No Warning Farm

Fresh

Andrea wins the prize for most local farm ingredients in her Easter dinner. She showed me a photo of the meal, complete with bread she had baked from flour she milled using wheat berries from Nash's Organic Farm and ham from "across the river." Our brunch with our two sons included these deviled eggs, with radishes I'd pulled from the ground a couple of days earlier and a Ham, Leek and Gruyere quiche that was heavy on leeks from our Farm. Paul had pointed them out to me and said that I could have whatever I wanted and I got the impression they had written them off as not good enough for sale. But they were wonderful, tiny and sweet. In my younger, less enlightened days, I would search in vain for radishes with perfect greens attached; if they were there at all, they were  limp, or yellow, or slimy. I realize now that so much of what makes it to grocery store shelves is hopelessly beyond it's prime, so old that the tell-tale greens are removed to hide the natural date-stamping. It's why you should pass up the topless "bulk" carrots and the fake bagged "baby carrots" and go for the pricier green-topped bunches. Or better, grow your own or find a farmer.

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