had a good conversation tonight with good company. the subject of great cuisines came up, and one of our conclusions was the some great cuisines come precisely from places with impoverished soil and difficult growing conditions. in places like that, you have to learn to cook, because the ingredients aren’t just handed to you. in which case, how do we define the cuisine of our beloved northland, where the soil couldn’t be more fertile, but what is scarce is summer heat and sunshine?
le panicaut champêtre (Eryngium campestre)