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Thursdays
and Fridays at 7:49 am and 5:00pm Hosted by Andy Griffin of Mariquita Farm in Watsonville. |
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This is Andrew Griffin of Mariquita Farm with Life On The Farm. I’m not a chef, but I play one in the farmers market. A potential customer will pick up a vegetable, a head of fennel for example, and ask me what to do with it. It never occurs to them that just because I’m a farmer doesn’t mean I have a clue about cooking; think about all the male clothes designers who can’t model the dresses they create, song writers who can’t sing, or doctors who smoke! But I hate to disappoint anybody, so after first glancing around the crowd to make sure there’s no real chef I can enlist to answer the question, I’ll launch into my rap. “Fennel is an Umbellifer,” I’ll tell the woman. “It’s in the same family as celery and can be used as a celery substitute.” If that doesn’t get me the sale I’ll try harder with a super simple recipe that involves no meat or dairy products, or even a stove. We live in a diverse society and I can’t tell who’s Jewish, who’s Muslim, who’s “lacto-ovo vegetarian”, who’s vegan, or who only eats raw foods. The trick is to getting the sale is find an inoffensive “one size fits all” type recipe. “Cut the fennel into thin slices and sprinkle a little salt on them. Then splash with a little wine vinegar, and extra virgin olive oil. Fennel salad is nice fresh, but it’s really flavorful if you put it in the refrigerator overnight so it’s slightly pickled.” For K.U.S.P. this is Andrew Griffin. ----- More about Mariquita Farm: Website More about Andy's writings: Ladybug Letter Website Andy's Vegetable Photo Gallery: hundreds of vegetable and farming photos |
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