Lately, I've been trying to capture the character of various raw ingredients found in the kitchen.
Some of them are seasonal veggies, stored somewhere in the surrounding region and trucked in to our co-op once a week.
Others satisfy an urge for something a little different in the curry or soup I whip up in the evenings.
There's the butternut squashes which became pumpkin pie, apples which became cookies, and grains which are now hearty homebrew.
Sometimes, those roots slip to the bottom of the bin, resting unnoticed until a sprout or two gives them away. I empathize with them - my hands are itching to be in warm soil just as these russets are.