Sunday, May 24, 2009
We eat seasonally and locally. We are not one of those trendy restaurants* with the "we buy local and organic produce whenever possible" tagline on their menus. I've worked at some of those, and found that cost or inconvenience too often override the declared intent.
But at home, we are authentic**, and pretty quiet about it. We try to honor our bodies, our community, our soil, our beliefs, and our neighbors--and we try to shut up about that with our friends.
Instead of the evangelism, we dish out food.
We try to hook the devoted grocery store shoppers on green garlic, local lamb, fresh tomatoes. We try to make them part of the loop--to make explicit that connection: soil, water, seeds, spirit, farmer, food, table...
And if they want a little of the joy in their own lives, well, we've done something right.
I imagine, those of you out there with more traditional faiths than mine, that this is a familiar feeling.
This recipe--another version of the classic asparagus/egg combo--is spring. Easy and epic. Try it now, before summer is in full swing and asparagus is a memory.
Don't you dare use grocery store asparagus in November or jumbo-pack eggs for this one. It is largely unadorned and depends on freshness.
*Ah, restaurants. Oven-branded forearms, coke and testosterone, bands of misfits united against the unsuspecting customer. I get nostalgic every once in a while.
**Authentic, not perfect. We all snack on bananas from Trader Joe's. We buy potatoes and onions and garlic and citrus all year. Other than that, each season brings a new, eagerly awaited treat: Asparagus and favas and onion scapes. Peaches and tomatoes. Hot chilies and tomatillos. Winter squash and escarole.