Over on the side bar there is a section linking you to your nearest farmer's market. Why are farmer's markets important? Because you're giving your money to the farmer, not the corporation; because over time you come to personally know the handful of people who are feeding you; because you eat within season and within distance. There's more but you get the idea.The problem with farmer's market's though, is everything looks really good and I always get too much so I eat a lot of vegetables all the time, and what was once a diverse menu is now a lot of
vegetables with something else, lentils or black beans or a good bread and cheese; it has come to be that most meals are planned around lemon, olive oil, garlic, mustard and veggies. Can't get enough of all the above.
Winter veggies are great - broccoli, greens, beets, carrots, brussel sprouts, cauliflower, asparagus - oven roasted, olive oil, S&P, red pepper flakes, curry, thyme...whatever floats it for you...350 degrees. All the flavors concentrate. Amazing.I've tried three wines in the past few months, and all were good, they worked, but one was the "oh, so this is how it's supposed work!" moment.
Both Pinot's, very nice. Didn't overwhelm the veggie-action, were pleasant to drink, and I enjoyed them. On Monday I opened the 2004 Abbazia di Novacella Südtirol Brixner Eisacktaler Kerner (that's a lot of words that I know nothing about) to have with a bunch of roasted asparagus and dill and a little bit of
red russian kale, and carrots, on toasted garlic bread with whatever cheese you prefer, and it was a MATCH, like a crazy-good match. The dill, subtler when roasted, said to the wine, "we're going down this path together," and that dill did not lie. It was great.That aside, nice wine. Dry and clean and simple.
You know, I wasn't too sure about this wine thing but I have a feeling it just might catch on.
