Three weeks in, and my winter CSA has delivered a generous and varied share of vegetables–

so much that by default, I probably now qualify as a “flexatarian” - or part-time vegetarian.

Sometimes it’s hard to keep up with the quantity. But my friend Aubrey from Homegrown and Healthy recently made the point that when you have a connection to the people that grow your food, you don’t want to let that food go bad, and you certainly don’t want to throw it away. I totally agree with Aubrey on that one.

golden beets - a first time try for me.

getting peeled.

I added olive oil, Kosher salt, cracked pepper and then roasted them.

the roasting process caramelizes the beets - these were so delicious.

Baked Kale Chips - my new favorite snack! Red Russian Kale from Brother's Farm Market in Elizabeth City, NC.

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