At Bay Area Bites, Andrew Simmons offers up a recipe. No, not a list of shit things, dead on the page as a nutritional label, but a recollection, a reckoning of how he made a soup, green chickpea and cauliflower. Simmons:
From green garlic shoots, to slender asparagus, to sweet early-season cherry tomatoes, I have, with regard to the realm of edible vegetation, a tendency to prize fresh young things. When I saw the green garbanzos nestled like weird little grubs in a big basket in the Bi-Rite produce case, I was consumed by the desire to harness their youth, pea-like flavor, and agreeably grassy pallor, and express them fully and vigorously in a simple yet well-calibrated dish.Read it slow, pen and paper at the ready. And if you miss anything, you can get the flavor of the thing in the writing alone.
Follow us on Twitter: @SFoodie. Contact me at John.Birdsall@SFWeekly.com
