They lie unwanted in the back of the fridge. Dirty, shapeless and forgotten. Tubers—they usually meet their end in a broth bath, where all of their complex sweetness seeps out into the water. After that, they embrace their miserable fate. However, they can be used in many other ways.
The editors of Przekrój asked me to write my own food column in order to shed light on the usefulness of widely available and usually underappreciated foods. We prefer chia seeds, avocado, goji berries, hemp seeds and quinoa, little miracles imported from abroad that marketing specialists have labelled as superfoods—products of outstanding nutritional value. Yet we also have such foods in Poland, like those tubers we keep in the back of the fridge.
People tend not to appreciate what they have until it’s gone. In the age of industrial agriculture and globalization, sticking to the rhythm of the seasons is a cliché. In theory, we all know which fruits and vegetables are in season at different times of the year. Rhubarb in April, asparagus in May, blueberry buns in July. Pumpkins are
