Farmers Market Finds

Dispatch from London: Ottolenghi

by Irene Kopitov October 20, 2011

“Yotam Ottolenghi’s low-key caf�s that pop up throughout London celebrate the city’s market culture have become a huge favorite. The Israeli-born and London-based chef focuses on simple, fresh, uncomplicated food infused with Mediterranean flavors. Sounds simple and run of the mill, but it’s anything but.”

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Livin’ La Cucina Povera

by Christine Galanti September 8, 2011

“In Provence, the quintessential end-of-summer dish is ratatouille. Immortalized by the animated film of the same name, ratatouille is an aromatic stew that makes use of seasonally-plentiful eggplant, pepper, tomato, zucchini, squash, and fresh herbs.”

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Orange You Glad There are Pickled Carrots in the Fridge?

by Casey Barber August 15, 2011

“I decided that all carrots I consumed henceforth would be in pickle form, except for those which were allowed to remain nude and un-vinegared alongside a big old basket of buffalo wings. And so this summer’s entire crop of carrots was planted for the express purpose of pickling.”

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Farmers Market Finds: Roasted Sunchoke Salad

by Good. Food. Stories. Contributor December 17, 2010

“Sunchokes, or as many cooks and farmers call them, Jerusalem artichokes, are the root of a variety of sunflower. A great source of iron (who knew!), these yummy little suckers are everywhere on menus and markets across the eastern US. Confusingly, they are not related to the artichoke, but have a nutty, sweet flavor a bit reminiscent of it.”

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Farmers Market Finds: Raw Tomato Sauce with Chile Peppers

by Danielle Oteri August 27, 2010

“Tomato sauce made from chopped raw tomatoes, crushed garlic, olive oil, and torn basil leaves is simply the easiest and most elegant dish for a late summer evening. When tomatoes and basil are in season, you almost owe it to them to prepare a dish that lets their freshness shine.”

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Farmers Market Finds: Tomato Bruschetta

by Danielle Oteri August 13, 2010

“Let’s clear one thing up before we go any further. Bruschetta is pronounced like this: Broos-ketta. You say it with a hard C. I know it’s very Seinfeldian of me to be peevish over such a thing, but it drives me crazy!�especially when I hear waiters at really nice Italian restaurants saying brooshetta. No and no.”