They look good enough to eat; their fresh color brings to mind micro-greens and shaved fennel salads I ate in Monterey, California back in the 1980’s when Buck and I were honeymooning and hiking. Garnished with ripe nectarines, the aroma suffused the bright crunch of greens. Tiny clusters of enoki mushrooms gathered at plate’s edge brought me to a magical forest floor. How marvelous that the sight of new magnolia leaves in our Longleaf pine woods would spark a favorite memory.
I was always hungry, then, and everything tasted like immortality.