I'll be honest here, I don't like cabbage. So when it came up in my CSA rotation and I had to come up with a way to use it, I had to get creative to find a "not cabbagey tasting" way to use up our Chinese cabbage.

Broccoli leaves are a very underrated part of the broccoli plant. They're just as edible as the heads, and can even be used as a kale substitute.

A not widely-known leafy vegetable in the lettuce family, celtuce, also known as Chinese lettuce (and pronounced kelt-us), is used for both the stems AND the leaves.

We don't have fresh broccoli in March, but since broccoli is easy to preserve (just blanch and freeze), beef & broccoli is a year-round favorite at our house.

I'll admit it - I've never been a huge fan of beets. Don't get me wrong, they're a beautiful vegetable. But growing up being served canned beets never really engendered me with a taste for this unique root vegetable. I want to like beets. 

So I did a little kitchen magic - let's make beets a breakfast food!

In case you haven't noticed yet, it's cherry tomato season. We were having buckets upon buckets piling up, and we had to do something about the situation. Fast.

When those sweet, pop-in-your-mouth cherry tomatoes first start to ripen, it's a glorious thing. Three weeks later, when they're pumping out more than you can possibly eat, it's another story. Then, before long, Fall and Winter set in, and those juicy summer nuggets are but a distant memory. What's a person to do?

Get our recipe for a savory, smoky cherry tomato jam.