Grant, my first taste of chervil came at our favorite restaurant here. I had beautiful black sea bass filets poached in an herb broth with spring vegetables, and the aroma of the chervil when the dish was set in front of me was absolutely intoxicating. I tried planting it in our garden but the poor little plant only lasted a couple of days – I guess it’s pretty fragile and difficult to grow. When I heard that one of the Greenmarket purveyors had it available, I was on a mission to get some and cook with it. It took us a few attempts – it was often sold out by the time my husband or I got to the market – but we finally got a big bag and it has been just lovely to work with.

I absolutely love bean salads and do them often this time of year, so definitely check back in. I wrote up my black bean and quinoa salad here recently, which is one of my favorites.

p.s. This week I was reminded by Mark Bittman how much I love bean salad. Perhaps this is presumptuous — and maybe more lunch-y than dinner-y — but I’d love to see you do fun salad-y things with beans!