By Devra Gartenstein
I was curious about this vegetable that Farmer Mark has been listing on New Day and I thought it would be fun to come up with a recipe that incorporates it. I did some reading and learned that it’s commonly eaten raw, so I tasted it raw. It’s sweet and crunchy, a bit citrus-y.
I ate the whole thing, and felt like it would be silly to develop a recipe for something that’s so wonderful on its own. So here’s my non-recipe: peel it, slice it, eat it.
Trust me.
