Something about pink right about now, on the cusp of spring, feels so exuberant, optimistic, and so much a celebration of the season before us. I love how it creeps into the most unsuspecting of produce: we never call those potatoes pink, but they’ve got an undeniable magenta hue. Same goes for those gorgeous Japanese sweet potatoes. Quiet magenta streaks. And radishes! Radishes own pink.
The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
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