Sneakeater Posted April 14 Author Share Posted April 14 (Or maybe just a different economic one.) Quote Link to comment Share on other sites More sharing options...
small h Posted April 14 Share Posted April 14 11 minutes ago, Sneakeater said: (Or maybe just a different economic one.) Most definitely. Everyone's getting priced out of Brooklyn. https://www.nytimes.com/2024/04/04/dining/these-brooklyn-restaurateurs-are-crossing-the-east-river.html Quote Link to comment Share on other sites More sharing options...
small h Posted April 20 Share Posted April 20 @Sneakeater Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted April 21 Share Posted April 21 I found ramps. Yipee! Quote Link to comment Share on other sites More sharing options...
small h Posted April 21 Share Posted April 21 Got mine as well! Quote Link to comment Share on other sites More sharing options...
Simon Posted May 14 Share Posted May 14 Bought some white asparagus at the greenmarket today, and it was distinctly bitter compared with the green asparagus I broiled with it. Do I need to cook it a different way? Quote Link to comment Share on other sites More sharing options...
Simon Posted May 16 Share Posted May 16 On 5/13/2024 at 8:14 PM, Simon said: Bought some white asparagus at the greenmarket today, and it was distinctly bitter compared with the green asparagus I broiled with it. Do I need to cook it a different way? Apparently the answer is to get the white asparagus from Europe next time lol Quote Link to comment Share on other sites More sharing options...
MitchW Posted May 16 Share Posted May 16 (edited) On 5/13/2024 at 8:14 PM, Simon said: Bought some white asparagus at the greenmarket today, and it was distinctly bitter compared with the green asparagus I broiled with it. Do I need to cook it a different way? At Cafe Katja, they make a stock with the peels. And the stock always has sugar in it for poaching the spargel. I'm pretty sure that most of the spargel they get comes from Holland/Belgium. And that none of it comes from here. Edited May 16 by MitchW Quote Link to comment Share on other sites More sharing options...
Orik Posted May 16 Share Posted May 16 6 hours ago, MitchW said: At Cafe Katja, they make a stock with the peels. And the stock always has sugar in it for poaching the spargel. I'm pretty sure that most of the spargel they get comes from Holland/Belgium. And that none of it comes from here. And if you get it from Provence, or Landes I suppose, you don't even need the sugar. Navarra produces the least bitter white asparagus of all but I think it generally all goes to conservas or local consumption. Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted May 16 Share Posted May 16 (edited) 38 minutes ago, Orik said: conservas Yes? Can mortals get any? I've 6 fat stalks of white asparagus on my countertop from the Cambridge Formaggio Kitchen and all their ramps and I was considering how to carefully marry the two, but this thread is a downer. Edited May 16 by relbbaddoof Quote Link to comment Share on other sites More sharing options...
MitchW Posted May 16 Share Posted May 16 1 hour ago, relbbaddoof said: Yes? Can mortals get any? Ramp sauce with the poached asparagus? Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted May 16 Share Posted May 16 (edited) Thanks on both counts. I'll keep your excellent suggestion for the next time. Tonight I was going to roast the asparagus in ghee, dress with butter then toss with as much sauteed ramps as would enhance, not overwhelm. Edited May 16 by relbbaddoof Quote Link to comment Share on other sites More sharing options...
MitchW Posted May 16 Share Posted May 16 1 hour ago, relbbaddoof said: Thanks on both counts. I'll keep your excellent suggestion for the next time. Tonight I was going to roast the asparagus in ghee, dress with butter then toss with as much sauteed ramps as would enhance, not overwhelm. I'm just a little jealous that your Formaggio has that stuff for sale. I shop at Formaggio Essex at least once a week, and while they have many things I use, there is no greenmarket component (which may actually be for the best in their situation). They've made me extra happy by now carrying one of my favorite Italian dried pasta brands. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted May 17 Share Posted May 17 Spotted strawberries at USGM today. Didn't buy any as I'm convinced they all would have been waterlogged. Quote Link to comment Share on other sites More sharing options...
small h Posted May 17 Share Posted May 17 I got a pint from Toigo. They are good, not great (they smell amazing, though). Not waterlogged at all, but the Jersey Fresh ones looked pretty soggy. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted May 17 Share Posted May 17 The Toigo ones had a wonderful fragrance! Quote Link to comment Share on other sites More sharing options...
Orik Posted May 17 Share Posted May 17 Cut off the stems (give to the goat!), place in a quart container (cut in half if they're large) and fill the void with sugar (good old white cane does well here to preserve color), close the lid and give it a good shake. Some days later, much of the sugar will have turned to liquid, and you will have the most amazing strawberries. Depending on your ambient temp you might need to burp it a couple of times. Do not try with over ripe, moldy, or otherwise defective fruit (give to the goat you don't like!). 2 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted May 18 Share Posted May 18 1 hour ago, Orik said: Cut off the stems (give to the goat!), place in a quart container (cut in half if they're large) and fill the void with sugar (good old white cane does well here to preserve color), close the lid and give it a good shake. Some days later, much of the sugar will have turned to liquid, and you will have the most amazing strawberries I endorse this method even for commercial berries that aren't too horrible. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted May 18 Author Share Posted May 18 1 hour ago, Orik said: (give to the goat you don't like!). Unlike Kristi Noem, I like all the goats. Quote Link to comment Share on other sites More sharing options...
small h Posted May 18 Share Posted May 18 1 hour ago, Orik said: Some days later Refrigerated or not? Quote Link to comment Share on other sites More sharing options...
Simon Posted May 18 Share Posted May 18 10 hours ago, bloviatrix said: Spotted strawberries at USGM today. Didn't buy any as I'm convinced they all would have been waterlogged. Not sure if it was because of the rain, but the strawberries I got today from Norwich Meadows Farm were not as good as the ones I got from them last week. Quote Link to comment Share on other sites More sharing options...
Orik Posted May 18 Share Posted May 18 13 hours ago, small h said: Refrigerated or not? Not. Ideally in the low 70s.　As @MitchW suggests - works for other berries as well. Quote Link to comment Share on other sites More sharing options...
small h Posted May 18 Share Posted May 18 Thanks! I will try this. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted May 19 Share Posted May 19 On 5/17/2024 at 4:57 PM, Orik said: Cut off the stems (give to the goat!), place in a quart container (cut in half if they're large) and fill the void with sugar (good old white cane does well here to preserve color), close the lid and give it a good shake. Some days later, much of the sugar will have turned to liquid, and you will have the most amazing strawberries. Depending on your ambient temp you might need to burp it a couple of times. Do not try with over ripe, moldy, or otherwise defective fruit (give to the goat you don't like!). My family would do pick-your-own strawberries in June, and my mother would freeze most of them along with some sugar. Come the following spring, we'd have strawberries in syrup with sour cream as part of our post-shul lunch on the first day of Passover. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted May 20 Share Posted May 20 On 5/17/2024 at 7:57 PM, Orik said: Some days later, much of the sugar will have turned to liquid, and you will have the most amazing strawberries. They are very sweet (obviously), but also a bit tough, like the sugar pulled some liquid from the strawberries. I have syrup, now, though, for use in cocktails. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.