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Cut slices from (but not through) the root end to (and through) the cut off stem end.
Cut off stem ends so stalks are 1/2 inch shorter than 1 1/2-pint jars.
1 large eggplant (about 1 1/2 pounds) Oil for brushing 1 cup yogurt 1 garlic clove, grated Salt For garnish: Chile pepper, chopped parsley, sliced tomato 1. Wash eggplant, cut off stem, and peel it into strips.
Wash tomatoes and cut off stem ends.
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1. Cut off stems of eggplant, and cut in half lengthwise.
1. Remove outer green leaves from artichokes and cut off stems.
To assemble: Remove mushrooms from poaching liquid, cut off stems and slice in half.
Cut off stems, wash and pat dry the leaves.
Cut off stems and leaves can be composted or fed to the chickens in the backyard.
Alternatively, cut off stems with prickles, such as thorny rose bushes, and lay these down on the garden surface.
Cut off the stems and insert the wooden sticks into the stem hole.
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