Exploring Root Vegetables: Dug from the Dirt, Underdogs of the Vegetable World
Beyond the locavore movement of shopping at farmers markets and joining community-supported agriculture organizations (CSAs), we are global eaters, excited to explore the tables of Thailand, China, Japan, Peru, India, Ethiopia, and more at ethnic restaurants. Adventuresome cooks buy cookbooks focused on a particular cuisine and hunt down ingredients in Asian or Latin American markets so they can make a hot pot, simmer a curry, or madly stir-fry. If you’re like most, you wander through the produce section of an ethnic market selecting ingredients you know—lemongrass, ginger, Thai chiles—all the while wondering, what the heck is this hairy potato-like tuber? Or what do I do with galangal?