- October 15, 2007
- Pea Shoots
The go-to stir-fried green at any decent Chinese-food feast, pea shoots have a tender texture and fresh, vegetal flavor that echoes the pea itself.
- October 8, 2007
- Mission Figs
Like the increasingly ubiquitous practice of putting a new restaurant through a lengthy “soft opening” trial run, summer is merely a warm-up for the fig’s splashy fall showing.
- October 1, 2007
- Cannellini Beans
Seldom seen in their pods, fresh cannellini beans, available now at Rick Bishop’s Mountain Sweet Berry Farm stand at Union Square, are a rare treat.
- February 20, 2006
- German Butterball Potatoes
A favorite among potato farmers and fancy chefs alike, the German Butterball (no relation to the turkey) is an heirloom variety known as a “butterless” potato; because it’s so good, you don’t need butter.
- September 24, 2007
Is it just coincidence that the appearance of tart, lemony tomatillos at Greenmarket coincides with the beginning of football season?
- September 17, 2007
- Heirloom Tomatoes
True, a perfectly ripe heirloom tomato needs no further embellishment than some extra-virgin olive oil and sea salt. But with the lumpy love apples overflowing their Greenmarket stands a little variety can’t hurt.
- August 27, 2007
- Kirby Cucumbers
Short and squat, with a warty complexion, the Kirby may be the ugly duckling of the cucumber world, but it’s also the best for pickling.
- August 20, 2007
- Squash Blossoms
In nature, squash blossoms are delicate, ethereal things. On the plate, they’re usually coated in crunchy batter and deep-fried.
- August 13, 2007
- Local Artichokes
Slice raw artichokes and toss with lemon, olive oil, and plenty of Parmigiano-Reggiano, as in this recipe from Morandi chef Jody Williams.
- July 23, 2007
In its endlessly prolific bounty, zucchini can often seem more like a curse than a blessing.