Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …
Custard and cream. Oh yeah, who doesn’t love that!
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Is rosemary easy to grow? So they say. Mmm. I’ve ended up with more dried arrangements than I care to remember.
All your medicine in a pearly white clove: antiseptic, anti-inflammatory, antibiotic, anti-fungal, antioxidant = GARLIC.
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