The succulent vegetables and leafy greens of spring are often good all by themselves, but these blends are a nice way to add a little extra flavor. Heartier autumn vegetables are perfectly suited for spices, from the sweet cinnamon and nutmeg sprinkled on squash to the herbs and peppers on roasted potatoes.
Most of us at The Spice House are serious Farmer's Market junkies, and we eagerly await the first signs of of spring's bounty. On any given Saturday during the Market season, you can find us nibbling on piles of produce, often with liberal sprinklings of our favorite spices.
In general, I think, human beings are happiest at table when they are very young, very much in love or very alone.
M.F.K. Fisher (1908-1992), 'An Alphabet for Gourmets' (1949)
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