Chefs find new uses for fruit and veggie scraps

07/20/2011 | Wall Street Journal, The

Chefs get creative in their quest to use every part of fruits and vegetables, including beet greens, stripped corn cobs and blackberries past their prime. Kevin Adey, chef at the Northeast Kingdom restaurant in Brooklyn, N.Y., for example, makes a pesto out of carrot tops. Tom Kearney uses watermelon scraps with lemon juice and honey to make aqua fresca.

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