly edible plant parts.

1️⃣ Take your carrot or radish tops and add them to salsas, chutneys, relishes, and salads.

2️⃣ Sauté and serve your swiss chard stems with the greens. You could also pickle them or add them to a salsa for a unique flavor punch!

3️⃣ Keep your broccoli and cauliflower stems and leaves! Use them in stir-fries, pasta sauces, or salads. You could even grate them as a flavorful addition to a slaw.

4️⃣ Add your beet greens and stems to salads, stir-fries, soups, or pastas. You can also sauté them like you would swiss chard greens and stems!

5️⃣ Drum roll please for our personal favorite on this list... 🥁 potato skins! Although you can leave them on in any preparation, if you need to peel them, roast the skin with your favorite seasonings for a crispy snack or garnish.

Get more food waste fighting tips at the link in our bio. #FoodWasteWarriors #FightingFoodWaste #FoodWasteTips #RecipeIdeas #EatLocalChallenge #EatLocalChallenge2023 ...

ICYMI: Through our Farm to Fork program, we aim to purchase 20% of our food from small, owner-operated farms and ranches within 150 miles of our kitchens. (Small meaning under $5 million in sales when they first join our program!)

Since it's inception, we have expanded this to include mid-sized producers of meat, poultry and eggs, dairy, and cheese. They must be owner-operated, within 500 miles of our kitchens, and produced under stringent third-party humane certifications.

We’ve discovered the best way to achieve our goals of sourcing 20% of our food locally is to take a holistic approach to creating “foodsheds.”

What is a foodshed? A diverse regional network of farmer and artisan suppliers that benefit from long-term purchasing dollars. More than just buying seasonal products here and there, many of our teams now work with producers to intentionally plan product purchases over a particular season or period of time.

Read more about our groundbreaking (pun intended!) local purchasing commitment and explore our local vendors at the link in our bio. 🚜 #EatLocalChallenge #EatLocalChallenge2023 #EatLocal #SupportLocal #LocallyGrown #FarmToFork ...

Get rooted in local food this week to celebrate Eat Local Challenge in your own kitchen! Try these 9 root vegetables this week with our suggested cooking methods.

🟣 Roast or pickle your beet root and sauté the greens.

🥕 Roast or sauté your carrot root and transform the tops into a carrot top pesto.

🔴 Pickle radish roots and transform the peppery leaves into a chimichurri.

🧅 You know 'em and love 'em: onions! Enjoy them raw, pickled, or sautéed!

🍠 Everything a potato can do, a sweet potato can do better (in our opinion). Enjoy this root vegetable roasted, sautéed, mashed, etc.

🟢 The often unloved fennel can bring excitement to your next dish. Garnish with the fronds and use the bulb raw in a salad or cooked down in a soup.

🍳 Turmeric isn't just for curries. Cook up your morning eggs with turmeric or add some to your smoothie.

🧄 We know her. We love her. Garlic. Need we say more?

🍵 Ginger is a perfect addition to tea, baked goods, and sauces!

(Psst head to the link in our bio for recipes for all of these root vegetables and more!) #EatLocalChallenge #EatLocalChallenge2023 #EatLocal #SupportLocal #LocallyGrown ...