Little Eats

Young, fresh vegetables from the tunnel have a unique taste that only lasts for a little while in Spring.  They’re innocent, tender and without traces of hardship that the outdoors would have inferred upon them.  They are under no pressure to develop a “tough skin” so to speak

I used some of the beet greens as before, and also boiled the tiny bulbs.  I slowly sweated these baby onions in butter. They are pretty heavenly and were in danger of being eaten completely before dinner was ready.  The whole lot was enjoyed in a spaghetti dish, along with nutmeg, garlic chives and a sprinkle of grated, hard goats cheese.

Advertisements

One response to this post.

  1. Posted by Ruth on April 30, 2010 at 7:04 pm

    Sounds delish!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: