Ever since I started cooking "back in the day," something about the tactile nature of preparing produce has always been a highlight for me.
There's something meditative and grounding about the tangibility of working with various fruits and vegetables, peeling and chopping and coaxing them into some form that will eventually lend itself to a composed dish of sorts. I appreciate the sounds, the smells and touch; I like the garlic aroma that lingers on your hands, I like the crumple of the skins and peels, I like the inherent freshness of just-picked produce.
