Oh the Bounteous Spread! Yellow squash, magda squash, cucumbers, young red onions, spring onions, new turnips, bright pink beets, savoy cabbage, new sweet corn… and Veuve Clicquot. All of nature’s good and honest yield, about to be consumed by Mama’n’Me.
With the purple carrots, rainbow chard, and def beets that have been showing their true colors on the shelf at the Co-op, this awesome food-color-chart is right on time:Bring on Spring!
THE VEGETABLE SOUP MATRIX: You choose the green bean and the story ends, you wake up in your bed and believe whatever you want to believe. Take the red lentil, you stay in Wonderland, and get shown what the rabbit’s eating down deep in its hole. This divine little article explores the recipe-less free-wheeling cousins of bisque. Just like I like alphabetizing my condiments and labeling my leotards, the idea of pushing a vast category of wild foodstuffs into Four Simple designations (CREAMY, EARTHY, HEARTY, BROTHY) is like a Punnet Square of sustainable eating on the cheap. We’d better get (pepper) cracking if we’re going to make any of these delicious bottom-of-the-barrell greenmarket scrapers before we’re back to rhubarb and tomatoes. I will gladly celebrate the end of butternut squash, kill the kale, and im-peach the beet, all with toasted baguettes and crème fraîche.