Last week, I was one of the prep cooks for a very large catered event that included pounds and pounds of organic produce donated by local farmers. Each visit to our walk-in cooler elicited surprise at the newest vegetable----they were all beautiful.
They were also very dirty. I spent three hours cleaning carrots alone. We chopped the cauliflower (pictured at the top) into bite-sized pieces and pickled them very lightly. They were delicious.
Probably my favorite part of the whole day was when the owner of the business (a very talented chef) sauteed up some of the fresh kale with currants, shallots, garlic, and balsamic vinegar and we all stood around a communal plate and ate our greens and talked.