Spring vegetable stew
I was thinking the other day that I probably talk about the weather too much. I know it’s a dull subject, and one that people resort to when they have nothing else to say. But weather matters! It’s fundamentally, life-alteringly, earth shakingly important. Of course what I’m
really talking about, when I talk about the weather too much, is how it changes my mood. A crazy amount. I was feeling mildly discouraged, for a while. And then we had a few beautiful, sunny days in a row, and the light started to have that hopeful springtime slant, and the air had little pockets of warmth and flower-smells. And I felt hopeful! And happy! And full of energy and spirit! I felt good. And nothing had changed but the weather. And when the weather was nice, I wanted to make a dinner that was green and bright and glowing! Plus, I wanted to eat my lovely pencil thin asparagus, but in some form that wasn’t just steamed with butter and lemon (although that really is the best!) So I made this stew, with bright green vegetables and white beans, and a light broth of white wine and lemon. And I wanted only a few herbs and spices, but fresh, bright ones. So I added fresh thyme and fresh ginger, and a little parsley, with its green clean taste. Lovely! The boys ate it over gemelli, as a nice light pasta sauce.
Here’s Nina Simone’s Feeling Good. One of my favorite songs ever, and the best description of how alive a spring day can make you feel.
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