Wednesday, May 09, 2007
check out these beauties. they are a pain in the ass to prepare, you have to take them out of the pod, then blanch them, then take them out of the tough shell. finally, you will get these mild, earthy, delicate little jewels. Their season is pretty short, and can be expensive when you get them before or after the peak time. but right now, in the late spring here, you can get them for a buck a pound or less. these things taste fantastic if you don't fuck with them too much, a little olive oil, a little spring garlic, oh yeah.
in the next couple of weeks, don't stand too close to me though, especially not down wind.