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I like to think of myself as resourceful and clever and not just cheap, especially when it comes to scraps ("orts" if you do crosswords...). But this new use of broccoli stems is SO resourceful and clever, it makes me angry I didn't think of it first.
There's no lack of great small-batch pickles —ramps, beans, okra, watermelon rind, you name it-and no lack of great recipes, but I am definitely looking forward to trying these pickled broccoli stems, published in yesterday's New York Times Health section. Most of the nutrients in broccoli are contained in the crown, or the florets. But there is loads of much-needed fiber in those stems, and all it takes is a clever and resourceful cook to find ways to use them.