Last week i got the coolest job offer to write 9 recipes for Food and Wine's May issue....the gig is that they be 30 minutes from start til finish the majority (7) being one dish meals. I said sure, then they said hey by the way we need a map with farm stands/markets in the St. Louis area....again sure. So the selection has been made and i am getting ready to test them...essentially I am cooking May shtuff in Dec. Anyone know where I can get green garlic? I'm going to have to fake frais du bois, rhubarb may be a stretch also....This afternoon I actually found sorrel in an herb pack. What was so great was I assumed the food costs would be at my exspense...then I got the contract and it said they were picking up the tab....and if it is reprinted I get residuals...oh man this is too cool. Now to work on getting the meals prepped and cooked in 30 minutes....may have to borrow a microwave. Think about how long it takes to bake shtuff...by the time you have the filling ready there is little time to pop it in the oven....No wonder that pasta, fish, shrimp, chicken breasts are ruling the mags these days. A couple of days ago I got an ad for Martha's new 30 minutes or less meals....WHO came up with this number. Years ago Marion Burros did 30 minute cookbooks and articlesd....and the mags have gone in that direction over the years (actually have you noticed how they all kinda look the same?). 6 monthes out, I have heard some work 1 year ahead....seems almost easier to do it that way. If you got ideas on how to test recipes that your making up as you go I'd love the inpput...and if you have a source for green garlic short of that sprouting head in your garlic bin I'd appreciate that also.