Love the matrix. Although I do enjoy the bitterness of arugula in salads and on sandwiches on occasion. And rhubarb totally rules! I recently made (and canned) a rhubarb raisin chutney that I've been eating with cheese and crackers--SO good!
Ah, ramps. Not really a thing here in Houston, so every year around this time I turn slightly green with envy and salt our cultivated alliums with my swamp-peasant tears.
Speaking of green, though, green borscht!!! I got a good recipe for this from the Cherry Bombe cookbook; it's especially delicious if you use leftover whey from making yogurt or cheese.
Absolutely love this post, Sophia! Appreciated the focus on seasonal as well.
Fava beans are truly high effort low reward- never thought of it that way but so true! Squash blossoms also fit an interesting niche- they are divine when fried with cheese but high effort arguably, and otherwise don't know what else to do with them!
It's almost melon season in LA - the bell curve there would be a fun one to explore :)
Love the matrix. Although I do enjoy the bitterness of arugula in salads and on sandwiches on occasion. And rhubarb totally rules! I recently made (and canned) a rhubarb raisin chutney that I've been eating with cheese and crackers--SO good!
Ah, ramps. Not really a thing here in Houston, so every year around this time I turn slightly green with envy and salt our cultivated alliums with my swamp-peasant tears.
Speaking of green, though, green borscht!!! I got a good recipe for this from the Cherry Bombe cookbook; it's especially delicious if you use leftover whey from making yogurt or cheese.
Absolutely love this post, Sophia! Appreciated the focus on seasonal as well.
Fava beans are truly high effort low reward- never thought of it that way but so true! Squash blossoms also fit an interesting niche- they are divine when fried with cheese but high effort arguably, and otherwise don't know what else to do with them!
It's almost melon season in LA - the bell curve there would be a fun one to explore :)
Signed,
A Voracious Reader
So glad someone put fiddlehead fern in its place. After all that boiling, in my mouth for 5 seconds, then I’m just chewing on forest mulch
Worth the wait