One of the perks of having a terrific chef for a dear friend is the kitchen lessons you’ll inevitably get.
On a recent weekend, I noticed a lovely bouquet of yellow and orange flowers in chef Simpson‘s kitchen.
“How pretty,” I said.
“Dinner!” was his reply.
Turns out the blooms were zucchini flowers — how was he planning to cook them? I didn’t have to wait long to find out …
As summer romances go, I’ve been a busy girl.
In addition to discovering and falling in love with the fish guy at the Brooklyn Heights farmers market, I’ve also been seduced by the New Jersey produce man just across from him.
What’s not to love about a giver of fat, red strawberries and deep green, flowering chives? Also, who knew fruit and vegetables from New Jersey could look so good? (I kid, I kid …)
On a recent Saturday, produce man’s beautifully plump peas caught my eye and snagged my heart.
Big, firm and just a gorgeous, gorgeous green, I decided then and there that they were too pretty to puree for a chilled pea soup. Instead, I began envisioning a summery risotto — and I had just the recipe.