31 December 2011

Slow food, near it’s source

Though we arrived late to the Farmer’s Market, after the cold had chased the buskers away,

we hunted and gathered, and interacted with the producers themselves. Buying food nearer

to it’s source is satisfying, and knowing the financial gain was going only into the pockets

of those who did the work, more so.

The Lebanese woman’s recipe of spinach stuffed bread with a tang of lemon went nicely

with ‘young’ Colin’s cheese and the venison salami I’m to “hang unwrapped by it’s string.”

Add all of these to the tomato, lentil & pumpkin soup made by my friend, and we feasted.

Food is best shared, most satisfying when hungry and long remembered when the procurement takes time.

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