Stripped Down

 
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A piece of writing in a mainstream food publication struck me as truthful this week. It asks the question, are we losing our appreciation for subtle, delicate flavors in the current sea of flavors that are bright and bold? We are inundated with spicy, salty, sweet condiments but more than that, there is such competition to arouse our palates by food manufacturers for instance, and restaurant chefs. We’re growing accustomed to flair, and are increasingly hypnotized by variety. With that, it is getting more difficult to appreciate naturally delicate, or pure and or old-fashioned flavors.  A stalk of spring-grown asparagus grilled or blanched without dressings or a slice of just-picked cucumber or melon can resonate on the tongue and remind us just how delicious unadulterated food can be. 

Spring is the right season for considering this. It is the season for stripping down food to its essentials, for simplifying, and moving away from the multi-layered and rich flavors of winter. Lightly dress an arugula and cress salad, poach a chicken breast, make a clean and brothy pea and ham soup or a hard-boiled egg just dusted with black pepper. This is the way to approach spring eating, but even outside of spring it’s a good exercise in simplifying and noticing. Seasonal foods are wonderful at giving us this opportunity since they are already at their peak in flavor (and nutrition) and need little or no dressing up. In spring we look for greens of all kinds, asparagus, ramps and green garlic and spring onions and chives, and radishes for instance; look for those in your local market and see how they qualify as fast-food, in the best possible way.