Chico, Sustainable

Our salads have gone into winter mode. Rather than purchase out-of-season veggies from south of the border, we are enjoying adding sunchokes, watermelon radishes, and grated carrots to our greens, and we have bidden farewell to cucumbers and heirloom tomatoes until next summer.

The watermelon radishes can also be sliced thin to add nice crunch and zip to a sandwich, while the sunchokes are good raw for dipping, or when boiled can take the place of artichoke hearts in most recipes.

Both veggies are grown locally and can be found at the Saturday Farmers' Market.