The winter CSA at Glynwood (located in New York’s Hudson Valley), in a good week, provides us with more winter vegetables than anyone other than a full-time vegan with the time to cook nonstop could handle. This means two or three types of cabbage, a gorgeous array of winter squash (some of which, like the spectacular fairy squash, are new to me), onions, leeks and other alliums, and, of course, roots: black and watermelon radishes, a variety of turnips, beets, potatoes, parsnips, carrots…what am I missing?
I like eating some of these roots raw—the best turnips taste better to me raw, there’s nothing like thin-sliced kohlrabi with a sprinkle of salt, I don’t have to tell you how good a carrot can be, and I love raw beet salad with vinaigrette. But there is a very practical limit to how much of this you can indulge in, and, as my friend Kerri once said to me when I went on a raw-vegetable binge, it is defined by your stomach’s ability to act as a juicer. When raw, these babies are not that easy to digest. Continue reading