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Greens Quotes

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Greens Quotes

“Although irises come in different colors (iris = rainbow), they contain only brown pigment. When they have a lot of pigment, the eyes appear brown or black. If the amount of pigment is small and restricted to the posterior surface of the iris, the unpigmented parts simply scatter the shorter wavelengths of light and the eyes appear blue, green, or gray. Most newborn babies’ eyes are slate gray or blue because their iris pigment is not yet developed.”

Brownell LandrumBluesIrisGreensWavelengthsBrown Pigment
Book:Human Anatomy & Physiology 11th Latest Edition Elaine N. Marieb
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“My eyes widened at this jungle of freshness, the earth on the ground. The back wall, around thirty feet high, burst with terra-cotta pots filled with every herb imaginable- basil, thyme, coriander, parsley, oregano, dill, rosemary, and lavender. There were tomatoes of almost every variety beaming with colors of red, dark purple, yellow, and green. Lemon trees. Avocados. Lettuces, like roquette and feuille de chêne. Zucchinis and eggplants. Fennel, celeriac, artichokes, and cucumbers. Leeks, asparagus, cabbages, and shallots, oh my. I exhaled a happy breath. This explosion of color, this climate-controlled greenhouse, was every chef's idea of heaven. I ran my hands over the leaves of a cœur de bœuf tomato plant and brought my fingers to my nose, breathing in the grassy and fragrant aroma, an unmistakable scent no other plant shared. All of the smells from my summers in France surrounded me under one roof. As the recipes Grand-mère taught me when I was a child ran through my head, my heart pumped with happiness, a new vitality. I picked a Black Krim, which was actually colored a reddish purple with greenish brown shoulders, and bit into it. Sweet with just a hint of tartness. Exactly how I summed up my feelings.”

SensesHerbsFruits And VegetablesColors Of NatureTomatoGreenhouseGreensHow I Feel
Book:The Secret French Recipes of Sophie Valroux
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“I thought for our last session we should celebrate spring," Lillian said, coming out of the kitchen with a large blue bowl in her hands. "The first green things coming up through soft earth. I've always thought the year begins in the spring rather than January, anyway. I like the idea of taking the first asparagus of the year, picked right that day, and putting it in a warm, creamy risotto. It celebrates both seasons and takes you from one to the next in just a few bites." They passed the bowl around the table, using the large silver spoon to serve generous helpings. The salad bowl came next, fresh Bibb lettuce and purple onions and orange slices, touched with oil and lemon and orange juice. Then a bread basket, heaped high with slices of fragrant, warm bread.”

SpringVegetablesSaladAsparagusLillianCooking ClassGreens
Book:The School of Essential Ingredients
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