Peas are showing up on purportedly locavore menus around town, but honest local pods won’t debut at Greenmarket for another month or so. Until then, we like to pre-game with PEA SHOOTS, which are literally popping up all over and contain the true taste of the finished product, minus the waiting.
Recipes
This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk.
Despite misleading “spring menus” all over town, seeds are only just going into the ground, and for real Greenmarketeers, the cupboard’s still pretty bare. But there’s one ingredient that makes April eating great: eggs.
With the burst of warm weather earlier this week, it feels like something must be growing out there, right? Sadly, it’s still a bit soon for those first spring crops to hit the Greenmarkets. Until they do, here’s a terrific recipe that will tickle your taste buds and get you through the last, long stretch of early spring.
If this warm, then cold, then warm, then freezing weather has affected you like it has us, your throat is aching and you feel more like cuddling up under a blanket than picnicking in the park. This recipe for Warm Spiced Ginger Tea is the perfect remedy for the where-is-spring blues.
This recipe for Grilled Squid with Chickpeas and Arugula comes from Mark Usewicz, half of the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden. If you don’t have a grill, there’s a sauté option, too.
In our current issue we profiled Liz Gutman and Jen King, the ladies behind Brooklyn’s artisan candy company Liddabit Sweets, and promised our readers a recipe from their recently released Liddabit Sweets Candy Cookbook.
Springtime is near, but while it’s still cold and yucky (and we’re all still cooped up inside), here’s a good project: make homemade coffee liqueur.
While bartender contests are usually not our scene (don’t you HATE it when you get a recipe that calls for three things you’ve never even heard of, let alone have in your pantry?), there was one drink at the Don Julio Tequila cocktail competition at Good Spirits we tried that we absolutely have to, and can easily, make at home.
When you hit the Greenmarket this weekend, pick up some Farmer Ground Flour (sold at the Cayuga Pure Organics stands) and try this earthy, rustic pound cake from June Russell, farm inspection manager for the Greenmarkets. Made of cornmeal, buckwheat and wheat, it’s a cross between cake and cornbread and makes a wonderful winter treat.
The Forrest Gump cocktail from Nick and Toni’s Cafe features Brooklyn’s own Cacao Prieto Cacao Rum, which we wrote about in Edible Brooklyn. It goes down easy with some Valentine’s chocolate, just saying…
Lou DiPalo, the fourth-generation operator of DiPalo’s Fine Foods in Manhattan’s Little Italy, shared his grandmother’s recipe for true Italian-style cheesecake in our Edible Brooklyn Cookbook.
