You just go on your nerve. If someone’s chasing you down the street with a knife you just run, you don’t turn around and shout, “Give it up! I was a track star for Mineola Prep.”
That’s for the writing poems part.
-Frank O’Hara, Personism: A Manifesto
It’s for the cooking part, too.
Recipes found here are flavored, mostly, by seasons. Particularly the way seasons move in New York City, from market to market. Quickly.
It is now March, and ramps are about to make their very short, first appearance, while citrus and root season is still going strong. You know those beautiful green spears of the earth? They’re up next. I adore the first asparagus, which seems to always blush at their tree-like tips. There’s a joy found in me in that small, but significant detail. And each day a joy is expressed as one beautiful ingredient comes and goes at the farmers market. You’ll miss the round, orange globes, and the stubby little fingerling, but you’ll shout hello to Spring’s strawberries.
I hope each recipe shared with you here expresses this day-to-day, market-to-market, market-to-table, joy.