More About the Nutrition in Vegetable Peels
To demonstrate the nutrition, Farmer Lee Jones likes to share an apocryphal story, one involving a farmer who was very worried about his sick mother. “Doc,” he pleaded with the town doctor, “Ma is so sick that she’s stopped doing any farm chores, even cooking. You’ve got to help us.”
The doctor agreed and, as soon as he could, he hurried to the farm in his horse and buggy. Pounding on the door of the farmhouse, he only had a few seconds to observe a bucket full of potato peels by the front door before rushing in to see his patient. He did what he could to help Ma get better as quickly as possible. As he was leaving, though, he asked the farmer about the bucket of potato peels.
“Oh, those,” the farmer replied. “After we prepare our dinner, we throw the potato peels in the bucket and feed them to the hogs.”
“Well,” the doctor said in return. “That’s part of your problem.”
“What do you mean?”
“You’re feeding your hogs,” the wise doctor said, “better than you’re feeling your own mother.”
Vegetable peels. They are chock full of nutrition. Here is what Berkeley University has to say about the nutritional value of the peels of fruits and vegetables.
Besides the range of colors of fresh asparagus, this wonderful spring vegetable also comes in a range of sizes, from half the thickness of a number two pencil to as big as your thumb (and wonderful sizes in between).
To provide our chefs with what they need, we harvest the asparagus, which grows in the thicknesses intended by Mother Nature – and then we sort them, offering them in just the right thicknesses for chefs’ creative applications.
Much as we love winter root vegetables with their hearty flavors, we admit to longing for spring, for eagerly waiting to harvest that first incredible asparagus plant that signifies the new season. How about you?