Our lovely French friend, Flavie, spent the weekend on a farm in the Catskills and upon her return came bearing a basketful of beautiful vegetables she had picked just for us. It was quite a diverse lot – tiny potatoes (purple and white), purple cauliflower, purple and green asparagus (which amazed me as it is long past New York asparagus season), amaranth, radicchio, Swiss chard, carrots, 2 wee stalks of broccoli, onions (red and white), garlic – all organically grown and fresh as fresh could be.
My first use was to sauté a few of the fingerling potatoes, the cauliflower, and the amaranth seasoned with some of the onion, chopped, and a clove or two of garlic. I had a few scallops purchased that morning at the greenmarket that I had intended to turn into a ceviche, but thought why not sear them and top off the sauté. That is exactly what I did and, once sautéed, I added a bit of butter and lemon juice to the pan and drizzled it over all. Then, because it was all so brown and purple, I shredded a couple of cauliflower leaves for garnish and Eh! Voila! – to quote Flavie – we had a most delicious dinner.
judithchoate.com 