Some bits of pretty…
I love some of the vegetable colors we get this time of year. The purple cauliflower above is just one example. I usually don’t care for it, foodwise – too crunchy raw and when you cook it you lose some of that vividity that drew you in in the first place. But oof, it makes for some delicious looking eye candy.
See what I mean? You can get beets here any time of year. But for some reason in winter, they have these extra shocks of hot pink in them that just sing.
And the greens. Also proof that timing is everything. Five minutes later when I walked past these asparagus at the market they were bathed in blinding sunlight. This is why I go so early in the morning. The lighting can get overly dramatic. Works for some shots. But not a lot.
So what to do with the above? Roast the beets and the cauliflower on high heat with a little salt and olive oil. Peel and gentle steam the asparagus. Chop and toss with a light vinaigrette of white vinegar, lemon juice, olive oil, salt, sugar, and a little water. Add fresh chives for pungency and verve. Add the freshest chevre for creaminess.