There’s been a lot of talk lately about eating local, locally sourced foods, or even being a “locavore.” (I’ve not made up my mind about the last term—sounds rather contrived to me.) Without sounding like I’ve hitched a ride on the latest bandwagon, the intuitive part of me tells me that there’s probably some truth to this. After all, I grew up in an age of mac and cheese from a box. So, I asked myself: do dishes prepared from local, in-season produce taste better? I put this question to the test this past weekend, and I think the answer is yes, even if it was all in my head—but that’s OK.
© 2013 Chris Terrell
1 large lime
3 tablespoons (1½ ounces) unsalted butter
¾ to 1 cup heavy cream
1/8 teaspoon cayenne
1½ tablespoons of finely chopped chives