- July 24, 2006
- Cherries
Sour cherries are compulsory for pie, but sweet ones like Bing and Rainier do well poached, especially in the company of classic companions like port and balsamic vinegar.
- July 17, 2006
- Blueberries
Fresh summer blueberries are a glorious thing. And so, it hardly needs saying, is pie.
- June 26, 2006
- Chives
Perhaps the subtlest member of the onion family, chives possess a relatively mild flavor that is a nice addition to salads, edible lavender blossoms and all.
- June 19, 2006
- Wild Alaskan King Salmon
This time of year, of course, there is no richer, fattier, tastier delicacy than wild salmon from out West, the Alaskan king, a.k.a. Chinook, in particular.
- June 12, 2006
- Bloomsday Cheese
Attention, fromage-loving Joycean scholars: Cato Corner Farm’s Bloomsday cheese aged one year will arrive on schedule next week at Greenmarket.
- June 5, 2006
- Sorrel
Sorrel, the arrowhead-shaped herb and member of the buckwheat family that’s prized for its inherently tart, lemony flavor, is traditionally used in cream soups and fish sauces.
- May 29, 2006
- Green Garlic
While ramps get all the Greenmarket glory this time of year, green garlic (a.k.a. spring garlic, young garlic, and baby garlic) is no slouch in the pungent-flavor department.
- May 22, 2006
- Watercress
Long relegated to dainty English tea sandwiches, innocuous garnishes, and the like, watercress can withstand a bit rougher treatment.
- May 15, 2006
- Morels
As fleeting as ramps, as spring-fever-inducing as fiddlehead ferns, and as pricey as a tankful of gas, fresh wild morels have swooped into town.
- May 8, 2006
- Leeks
In Spain, springtime is welcomed with a calçotada, the annual flame-licked ritual of grilling calçots, a sort of sweet, tender spring onion, over an open fire.

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