Saturday, May 15, 2010
In Babara Kingsolver's book, Animal, Vegetable, Miracle, she writes about eating what is available locally by season. I agree with her premise although I don't think I could do what she and her family did for one year . . . almost 100% living off their land and what was grown around them. But there is something about Spring that brings out that longing for crisp vegetables and fruits that show up in the Spring and Summer. Also we seem to shift to more grilled meats and vegetables and more cold versions of soups.
This week we had seafood twice. One night it was a poached red snapper and another night a shrimp salad served with a crispy romaine lettuce. I've already written about how much chicken we have eaten recently and our plan was that we were going out to eat last night but I saw the first fresh corn in the market. I asked if it was dulce. The answer was, Si. So the plan changed in a flash. Ned grilled chicken breasts, I made a grilled chicken salad with the remaining head of the romaine and we had corn on the cob. The corn wasn't as sweet as the corn we will get before too long but it was really good. Next time I get corn I may make a sautee with the corn, serrano, green onions and garnish it with cilantro.
There are big piles of strawberries on tables in the Tianguis and I've been thinking about what to do with them. I'm looking for figs. We should start to see them before too long. The green beans have been wonderful and I've been lightly steaming them and making a salad with them. It is time for a vegetable and pasta salad. We are starting to get good radishes. Maybe a radish and cucumber salad. The mangos are big and sweet and ripe now. We have been eating them in fruit salads and salsas but I need to make a mango ice cream with a few of them. The avocados are ripe and really creamy. Perfect time to use them in an avocado soup. Oh, I wish they grew black-eyed or cream peas in Mexico. I love okra but you really have to look for it. I don't think they grow it here because the nights get too cool. Okra needs heat and more heat. But Spring always makes me think of okra and black-eyed peas.
Oh my, but I do get inspired when I go to the mercados and so many things look so seasonal and so fresh. Spring cooking is the greatest.