Codfish is a humble fish, gracing the table in simple dishes around the world. But despite its seeming ubiquity, there isn’t much cod left in the oceans. Last week we attended part of a 2-day workshop at the OPENrestaurant at Parsons The New School for Design dedicated entirely to tracing the history of the rise and decline of the cod.
Farms & Foodshed
In our current issue Marie Viljoen introduces us to yet another delicious and abundant invasive plant taking over the city. Autumn-olives–no relation to the green things in your martini–are exquisite to eat, with a tart sweetness somewhere between a red currant and a pie cherry.
Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, delivers super fresh Rhode Island catch directly to prestigious city chefs.
Classie Parker, aka The Canning Queen, turned a a small vacant lot on 121st Street into a fertile garden that now feeds her neighbors and her own food preservation fervor. When she’s not busy pruning, planting, or putting up peaches, she’s pushing a cart around town teaching anyone who asks how they can can, too.
We’re working on making a list of the best CSA’s in the city. What’s yours and why do you love it?
Just 30 minutes from Midtown, the Stone Barns Center can make you a farmer for life–or just an afternoon.
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on pigweed–a hearty weed once cultivated by the Aztecs for its precious seeds that now takes over the city come summer time. From sautéed atop crostini to baked in a pigweed tart, Viljoen offers several ways to enjoy the nutritious leaves.
Chefs for the Marcellus–a group of chefs concerned that hydraulic fracturing (aka fracking) will damage our upstate farms, wineries and breweries–is hosting a fundraising dinner this Thursday at the Brooklyn Winery in Williamsburg.