How Do You Eat This Stuff?

Here’s a ‘problem’ shared by lots of people across northern New York: what do you do with some of the vegetables that come from your CSA (community supported agriculture) farm?

Kale, turnips, parsley and other produce can be confounding – even for experienced cooks. But if you’re getting lots of these vegetables (and greens) each week – well, what then?

Catherine Price just wrote a piece on this for Slate:

Ordinarily, I would never eat turnips. I managed to go 30 years without buying one. But now every winter I’m faced with a two-month supply, not to mention the kale, collards, and flat-leaf Italian parsley that sit in my refrigerator, slowly wilting, filling me with guilt every time I reach past them for the milk.

Sound familiar? Here’s a link to the article.