The mini is back. Not the mini-skirt sadly, but teeny, tiny carrots.These tender, diminutive carrots are proliferating at Restoration Farm and they couldn’t be more precious. These sunny little crunchers just make you happy. One CSA member squealed “How cute!” the minute she laid eyes on them. I decide to milk the “cute factor” for all its worth. I leave a little shock of green on the top
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The Burger Truck, the Burger Babes and the Great NYC Cattle Roundup
We’ve been tracking the vehicle’s maneuvers on Twitter, but it has remained elusive. Until now.The celebrated La Cense Beef Burger Truck has been sighted in various midtown neighborhoods, but never our own. It was beginning to sound a little like the legend of Sasquatch. And, it’s been a bit frustrating to read tweets about working stiffs on Park Avenue storming the truck while those of us in
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A Kalestrom
While the Northeast has been battered with rain this summer, there is a healthy “kalstrom” underway at Restoration Farm.I confess that I am a “kale convert.” It took me quite a while to warm up to some of these leafy greens. I’m pretty adventurous, but I just didn’t know what to expect. So I’d always default to what I knew. Was I missing out!Kale has an earthy, almost “meaty” flavor. I have found
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A Midsummer Night’s Pizza
I dream of zucchini pizza. There’s something magical, even Shakespearean about it. Each summer I can’t wait to slice those paper thin disks of bright yellow and green and scatter them over yeasty dough. Sure, I’ll make lots of zucchini bread, and zucchini soup, but there is absolutely nothing better than dining on the deck as the sun sets and the sky turns pink, with a glass of red wine and a
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LiV Vodka and Rich Stabile’s Potato Field of Dreams
Long Island’s original vodka is distilled from 100 percent potatoes.When Rich Stabile’s family summered on Long Island’s East End in the 1970s, the North Fork’s wine industry was just taking shape. But, at an early age, Rich had his eye on another iconic agricultural product – the Long Island potato.“I was always struck that there were all these potato fields and wondered, Why isn’t anyone making
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Foraging in Schoharie, New York and Wild Watercress Soup
Peter Pehrson dons a baseball cap, pulls on a pair of shiny black rubber boots and removes a recycled mesh potato sack from a storage cabinet. It is time to search for ingredients for dinner.I am a complete neophyte when it comes to foraging. My innate hunter-gatherer skills consist of an aggressive “slam and shake” technique I’ve perfected when the M&Ms fail to fall out of the vending
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Three Years for Culinary Types
Once upon a time, there was food.Food is the one narrative that connects us all. Culinary Types turns three-years-old today and it is my sincere hope that when you visit this place, you’ll encounter a tasty dish, an exceptional epicurean, an adventurous eater or a compelling chef, but most of all, a good story, seasoned just right.To celebrate our third anniversary together, I present a tasting
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