Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Monday, 31 October 2016

A Really Tasty Broad - Day 62, 29 To Go...

How well do you know her? Those of you already acquainted with the broad bean know she makes a delicious dip, especially when made with a punchy, creamy feta and mint for spring zing. 

The Italian classic, pasta e fave, hits the heart spot, while broad beans sauteed in a little onion and garlic with fresh garden peas until soft are simply sublime. Of course, what grows together goes together, so finish with a hit of mint for a last minute lift. These three humble numbers are currently having spring dance parties in my garden at night.

What many don't know is that fresh broad beans, ideally soft and tender so best home grown or bought from a farmers' market, are really, really good with really good bread. Say that a few times over. 

Actually, don't. Save it for chewing on a chewy sour dough baguette and broad beans. It's a very surprising flavour and texture combination that speaks volumes

Do as many Italians are doing right now as we speak given the peaking broad bean season - and try it.

Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller

Because Food Sans Story is Bland

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