Yesterday I asked you to indulge me in a little meditation exercise of sorts. We wandered around imaginary gardens and restaurants, noting colour, texture, taste and aroma. We sniffed, we tasted, we digested, we were omniscient. With my subtle-as-a-sledgehammer sketches I was hoping to lead us to think about what we get out of our food. I admit that it was pretty crudely drawn, but I hope you know it was from the heart.
Nothing quite so earnest today, you’ll be glad to know. Today it is a straight up, simple-as treatment for a much under-sung spring vegetable, the spring onion (this link tells us the difference between all of the lovely long alliums). This is a vegetable I for one think nothing much about as I duly sling a bunch into my cart every week. It is one of those background ingredients that we may acknowledge are very useful but never…
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