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261. Becky Selengut with Bethany Jean Clement: Misunderstood Vegetables

Town Hall Seattle Arts & Culture Series

Release Date: 06/13/2024

406. Karen Polinsky and Ian Mackay with Kenny Salvini: Ian's Ride: A Long-Distance Journey to Joy show art 406. Karen Polinsky and Ian Mackay with Kenny Salvini: Ian's Ride: A Long-Distance Journey to Joy

Town Hall Seattle Arts & Culture Series

At 26, Ian Mackay loved the outdoors, natural sciences, and cycling. While studying as a biology undergrad at UC Santa Cruz, he crashed his bike into a tree on campus and forever changed his relationship with how he – and others like him –  experienced nature. After sustaining a spinal cord injury that would leave him paralyzed from the shoulders down, Mackay was challenged with rehabilitating his body, his mental wellness, and his adventurous lifestyle. In Ian’s Ride: A Long-Distance Journey to Joy, author Karen Polinsky traverses both Ian’s personal journey to recovery...

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405. Susan Lieu with Quynh Pham: The Manicurist’s Daughter show art 405. Susan Lieu with Quynh Pham: The Manicurist’s Daughter

Town Hall Seattle Arts & Culture Series

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Town Hall Seattle Arts & Culture Series

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Town Hall Seattle Arts & Culture Series

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Town Hall Seattle Arts & Culture Series

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Town Hall Seattle Arts & Culture Series

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Town Hall Seattle Arts & Culture Series

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Town Hall Seattle Arts & Culture Series

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398. Keeonna Harris with Jodi-Ann Burey: Mainline Mama: Raising a Family Through Incarceration and Resistance show art 398. Keeonna Harris with Jodi-Ann Burey: Mainline Mama: Raising a Family Through Incarceration and Resistance

Town Hall Seattle Arts & Culture Series

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397. Shiza Shahid: Dinner at Our Place show art 397. Shiza Shahid: Dinner at Our Place

Town Hall Seattle Arts & Culture Series

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Go from “what the heck is this” to “how does it taste so good” in a celebration of misfit vegetables.

Maybe you just discovered celery root (a lumpy, softball-sized bulb), at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers’ market? Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavor with the right recipe.

Becky Selengut has made it her mission to take less popular — or even outright scorned vegetables like beets and okra — and cook them into irresistible dishes. It’s all about knowing how to cook or serve them and what herbs and spices to incorporate. In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin.

Calling all plant-curious citizens, you won’t want to miss this opportunity to explore the world of unusual and underused produce like never before.

Becky Selengut is an author, instructor, podcaster, and chef based in Seattle. Her books include: How to TasteShroomGood Fish, and Not One Shrine. Her latest book Misunderstood Vegetables is slated for publication by W.W. Norton (Countryman Press) for February 20, 2024. Selengut is the co-host of the local foods podcast Field to Fork. When Selengut is not the chef aboard the M/V Thea Foss, she forages, makes a mean Manhattan, and shares her life with her sommelier wife April Pogue and their lovably loony pointer mix Izzy. 

Bethany Jean Clement is a food critic for the Seattle Times. Her writing has also appeared in multiple Best Food Writing anthologies, Food & WineThe StrangerEdible Seattle, Gourmet, and many other publications, as well as on the windows of the Greenwood Space Travel Supply Co. She is the former food writer and managing editor of The Stranger, and a former staff writer and managing editor for Seattle Weekly.

Book cover: A blue background with a head of Romanesco broccoli in the middle. The title "Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant, and More" is written around the broccoli in white cursive.
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Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More

Third Place Books