Friday, 13 May 2011 | 2 comments

Tender greens soufflé

Is it already boring and passé to be cooking and eating asparagus, rhubarb, ramps, and green garlic? Is everyone already tired of spring? I’m only asking because I’m troubled by the sheer quantity of recipes I’ve seen lately focusing on tomatoes, a decidedly non-spring ingredient.

There are a lot of folks in the wonderfully overlapping fields of food, garden, cooking, writing, wine, and beer (and even some other areas, but I won’t get too philosophical) whose recipes and narratives I respect so much more than my own. These humbling individuals range from little sister Louise, who knows more about growing her own food than I probably ever will; to icons like Julia Child.
green garlic
Somewhere in between the familiar and the legendary fall my favorite food bloggers, who manage to present graceful, accessible interpretations of the life lived around food. These people get it. They’re on my wavelength. They’re able to put shared sentiments and passions down in words and recipes much more creatively/wittily/compassionately/intelligently than dilettante-me. That’s why every once in awhile, when I read an article or recipe that seems not to jive with that shared sentiment, it’s jarring.

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