Much Ado About Beans

If I could go back in time and place, I would visit Tenochtitlán, the Aztec lake capital that is now Mexico City. Once I arrived, I would head directly to the now legendary market of Tlatelolco, in search of stalls brimming with an abundance of never-before-seen vegetables, fish, meats and brilliantly colored pottery and textiles. Then I would board a canoe and head for Xochimilco and its chinampas, where the fresh produce and flowers supplying the vast capital were grown. Recently, I came as close as I possibly could to realizing this fantasy. The Slow Food Chapultepec chapter asked me to join their first tasting at the “20 Chefs—20 Varieties of Beans” Invitation (20 Cocineros—20 Variedades

Field of Onions

“Only he can understand what a farm is, what a country is, who shall have sacrificed part of himself to his farm or country, fought to save it, struggled to make it beautiful. Only then will the love of farm or country fill his heart.” Antoine de Saint-Exupery (1900-1944) I remember how hard the life of a farmer is, especially after having lived it, and it came back to me in full measure when I saw the results of the recent frost we experienced here in the Bajio. At the Ex-Hacienda Purisima de Jalpa, where I now work, we were ready to harvest the little yellow patty pan squashes, nasturtium flowers and heirloom tomatoes amongst other vegetables. Despite the thick protective plastic covering

La Piña Azul Escuela de Cocina

Colonia San Antonio

Orizaba 39 A

San Miguel de Allende, Gto. Mexico

Mexican cellular: 415-101-4155

US MagicJack: 312-602-9650

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© 2017 by Rhonda Lerner for Kirsten West, La Piña Azul Cooking School, San Miguel de Allende, Gto., Mexico

La Piña Azul

Cooking School