Nearly two weeks into the year, most people's shiny, new resolutions have lost their luster. It's easy to slide back into comfortable old habits, routines and ruts, but we're here to combat that with a little personal challenge.

In my list of food resolutions for 2013, I suggested a monthly "Food Adventure Day," experimenting with an in-season ingredient you've never used before. They won't all be winners, but chances are that you'll end the year with at least a few new fruits or vegetables in the rotation.

As I wandered through Fei Long market in Sunset Park, Brooklyn, last week, stocking up on my usual baby bok choy, lotus root and taro, it occurred to me that while I've eaten countless bowls of take-out Chinese broccoli, I'd never actually cooked it at home. Into the basket it went.
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Stacy Cowley is CNNMoney's tech editor. She's in a complicated relationship with her CSA and explores the odd vegetables that show up in her haul in CSI: CSA. Previously, she battled amaranth greens.

“I’m not going to eat the purslane,” my friend Amy announced as we collected our CSA shares. “I grew up weeding that ^%$#.”

My CSA often coughs up veggies and greens you don’t usually see in the supermarket, but until Amy foisted her purslane share on me, I hadn’t realized the haul would include actual weeds.

Amy, who comes from rural Colorado, says she used to spend hours each week as a kid hunting down purslane shoots and fighting their attempts to take over her family’s vegetable patch. The USDA classifies it as “invasive and noxious.” Google its official name, “portulaca oleracea,” and you’ll get a long list of advice on killing it; Google “purslane” and you get tips for cooking it.
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Stacy Cowley is CNNMoney's tech editor. She's in a complicated relationship with her CSA and explores the odd vegetables that show up in her haul in CSI: CSA. This is the first installment

It’s CSA season. That means that like thousands of other community supported agriculture subscribers, I’m locked in a five-month death battle with my fridge’s veggie drawer.

It’s week three of my CSA, and right now, the fridge is winning. I’ve got the inevitable kohlrabi lurking in the crisper, plotting a coup with the half-dozen turnips I’ve had lingering in there since April. The leafy greens are forming factions. I’ve been adding “spring salad mix” to every meal I possibly can, since it turns to sludge after a week, but that means neglecting the kale, arugula and mizuna. I’m pretty sure they’re spawning. Every time I open the drawer, the mizuna supply has tripled.

It’s not all grim, of course. I actually love CSA season and look forward to our first mid-June delivery the way six-year-old me anticipated Christmas morning: Finally, after months and months of waiting, the goodies arrive!
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Now's the time to heap your plate full of beets, broccoli, apples, chestnuts, kale, potatoes, pumpkin, winter squash, cabbage, citrus and artichokes while they're in peak season. Why? It's just more delicious that way.

Don't like broccoli? Give it a roast

How to roast butternut squash

Make the most of fall squash

Pumpkin beyond the pie

On the first day of 2011, our Facebook and Twitter feeds were glutted with friends' New Year's pledges to graze through hectares of leafy greens, ferry home wheelbarrows of winter roots and bunk down with Brussels sprouts and broccoli.

Celebrity chef and Meatless Monday booster Mario Batali publicly resolved to make and eat dinner with his kids, and "master more vegetarian dishes, like simple bruschetta, that are fun to cook as a team." By January 3rd, the Wall Street Journal aided George Ball, chairman of the W. Atlee Burpee Co. in dubbing it yea and verily to be the Year of the Vegetable.

Yet within days of the work week commencing (or the Champagne finally wearing off) that fervor wilted, giving way to an apologetic trickle of, "Yeah...I give up. Vegetables are too much work." "Too...cold...for...farmers...market..." "zOMG the organic stuff is sooooo expensive!" and "#resolutionfail Back to Lean Cuisine. I don't know what to DO with vegetables."
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