farmers' market: summer's here
Sugar snap peas and fresh garlic mean summer - and also mean that green beans and raspberries are just around the corner. It amazes me that even with all that's at the market now there's still so much to look forward to.
I was running late this morning (after staying up late last night working on a housewarming mix for sisabet), but stopped in at the ( Read more... )
I was running late this morning (after staying up late last night working on a housewarming mix for sisabet), but stopped in at the ( Read more... )
I come from a single-parent, fast-food-and-Hamburger-Helper household.
Sounds similar to my background, actually, although we didn't have the money for fast food. I grew up on frozen and canned vegetables and, yeah, a lot of ground beef. I'd never seen a fresh green bean or unpowdered garlic until I got to college.
"Real food," I've found, is more intimidating in theory than in practice. I used to look at fresh vegetables and panic: "oh god, what do I *do* with it?!" But the beauty of fresh and especially organic vegetables is that most of the time you hardly have to *do* anything; a little steam or a quick stir-fry and it may not be fancy but damn it's good. And things that are in season at the same time are almost always delicious together.
There's a cookbook by Deborah Madison called Vegetarian Cooking For Everyone that I highly recommend; it's well-indexed, extremely practical, full of excellent recipes that range from the very simple and everyday to only-for-company elaborate. And it's designed to help the reader learn not just to follow recipes but to *cook*, to improvise and substitute, to understand how food works. It's a wonderful companion to eating fresh, seasonal produce, whether or not you eat meat as well (I do).
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