{"product_id":"waste-not-want-not-eating-the-whole-vegetable","title":"Waste Not, Want Not — Eating the Whole Vegetable","description":"\u003cp\u003eEvery time I visit the farmers market, I watch people snap off carrot tops, peel away outer leaves, and leave a trail of perfectly good food behind. I understand — most of us were never taught otherwise. This class is here to change that.\u003c\/p\u003e\n\u003cp\u003eThe most flavorful parts of a vegetable are often the ones we throw away. So before you throw them in the compost or God forbid in the trash, join me for a hands-on morning that will transform the way you see your cutting board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe’ll start by making a rich, golden vegetable broth from peels and trimmings — the kind of broth that will make you sneer at those expensive boxes of salted water that pass for broth at the grocery store.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThen we’ll put it to work to make a fragrant seasonal soup. Bring a quart-size jar to take some home for your family.\u003c\/p\u003e\n\u003cp\u003eAlong the way we’ll make four preparations from what most kitchens compost:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA bright chimichurri\u003c\/li\u003e\n\u003cli\u003eA radish leaf and carrot top pesto\u003c\/li\u003e\n\u003cli\u003eA classic persillade — the French herb sauce that makes everything taste more alive\u003c\/li\u003e\n\u003cli\u003eBeet greens in agrodolce, the sweet-and-sour Italian preparation that turns something most people discard into a refined vegan dish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYou’ll leave with jars to take home and a new instinct for the possibilities hiding in every bunch of vegetables you buy.\u003c\/p\u003e\n\u003cp\u003eNo special ingredients. No waste. Just technique, intention, and a deep respect for the gifts of the earth.\u003c\/p\u003e\n\u003cp\u003eWe’ll close with a leisurely lunch together — because the best part of cooking is always shared at the table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat’s included:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAll ingredients and materials\u003c\/li\u003e\n\u003cli\u003eLunch\u003c\/li\u003e\n\u003cli\u003eSoup, chimichurri, pesto, and persillade to take home (please bring jars)\u003c\/li\u003e\n\u003cli\u003eRecipe cards for everything we make\u003c\/li\u003e\n\u003cli\u003eTechniques you’ll use for the rest of your life\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDate: Thursday, September 10, 2026\u003c\/li\u003e\n\u003cli\u003eTime: 10:00am – 1:00pm\u003c\/li\u003e\n\u003cli\u003eCapacity: 6–8 participants\u003c\/li\u003e\n\u003cli\u003eLocation: Santa Barbara\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThis is Class 2 of the Waste Not, Want Not series. Take all three and save $50 — or join us for any single class.\u003c\/em\u003e\u003cbr\u003e\n\u003ca href=\"\/products\/waste-not-want-not-it-begins-with-bread\"\u003eClass 1 — It Begins with Bread\u003c\/a\u003e · \u003ca href=\"\/products\/waste-not-want-not-eating-the-whole-chicken\"\u003eClass 3 — Eating the Whole Chicken\u003c\/a\u003e · \u003ca href=\"\/products\/waste-not-want-not-the-complete-3-class-series\"\u003eBook the complete series\u003c\/a\u003e\u003c\/p\u003e","brand":"Marketforays.com","offers":[{"title":"Default Title","offer_id":55861448376488,"sku":null,"price":145.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/3289\/8728\/files\/7DED4EA9-A30A-4FB2-87C4-9D82E9D3629E_1_201_a_87cd1acf-ba3f-411f-825f-be65582e2a89.heic?v=1786552043","url":"https:\/\/marketforays.com\/products\/waste-not-want-not-eating-the-whole-vegetable","provider":"Marketforays.com","version":"1.0","type":"link"}