Oh, Joy!

[greenstorm]

So at my home has arrived some food.

!!!

It's very pretty food, and a lot in a big glistening fresh pile. There is lettuce, crisp from being packed away from florescent lights, shiitake mushrooms and bok choy and garlic for stir-fry, oranges (in the middle of winter, and not even a little shrivelled or soft) and some pears that tempt the patience with their hard green flesh. There is a squash, joining the others in jewelled oranges and stripes by the side of the stove, and there is a package of pretty buns in the shape of a flower. There are bananas enough to carmelise in butter for breakfast for a week, and they're the proper ripeness that they'll be a little unripe tomorrow, perfect for the three days after that, and then soft and candy-squishy thereafter. There are a lot of bananas! There are apples from an orchard for which I have an address. There is purple kale that looks like velvet, dark and bloomed with droplets of water still on it. There is a cauliflower which will be topped with cheese, whole, and devoured with mustard sauce.

For this, I thank you, world.

Now, to eat the first orange...

Comments

Mmm Cauliflower

[koppermoon.livejournal.com]

Must get another one. Last one went into the curry after being steamed with basil and curry. Next one: steamed w/ cheese sauce.

[tao-of-quinton.livejournal.com]

Bok choy! My grandfather grew bok choy on the farm I grew up on. I love the stuff. It's a "good memory" food.

Re: Mmm Cauliflower

[greenstorm.livejournal.com]

I have this recipe which involves steaming it whole, then baking cheese overtop it. It's yummy. What curry do you use?

[greenstorm.livejournal.com]

It's admirably suited for our climate. I grew up eating a lot of asian veggies, bok choi, diakon, those long beans, that sort of thing. It makes me happy too, though on local stuff you can usually see acid rain damage on the leaves. How did you eat it?

[breklor.livejournal.com]

I looooooove SPUD day.