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.


One response to this post.

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

    Sounds delish!


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