Every two weeks I get a box of “ugly” produce delivered to my door from a company that distributes fruits and vegetables deemed unsuitable for market. Last week, the box was full of my least favorites as I had missed the customization window for that shipment. Beets, grapefruit, rutabaga, curly kale, frisée, radishes. Reading that list now, it doesn’t sound so terrible, but at the moment, I wasn’t looking forward to eating those things.
My love of cooking isn’t about creating intricate dishes with a dozen ingredients and using fancy techniques. My skill is to take what is available and turn it into something beautiful, delicious, nourishing, and satisfying. In fact, the feeling that usually follows the thought, “What am I going to do with all this produce?” is the excitement of rising to the challenge.