the path forward gets easier.
Wash and eat it raw if it tastes good crisp. Toss chunks with oil and salt and roast until browned. Slice and sauté with garlic or spices. Drop it into soups, stews, or salads for color and depth. When there’s more than you can possibly finish, lean on pickling, freezing, or preserving. Behind every overstuffed bag is continue reading …
