Cornucopia
Marcella Hazan in the introduction to The Classic Italian Cookbook stresses the seasons.
The sober winter taste, the austere whites and gray-greens of artichokes, cardoons, celery, cauliflower; the sweetness and the tender hues of spring in the first asparagus, the earliest peas, baby carrots, young fava beans; the voluptuous gifts of summer: the luscious eggplant, the glossy green pepper, the sun-reddened tomato, the succulent zucchini; the tart and scented taste of autumn in leeks, finocchio, fresh spinach, red cabbage; these do more than quiet our hunger. Through their presence the act of eating becomes a way of sharing our life with nature. And this is precisely what is at the heart of the Italian art of eating.I like how the tour through the seasons shifts its punctuation as well as its all-vegetable cast.
And so for day 2080
23.08.2012