The Ann Arbor area foodie movement expands the notion of what makes a good veggie. From stems to root, trimmings can make for some damn fine eatin'.
Excerpt:"LAST week in Chelsea, Mich., as people wilted and vegetables flourished in the intense heat, Anne Elder ran through some of her favorite summer ingredients: pearly garlic "rounds" that flower at the top of the plant in hot weather, the spreading leaves of the broccoli plant, yellow dandelion flowers that she dips whole into batter and deep fries."
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