Bru

Bru tends to her herb garden at home last week. The arrival of growing seasons has inspired her to write about, in her words, “fresh foods with vibrant life force.”

As the season of abundance has arrived I feel a strong urge to change with the season.

Fresh foods with vibrant life force are what I am craving. That is what I want to eat, and that is what I wish to write about and share.

As winter dragged on inordinately long and my daily patterns in life lingered with the season, I began to feel like a foie gras goose. It is I who am responsible for my own actions. I do the stuffing of my own goose. And I do it with pleasure.

It has always been a challenge to me to get sufficient exercise and inspiration during the cold dark seasons. It’s easy to indulge in the comforts of delicious dishes with rich sauces.

Generous chefs offer an abundance of delights, saying things like, “Here, try this,” or “You can’t leave without dessert.” I never graduated from the Nancy Reagan school of “Just say no.” I’m much better at, “Oh, thank you. Yes, please.”

Some friends and readers of my column share that they don’t like to go out to eat very often. They find it difficult to not eat too much or to eat what feels healthy. Maybe the new slant of my culinary seeking can help with those aspects of dissatisfaction.

I’ve asked some of my chef friends to help me steer in this slightly new direction. My parameters when I seek new places to dine and new ingredients to enjoy will be maximum nutrition and flavor with minimum calories. I will request to be served meals that are satisfying and healthy and seek shared recipes that we all can make at home that reflect those same goals.

I wish to share stories from the community of our local growers and makers who bring their wares to the Jackson Hole Farmers Market on Town Square, the People’s Market and Slow Food in the Tetons’ stand. They deserve attention for their labor and the joy it brings to them and us. Each of them will share a favorite recipe. We will all benefit.

With the long winter behind us, these are the days to enjoy our gardens, to visit the brave perennials that survive the winter and reappear. So plant some seeds and gather some edible and medicinal plants from the land that surrounds us. Experience great joy in caring for plants and bringing into the kitchen a never-ending variety of textures and flavors to stimulate both palate and brain.

To kick off a summer’s worth of healthy recipe sharing, I wanted to share one of my own: my process of creating salad. It’s a daily meditation of gratitude and abundance. Here’s to summer! 

Bru, who cooks for private clients, writes about the valley’s talented chefs.

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(1) comment

Wayne Grim

Brue, are there any restaurants that have Senior Menus? Smaller servings and smaller price. Something to write about, don't cha think?

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