Corn Beet Soup and Green Bowtie Fettuccine

The Guatemalan vendor at the farmers market loves her vegetables. And I think it started in planting. Every Saturday I would ask her what (or how) to cook what's on her splendid table. This time she said the beets were sweet and that I should use their natural leaves (mildly bitter on the stem and would balance out nicely in a soup). Yes, I will do it. At home I have fresh corn and decided on its flavor to marry conveniently with the beets for an amazing soup mirepoix garnished with broiled Brussel sprouts glazed with coconut milk and lemon, and before serving dotted with olive oil. She also had green beans and sugar snap peas, last bags, and I grabbed them. My pasta dish is now a menu of these simple greens, with the spinach fettuccine all quickly boiled, and once tossed together must be contrasted with homemade bagel-croutons, charred, crunchy, salty and peppery for texture al fresco. Meta-deliciousness is a seasoning embodiment of food passed on heart to heart from the home farmer to the home chef-- and that's a source of good. I had bought all the grapefruit and papaya from the tent next door from my friend's, and I was given a cardboard box to carry all my market to my van. On the road I had imagined all that will be happy in my stomach to come.