Last night I presented tables with a bouche of vegetables from a local farm including a pureed custard of sweet potato, a creamy broth of sweet corn, and tips from the farm's first pick of asparagus, along with it was a lump of jumbo crab. The vegetables were so good! I just blanched the asparagus, and that was all it needed, great flavor. The corn broth was poured table side and I drank it up throughout the night, very clean and straight-forward. I plan on using more of these veg in the near future.
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