VEGGIE ARSENAL

VEGETABLES

The infinite bounty when it comes to veggies can be mind boggling.  Don’t get bewildered and perceive it as a task because you are fresh out of ideas.  Same old potato dishes, boiled green beans, or peas and carrots, God forbid they are out of a can…  The horror of it all!

The “farm to table” movement is now a cult.  Direct and soulful relationships are established between local farmers and restaurants that stress the abundance of organic produce harvested only hours before.

However, the term “locally sourced” has become rather stereotyped and misrepresented in grocery stores, where there is little ability to prove their freshness or farm of origin.  Organic is best, as with everything.

I acquire most of my produce at local farmer’s markets.  Contrary to popular belief, the produce is not much more astronomically priced than at your local grocer and if you do some good sleuthing, I bet you’ll find the right milieu with some superlative organic and affordable local produce – starting at your local Costco.

It’s rather ironic that we get asked how we want our steak prepared, but never if we want our green beans al dente of soft throughout!  Although, legumes and veg have not quite become top menu choices for most cooks, unless of course you are on the vegan or vegetarian spectrum, it is now quite apropos that chefs and gourmands have finally realized the infinite cachet where veggies are concerned.

With the current cornucopia and variety at hand, chefs are gaining tremendous reassurance with spot on techniques and foreign, vibrant flavor combinations to make the escorting side dish as grand as their main course.

The magnificent world of veggies awaits you and it’s more stimulatingly and scrumptious than you could ever imagine!

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Pantry Rat