But first, a poem.
The birds were louder this morning,
raucous, oblivious, tweeting their teensy bird-brains out.
It scared me, until I remembered it’s Spring.
How do they know it? A stupid question.
Thank you, birdies. I had forgotten how promise feels.
My friend who recently moved from NYC to SF told me she's now cooking more.
"Finally, the recipes I cook turn out well!" she says.
It wasn't that her skills improved. Or that she tried different recipes. The reason, she says, is that there's better produce on the West Coast. She can make a simple tomato salad, sautéed green beans, the most barebones recipes of Yotam Ottolenghi -- they all turn out great.
As much as I want to defend NYC farmer's markets, she's probably right -- most of the year. Come spring, it's a different story and one can go wild at the abundance.
This isn't a recipe as much as it is a shopping prompt. If you've got it it, roast it.
Preheat oven to 450 degrees Fahrenheit. Prep vegetables, toss with olive oil, and roast them individually in their own trays (as opposed to all at once, as the photo implies). Veggies at the size shown will roast in 12-15 minutes. Sprinkle with Maldon salt.
Shown: Asparagus, radishes, spring onions, potatoes, fennel, radicchio.