PASADENA, California: I love this concept, does that make me a hippie?
Archive for October, 2009
HUMBOLDT ST, Brooklyn: Harvest it before the frost comes along one night and turns it black. Make pesto. You can freeze it and break it out in the dead of winter when you are craving something fresh and green. You will be happy you did.
BEDFORD & N. FOURTH, Brooklyn: Take a closer look at what is going on here…
My coworker thinks someone must have lost a slab of tomato off their sandwich back in the spring. I suspect the seed blew in on the breeze. Any way you slice it, a seed was sewn between the sidewalk and a construction site on the corner of Bedford and N. Four – go see for your self – if it hasnt been trampled to death by the hordes of 20 somethings, the fruit may be getting ripe enough to pick!
and just so you can really see what I’m talking about… with flash! (it was getting dark when I took these…) YES IT IS A real live TOMATO PLANT fighting to survive!
The discarded cig butt really completes the composition.
BROADWAY & KENT AVE, Brooklyn: As usual I have a million and one post ideas to catch up on. For anyone who has not experienced the magic of a farm share I cannot tell you enough good things about it. There is no reason why everyone in the city shouldn’t get in on this ingenious solution/ alternative to nutritious eating and food procurement. Check the bounty I documented back in August:
Now, imagine the glory of receiving this beautiful gift every week, June through November, each time with new surprises depending on what is ripe and harvested that day. Just cause I’m a nerd like that, here is the break down of one week:
This is a fruit and veggie share and also an egg share. Some CSAs also offer a milk / dairy share and the option to purchase meat shares on a weekly basis. This website is a general and basic what’s up: www.myfarmshare.com
HUMBOLDT ST, Brooklyn: Fresh pack pickling is the easiest method, in my opinion, because you don’t need any equipment that you wouldn’t otherwise have in the kitchen. It’s so easy! Anyone can do it! The other cool thing people seem to forget is pickling is not limited to cucumbers. Pick any fruit or vegetable!
I recently purchased the book Preserved written by Nick Sander & Johnny Acton. Although I found it predominately meat based and a bit vague in the text, the photos are divine and it really did a good job reminding me of all the possibilities that exist for food besides instant gratification. The fate of our grocery store purchases or garden bounty is not limited to that same week. But I am getting off topic – especially considering unsealed fresh-pack pickles should be eaten within a week… Here is what you will need…
Very clean glass jars with lids (I recommend boiling them in water first)
Cucumber (depends on size, but consider how many will fit into your jars once cut)
Jalapeno (approx. 1/2 per jar)
Garlic Cloves (2 – 4 per jar)
Peppercorns (1 teaspoon per jar)
Dill (fresh whole stalks)
Here is the liquid ratio to boil:
1-1/2 cup vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon kosher salt
Slice your cucs and jalapeneo how you like them best – dimes or spears (something in between??) Make sure you give them a good wash if they are store bought, often there is a thin layer of wax on the skin. Put all the veg in the jars and once your liquid has come to boil fill em up to the top. Cover loosely with the lid while you leave out to cool. Once room temp (or warm to the touch is ok) make sure the lid gets screwed on tight and refrigerate. They can be eaten in a few hours! Lasts a week or two. Experiment with the ingredients to get them just how you like them… saltier, sweeter, dillier. PICKLE PARTY!
HUMBOLDT ST, Brooklyn: It’s good to have a garden. When you hunker down close to the earth you can almost feel like you’re somewhere else. Radishes gone to flower…
…taken the end of August.
Somewhere else indeed…
PARKER POND, Maine: Looking back at my summer now that the weather is getting colder, these pics I meant to post in July. These blueberries grow wild on the lake islands in Maine. This particular body of water, is a glacier lake about 30 minutes outside of Augusta. It is a pretty magical place. The berries stayed small and green later than usual due to the cloudy June and July weather this year. But all the rain made them plump and juicy once they finally were ready to be picked.
I had no idea this was happening – we hang our laundry out to dry and so do our neighbors…
HUMBOLDT STREET, Brooklyn: Recipes coming soon…
HUMBOLDT ST, Brooklyn: This happened to our brussel sprouts last year too. Haven’t yet done any reaseach but some kind of bug eggs are being laid on basically everything with smooth green leaves including all of our greens… last year i was thinking it was flies and was very diligent about wiping them off with a soapy sponge but they would always come back, and here they are again!