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allosimone

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essays

 

Brief thoughts on topics related to food and public health.

 

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on eating with the seasons

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on (real) food

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on why surroundings matter

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on what (and how) I eat

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on the joys of eating vegetables

recent posts

  • creamy chanterelle & broccoli tagliatelle
  • a rhubarb (and strawberry) macadamia nut cookie
  • a crispy chickpea caesar
  • beetroot sauce (for grains, salads & pasta)
  • on eating with the seasons

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produce worth waiting all year for 🥹🫶 ⁣we’ve reached the middle of a busy, beautiful, bountiful month — a time that marks the start of the year’s most abundant season — and experiencing it always makes me feel especially grateful for farmers, market gardeners, and food workers everywhere 😌💛 currently doing my best to savour the moment, but also very excited for what’s to come!! 🍒🍅🥕🌽🥒🫐🍇🍆🩷
let’s just say it’s a very good time of year f let’s just say it’s a very good time of year for cherry + redcurrant pavlovas (especially when served with clouds of vanilla-speckled whipped cream and tartly sweet blackcurrant juices spooned over top) 🍒✨ in other words: soft fruit & stone fruit season is here, and it is pure delight 🥹🫶
from a wholesome haul (including some gloriously f from a wholesome haul (including some gloriously frilly fennel) to a seriously satisfying bowl of butter beans 😌💛 cooked low and slow in the oven, with lots of garlic and olive oil, @rachelaliceroddy-style 🫶✨ got to love the simplicity of early summer cooking!!
preparing a fresh green fava pea soup is a rather preparing a fresh green fava pea soup is a rather lovely way to savour a slow summer sunday 🫛 I love how fresh fava beans turn the water you blanch them in pink 💖 the spent pods also make a great ingredient for stock!
when life gives you wild strawberries, sometimes y when life gives you wild strawberries, sometimes you nestle them softly into a small batch of wild strawberry rhubarb white chocolate macadamia nut cookies 🍪✨💞
the pure joy of new potatoes in season 🥹💛 pr the pure joy of new potatoes in season 🥹💛 precious beauties to behold, and always such a treat to savour and eat (thin delicate skins + tender waxy flesh = a hard combo to beat)! to prepare this batch, I simply boiled a few whole potatoes in well-salted water, then halved and pan-fried them in butter and olive oil until golden & crisp. served with my go-to creamy parm dressing, lots of fresh herbs, some pea tendrils, a few allium blossoms — plus an abundance of anticipation and delight!! ✨
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