Today, I’m excited to share a guest post from Jonathan Deutsch of Drexel University. Deutsch, a professor of culinary arts, founded the Drexel Food Lab, which aims to address real-world problems through food product design. Read on for an ingenious recipe to help address food waste, one strawberry top at a time. And a big thank you to Lindsey Kerr for photos!
While EatOrToss considers many whole products, what about eating the parts that are often tossed? Strawberry tops—the green leaves and stem and surrounding flesh —are perfectly edible and many people are surprised how much juice they can yield when properly handled. Whenever I serve fresh berries, I try to save the tops along with any uglies to make this sauce.Print