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Green Door Gourmet CSA boxes
Before Nancy Goodrich joined the community supported agriculture program at Green Door Gourmet, she wouldn’t dare eat a turnip or collard green.
“Same with Brussels sprouts,” Goodrich says. “It smelled so bad. Who could possibly put them past their nose?”
But as Goodrich got to know the farm, the produce and the land, her repertoire expanded. She picked up tips from the farm’s website and cooking classes — even standing in line at the farm store.
“Try braising them with vinegar — not too much — with hot pepper,” someone told her about preparing Brussels sprouts. These bits of advice were game changers in the kitchen.