Part of our work with The Teaching Kitchen is to build the capacity of other cooks and teach about local food. To make sure we're living our work, we wanted to educate and empower our wonderful staff. We held a cooking class for our staff specifically focused on using local winter vegetables. We ordered a few CSA shares through our Food Box program with GrowNYC, and made grain bowls out of the offerings. That week's share included swiss chard, beets, greens, celery root, and potatoes. Our approach was to roast and sauté vegetables then accompany them with wheat berries and three delicious sauces. (Stay tuned for the sauce recipes in an upcoming blog post!) We learned what celery root is and about knife skills and most importantly we dispelled the myth that local food in the winter can be boring!