Don’t get me started. No! Forget that! The point is, Spring is here! Yesterday, I ate local spinach! YES! I did! Any local farmer worth her or his salt is “first cropping” out of a greenhouse. And I’ll have more of that spinach again Wednesday. What else? Spring garlic, Spring onions (with flowers), purple Spring onions; just ask! ASK Us!
Next up! Keep your eye on the ball. CITRUS! Pick up Cara Caras. Also blood oranges and heirloom navels Grapefruits! CITRUS is at its PEAK! And if you have not had a Pomelo, try one! And there are still some little Kishu mandarins hanging’round.
Cherries! Nectarines! Plums! (red or lemon yellow) Then the strawberries! Yes! They are HARRY’s Berries. Raspberries? Sweet meets tart in a nuanced subliminal BANG! And indeed, the BEST blackberry you will ever experience! JUMBO blueberries! Believe it! Still here! And don’t forget the WHITE PINK strawberries! Pink pineapples too. RHUBARB! Wild Licorice? (out of left field) And APPLES that still go CRUNCH!!! Ask for the MIX. Almost forgot. That elusive green HONEYDEW from my brother, it’s HERE!
Okay. Enough of that. Let’s be talkin’ healthy. Repeat with me, DARK-LEAFY-GREENS! Collards, Kale (curly red Russian or Lacinato flat leaf), Broccoli Rabé, Rainbow Chard, et al. Then dance to the CHICORIES! Escarole, endive, frisaline, radicchio! Italian radicchio before it’s too late. Move to it! Embrace it.
SECRET STANDOUTS: Artichokes. Italian flat beans. Pomegranates. Big Pomegranates! Last chance. Persimmons too. Last chance! Then, WILD MUSHROOMS… porcini, chanterelle, black trumpet, maitake, oyster, and more. LET’s GO! What else? Russian fingerling potatoes. English peas. Sweet peas.And here’s a new one…. Thick cut PASTRAMI from a local artisan. Where’s some RYE bread?
Can we segue here? To the FLAXETTE? This Demi Baguette made of ground organic flax & wheat was created by Michael Mordecai of Fairfield Bread fame. It’s the loaf that launched this enduring enterprise. It is an amazing whole grain marvel. Old world & Spectacular-Spectacular, the depth & complexity of flavor comes from a slow fermentation process, three long days. The rewarding subtle nuttiness elevates “breaking bread” to new heights. This baguette, is its own exclamation point.
