There has been a pronounced trend of late whereby famous chefs write gardening books and famous gardeners put out cookbooks. Although the connection is not a new one, this repeated treatment of produce=food as a startling, profound, and radical insight would have you believe that prior to the last ten years or so no gardener had ever deigned to cook a potato and no chef had ever planted a carrot.
To be sure, until I recently dug into some great books and articles, I would never have thought the summer harvest had a place in the kitchen. To think, I've spent my whole life crippled by the belief that garden produce must be consumed on the spot wherever it is plucked from the earth. Not that I didn't enjoy gnawing on raw collard greens and rutabagas, but I was moved to the point of tears that the great minds of our time had finally figured out a way to apply fire and flavor to home-grown vegetables.
No longer must my oven be reserved for frozen pizzas and chicken nuggets; no longer does water boil for tea and noodles alone; no longer shall salt be set aside in case of frozen sidewalks. The kitchen welcomes you, cauliflower; you as well, green beans; squash: let's see what you can do in a microwave. The possibilities are endless!
My own cookbook should hit the shelves soon, but for now, here's a teaser from the first recipe I've painstakingly developed. I call it: Put Some Vegetables In the Oven.
|Put Some Vegetables in the Oven. Step 1.) Put some vegetables in the oven. Step 2.) You'll just have to buy my cookbook!|
I'm still experimenting, of course, but additional recipes will likely include such brilliant culinary oeuvres as: Broccoli Suspended over Boiling Water; Kale-in-a-Pan; and Not-Raw Potatoes. Oh! but I've revealed too much ...