Seasonal Eating

I’m spoiled a little bit by the  fresh food that is available throughout Europe, and I certainly don’t take advantage of it enough. The winter months are hard because there are less exciting options: roots, cabbage, etc., and the alternative is the overpriced, ethylene-gassed fruits at the British and French megasupermarkets. But now that we’re charging through a lovely spring, it seems like the market is coming to life again. This week we tried out some freshly-harvested bear onions (above), which taste like garlic and can be used for pesto. And these gorgeous,  hot, Hungarian peppers.


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