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One winter while living in Eugene, Oregon, my roommates and I joined a local farm’s CSA (community-supported agriculture) for the winter.  We wanted to support a family that was growing organic vegetables through the winter in the soggy Northwest.  As it turned out, that winter was extremely harsh.  Most above ground crops froze.  Our weekly box from the farm consisted of only vegetables that could be stored in the cellar or the ground.

There was an abundance of potatoes, parsnips, burdock root, sunchokes, and beets.  There really was not much else aside from a scant amount of winter squashes that were harvested in the late fall.  Since we had spent the bulk of our food budget for the season on our CSA share, we were fully committed to making our meals from the food on hand.  It was an education.  We ate the roots boiled, pureed, and roasted with just about any flavor combinations you can imagine.  Still as the months wore on, our creativity began to wane.  It has taken me years to regain my affection for beets.  I am still working on burdock…

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