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If there is anything more than desserts that I love photographing, it’s flowers. And flowers are everywhere. I really wasn’t expecting to find a flower stall at the FM today, but there it was, all bright and pretty. It was the most crowded booth also. “Mommy, I want the purple ones.” “Oh, these will be great for dinner tonight.” “I am going to buy myself flowers.” Everyone was buzzing around the flowers like bees. I actually had to step away and come back when it was a little less crowded and I could snap a few pictures without getting in someone’s way. Then I bought myself a bunch of pretty yellow ranunculus with hints of purple in it.
These flowers are organic and local, which is especially important for all of the same reasons organic, local produce is. Non-organic flowers are laden with harmful pesticides, which you do not want to bring into your environment. Also, pesticides from floral agriculture has as much negative impact on the land and farm workers as non-organic produce does.
My 11th grade English teacher asked us to look for the “color purple” in nature after reading the book “The Color Purple” by Alice Walker. At that time, all of us concluded that the color purple is a rare find. Ever since that assignment, I have always kept an eye out for the color purple. In the last year, I’ve changed my mind about it being rare. Purple flowers, radishes, carrots, lettuce, fruit, asparagus, artichokes it’s all over the market!
I didn’t notice a whole lot of change or new additions at the market this week. I did get two bunches of asparagus from the Fort Mason Farmer’s Market for winning an asparagus recipe contest on their Facebook page. Asparagus are one of my favorite vegetables. I didn’t grow up eating them, because they are not part of the normal Indian diet. Also, due to asparagus’ high Vata quality, it wasn’t suitable to my parent’s Doshas. Anyway, I love eating asparagus with eggs, in salads, with quinoa, and in almost anyway possible. The simplest way is of course by just grilling them, sprinkled with sea salt and black pepper, with a drizzle of really good extra-virgin olive oil.
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