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Archive for September, 2010

EAT A PEACH

The last of summer’s peaches are larger than baseballs. They make me think of Dori Sanders, South Carolina novelist and peach farmer extraordinaire. The last time I stopped at her farm stand, there was a peach calendar, of sorts (“Expect Albertas about the first week of August”), so you could plan a trip accordingly, and […]

SCRATCH SUPPER: A FRY-UP WITH BLACKBERRY JAM

“I got blackberries, I got blackberries, blackberries.”—street cry, New Orleans blackberry seller Yesterday at the Greenmarket, I ignored the signs of early autumn—the first apples and acorn squash, collards and kale—and instead stubbornly lugged home corn, tomatoes, melon, and the other usual summer suspects. Fat, shiny blackberries were going for a song, and I bought […]

SCRATCH SUPPER: ROMANO BEANS WITH GREEN GODDESS

Scratch—adj. Informal usage. done by or dependent on chance: a scratch shot. These days, my life doesn’t leave a whole lot of time for planning and cooking meals. I do make the effort, almost every Saturday morning, to get to the Greenmarket at Union Square—I enjoy the actual shopping for provisions as much as I […]

TOMATOES: A MARKET STORY

This hot dry summer has produced staggeringly great tomatoes, and I’ve even taken a shot at growing a few varieties in a sunny corner on Long Island that belongs to my in-laws. As much as I’ve enjoyed cultivating the little crop, I think what has delighted me the most is the chance to eat them […]

PIT STOP

I’ve been a huge fan of Ed Mitchell’s whole-hog barbecue ever since John T. Edge first championed the pitmaster’s crazy, pure vision—to source and serve the juicy, full-flavored, pastured pork of his childhood—in the pages of Gourmet almost exactly five years ago. The only things that surpass Ed’s pork are his beaming countenance and enveloping […]

THE BEET GOES ON: A MARKET STORY

Early summer is the juiciest time of year. Cherries, berries, tomatoes, spring onions and garlic—even the lettuces and new potatoes are heavy with juice. But this day at the Union Square Greenmarket, I find myself gravitating toward a heap of the season’s first beets. They are so fresh that their thick, leafy tops still feel […]