Bye $225, I'll miss you
Today I'm cooking with a fresh haul of groceries.
March is always my most expensive grocery shop because I have to pay for vegetables instead of picking them from my yard— isn’t that the worst thing you’ve ever heard? In February there’s last Summer’s vegetables to clear out of the freezer and by April there will be radishes, adorable baby herbs, pea shoots, rainbow chard, etc. But in between we gotta work with whatever ol’ Joe can sell me at a reasonable price.
Still, tonight we eat fresh vegetables! I took the remainder of February’s Greek feta and broiled it with grapes, olive oil, sumac and honey. This is a fast and fun trick I learned last summer to serve at a dinner party, but what I liked even better than eating it warm with pita was tossing the leftovers with lettuce. The tang of sumac mixed with oil and sweet grape juice make an extremely perfect salad dressing. You can do it with whatever fruit you like; I highly recommend cherries, plums and figs. Please consider adding more herbs than you think is right, although at this time I am limited to gnarly old parsley and the like, 7 leaves of mint that have poked their little heads above ground to see if it’s Spring yet.
I think I’ll serve it alongside fat slices of toasted sourdough topped with a swirl of homemade hummus and eggplant garlic spread.