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27 November 2017

Green Salad Sink!

A friend named Erika can take just about any ingredients and transform it into great green food. Her business is Salad Sink and may be coming out with salad sprays soon which takes what she creates and adds another level of cuisine delight! However, as Cynthia Greenlee has pointed out, many have a peculiar and unrecognized form of seasonal affective disorder that involves the shortage of green ingredients, it’s only indirectly related to the shorter days, the diminished light and the advent of cooler temperatures. I can tell it’s coming not by the turn of the calendar page but by the menu updates at my favorite cafe. No longer available: that everything bagel smeared with chevre from happy goats, just-salty-enough pesto and two slabs of blazingly colorful heirloom tomatoes. In its place: a biscuit with pumpkin spread. The fashionable farm egg atop it is a sad substitute for a sublimely sun-ripened tomato.
My seasonal grumps come from the disappearance of summer’s cornucopia from groceries, restaurants and my table. Socially conscious eater that I strive to be, I know we’re supposed to follow the eat-local mantra and rejoice in the time-sensitive diversity of all that our soil produces. I should be reveling in gourds. Instead, I’m sneaking blackberries with their notoriously short season at the grocery store. Read more here about green food and….

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