A reader recipe:
"I was going to try your shredded carrot salad recipe last night and when I looked up the recipe I realized that we didn't have any white wine vinegar. So I looked around at what I did have. I ended up shredding raw carrots and raw beets and adding some chopped mint (probably ended up with 2.5-3 cups of shredded plant matter). Then, I put in 1.5 Tbsp of Marsala wine (which I keep in the cupboard for making the gravy that goes into our chicken pot pie recipe). The result was really fresh and delicious. I realize that people on food stamps are not going to have Marsala wine hanging around but wanted to pass on the recipe for another time when you are sick of carrots again and need to try something new."
"Looking around at what you do have" is pretty much the key to eating seasonally, locally, and frugally. Thanks, Erin!