When you have a whole head of cauliflower or broccoli, don't just eat the florets and then throw the stalk and leaves into the trash. The whole head of both vegetables is totally edible. While it's a bit more tough, the stalk is nutritious, and if prepared properly, delicious! The stems can be chopped finely and added to a pesto or stew; they can be sliced thin and steamed or pan-fried or even grated to be used in salads or a coleslaw. And, of course, you can use cut-up stalks and other vegetable trimmings to make homemade stock, too.

ANDREWS MCMEEL SYNDICATION

Fresh produce left on the counter ripens so quickly because of a natural ripening agent called ethylene gas. If you have produce that can't be refrigerated, like onions, tomatoes, bananas, avocados and other fruits and vegetables, do one thing to help extend their freshness: Wrap them in small sheets of newspaper. Newspaper is designed to absorb ink, which makes it great at absorbing other things, including excess ethylene gas. And the newspaper also cushions produce, preventing bruising that can accelerate ripening, too.

ANDREWS MCMEEL SYNDICATION

Did you know you can keep a bunch of celery fresh and crisp for up to four weeks in your refrigerator? The secret is to find the right balance of moisture to keep it fresh and to block the ripening gas that deteriorates the celery. Cover the celery in a sheet of aluminum foil to create the ideal environment; it locks in just the right amount of moisture and keeps out the ripening ethylene gas. Wrap and store your celery in the crisper drawer to make your large bunch last longer!

ANDREWS MCMEEL SYNDICATION