“in june as many as a dozen species may bust their buds on a single day.
no man can heed all of these anniversaries;
no man can ignore all of them.”
greetings, dear reader.
after a hiatus from adding posts, i’m back! i’ve been working at market all summer, and have loved every moment of it. i’ve cooked many a meal with the gorgeous bounty of new york state’s best local produce, but for now i present to you a brief exploration of:
quick radish pickle:
1 lb watermelon radish, sliced thinly into half moons
1 shallot, sliced thinly
place in a bowl with high sides and add:
2 cups of champagne vinegar whisked with 3/4 cup sugar, plus a generous pinch of salt and 2 tsp chili flakes.
stir, cover, and refrigerate for up to 30 minutes before serving. lasts for one week.
note: any radish works for this recipe!
1 lb celeriac (celery root), sliced into thick matchsticks
oil, old bay, salt
fill a high sided frying pan with 1/2 inch of your favorite frying oil. heat over medium high until the oil reaches 350F. in two batches, gently add celeriac and fry until golden brown, turning once. drain on a paper towel and season immediately with salt and a few pinches of old bay (or not, your loss!)
paired with spicy italian sausage from ray bradley farms, ciabatta, market greens and cucumber salad.
2 cups strong chamomile tea, lightly sweetened with honey and chilled
1 cup vodka
1 cup seltzer water
fresh chamomile flowers for garnish
stir all ingredients together and share with a friend (makes two pint jars worth).
all of these delicious items are still available at market right now. i hope you try some of these techniques! until next time, buen provecho!