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a song of sparrowgrass |
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commentary
by brian parker
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22 april 2006 |
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savor
| volume 1 •
number 1
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print
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| published
since April 2006 | Savor is Brian Parker's passionate affirmation
of George
Bernard Shaw's statement that "There is no sincerer love
than the love of food." |
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In
addition to being a gourmand and Emmy-awarded
set designer, Brian Parker (eMail
• Web
site), who makes his home in Nashville,
Tennessee,
helms Parker Designs—a company dedicated to works of great
imagination and frequent whimsy.
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Adriaen
Coorte
(c. 1660 - c. 1707) was a Dutch painter, who painted mainly small
still-lifes; but, contrary to the contemporary fashion for increasingly
complicated representations of flowers and fruit, he preferred
to paint single objects arranged as simply as possible. Coorte’s
subjects were generally fruit or vegetables, sometimes shells
and, more rarely, flowers or vanitas arrangements. These are generally
arranged on a stone plinth or slab, often with a crack or groove
on the front edge. In the larger paintings, the composition is
sometimes enclosed in a niche (e.g. "Still-life with Fruit
and Asparagus" , 1698; the Netherlands, priv. col.). The
majority of his pictures were executed between 1696 and 1705.
-Artfact
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photo
of Brian Parker by Nashville, Tennessee-based photographer Barry
A. Noland (Web
site).
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Publisher:
Celestial Arts; revised edition (April 2003)
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Language:
English
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ISBN-10:
1587611740
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| ISBN-13:
978-1587611742 |
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Still
Life with Asparagus
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by
Adriaen Coorte
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I'm
lying naked in bed (yes, I'm quite sexy) and it's 12:30
a.m., CST. It's an unseasonably warm eighty degrees in the house,
and my sleeping dog's hot breath is steaming my (sexy) shin.
All I can think about is the promise of the perfect tomato—that
initial, tender, sweet, sloppy bite.
The perfect tomato, regrettably, is still several long weeks
away; but we're poised—teetering on tiptoe, tongues dangling—at
the edge of produce heaven. Five months of glorious, ever-changing,
lush, vibrant, Star-Spangled Banner fresh fruits and vegetables.
The anticipation is almost frightening.
But before anyone dives in too deeply, we could all use a reminder
that great flavor comes from great care. Do your taste buds
a favor: Buy in-season, organic, locally grown, non-corporate
produce! This is where I should talk about local economy, hormone
this and genetic that, but it's all overshadowed by the intense,
clear flavors induced by attentive farming. Eating your first
organic produce is like rediscovering food! Isn't it exciting
when doing the right thing tastes so freakin' good?
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the
sexy food columnist—fully clothed, this time, and
contemplating the pleasures of organic produce
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Start
your culinary good deed with some local asparagus (a/k/a 'sparrowgrass'
or 'asperge'). It's one of the most glorious, early-season yields,
and it pairs with everything. And like most beautifully
cultivated foods, asparagus is best treated simply. Let it shine.
It's one of a handful of vegetables possessing such a balance
of deep, rich tastes and shiny top notes. Asparagus unfailingly
charms and surprises me with its spectrum of piquancies: bright,
verdant and light but, at the same time, possessing a gruff heartiness.
It's like a Sorbonne-educated Hell's Angel.
When you make the season's maiden asparagus purchase, be sure
that the tips of the vegetable are compact and dry. The stems
should be smooth and firm with a sort of dull, "frosty"
finish. Check the cut end to see if it's been freshly harvested.
If you smell a "cooked spinach" odor, set your jaw firmly,
walk away, and don't look back.
But if you've been successful, eat your asparagus soon. It'll
keep several days in the crisper , although it will probably lose
its edge. If you store it in plastic, leave the tips loosely covered.
They're fragile, like those of flowers, and need to breathe. And
remember: a simple preparation is best. I mostly eat it grilled
or steamed, but I also like a good asparagus and goat cheese frittata.
Try sautéing it in olive oil and garlic with a squeeze
of lemon, just before serving.
However you choose to prepare this delicious Eurasian gift, take
the time to clear your mind and truly taste it. Your day
will be made so much sweeter by relishing the natural treasure
in a perfect spear of asparagus.
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Views expressed
on this page may or may not be representative of The Bohemian
Aesthetic or its founder. All materials appearing on this Web
site are copyrights of patsymooreDOTcom, respective authors,
or original sources.
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