I still love Mark Bittman. He’s always there with the
inspiration I need, say, to recover from an indulgent holiday season in which
routine went out the window, where unaccustomed richness lured, when the menu
was heavily laced with nostalgia.
Bittman’s piece in the New York Times this weekend
headlined What
to EAT Right Now, starts the New Year with “more than one way to skin a
potato.” I rush right out to the farmers’ market at Union Square where
creamers, fingerlings, russets, Yukon gold, little gems in purple skins and at
least a dozen heirloom varieties I never heard of beg to be mashed, baked,
braised or fried. I fill an enormous bag with anything that’s priced $1.50 per
pound. Of course, I have to tuck some sweet little carrots and parsnips in the mix.
It’s topped off with a hoard of Jerusalem artichokes with skins so light
they’ll hardly need a scrub.
It’s so humble, so real – the root vegetable – so
in-the-moment. Now is all we have. Enjoy it.
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