Monday, 15 April 2013 | 19 comments

Warm potato salad with spring greens

spring is like a perhaps hand
(which comes carefully
out of Nowhere) arranging
a window,into which people look (while
people stare
arranging and changing placing
carefully there a strange
thing and a known thing here)and
changing everything carefully

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Monday, 5 December 2011 | 12 comments

Endive & gruyère flatbread

Most recent in the “I never stop learning” chapters of my life was getting schooled on the subtleties of endive. As it turns out, that which I know as “endive” is technically “Belgian endive”. Confusingly, “endive” can refer to what most people call “frisée” (the curly-leafed, spindly salad green) and also “escarole.” All of them—Belgian endive, frisée, escarole (also known as “broad-leaf endive”)—are in the chicory family, but are the leaves of chicory plants, not the roots (which is the chicory we might think of as a coffee substitute). All of this newfound endive knowledge was conferred onto me by a very zealous farmstand helper who must have had a lot of coffee to start off his day (caffeinated, not the chicory kind). I almost wished I hadn’t asked about the word “Belgian” on the sign. But the endive zealot finished his polemic with a fact that left me walking away feeling as if I had tucked a few treasures in my basket: there are only one or two commercial producers of Belgian endive in the U.S., so even in the grocery store, it is very rare to find a Belgian-style endive grown in the States. » Click to read more

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