Onion Flower Quotes

My mother had comforted me with tales ever since I was small. Sometimes they helped me peel a problem like an onion, or gave me ideas about what to do; other times, they calmed me so much that I would fall into a soothing sleep. My father used to say that her tales were better than the best medicine. Sighing, I burrowed into my mother's body like a child, knowing that the sound of her voice would be a balm on my heart.

Nothing could be more fearful than losing one's freedom. To be confined. Never to see a golden cloudburst or rivers of sunlight on dark flowers. never to walk your own cultivated furrows. And the memory dangled over his heart like the sword of Damocles.

Outside the house, against a sheltered wall to the south, a single stalk of green thrust upwards, with slender rapierlike leaves and one huge scarlet blossom. Kit went down on her knees. “It looks just like the flowers at home,” she marveled. “I didn’t know you had such flowers here.” “It came all the way from Africa, from the Cape of Good Hope,” Hannah told her. “My friend brought the bulb to me, a little brown thing like an onion. I doubted it would grow here, but it just seemed determined to keep on trying and look what has happened.

A Halloween flower, if ever there was one, would smell like an onion, have thorns like a rose. With charcoal black petals and vines that entangle, t'would grow under moonlight in mud, I suppose.

When he presents them, I work hard to look pleased. Because he can’t know that the pink-and-white flowers are the tops of wild onions and only remind me of the hours I’ve spent gathering them with Gale.

How flimsy our existence is, how many conditions must exist and must continue to exist over the course of millions of years so that a single flower or a single pencil or a single book might exist... For a moment I felt like a string being strummed by thousands of fingers, and I closed my eyes. Our existence on this planet hangs by a thread, every tomato and every onion is such an enormous miracle you could collapse with awe in a vegetable market.

Preserved Children This recipe was on a plaque hanging in a friend’s kitchen. You will need: one half dozen small children one large field one sunny day 2-3 small dogs Mix the children and the dogs together. Dot them over the large field and stir in the sunny day. Sprinkle the field with flowers. Spread with a clear blue sky. Bake in the sun until brown.

The difference between Hindu cuisine and Muslim cuisine is very easy to explain. In Kashmir the Hindus avoid sexy onions and garlic; they love the taste of heeng (asafetida) and the non-incestuous fennel and ginger. Muslims find heeng (and its sulfurous odor) unbearable. They adore garlic, green praans, garam masala, and on certain occasions, mawal flowers.

It's been over a year since they've visited their son's market. As they walk through the parking lot they take in a number of improvements. Brian admires the raised garden beds made of cedar planks that flank the sides of the lot. There are stalks of tomatoes, staked beans, baskets of green herbs- oregano, lavender, fragrant blades of lemongrass and pointed curry leaf. The planter of baby lettuces has a chalkboard hung from its side: "Just add fork." A wheelbarrow parked by the door is heaped with bright coronas of sunflowers, white daisies, jagged red ginger and birds-of-paradise. Avis feels a leap of pride as they enter the market: the floor of polished bamboo, the sky-blue ceiling, the wooden shelves- like bookshelves in a library. And the smells. Warm, round billows of baking bread, roasting garlic and onions and chicken.

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

The room hushed as Alim introduced the first course, and everyone cooed over their plates---fresh oysters in a pool of black squid ink bouillon, served on stark-white china with a sliver of pickled onion and a bright strip of shaved Scotch bonnet on top. There was a dash of black bouillon inside the oyster shell and a rocket flower on the side, delicate and white. Feyi sipped at the accompanying drink, an expensive champagne with pomegranate seeds in it.

Despite the challenges, S'Apposentu slowly bloomed into one of Cagliari's most important restaurants. Roberto brought with him the hundreds of little lessons he had learned on the road and transposed them onto Sardinian tradition and terreno. He turned roasted onions into ice cream and peppered it with wild flowers and herbs. He reimagined porceddu, Sardinia's heroic roast pig, as a dense terrine punctuated with local fruits. He made himself into a master: of bread baking, cheese making, meat curing. In 2006, Michelin rewarded him with a star, one of the first ever awarded in Sardinia.

Your character and soul, intelligence and creativity, love and experiences, goodness and talents, your bright and lovely self are entwined with your body, and she has delivered the whole of you to this very day. What a partner! She has been a home for your smartest ideas, your triumphant spirit, your best jokes. You haven’t gotten anywhere you’ve ever gone without her. She has served you well. Your body walked with you all the way through childhood—climbed the trees and rode the bikes and danced the ballet steps and walked you into the first day of high school. How else would you have learned to love the smell of brownies, toasted bagels, onions and garlic sizzling in olive oil? Your body perfectly delivered the sounds of Stevie Wonder, Whitney Houston, and Bon Jovi right into your memories. She gave you your first kiss, which you felt on your lips and in your stomach, a coordinated body venture. She drove you to college and hiked the Grand Canyon. She might have carried your backpack through Europe and fed you croissants. She watched Steel Magnolias and knew right when to let the tears fall. Maybe your body walked you down the aisle and kissed your person and made promises and threw flowers. Your body carried you into your first big interview and nailed it—calmed you down, smiled charmingly, delivered the right words. Sex? That is some of your body’s best work. Your body might have incubated, nourished, and delivered a whole new human life, maybe even two or three. She is how you cherish the smell of those babies, the feel of their cheeks, the sound of them calling your name. How else are you going to taste deep-dish pizza and French onion soup? You have your body to thank for every good thing you have ever experienced. She has been so good to you. And to others. Your body delivered you to people who needed you the exact moment you showed up. She kissed away little tears and patched up skinned knees. She holds hands that need holding and hugs necks that need hugging. Your body nurtures minds and souls with her presence. With her lovely eyes, she looks deliberately at people who so deeply need to be seen. She nourishes folks with food, stirring and dicing and roasting and baking. Your body has sat quietly with sad, sick, and suffering friends. She has also wrapped gifts and sent cards and sung celebration songs to cheer people on. Her face has been a comfort. Her hands will be remembered fondly—how they looked, how they loved. Her specific smell will still be remembered in seventy years. Her voice is the sound of home. You may hate her, but no one else does.

Katniss Everdeen. A girl who lives in the Seam. Hunts in the woods. Trades in the Hob. I stare in the mirror as I try to remember who I am and who I am not. By the time I join the others, the pressure of Peeta’s arm around my shoulders feels alien. When the train makes a brief stop for fuel, we’re allowed to go outside for some fresh air. There’s no longer any need to guard us. Peeta and I walk down along the track, hand in hand, and I can’t find anything to say now that we’re alone. He stops to gather a bunch of wildflowers for me. When he presents them, I work hard to look pleased. Because he can’t know that the pink-and-white flowers are the tops of wild onions and only remind me of the hours I’ve spent gathering them with Gale. Gale. The idea of seeing Gale in a matter of hours makes my stomach churn. But why? I can’t quite frame it in my mind. I only know that I feel like

She browned onions and garlic, and from the pot on the windowsill, chopped a few winter-sad leaves of tarragon. The smell was green and strong, and she thought of spring. Spring in Dijon, when she and Al would hike into the mountains with the Club Alpin, the old women forever chiding her tentative steps, her newborn French: la petite violette, violette américaine. She would turn back to Al, annoyed, and he would laugh. Hardly his delicate flower. When they stopped for lunch, it was Mary Frances with the soufflé of calves' brains, whatever was made liver or marrow, ordering enough strong wine that everyone was laughing. The way home, the women let her be. If she wanted calves' brains now, she wouldn't even know where to begin to look or how to pay. She and Al seemed to be living on vegetables and books, tobacco, quiet. She blanched a bunch of spinach and chopped it. She beat eggs with the tarragon, heated the skillet once again. There was a salad of avocados and oranges. There was a cold bottle of ale and bread. Enough, for tonight.

The Herb Farm reminded Marguerite of the farms in France; it was like a farm in a child's picture book. There was a white wooden fence that penned in sheep and goats, a chicken coop where a dozen warm eggs cost a dollar, a red barn for the two bay horses, and a greenhouse. Half of the greenhouse did what greenhouses do, while the other half had been fashioned into very primitive retail space. The vegetables were sold from wooden crates, all of them grown organically, before such a process even had a name- corn, tomatoes, lettuces, seventeen kinds of herbs, squash, zucchini, carrots with the bushy tops left on, spring onions, radishes, cucumbers, peppers, strawberries for two short weeks in June, pumpkins after the fifteenth of September. There was chèvre made on the premises from the milk of the goats; there was fresh butter. And when Marguerite showed up for the first time in the summer of 1975 there was a ten-year-old boy who had been given the undignified job of cutting zinnias, snapdragons, and bachelor buttons and gathering them into attractive-looking bunches.

A long time ago, I collected the flower petals stained with my first blood; I thought there was something significant about that, there was importance in all the little moments of experience, because when you live forever, the first times matter. The first time you bleed, first time you cry — I don’t remember that — first time you see your wings, because new things defile you, purity chips away. your purity. nestled flowers in your belly, waiting to be picked. do you want innocence back? small and young smiles that make your eyes squint and cheeks flare the feeling of your face dripping down onto the grass, the painted walls you tore down, the roads you chipped away, they’ll eat away at you, the lingering feelings of a warm hand on your waist, the taps of your feet as you dance, the beats of your timbrel.’ ‘and now you are like Gods, sparkling brilliant with jewelry that worships you, and you’re splitting in order to create.’ ‘The tosses of your wet hair, the rushes of chariots speeding past, the holy, holy, holy lord god of hosts, the sweetness of a strawberry, knocks against the window by your head, the little tunes of your pipes, the cuts sliced into your fingers by uptight cacti fruits, the brisk scent of a sea crashing into the rocks, the sweat of wrestling, onions, cumin, parsley in a metal jug, mud clinging to your skin, a friendly mouth on your cheeks and forehead, chimes, chirps of chatter in the bazaar, amen, amen, amen, the plump fish rushing to take the bread you toss, scraping of a carpenter, the hiss of chalk, the wisps of clouds cradling you as you nap, the splashes of water in a hot pool, the picnic in a meadow, the pounding of feet that are chasing you, the velvet of petals rustling you awake, a giant water lily beneath you, the innocent kiss, the sprawl of the universe reflected in your eyes for the first time, the bloody wings that shred out of your back, the apples in orchards, a basket of stained flowers, excited chants of a colosseum audience, the heat of spinning and bouncing to drums and claps, the love braided into your hair, the trickles of a piano, smell of myrrh, the scratches of a spoon in a cup, the coarseness of a carpet, the stringed instruments and trumpets, the serene smile of not knowing, the sleeping angel, the delight of a creator, the amusement of gossip and rumors, the rumbling laughter between shy singing, the tangling of legs, squash, celery, carrot, and chayote, the swirled face paint, the warmth of honey in your tea, the timid face in the mirror, mahogany beams, the embrace of a bed of flowers, the taste of a grape as its fed to you, the lip smacks of an angel as you feed him a raspberry, the first dizziness of alcohol, the cool water and scent of natron and the scratch of the rock you beat your dirty clothes against, the strain of your arms, the columns of an entrance, the high ceilings of a dark cathedral, the boiling surface of bubbling stew, the burn of stained-glass, the little joyous jump you do seeing bread rise, the silky taste of olive oil, the lap of an angel humming as he embroiders a little fox into his tunic, the softness of browned feathers lulling you to sleep, the weight of a dozen blankets and pillows on your small bed, the proud smile on the other side of a window in a newly-finished building, the myrtle trees only you two know about, the palm of god as he fashions you from threads of copper, his praises, his love, his kiss to your hair, your father.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

Someone might be sleeping in his comfortable bed, in his quiet, warm room, and wake up naked on a bluish earth, in a forest of rustling birch trees, rising red and white towards the sky like the smokestacks of Jouxtebouville, with big bumps half-way out of the ground, hairy and bulbous like onions. And birds will fly around these birch trees and pick at them with their beaks and make them bleed. Sperm will flow slowly, gently, from these wounds, sperm mixed with blood, warm and glassy with little bubbles. Or else nothing like that will happen, there will be no appreciable change, but one morning people will open their blinds and be surprised by a sort of frightful sixth sense, brooding heavily over things and seeming to pause. Nothing more than that: but for the little time it lasts, there will be hundreds of suicides. Yes! Let it change just a little, just to see, I don’t ask for anything better. Then you will see other people, suddenly plunged into solitude. Men all alone, completely alone with horrible monstrosities, will run through the streets, pass heavily in front of me, their eyes staring, fleeing their ills yet carrying them with them, open-mouthed, with their insect-tongue flapping its wings. Then I’ll burst out laughing even though my body may be covered with filthy, infected scabs which blossom into flowers of flesh, violets, buttercups. I’ll lean against a wall and when they go by I’ll shout: “What’s the matter with your science? What have you done with your humanism? Where is your dignity?” I will not be afraid—or at least no more than now. Will it not still be existence, variations on existence? All these eyes which will slowly devour a face—they will undoubtedly be too much, but no more so than the first two, Existence is what I am afraid of.

The tropics were an olfactory revelation. She realized that, coming from a temperate place like the other Santa Cruz, her own Santa Cruz, she’d been like a person developing her vision in poor light. There was such a relative paucity of smells in California that the interconnectedness of all possible smells was not apparent. She remembered a college professor explaining why all the colors the human eye could see could be represented by a two-dimensional color wheel: it was because the retina had receptors for three colors. If the retina had evolved with four receptors, it would have taken a three-dimensional color sphere to represent all the ways in which one color could bleed into another. She hadn’t wanted to believe this, but the smells at Los Volcanes were convincing her. How many smells the earth alone had! One kind of soil was distinctly like cloves, another like catfish; one sandy loam was like citrus and chalk, others had elements of patchouli or fresh horseradish. And was there anything a fungus couldn’t smell like in the tropics? She searched in the woods, off the trail, until she found the mushroom with a roasted-coffee smell so powerful it reminded her of skunk, which reminded her of chocolate, which reminded her of tuna; smells in the woods rang each of these notes and made her aware, for the first time, of the distinguishing receptors for them in her nose. The receptor that had fired at Californian cannabis also fired at Bolivian wild onions. Within half a mile of the compound were five different flower smells in the neighborhood of daisy, which itself was close to sun-dried goat urine. Walking the trails, Pip could imagine how it felt to be a dog, to find no smell repellent, to experience the world as a seamless many-dimensional landscape of interesting and interrelated scents. Wasn’t this a kind of heaven? Like being on Ecstasy without taking Ecstasy? She had the feeling that if she stayed at Los Volcanes long enough she would end up smelling every smell there was, the way her eyes had already seen every color on the color wheel.

Singh then experimented on a vast number of species, such as com­ mon asters, petunias, cosmos, and white spider lilies, along with such economic plants as onions, sesame, radishes, sweet potatoes, and tapioca. Each of these species Singh entertained for several weeks just before sunrise with more than half a dozen separate ragas, one per experiment, played on the flute, violin, harmonium, and veena; the music lasted a half hour daily, scaled at a high pitch, with frequencies between one hundred and six hundred cycles per second. From all this experimenta­tion Singh was able to state, in the magazine of the Bihar Agricultural College at Sabour, that he had "proven beyond any shadow of doubt that harmonic sound waves affect the growth, flowering, fruiting, and seed-yields of plants.

The dining table had been decorated with jars full of flowers of varying colors, heights, scents. Caladium, salvia, violas, snapdragons, or "snaps" as Glory called them. I'd learned their names---and forgotten half a dozen others as Glory and I had strolled through the garden earlier. Votive candles set into pale-pink glass holders flickered along the table runner. The glass- and silverware sparkled in the early evening sunlight, while dust motes floated lazily through the air. The roast chicken and whipped potatoes, pull-apart rolls, green bean salad, and cucumbers and onions soaked in Italian dressing had been consumed.

To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.

Fae of the match,” she said and I flinched in surprise as her voice rang out over the whole stadium. “Goes to Geraldine Grus.” I could finally let my smile free as I looked around to see Geraldine leaping out of her spot in the line up, her eyes glimmering with emotion. “Oh sweet onion balls!” she gasped as she rushed towards us. “Congratulations!” I said enthusiastically as I placed the medal over her head. She crushed me in an embrace, lifting me clean off of my feet as she celebrated. Darcy wrapped her arms around us too and we laughed as Geraldine descended into happy tears. “And congratulations to the winners of the match: Starlight Academy!” Nova added loudly when we didn’t seem likely to break free of Geraldine any time soon. The crowd from Starlight went crazy, their applause deafening as the team jumped up and down in ecstatic celebration. A low growl caught my attention and I glanced to my right where Darius stood almost close enough to touch. His jaw was locked tight, his spine rigid and his eyes burning with rage. I looked away from him quickly, though I couldn’t help but feel glad that this was upsetting him. Poor little Darius lost his favourite game. Imagine how bad you’d feel if someone tried to drown you though? Not that I’m bitter at all... Nova passed Darcy a bunch of flowers and gave me a medal on a green ribbon as the Starlight Airstriker stepped up to claim them. The guy pulled both of us into an exuberant hug as he claimed his prizes and I couldn’t help but feel a bit pleased for the team as we worked our way through the line, handing over flowers and medals to each of them as they approached. I imagined beating a team filled with the Celestial Heirs was something that none of them would ever forget. I could feel heat radiating off of Darius beside me as he fought to maintain his composure while the line worked its way past us but I didn’t look his way again. The last Starlight player to approach us was the Captain, Quentin. He smiled widely as he accepted the flowers from Darcy, tossing her a wink. As I placed the medal around his neck he pulled me into a tight hug, his hand skimming my ass less than accidentally. I pushed him off with a laugh, his excitement infectious in a way that made me think he was a Siren but it didn’t feel invasive like the way it always did with Max. Maybe because he wasn’t trying to force any emotions onto me, just sharing his own. “Why don’t you two girls come back and party with us at Starlight tonight?” he offered and I didn’t miss his suggestive tone. “Why don’t you fuck off while you’ve still got some teeth left?” Darius said before we could respond. I frowned at him but his gaze was locked on Quentin. To my surprise, Quentin laughed tauntingly. “And to think, we were worried about facing off against the Celestial Heirs,” he said, aiming his comments at me and Darcy. “Turns out they really aren’t that impressive after all. It would be a shame if Solaria ended up in their loser hands. Maybe the two of you should reconsider the idea of taking up your crown?” I laughed at his brazen behaviour, wondering how much more it would take for Darius to snap. “Yeah,” I replied jokingly. “Maybe we should take our crowns back after all.” Darcy laughed too, flicking her long hair. “Oh yeah,” she agreed. “I think a crown would suit me actually.” Quentin yelled out in surprise as a shot of heated energy slammed into him like a freight train and he was catapulted halfway across the pitch before falling into a heap on the ground. Before I could react in any way, I found a severely pissed off Dragon Shifter snarling in my face. My breath caught in my lungs and I blinked up at him as he growled at me. Seth moved in on Darcy beside me, his face set with the same enraged scowl while the other two drew close behind them. “Do you want to say that again?” Darius asked, his voice low, the threat in it sending a tremor right through my core. (tory)

Oh, I never like the vegetable garden,” said the Story Girl. “Except when I am hungry. Then I DO like to go and look at the nice little rows of onions and beets. But I love a flower garden. I think I could be always good if I lived in a garden all the time.” “Adam and Eve lived in a garden all the time,” said Felicity, “and THEY were far from being always good.” “They mightn’t have kept good as long as they did if they hadn’t lived in a garden,” said the Story Girl.

The troutberry trees had already bloomed and gone; on the forest floor, delicate white petals of starflowers and goldthread and Carolina springbeauty sparkled when a stray beam of sunshine caught them. Wild onions were the only plant that had fully leafed out, brilliant bright green under maple and elm and birch and oak whose own leaves were still pregnant thoughts. All of nature was just waking up, fulling, becoming large and new.

Tucking into the bite-sized pie decorated with the orange carrot flower, her eyes widened at how delicious the braised new onions and carrots were, the cumin perfectly drawing out their sweetness. The main dish of lamb, cut from the bone as soon as it was placed on the table, was so glorious to behold that it made her heart race. Protected by its wall of sweet breadcrumbs, orange peel and fresh coriander, the meat had the robust smell of a grassy plain. The strawberry mousse served as dessert, brought out after the hard rich orange cheese that reminded her of dried mullet roe, was fluffy and soft, sweet yet tart. For the first time this year, Rika felt that the season when all the flowers would come into bloom was at arm's reach.

I popped the tape into the VCR and watched a pretty, middle-aged Italian woman in a flowered housedress and frilly apron hold up various fish and shellfish as she spoke to the tape in rapid, enthusiastic Italian, espousing the virtues of the seafood. She was standing at a battered wooden table in what appeared to be her own kitchen. After she finished showing off the fish, she beheaded and eviscerated them, and then washed them in a chipped white enamel bowl full of water that sat on the table. She put the cleaned pieces on a brightly painted platter, chosen, I'm sure, with less deliberation than our Jonathan would have required. She poured olive oil into a large, slightly dented pot that sat on a small two-burner stove and then in a flash chopped a couple of onions and a good amount of garlic and put them in the oil. While the aromatics became, well, aromatic, she cut up a half dozen fresh tomatoes and a healthy amount of herbs and added them to the pot. She stirred everything around, and before long she had all the fish and shellfish in the pot.

Classification of Vegetables The classification of vegetables is by a specific part of the plant, as follows:Δ Classification Example Roots Carrots, radishes, beets Bulbs Onion, garlic Tubers Sweet and white potatoes Leafy Lettuce, spinach, and most greens Stems Celery Flowers Broccoli Fruit Squash, cucumbers Seeds Peas, beans

In the thousands of years before European colonists landed in the West, the area that would come to be occupied by the United States and Canada produced only a handful of lasting foods---strawberries, pecans, blueberries, and some squashes---that had the durability to survive millennia. Mexico and South America had a respectable collection, including corn, peppers, beans, tomatoes, potatoes, pineapples, and peanuts. But the list is quaint when compared to what the other side of the world was up to. Early civilizations in Asia and Africa yielded an incalculable bounty: rice, sugar, apples, soy, onions, bananas, wheat, citrus, coconuts, mangoes, and thousands more that endure today. If domesticating crops was an earth-changing advance, figuring out how to reproduce them came a close second. Edible plants tend to reproduce sexually. A seed produces a plant. The plant produces flowers. The flowers find some form of sperm (i.e., pollen) from other plants. This is nature beautifully at work. But it was inconvenient for long-ago humans who wanted to replicate a specific food they liked. The stroke of genius from early farmers was to realize they could bypass the sexual dance and produce plants vegetatively instead, which is to say, without seeds. Take a small cutting from a mature apple tree, graft it onto mature rootstock, and it'll produce perfectly identical apples. Millenia before humans learned how to clone a sheep, they discovered how to clone plants, and every Granny Smith apple, Bartlett pear, and Cavendish banana you've ever eaten leaves you further indebted to the people who figured that out. Still, even on the same planet, there were two worlds for almost all of human time. People are believed to have dug the first roots of agriculture in the Middle East, in the so-called Fertile Crescent, which had all the qualities of a farmer's dream: warm climate; rich, airy soil; and two flowing rivers, the Tigris and Euphrates. Around ten thousand years before Jesus walked the earth, humans taught themselves how to grow grains like barley and wheat, and soon after, dates, figs, and pomegranates.

Chef Ferrero had taken charge of the main dish himself. Tender veal cutlets had been dipped in beaten eggs and seasoned flour, then lightly seared and served in a dark brown sauce. The presentation was completed with a sprinkle of lavender leaves and marigold petals- green and gold, like a spring morning- and served with a loaf of crusty bread rather than the customary glazed onions.

Free-range eggs made into a huge frittata containing zucchini flowers and red Tropea onions, sprinkled with shavings of parmigiano, browned under the grill until bubbling and golden; stuffed tomatoes and aubergines roasted in the oven and portions of rabbit and chicken seasoned with garlic and rosemary with tiny crisp potatoes. They finish off with bowls of ricotta topped with the first wild strawberries, picked from the slopes above the agriturismo.

Broccoli branches, mashed potatoes, spools of gravy, sliced pillowy white bread. It slides on to Sirine's plate, glossy with butter. The meat loaf is oniony and dense under its charred crust, dressed in sweet puddles of ketchup. On the counter there's a food-stained copy of The Joy of Cooking and a red-plaid Betty Crocker cookbook, both from the library. She's impressed. No one ever wants to cook for her; the rare home-dinners at friends' houses are served with anxiety and apologies. But Han just seems excited- his skin slightly damp and pink from the kitchen heat- and intrigued by the new kind of cooking, a shift of ingredients like a move from native tongue into a foreign language: butter instead of olive oil; potatoes instead of rice; beef instead of lamb. He seats her on a pillow on the blue cloth and then sets the dishes before her on the cloth. He sits across from her, one knee skimming hers. They touch and she makes herself lean forward to reach the bowl of potatoes. Their knees graze again. Han tastes each dish while looking at Sirine, so the meal seems like a question. She nods and praises him lavishly. "Mm, the rich texture of this meat loaf- the egg and breadcrumbs- and these bits of onion are so good, and there's a little chili powder and dry mustard, isn't there? It's lovely. And there's something in the sauce... something..." "You mean ketchup?" Han asks. "Oh yes, I suppose that's it." She smiles. "That's remarkable." Sirine smiles vaguely, tips her head, not sure of what he means. "What?" "The way you taste things...." He gestures over the food, picks up a bite of meat loaf in his fingers as if it were an olive. "You know what everything here is- I mean exactly." "Oh no." She laughs. "It's so basic, anyone can do that. It's like you just taste the starting places- where it all came from. Unless of course it's ketchup." He gazes at her, then carefully takes her hand and kisses her fingers. "Then I think you must be of this place." Sirine laughs again, disconcerted by his intensity. "Well, I don't know about that, but I think food should taste like where it came from. I mean good food especially. You can sort of trace it back. You know, so the best butter tastes a little like pastures and flowers, that sort of stuff. Things show their origins

He's on to sashimi now, fanning and curling slices of snapper and fugu into white roses on his cutting board. Before Toshio can plate the slices, Shunichi reaches over and calmly replaces the serving plate his son has chosen with an Edo-era ceramic rectangle more to his liking. Three pieces of tempura- shrimp, eggplant, new onion- emerge hissing and golden from the black iron pot in the corner, and Toshio arranges them on small plates with wedges of Japanese lime. Before the tempura goes out, Shunichi sneaks in a few extra granules of salt while Toshio's not looking. By now Dad is shadowing his son's every move. As Toshio waves a thin plank of sea cucumber eggs over the charcoal fire, his dad leans gently over his shoulder. "Be careful. You don't want to cook it. You just want to release its aroma." Toshio places a fried silverfish spine on a craggy ceramic plate, tucks grated yuzu and sansho flowers into its ribs, then lays a sliver of the dried eggs over the top. The bones shatter like a potato chip, and the sea cucumber detonates in my mouth.

Costermongers crowded the thoroughfare, hawking their wares with impatient cries. They sold everything imaginable: ropes of onions and braces of dead game, teapots, flowers, matches, and caged larks and nightingales. This last presented frequent problems to the Hathaways, as Beatrix was determined to rescue every living creature she saw. Many a bird had been reluctantly purchased by their brother-in-law, Mr. Rohan, and set free at their country estate. Rohan swore that by now he had purchased half the avian population in Hampshire.

Every plant, every crop that a person tends, bestows its qualities. For example, it’s good to cultivate ficus. True, ficus is a fruitless plant, but it compensates by giving something of itself. Whoever wants to get rich, let them cultivate ficus. It brings peace and well-being. Ficus is for the learned. If you want to become active and energetic, cultivate cherries, mainly red ones; if you want to strengthen your faith, cultivate prunes; if you want to be really spiritual, you should be cultivating flowers, fruits and vegetables. In the program of all spiritual systems, plant cultivation is advised as a method of work. Through the plants the person is healed. By cultivating them, you become familiar with their magical power. Nowadays garlic is especially heralded as healing medicine. Everyone should have a few beds of garlic, onion and parsley in their garden to cultivate carefully and with love.

Almonds Allspice, dried Amla berries, dried Apples Artichokes Asparagus Bay leaves, dried Basil, dried Black beans Black chokeberries Black elderberries Black pepper, dried Blackberries Black tea Blueberries Broccoli Capers Caraway seeds, dried Cayenne pepper, dried Celery leaves, dried Cherries Chives, dried Chili, dried Cinnamon bark, dried Clove, dried Cocoa powder Coffee beans Cumin, dried Curry powder Dandelion leaves, dried Dark chocolate Dill, fresh or dried Fennel leaves, dried Fennel seeds, dried Ginger, fresh or dried Green mint, dried Green olives, with stone Green tea Hazelnut Kalamata olives, with stone Lavender, dried Mustard seed, dried Nutmeg, dried Oregano, fresh or dried Paprika, dried Peaches Pecans Peppermint, dried Pistachios Plums Pomegranate, whole Red lettuce Red onion Rose flower, dried Rosemary, fresh or dried Saffron, dried Shallots Spinach Strawberries Tempeh Thyme, dried Turmeric, dried Vanilla seeds Walnuts White beans Wild marjoram leaves, dried