
Do you ever wind up with the crispers full of not-too-perky,
partially moldy veggies (with matching sprouted potatoes in the
cabinet)? As punishment for letting my enthusiamsm at the farmer's
market get out of hand, I force myself to scrape the mold and find a
way to use the nearly rotting stuff anyway.
The best I have come up with winds up being actually pretty good. Sometimes I even make it with fresh, crisp mold-free produce.
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