It’s high Indian summer here in New York City. So hard to believe that heirloom tomatoes are still on offer. The days grow increasingly shorter; time to take advantage while they’re still around.
Icicle and French breakfast radishes
The thermometer foretold seventy degrees this afternoon. Truth be told, it felt more like fifty-five.
Carpe diem indeed.
We’ve been having so much rain lately, it’s starting to make me think I’m living in Seattle. Hmph.
Radishes — Serve these thinly sliced, with bread, butter and a little salt. Heaven in three bites. Also good roasted with some olive oil, chopped mint, salt and pepper.
Plain omelette, spinach and radish greens sautéed in butter, roasted radishes with marjoram and mint, rye bread
When spinach and greens are briefly wilted in butter with a little garlic, they take on a magical quality. They literally melt in your mouth.
Japanese turnips
Radishes
Mutsu apples
Mutsu apples, also called Crispins, are a variety of heirloom apple first developed in Japan and now increasing in popularity in the United States. An excellent dessert apple, Mutsus are extremely juicy and their flavor strikes a perfect balance between sweet and tart.
Fettucine with sheep’s milk ricotta, wilted spinach, wild mushrooms and nasturtium flowers
Contributions to the Fellowship