April showers bring spring alliums. Huzzah! We snag our tote bags, skip to the farmers market, squeal at all the fruits and flowers and vegetables and then: Um, green garlic, is that you? Sorry, um, I mean, green garlic, is that you? It’s been a minute.
There’s a lot of pressure to make the most of spring alliums, which are only here for a hot second, which feels special and exciting. But that's the problem. If you only hang out with an ingredient once a year, how are you going to get comfortable with it?
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