Add this to your mental list of ramps, spring onions, garlic greens, and fiddleheads. Bauer’s got the skinny on a new take on an ignored spring green: sweet fava leaves. Apparently Point Reyes’ Osteria Stellina does a great salad with them.
And right on cue, an SF Gate commenter has a big problem with that. Writes Crypled2:
Tehre wa [sic] a time when chef’s in Frisco weren’t consumed with trendiness and actually focused on making food that tastes good.
I suppose looking for the “next big thing” is a lot easier than actually learning how to do things right.
Nothing’s ever good enough for the internet, is it? But yes, experimenting with new vegetables is pretty offensive. And lazy.
