As a longstanding member of the Honeybrook Organic Farm outside of Princeton (possibly the largest community-supported agriculture farm in the country), I actually have a collection of trusted family recipes for many of the perplexing roots and greens that show up in farm-share boxes around this time of year.
Yes, even rutabaga and celeriac!
Most of our favorites come from two cookbooks that I’d recommend to anyone who’s new to this whole “eating locally” game.
The Kitchen Garden Cookbook, by Sylvia Thompson, is my mainstay, with basic prep tips for uncommon vegetable lifeforms, like kabocha, and delicious recipes that always seem to work. (If you cook, you know that’s rare.)
The recipes in VEGETABLES from Amaranth to Zucchini, by Elizabeth Schneider, are more worldly and ambitious, like two-gingered broccoli raab. It’s a big, lush book with glossy photographs of everything the title suggests—good for when you cart something home and don’t remember what it’s called, never mind how long to bake it.