“spring” it!

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with spring comes wonderful produce like aromatic flowers, shoots & herbs.  i love cooking during the spring season because seasonal spring items are delicate and its a wonderful scene when watching your guest’s eyebrows raise with pleasure as they discover that delicate flavor which has been brightened with the use of acids and vinegars.  spring also is great because its a chance to truly source out local ingredients – here in houston we have an abundance of sources for fresh artisan products

tafia on saturday mornings: tafia.com

onion creek in the heights, also on saturday (get there early)

eastside market – between westhimer & richmond

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About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
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