A fig tree does indeed grow in Brooklyn. Lots do, actually, largely thanks to fig farmer Nelson Ryland who runs a family business selling fig tree cuttings out of his beautiful Victorian house in Ditmas Park.
In our current issue Paul Greenberg, author of the James Beard-award winning New York Times bestseller Four Fish, recalls the time he caught 50 pounds of mackerel on a boat from Sheepshead Bay. Having no idea how to preserve the highly perishable fish, he called on the wisdom of the East and Far East and ended up with enough sushi and pickled fish to last two months.
As the weather warms, Marie Viljoen laments the abundance of watercress in the city. Though she grew up harvesting the peppery plant where it grew wild near her home in Cape Town, South Africa, she knows that polluted city water makes urban watercress too risky to eat.
To fight industrialized agriculture’s squeezing out of all the beautiful, unique foods once enjoyed year round in our nation, Slow Food USA created the Ark of Taste, a catalog of over 200 delicious foods in danger of being wiped out forever. By planting these seeds (and enjoying the bounty that follows), you can preserve a bit of culinary history for future generations.
But seldom safe to eat.
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.
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.
Come February, we at Edible get bombarded with Valentine’s Day dinner ideas, most of which are so forgettable we don’t even bother sharing. But this year Kriemhild Dairy (who’s grassfed butter we wrote about in our magazine last year) had an idea that we loved.
Looking for more ways to get your daily serving of leafy greens? Try this recipe for Chocolate-Covered Kale Chips from Daniel Sklaar, founder of Fine & Raw Chocolate.
Save the Nook for the knapsack or nightstand, and hit the kitchen with these cookbooks until their pages are splattered and seasoned.
Ahoy, Mateys! Saltie, the Williamsburg café known for spectacular sandwiches with nautical names and foods that rock the sweet/salty combo, has recently released a cookbook. Now you, dear reader, have a chance to get your hands on a copy, free of charge.
There’s nothing like an icy cold gust of wind, soggy boots and snow on the ground to make us want to drop everything and bake. If you’re like us, turn on your oven and try this recipe for Spiced Ginger Oatmeal Drops from One Girl Cookies, which we profiled in our magazine last year.