We're always on the lookout for sustainable sources, information, and other general green tidbits.
Anyone's that ever visited our Dumbo store knows that we're a big fan of
The L Magazine. Hang around the store long enough on a Friday, and you'd see several folks just pass through to see what's new and special, and pick up the new batch of L Magazine's that we set out.
Leafing through my copy (yes, that's where I get mine too) last week, I was surprised to find
The Conscientious Objector's column announcing a new seasonal cooking project.
The Seasonal Cooking Challenge
As a fan of Farmer's Markets in general - personally,I prefer the ones at
Grand Army Plaza and
Brooklyn Borough Hall, but we'll be that
there's one near you - it's always great to find another source for great recipes that observe seasonal cooking. This is especially true in winter months of January & February when many fields and gardens lay dormant, storing energy for the spring bursts of green.
So we'll definitely keep tabs on this new series. Sure, the
first column's recipe is for mashed potatoes, and you might think "there's nothing all that complicated about mashed potatoes", but to quote the Conscientious Objector -
"they're cheap, usually cheaper than at the market (my potato guy sells ten-plus varieties for a dollar a pound), and they're WAY more nutritious than you think."
That's all the convincing we need. They're also good with garlic & cheese, but that's just a personal preference. We're excited, and can't wait to see what comes next (there's talk of rutabagas...we'll have to see) .
