local spring menus in New England when I know we are still weeks away from peas and asparagus. Also why don’t we have forced rhubarb like they do in the UK and Canada. If we could have that I could be more patient for everything else. And now I shall go roast some potatoes and apples because I have a hankering.
ahhh yes misremembering simpler times. lack of sufficient refrigeration. mushrooms emerging if we are good and nice. yes yes yes, thank you for spelling this out like so for us, took me for an emotional riiide!
The first real ramp rampage I've read from the chef POV. The November forget about leaves and tomatoes. Yesss.
That’s why i’m a winemaker not a chef……ps you’re welcome to have
a bunch of plum preserves i put up this fall!
That was an emotional journey! Your honesty really lays out what a chef/owner has to go through. I see blue sky today.
Beets have me saying “uncle”
My biggest pet peeve is the “faux”
local spring menus in New England when I know we are still weeks away from peas and asparagus. Also why don’t we have forced rhubarb like they do in the UK and Canada. If we could have that I could be more patient for everything else. And now I shall go roast some potatoes and apples because I have a hankering.
ahhh yes misremembering simpler times. lack of sufficient refrigeration. mushrooms emerging if we are good and nice. yes yes yes, thank you for spelling this out like so for us, took me for an emotional riiide!
I’m sure you’ve considered fermenting or otherwise preserving green veg for the dead of winter. What makes that undesirable or problematic?
💪