Liza

Asparagus season. . . I agree with the excitement. I love those tender tiny ones that come to market these days. And then comes . . .bean season!

Many thanks, as usual, Jinmyo. Would it be wrong to stick with green variety?

No I didn't peel them as silly me, I thought they looked thin enough. But dang if they ain't brittle!

We had some green and some white asparagus to cook up. Decided on separate cooking methods to add interest and texture. Steamed up the greens - lovely. Roasted the whites -they remained stick straight for nearly an hour and then just collapsed into strings. So. Should we bother with them again or stick with ol' reliable green? And...ok, tell me: what did I do wrong?

Roasted hedgehogs...I did mean mushrooms. Sorry for the confusion!

Well the sorrel didn't make it to the table. The pollock was given a splash of olive oil, some fresh thyme, slivers of garlic and popped in the oven. Roasted a few morels and hedgehogs, whipped up a mustardy mayonnaise and there was dinner. So we still have the sorrel and I'll bet D. will have another cunning plan by this afternoon.

I'll call for squiggly ferns and ramps down at the farm. D. reports that fiddleheads should be at the market in about two weeks. The ramps are coming in slowly and small-ly - with the dry winter, they're pretty small.

That's it! I remember banana flavor. Fun dip - was that a stick of sugar used to scoop up more sugar? No wonder we loved playing running bases. I think we should start a camp food thread somewhere. . .

We're going to be torturously well fed this season - D. is a manager at the greenmarket and brings something home every night.

When you get back to NYC, check out the Berkshire hog products at ....wait for it....Union Square - Ted Blew's High Hope Hogs/ Oak Grove Plantation sells only organically raised Berkshires.

Many thanks, Cabrales. I do have some fish stock in the freezer so the possibilities are multiplying.

I'm trying to remember what these things were: baseball bats made of taffy? I think I had them at summer camp in the 70s. Something on a stick, with baseball language. I need help.

I'll bet you would! Sounds possible, actually, if I can distract D. from his cunning plan. . .

D. just called from Union Square to say he has procured some sorrel for tonight. So, fellow comrades and Egulleteers, any instructions for making a sauce with sorrel? We've got fresh pollock just asking for it...

I've always peeled the ooky stuff off, trimmed the ends and sauted with garlic and Earl. I think they're done when they start poofing - that's a techical term, somewhere...

Ramps already? I wonder if they're Michigan ramps as the NY ones aren't in the market yet...

In the current issue of Saveur, the article on Roy Andries de Groot explains that he didn't dine anonymously - "We let the restaurant know that de Groot is coming and give them a chance to take their strongest shot..."

Ah meat on a stick, the original fast food. I've always wanted to make gougeres, maybe someone can advise..

I take pitted black olives (less messy) and bung 'em in a baking pan with red wine, sliced garlic, pepper, fennel seeds and red wine. Stick it in a 350 oven for 20 minutes and bake until the aroma drives you wild and you have to taste them. For endive leaves, I've been getting into a jicama, blood orange and avocado salad, that could be spooned into the leaves pretty easily. It's got nice color and crunch, and if you dress the salad with some lime juice and maybe chili oil, the avocado won't discolor and you can keep it chilled in the fridge.

Regarding the black pepper icecream, I'm hoping Sir Klc will weigh in here with a better description, but he and I shared a dessert at db moderne - pear tart with a peppery caramel sauce. It was a lovely shock to the taste buds - seemingly sweet to look at, then surprisingly brisk on the palate. (And need I remind anyone of the squid ink icecream on the squid challenge episode of Iron Chef? Cue ingenue, "Oh! I'm getting hooked on this!)

Klc, need I remind you of the famous "Wedgewood" Iron Chef episode? Crass promotional cross-referencing? Et tu, Kaga?

I'll second the dough scraper and raise a zester. Plus those new high-heat resistant spatulas get a lot of play in our kitchen. Our chinoise has revolutionized our stocks, and can liven up any boring moments by doubling as a funny hat. (edited to mention that it is only funny when there is no stock in it. Then it becomes a lawsuit.)

One point in Toqueville's favor: they use Cato Corner's raw cow's milk cheese, from CT. I know, I know, I'm a tired old record (though no Gary Glitter, mind you) with my love for places that use local purveyors.

Sorry, that was supposed to read "You lost me at hello", a clever reference and inversion to a line from "Jerry Maguire". Whoopsy. Again, consistency has nothing to do with it for me. I have an innate mistrust of corporations and food chains. Had Bux taken over my brain, my posting would have been better but Davy would have objected.

So why am I picturing a hairbrush? OK, I'm grossing myself out again.