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Vegetables
Appears in
Published 2005
Really fresh, simply cooked vegetables are delicious and satisfying in their own right. Steamed asparagus moistened with melted butter or a light mayonnaise makes a splendid entrée, while witloof braised with a touch of butter provides a slightly bitter contrast to the richness of roast pork.
I remember the quality and freshness of the vegetables my mother used to purchase from Chinese growers who sold their produce from a horse and cart right outside our home in the street. Most likely harvested on the morning of sale, the carrots were sweet and earthy, and the silver beet so green it was almost black. There were only two varieties of potato available, except for the new potatoes that came in spring.