Products from the Vermont Sail Freight Project can be pre-ordered on Good Eggs, a site devoted to delivering food to NYC from the best local farmers & foodmakers.
In Season
Eat your artichoke heart out with this simple recipe that will bring the forest (yes, the forest) out of this season’s crop.
An abundance of zucchini and guilt about not using it all up rescued! By a great cookbook.
Governor Cuomo announces a state-wide $1.8 million initiative to get low-income senior citizens to farmers’ markets.
Get ready for a seasonal seafood festival where you get to stroll among chefs plying gazpacho oyster shooters, bluefish sliders, New York squid and all manner of fish-forward awesomeness, alongside New York beers, on the beautiful Hudson River waterfront in lower Manhattan.
In our current issue, Marie Viljoen, mistress of edible weeds, waxes eloquent about the flowering stems of the burdock plant. “Those who eat burdock typically cook only the root. But the fast-growing stems are a delicious wild food. Cooked, they are a semantic and gustatory marriage of globe and Jerusalem artichokes,” she writes.
Last year along, the paddy produced about 30 pounds of rice, and immeasurable quantities of enlightenment.
A booze bath turns last summer’s fruit haul into a warm winter infusion.
From August to early November, autumn-olive trees around the city are loaded with red currant-like berries, easily identifiable by their silver-stippled skins. In our current issue, Marie Viljoen shares tips for where to find the trees, when to taste the berries and how to turn the sweetly tart fruit into luscious autumn-olive jam.
