Posts Tagged: spring asparagus

The Classic

There was a point a month or two ago when I heard or read the word “Einkorn“ about five times in the course of 24 hours. Never heard of it? Neither had I! This, in spite of the fact that the grain is 12,000 years old (shame on us) and, according to The New York Times “pleasingly chewy,” “nutty in flavor,” and suddenly… Read more »

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