every week, i pick up a two bags full of dirty straight-from-the-farm fruits and vegetables from the growing communities organic veg box scheme at hackney city farm. every week, the contents of the bags are a surprise and an opportunity for cooking fun, experimentation, and learning. what’s the best way to cook summer squash? can i eat these cauliflower leaves? (answer: yes! recipe here). how did i end up with so many freaking oranges? are the carrots multiplying on the counter to taunt me?
to counteract the carrot invasion, i’ve been playing around with a bunch of recipes that showcase the root vegetables that always seem to be hanging around the kitchen. go read them here on eat.drink.better and support the green blog network of green options. i’ll reprint them here in a few days. while you’re waiting, go read this excellent article by michael pollan in the sunday times magazine last week on cooking as a spectator sport. why do so many people watch cooking on tv but never turn on their stove? don’t get me wrong, i love the food network but i love playing around in the kitchen even more. it’s creative, entertaining, and most importantly, results in something delicious to eat. one such experimentation resulted in the delicious fried veggie fritter meatball thingamajigs below. who doesn’t like deep fried balls? mmmm….go cook something!
