Vegetables Now August Issue - By Anne-Marie
7/21/2013
This August issue was particularly wonderful. My husband and I have subscribed for over twenty years, and though I've been tempted to write on several occasions, this is the first time I was so moved, I couldn't stop myself. I was grateful for the rich focus on summer vegetables, and for the fresh or raw preparation many of these recipes invite. I was especially pleased with radicchio and beet recipes, summer vegetable "ceviche," and grilled leeks. This is the food your chefs of the world should be exploring, not the years-past focus on micro-chemistry. In a world of "plastique," let's honor the real thing, and celebrate the green (orange, yellow, purple, etc) that comes straight from the earth, and that's actually good for us. We might yet take a step toward a truly better world cuisine. With gratitude, Anne-Marie Oomen