I'm itching to plant cool-season greens - I've missed having homegrown greens (kale, collards, mustard, etc.) over the last two winters, even though I've felt we've eaten nothing but homegrown greens in years past.
So, we're enjoying broccoli, collards, red cabbage, and kale from the grocery store -- cooked with garlic, red onions, and a bit of balsamic vinegar -- they're quite nice.
But a restaurant meal out at a local Mexican place yesterday evening was telling -- the "vegetables" were shredded carrots, broccoli bits, and some onions, clearly from a regional veggie warehouse somewhere, and delivered through the commercial food system. They all tasted the same.
Geez, I sound like a total food snob, but homegrown veggies are really good. Vegetables from local markets, ditto.
Freshly-harvested vegetables, even if industrial, quickly frozen, are good, too, as are their organic equivalents.
I don't like to buy fruits and vegetables with a super long distance pedigree, so certainly "fresh" fruits and vegetables from the Southern Hemisphere this time of year are not normally in my cart (berries, peaches and nectarines, grapes, asparagus, and the like).
The exception --bananas -- my hubbie's breakfast staple fruit. And coffee. And broccoli and lettuce from California, well, I suppose so, too...So I'm hardly a purist.
Hmm, soon it will be warm enough to sow at least a quick crop of cool-season greens, I hope.
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