Green doesn’t mean doing without. This is a lemon tart with — well a bunch of things but the little orange dots were called “finger lime caviar”. When I asked, the waiter brought me out a little green fruit. “These are finger limes” he said “when you cut them open, you get these.” They are little bursts of flavor, like caviar. But not.
This dessert and the meal which preceded it are very, very green. We’re talking fiddlehead ferns in the sauce on my pasta. A bunch of edible flowers mixed into my salad. Grown local. Offered with what’s seasonal. Outside the restaurant, I strolled through a project which has been going on for a few years now to recreate a meadow, healthy, organic. These folks are working very hard to create a better space outdoors and thousands are attracted to Longwood Gardens because it’s so beautiful.
I don’t think green works well when it’s a pain. It doesn’t work well when it’s not affordable. It works well when it brings us joy, makes us healthy, and invites us to share with others.