How to handle a produce overload without letting anything go to waste

05/9/2013 | Wall Street Journal, The

By prepping vegetables to their best "holding point" in advance, cooks can save time and energy when dealing with seemingly overwhelming amounts of produce. Cooking instructor Ronna Welsh offers tips that include roasting, sauteeing, poaching and/or pureeing produce to add to dishes later, washing and storing big bundles of greens all together and setting up an easy system for pickling stems that would otherwise be discarded.

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Wall Street Journal, The

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