A new custom

By
July 6, 2007

The pickup: Haven’t been to the farmers’ market for more than a week, and — oops — I went a little crazy! A dozen eggs (a market must after reading the egg article), a pint of raspberries to supplement the ones that are just ripening in our yard, a pint of blueberries (not nearly enough; this weekend I’ll make a special trip to pick more), two pounds of favas, beets, asparagus (still!), carrots, garlic scapes, spring onions — large and small — peas in the pod, spinach, two pounds of pasta from Pastaworks, a ciabatta roll for my daughter, a pound of fresh cherries and 20 more covered with dark chocolate, a chunk of smoked salmon, two peaches, and three small tomatoes.

A simple pleasure.

The results: Dinners at home! Two pasta dinners, and a side of grilled asparagus (James marinates it in olive oil and lemon juice before readying the coals) to accompany our Fourth of July hot dogs. With the favas I made Jim Dixon’s fava bean spread, which everyone loved.

Years ago we were lucky to visit friends in Finland late in the afternoon on a very warm Midsummer Day and were promptly served glasses of cold Champagne and a big bowl of freshly picked peas in the pod (the light beginning to a feast that would go on for hours). I was charmed by the ease of it. On a hot day this week, when a visitor from Guatemala joined us, I served the farmers’ market peas in their pods alongside an apertif of Sokol Blosser Pinot Noir rosé. Do peas grow in Guatemala? I wonder if our guest will take home this borrowed custom, north by northwest.

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe