Winter Stew with Sunchokes

My latest farmbox brought with it sunchokes, carrots, and celery, which sounded to me like the basis for a tasty winter stew. Deborah Madison provides an earthy recipe with herbs and red wine and suggests that the addition of a pastry lid would be a fine one.

Kale and White Bean Stew and "Semi-Homemade with Inconvenience"

When I receive kale in my farm box, I usually make kale pie (from Mark Bittman's How to Cook Everything Vegetarian). For some reason, I don't feel the love for kale that I do for Swiss chard, which I've come to prefer even over spinach. But stick that kale in a lovely biscuity crust made with whole-milk yogurt and mayonnaise, and I can eat it every day.

Others who share my dislike of kale seem to find it edible roasted into chips, but when I received kale in my last box, I decided to try the stew smittenkitchen posted that week. Not surprisingly, smittenkitchen swapped out the kale from the original recipe for chard, so I just swapped it back.