When cam and I did our week planning on Monday, we discovered that since he had to work this morning and we both had to be a few other places this evening that it would necessary for me to drive into work with him, and then hang out for a few hours until he was done.
I was fully expecting to have a boring morning, except that yesterday I heard something on the radio about a cooking demonstration that was going on at Le Cordon Bleu in Portland.
Flash to this morning:
So I showed up at the school for the cooking demonstration, which was about sustainable "farm to table" practices, which requires using vegetables as they are in season. So they were showing us how to cook with vegetables that happen to be in season, in Oregon, in April. Can you name any? No, I couldn't either. That's where the new vegetables come in. The vegetables that they had were:
- French carrots in orange, purple, and white varieties
- Ramp - I had never heard of it, but I guess it's like a green onion with a garlic-y spicy flavor. Their sample was grilled and it was quite tasty.
- Rainbow Chard - very pretty
- Jerusalem artichoke - another one I hadn't heard of. It looked a lot like a ginger root but tastes kind of artichoke like. They fried it and made very tasty chips.