Chef Ana Sortun is one of the most inventive and adventurous chefs in Boston. What she does at Oleana and Sofra with spices, herbs, fruit, chiles, and nuts is incomparable. Each dish is a revelation of taste, texture, and color–even a simple dish, such as Spiced Carrot Puree & Dukkah. Who knew that chopped almonds, coconut, coriander, cumin, sesame seeds, and black pepper could taste so amazing—with carrots?
What a wonderful Saturday in cool, overcast Seattle. We started early with a 4-mile walk along the east side of Lake Washington and then shot over the 520 bridge to scope out the produce at the University District Farmers Market. By 10:00 A.M., the market was swarming with friendly but purposeful shoppers.
What struck me this week were all the “baby” veggies. One vendor had her large variety of summer squash tagged as “infant” zucchini and “youngster” patty pans. Another vendor had turnips the size of a marble. The carrots were so young and tender they were practically screaming, “Eat me now.” There were even baby shallots, as small and tender as green onions.