|Heirloom Tomato and Avocado "Spoons"|
|Right Food for the Season - Early Summer|
|Written by Jon Ross-Wiley|
There are two things going on here. One, is a simple idea, the other is a simple recipe. The simple idea is one that crosses my mind often, but realizing the fantasy would take a degree of time and effort that I realistically can't muster at the moment. So if you have the energy and resources, knock yourself out and remember to thank me when you make your first million. The simple recipe is something I have made many times and it is always delectable. I am inspired to share it now as my closest local farm, Allandale Farm in Brookline, Mass., is gearing up to "unleash" its heirlooms for the season. The latest update from Allandale has me setting aside some time on July 23 to swing by and pick up some of the first off the vine.
First, the idea.
Most civilized humans take civilized, human-sized bites. I can recall so many meals where each bite was to be savored, and the last bite was to be mourned. My thought is that there should exist a restaurant where food is served in bite-sized portions, each bite plated as though it was the main dish in the center of a trendy, square, white plate. But instead of plating, let's think about "spooning." Granted, this is probably the first of my articles that you have read of mine, so I will understand if you want to take it slow before moving to this step. Assuming you are ready to proceed, however, my thought is...get some nice spoons, maybe slightly larger than bite-sized, and pile onto it simple, delicious foods. I am envisioning tapas-like ordering protocols. You call the joint "Spoons" and call it a day. The idea is half-baked, but so be it...sounds good to me.
Now, on to the recipe. Whether you serve this on a spoon, plate, or any other food-delivery vehicle is up to you. In the interest of ease of preparation, the following recipe will be designed to land on a plate.