bamboo

This is the season for fresh bamboo in Taiwan. I have been enjoying it since arriving in mid-April, which is when the season begins. The very best is young bamboo, which is dug out of the ground before it emerges--the farmers look for the bump in the ground. The shoot in the photo below right is too late (not really too late, it is still harvested, but it is the very young shoot dug out from under that is the freshest).


For those of us who have grown up on the canned variety in the U.S., the young fresh bamboo is a revelation. Delicate, not in the least bit tough; with a light taste; and a beauty to behold. We buy them in the traditional market; steam them and then cut it into small pieces. Delicious in a green salad; or stir fried with other vegetables and a bit of meat. Last night we had a soup, made from thin strips of bamboo cooked in just enough water to cover it, then chilled. Perfect for a hot summer evening.