As I’ve mentioned before, this past Spring and Summer we participated in a CSA and ate both locally and seasonally. I loved it and plan on doing it again next year. But, one of the challenges I came across was figuring out how to cook all the seasonal goodness that came in our box each week. Numerous times there were vegetables I’d never cooked– kale, beets, okra and collard greens– that looked wonderful but sat uncooked for several days.
So, while at a bookstore recently when I stumbled upon Clean Food which has four chapters divided by season, I thought it couldn’t have been more perfect. The majority of the recipes are vegan but play with expected ingredients in interesting ways. And best of all, I can now find flavorful recipes for the three pounds of beets!
