IN OUR CURRENT ISSUE: What to Do With a Heap of Mackerel

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.

Plant Heritage Seeds and Save Foods in Danger of Extinction

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.


RECIPE: Cornmeal Buckwheat Pound Cake

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.