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.
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."