Saturday morning, we traveled to CrossFit South Cobb in Smyrna to work out with 40 other CrossFitters. Despite the cold temperature, we managed to stay warm and get in a good team workout. We left the gym at noon, and stopped by Publix on our way home to pick up some groceries. In the produce department, we stumbled upon a root-looking vegetable that the sign identified as Name. Thinking that someone had just forgotten to type in the name when creating the sign, we asked an employee about it and she said it’s actually called ñame. Turns out, ñame is an excellent source of potassium and zinc.
So we thought, why not give it a try? James is addicted to homemade hasbrowns, so he chose that as the dish of choice. The skin of ñame looked much like tree bark, and peeling it with a peeler proved to be quite the task–or maybe that’s because I had just worked out and was starving.
Once we peeled it, we discovered it became quite slimy. But we diced it up anyways and James prepped it in our food proccessor.
Since we were on a roll with trying new produce, we also picked up a starfruit (or Carambola) at the store. The skin is slightly waxy and feels similar to a bell pepper, though not quite as firm.
I just trimmed off the brown edges and sliced every 1/2 an inch.