WINTER 2011. CABBAGE. 03.11.11
We are weathering these last few “lion” weeks (one can only hope they’re the last…please) and eagerly await the gentle, “lamb” days ahead. We’ve patiently worked our way through hearty greens and root vegetables and this week, cabbage. I don’t want to discount these winter goodies. They have been at the center of warming soups. We’ve roasted them to golden and caramelized glory – and then called them fries. We’ve pureed them and in a few rare cases, wrapped them in indulgent, flaky pastry. Nevertheless, I feel like a child that has been studiously watching and waiting and hoping for some grand prize for good behavior. Is it time yet? Have we been good enough? Are we going to get what we think we deserve? As the temperatures begin to rise steadily, we’ll start to see a change in the produce available. Remember asparagus? Mmm, yes. And rhubarb and berries, too. It won’t be long before sprinklers are running and we are once again acquainted with the feeling of peach juice dripping down the arm. But for now, be in the moment and enjoy the humble, unassuming cabbage.