To store, place peeled gingerroot in a glass jar and cover with sherry. It can be ready and waiting in your refrigerator up to three months, and the wine can be used for cooking, too. While you may be familiar with them in a sweet wine, Scott Crawford of Food 101 extracts the juice from these red and green jewels and then drizzles the glaze over his seared ivory salmon and cucumber salad. For example, a sprig of fresh parsley will perk up your mashed potatoes. It can be cooked similar to spinach, but before you do, remove the center stalk, which can be tough.
Salad greens are a big business in Atlanta, and leafy, green lettuce is going fast at the market.
Grab yourself a head or two from the Family Farmers and soak them in ice water for extra crispness. Okra is a southern favorite dipped in egg or buttermilk, covered with cornmeal, then fried in oil. But Canadian chef Hugh Acheson of Athens' Five and Ten has done wonders with the slimy vegetable. For a vegan dish, he serves up okra, saffron, tomato, and chickpea stew with quinoa. Though they look like giant scallions, leeks have a mild, subtle flavor.