The eighth day of my stay in Hitchin coincided with a British bank holiday. When I took a walk around lunchtime, the town was hopping. Vendors and artisans filled the town square and I browsed for a bit, enjoying the sights and smells. When I headed out later, on my evening shopping excursion, things were different--Hitchin was a ghost town. In spite of my diligent efforts, checking the Waitrose's hours on multiple websites, it was, in fact, closed.
It was a funny thing, though. On my way to Waitrose, for no conscious reason, I crossed the street earlier than I had on any day prior. Thanks to this spontaneous variation in routine, I stumbled upon the most marvelous dandelion patch in all of Hitchin.
After my serendipitous harvest--following the foragers' code, of course--I ventured off toward another store. Sure enough, the Sainsbury's was open and had plenty from which to choose. It was actually a larger market than the Waitrose I had been frequenting, albeit with a slightly more blue-collar feel. No pastured British pork spareribs here...but if I can make do in Tampa, Sainsbury's would work just fine.
I did not find the pastured beef, pork, or poultry I was accustomed to but, where there's a freezer section, there's usually some type of healthy protein (hint: it's always plain frozen seafood). I enjoyed the prawns back on day one and thought they deserved a reprise. Had the the item right next to the prawns not been sold out, you would, instead, be reading about Scallops and Serendipity. Such is life.
While definitely not in season (in old England or New England) there were a few tempting fruits I could not pass up. I snagged some fresh figs and persimmons for tomorrow, the latter of which the English apparently call sharon fruit.
This is what I made for dinner:
Serendipitous Shrimp and Greens
Creamy and Crunchy Salad
Mashed Coconut Sweet Potato
I'm Ethan, a guy whose life used to be controlled by ulcerative colitis. As I systematically tested diets, treatments, and all types of health advice to heal my colon, I learned a lot about my own biology and also how to cook without compromise. I'm here to share the best (and sometimes worst) of that journey with you.