Exemplary Boiled Vegetables…

We’re hitting something I think of as the sweet spot, that magical time of year where the weather forecasts hover around a balmy 76 degrees or so, or as your baker thinks of it, ideal yeast fermentation temperatures! All is dreamy in the sourdough kingdom, as we leave behind the slowdown of frozen and frosty mornings. We also quickly forget the dreariness of winter asceticism and frugality as everyone is back OUTSIDE! Thanks for swinging by last sunny Thursday and buying up all our extra goods before closing time! Everyone does seem to have a little spring in their step, and folks I haven’t seen for a bit float back onto my porch like almond blossoms carried on the breeze. I’ll rotate my thick workwear chinos and flannel shirts for linen pants and t-shirts, swap blundstone boots for birkenstocks and keep that oven running for ya. Culinarily speaking, copious bean stews are making way for salads. I’ve had salade nicoise on my mind lately. A composed salad of boiled tiny potatoes, blanched green beans, hard boiled eggs, olives, tomatoes, and a bit of greens, with some tuna and an anchovy lemony dressing drizzled all over. It’s a hearty meal that somehow also feels simple and light, perfect for picking at, but also served room temperature which just feels right after a very warm work day. I’ll have a baguette smeared with goat cheese on the side and some grenache or chilled rose if you please! We’ve eaten our fill of every citrus imaginable, and now I’ll have everything and anything green, thank you very much.