Vegetables beckon and intrigue us in a way no fish or piece of meat every could.
The beauty of a single lettuce, its inner leaves tight and crisp, the outer ones opened up like those of a cottage garden rose; the glowing saffron flesh of a cracked pumpkin; the curling tendrils of a pea plant; a bunco hot long white-tipped radishes; a bag of assorted tomatoes in shades of soft scarlet, green and orange is something I like to take time over. And not only is it the look of them that is beguiling. The rough feel of a runner bean between the fingers, the childish pop of a pea pod, the inside of a fur lined lava bean case, the cool vellum like skin of a freshly dug potato are all reason to linger. And all of this even before we have turned the oven on.
Nigel Slater Tender: A Cook and His Vegetable Patch
This time of year I’m especially happy to start seeing the beauty evolve in the vegetable garden. It’s exciting to see the first pink tops of radishes forming in the dark earth.
The colors of all the brassicas are particularly intriguing, this year I’m enjoying the unfurling of ‘Purple Peacock’ Broccoli.
The ‘Scarlet Frills’ mustard is calling me to harvest it in order to add color to our spinach salads. And the Red Sales lettuce’s color is growing deeper with the intensity of the sun.
What vegetable are you enjoying visually at the moment?Filed under Quote | Comments (9)