It was what I did to the macaroni and cheese that made me seek professional help

My friend Jerry sent me this link to an article on Slate titled “The Locavore's Dilemma” and I wanted to share it with you all. The reporter, having hit a wall on “problem vegetables” in her CSA, seeks inspiration from a few chefs. She writes, “Cabbage, kohlrabi, collards, bok choy—everyone, it seems, has their problem vegetables. And, like me, many feel guilty about it.” This is exactly the reason I contribute to this blog, because I want to motivate people to take on these unusual, yet local/seasonal, vegetables, and because I want to be helped by you all as well. Please share your ideas! Anyway, the article is worth the read, if nothing else, to learn the conclusion about the macaroni and cheese. :)

I found a little inspiration myself in this article, from Mark Bittman, author of How To Cook Everything. When put to the daikon radish challenge, he suggested “raw, grated, with soy sauce and sesame oil.” I am thinking this will also work with my first Kohlrabi delivery of the year. Stay tuned!