Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food shopping only one day per week. We don’t have the same shortages (or hoarding) they have in other places, but some things are in short supply, mostly pasta, rice, flour, and yeast.
When I filled my wheeled caddy with produce on my last trip to the natural food store, I included two big bunches of radishes since we eat a lot of them, and I didn’t want to be caught without any. Usually, I toss the leaves, since we don’t have composting here yet, and I do so much cooking and baking, it’s not possible to always use everything*. (I need to go outside sometimes, ya know, even if we’re not locked down in confinement.) But I remembered when we used to visit Romain’s parents, they would often serve us Soupe aux fanes de radis, or Radish Leaf Soup.
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