Have you ever been stuck inside cooking for your family when you'd rather be outside enjoying the weather, gardening, or playing with your kids or grandkids?
That's happened to me and here's an important part of how I tackle and overcome it without sacrificing serving good food.
I serve home cooked food exclusively at our house, heavy on the veggies, of course!
Yet, I spend very little time in the kitchen, relatively.
I don't run to the store all the time. (We've all got better things to do, right?!)
One of the most used veggies at our house is a humble one.
It is borne out of the earth with dirt clumped on it's roots and smeared on it's skin. It's pungent, even smelly at times, and not really one you eat straight out of the garden.
But none the less, it's just about the most used vegetable at our house!
This is the single thing (well, actually next to “your carrots are the best carrots I've ever had”) that I've heard the most from customers over the past 14 years of farming.
You might not have ever heard of this kind of veggie, but yet...
People come from all over Central Maine to join our CSA farm share program and use our preorder buying club to learn new veggies with the goal of eating healthy.
Yep, people LIKE being pushed to try new things and broaden their taste horizons.
The end of winter is here, and, no beating around the bush, you're ready for it to be over!
And, of course, it's not quite time for lettuce, tomatoes, and cucumbers fresh from the garden... yet!
I bet that I love that kind of classic salad as much as you do, especially when it's all garden fresh.
But why grumble about what's not here yet, when you can celebrate the glory of the hearty early spring salad full of what IS in season from your root cellar and/or local farms??
