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Article: Greener by the Minute
- Article from:
- The Washington Post
- Article date:
- April 26, 2006
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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The cook who goes shopping at the first farm markets of spring
needs to be more than energetic and eager. It helps to be a forager
as well. During the opening weeks of the markets, the stands are
short on vegetables and heavy on bedding plants.
For now, make lots of salads. Incorporate greens into soups and
omelets or saute them as a base for poached fish, grilled meats and
roasted chicken. Grab every spring onion and garlic bulb you see and
set aside the yellow onions that have sustained your cooking through
the winter months.
The character of the market changes as the season evolves.
Already, you can look around see signs of the crops to come.
Spinach, ...