- May 23, 2005
Technically a vegetable but treated as a fruit, rhubarb is a godsend for winter-weary pastry chefs.
- May 16, 2005
- Fiddlehead Ferns
Think of fiddlehead ferns, those tightly coiled, emerald-green symbols of spring, as ferns interrupted.
- May 9, 2005
Dig out those silver asparagus holders you swiped from Alain Ducasse: The dainty spears have arrived at the Greenmarket.
- May 2, 2005
Nothing piques the passion of the seasonally obsessed chef like ramps, whose springtime arrival at the Greenmarket is met with the kind of fervor associated with the naming of a new pope.
- April 25, 2005
- Duck Eggs
Nothing against chickens, but according to a wizened egg expert we met at the Greenmarket recently, duck eggs have a greater ratio of yolk to whites, and are therefore “eggier.”
- April 18, 2005
- Shad Roe
Just mention this bony, overgrown herring, and any shad fanatic within 100 yards will begin dancing about, warbling Cole Porter, and quoting Joseph Mitchell or John McPhee.
- April 11, 2005
The velvety lettuce with the fancy French name (a.k.a. lamb’s tongue) is a good interim green.
- April 4, 2005
- Razor Clams
Sweeter and meatier than littlenecks and surprisingly tender, they’re worth the effort.
- March 23, 2005
- IN SEASON
Interesting sentence from article.
- March 28, 2005
- Maple Syrup
While most Greenmarket farmers have it easy this time of year, lazing about, thumbing through their Farmer’s Almanacs, maple-syrup makers are in a tree-tapping, sap-boiling frenzy.