Great article this morning in the NY Times about the stuff we throw
away that can be eaten.
Here's an exerpt:

At Your Disposal

Before you throw away your vegetable trimmings, consider some
alternative uses:

CARROT, CELERY AND FENNEL LEAVES Mix small amounts, finely chopped,
with parsley as a garnish or in salsa verde: all are in the
Umbelliferae family of plants. Taste for bitterness when deciding how
much to use.

CHARD OR COLLARD RIBS Simmer the thick stalks in white wine and water
with a scrap of lemon peel until tender, then drain and dress with
olive oil and coarse salt. Or bake them with cream, stock or both,
under a blanket of cheese and buttery crumbs, for a gratin.

CITRUS PEEL Organic thin-skinned peels of tangerines or satsumas can
be oven-dried at 200 degrees, then stored to season stews or tomato
sauces.

CORN COBS Once the kernels are cut off, simmer the stripped cobs with
onions and carrots for a simple stock. Or add them to the broth for
corn or clam chowder.

MELON RINDS Cut off the hard outer peels and use crunchy rinds in
place of cucumber in salads and cold soups.

PEACH LEAVES Steep in red wine, sugar and Cognac to make a summery
peach-bomb aperitif. (According to David Lebovitz’s recipe, the French
serve it on ice.)

POTATO PEELS Deep-fry large pieces of peel in 350-degree oil and
sprinkle with salt and paprika. This works best with starchy potatoes
like russets.

YOUNG ONION TOPS Wash well, coarsely chop and cook briefly in creamy
soups or stews, or mix into hot mashed potatoes.

TOMATO LEAVES AND STEMS Steep for 10 minutes in hot soup or tomato
sauces to add a pungent garden-scented depth of tomato flavor. Discard
leaves after steeping.

TOMATO SCRAPS Place in a sieve set over a bowl, salt well and collect
the pale red juices for use in gazpacho, Bloody Marys or risotto.

TURNIP, CAULIFLOWER OR RADISH LEAVES Braise in the same way as (or
along with) collards, chards, mustard greens or kale.

WATERMELON SEEDS Roast and salt like pumpkinseeds.


That's not trash, that's dinner

http://www.nytimes.com/2011/07/27/di...ed=2&ref=style