More and more I come to respect the course of the seasons, the long absence of summer fruit and vegetables. I had the desire to eat seasonally for a long time, but I still bought tomatoes in winter, unripe peaches or watery strawberries. I never bought said strawberries in fall or winter, but still, strawberries picked unripe and shipped and packaged never taste good. I always knew, but I still wanted that taste, bought the strawberries and was so disappointed. No more. Now I get most of my veggies in a weekly csa box, no eggplant or tomatoes from them right now. That's completely fine with me, their carrots and beets are beautiful. I get a lot of salad, and I'm really inspired to find more ways to eat them, and not let them eat me or me fridge (If you would like to hear about what to do with all the salad, let me know. I'd love to share what I did until now)
It feels like spring here, at the moment. I have no doubts that winter will soon return for a few more weeks, but right now the air smells of spring. The earth seems to awake, everything is just that bit greener. I really would love to eat asparagus right now. Or fresh peas, with just a little bit salt and butter.
I know that it is too early. My excitement will only grow more, and on the first day that I see asparagus here I'll be really happy. For now, I'm sticking, faithfully, to my root vegetables. They are not the only vegetables I eat right now (think cauliflower, cabbage, kale), but I just have a special place in my heart for them.
When I saw the January cover from bon appetit, I thought the tart it showed would feature many different winter vegetables. I was a bit disappointed, in the recipe and Ottolenghi, who I thougt was more of a seasonal cook. Peppers, tomatoes and eggplant right now?
|Picture from last night. This is how the tart looked whole.|
Hell no, and I dare to say that I think my version is better. I really loved the lemon zest, it added a much needed kick of freshness to the roasted vegetables.
And the homemade crust with buckwheat is just wonderful. I think I'll never go back to buying ready-to-use crust again, it just doesn't taste good and it contains strange things that I think have no business in a pie crust. You could use just your regular recipe for a pie crust, but adding buckwheat flour was a great idea. It makes play the crust a bigger role, not just the backdrop for what you put in there.