Cherries are finally in season, and to celebrate Whole Foods is holding a Cherry Fest on Friday, June 18th. Cherries will be on sale for $1.99 a pound, and there will be tasting of cherry-centric dishes from 3 to 5 p.m.
While there are many devotees out there, I am a relatively recent convert to the gospel of the low-low prices of Superlo. (Another thing I appreciate — and I can only speak of the Spottswood location — is how absolutely pristine and calm the store is.)
On my last visit a few weeks ago, something bright yellow in the prepared-foods cooler caught my eye.
I started my CSA cooking with two cups of fresh and fragrant basil, making another batch of walnut pesto. I love this recipe. I double it and then freeze the pesto in an ice cube tray.
Cooking Ain't Easy ... When I spoke with Cooking For You's Linda Grinder earlier this week, she was recovering from a bloody fingertip-meets-mandolin accident and was nursing a sore back from lifting the heavy coolers of the freshly made sides she prepares for Saturday's Cooper-Young Community Farmers Market.
Grinder sells what she calls "good" soul food — as in good tasting and good for you: turnip greens, black-eyed peas, soups, hummus, breads. There are no meat products in her food, and she watches salt amounts and nixes the gluten when possible.
"So, this is the part where I fold the slice in half, take a bite, and burn my mouth and chin with the cheese and sauce?" I asked when the New York-style pizza arrived.
"That's pretty much it," Hannah said.
And with that out of the way, we tucked into our lunches at the newly opened Joey's New York Deli & Pizzeria on North Main.
Last Friday, a group of coworkers and I had lunch at the Trolley Stop Market. The place was packed.
Whitton Farms' Jill Forrester, who runs the local-foods-centric restaurant and market with her husband Keith, was waiting tables. They had just opened on Tuesday, and Jill said they were still working out the kinks in the service. While there was a slight lag in getting our food, the woman taking our order noted that we were planning on splitting a slice of pizza, and when it arrived it was cut in three pieces. Very thoughtful.
My first visit to Red Hook, an eclectic community in South Brooklyn, was to shop for bargains at the massive Ikea store located on the neighborhood’s historic waterfront. But thanks to my daughter, we now skip the furniture for food.
In addition to the maritime park, cobblestone streets, and renovated factories from the 1800s, Red Hook is home to Baked, a nationally recognized bakery favored by foodies like Martha Stewart and Oprah. Founded in 2005 by Matt Lewis and Renalto Poliafito, the charming eatery on Van Brunt Street offers a delectable selection of pastries and baked goods, including homemade marshmallows, half-a-dozen varieties of brownies, and specialty treats like Peanut Butter Crispy Bar. We tried the peppermint brownie and pistachio cake. Both were divine.
Ever since my birthday dinner at Bari a few months ago, a few friends and I have been talking about tasting their entire cheese menu.
For $150 — and a phone call five hours in advance — you can try an ounce of the more than 40 cheeses on Bari’s menu. Yep, that’s more than 40 ounces of cheese, or about two and a half pounds worth.
My first, and only, piece of advice: Bring friends. But not too many. (Sharing is all well and good, but only to a point.)
The cheese arrived — somewhat disappointingly — on a large tray all at once. I think we had all pictured courses upon courses of cheese, with three or four samples each, being delivered at a time, in a certain order.
To get it all at once was a bit overwhelming.
As a native Memphian, I knew surprisingly little about Italian Fest before I headed over to Marquette Park last night. Although the gravy contest (which you have to enter in order to be a part of the festival) happens today, I found a lot of cooking and mixology going on for other contests.
Before I hit the row of tents, I stopped by Mama D’s Italian Ice trailer. Owner Dee Moore has become a familiar face at festivals and farmers markets around town, but this is the festival truly geared toward her authentic New York and New Jersey summer treat. It’s an Italian favorite— not too sweet, not too icy, in traditional flavors like lemon and chocolate and more exotic flavors like mango and margarita.
Many homes have attachments. Not so many have attachments that are FDA-approved.
Davy and Laura Funderburk of FunderFarm in Coldwater, Mississippi, use this room to grind whole wheat flours that they sell at area farmers markets.
Now it’s time to amp up the game.
Susan’s CSA half-share with Whitton Farms ended last week, so I’m taking up the torch and reporting on my full share, also from Whitton Farms. This is my third season cooking with a CSA share, so I like to think I’m a bit of a pro. But admittedly, I groaned a little when I saw this week’s yellow squash and zucchini. “It’s too early for squash,” I muttered to myself.
First things first. In my last post I mentioned kale and beans. A commenter noted that I probably meant chard and peas. That commenter is correct.
So, I've been thinking about an interview I did last year with the Neelys and about how they will put anything on the grill — including salad. Though my grill is still in the box, I decided to go a similar route with the chard using a grill pan.
Fans following the World Cup need cake, do they not?
Well, here you go: a soccer shoe cake from Off the Square Catering.
According to owner Neely Draughon, this cake was created about 3 years ago as a groom's cake. The bride and the groom met while playing soccer. Both had taped soccer shoes. Aw!
Was chocolate gravy part of your childhood?
I have never had it or seen it, just read about it. Seems this thick sauce — cocoa powder, butter, sugar, flour — was a staple in some but not all Southern homes.
In any case, former Tennessee senator Fred Thompson is getting mileage out of the treat to promote the release of his book Teaching the Pig to Dance.