The art of cooking a squash begins with the right kind of information
We go to the Jean-Talon, the premier outdoor market in Montreal, to fondle produce before driving back home.
It’s no longer summer, that message made loud and clear by the decrease in foot traffic. The chill. The ease in parking. The brick and mortar shops surrounding the market sporting snow tents for their doors. It doesn’t feel like a party any more.
We hop out and head towards the vast indoors, the weather being about 12 Celcius, but I stop at an outdoor offering, staring at a gaggle of asparagus and thinking about the color of urine. What could I make to go with it?