You know what’s good? Spending a few hours coaxing techy root vegetables into a perfect pork partnership
We’re starting to see more leafy greens around, but I’m still working on using the root vegetables that have been stored for months and remain a big part of our weekly CSA share. Especially carrots, turnips, celeriac, beets, parsnips, potatoes, and shallots. Beets are the hardest, because they dominate everything. (Did I write about that beet/cabbage soup I made? That was easy, and great.) Potatoes, shallots, even carrots – you can always use them. It’s the others that take some effort, or at least thought.
Speaking of effort, I will admit up front that this is not the easiest or most carefree recipe: It’s simple enough, but time-consuming, and not without a bit of work. I went start-to-finish in four hours (including freezing the stock so I could skim the fat, which is a step you could skip), with probably an hour of active work. But it’s a very comforting and pleasant way to pass an afternoon while you’re doing other work at the same time. Each step is a reward, and the end result is pretty great.
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.