This winter, I am a member of not just one but two CSA's (don't ask) - at this point, I've built up a sizable backlog of beautiful organic potatoes of all descriptions (yellow fingerlings, red norlands, yukon golds, some white variety too) and various cabbages (red, green, savoy, napa), this despite the fact that I've been preparing potatoes and/or cabbage a few times a week through the winter! Delicious vegetables, all of them... but we are just a little tired of them at this point. I've made potatoes mashed, pan-roasted, oven-roasted, salad, sliced thin and steamed with butter and herbs, soup (with and without cabbage)... spicy sauteed cabbage, roasted cabbage, cabbage soup (with and without potatoes), stir-fried. I'd love your suggestions to reawaken an interest in these vegetables - we've got a lot to go through, and spring is on its way! Thanks for anything you've got... much obliged!