Food of the month is back! I can’t believe I’m bringing it back right now because I have so many gardening things to share with you, lots of new recipes, and an upcoming vacation, BUT it is! Luckily I have some help this month. A friend of mine, Leigh, has been exploring lots of new produce since she started working at a grocery store. Now we share our love of exotic and interesting foods! So she can share her wealth of knowledge with me and YOU!
So without further ado, I give you Leigh…
Hello everyone I am pleased to be a part of Spoonful of Sass. I am a produce department manager in training at a local grocery store. As part of my new job, I am trying everything that we sell. Every week I bring home one or two fruits or veggies that I have never tried and I do a little research on it. This is just one part of this great job!
Yuca, also known as Cassava, is a tropical shrub grown in parts of Africa, Asia, South America, the Caribbean, and Mexico. It is a staple food for the people of these areas and often their primary source of carbohydrate.
The cassava plant is grown for its root. It is harvested by hand and is pulled out of the ground by the leaves to reveal the root, much like a carrot. It has a thick, waxy, brown bark that needs to be removed before eating. The wax is added after harvesting to help preserve the root. The flesh is white and starchy.
Yuca can be used for a variety of dishes including cake, bread, pudding, or beer. It can be used like a potato by frying or mashing it. However, beware! This root should not be eaten raw. Yuca can be poisonous if not cooked properly. It can be boiled, baked, sautéed or fried.
I don’t know about you, but I’m definitely intrigued. Stay tuned for how I prepare it in the coming days of February (I guess I better figure that out) and for more information from Leigh! 
