It’s really easy to get all your veggies this spring and summer in North Brooklyn with the vast variety of CSAs. CSAs (which stands for Community Supported Agriculture, and CSAs are also sometimes called farm shares) are a great way for people to have access to local, fresh vegetables, fruit, and other food directly from the farms. Participants purchase a “share” for a season—shares are based on items, delivery regularity, or size—paying in winter or spring for a box of locally delivered goods. By providing financial support to the farmer early on, you support the farmer no matter what the weather—and you get to be treated to the bounty of whatever the weather provides. Best of all, you don’t have to deal with worrying about oversleeping and missing the good stuff at the farmers’ market!
Because you generally don’t get to pick which kinds of vegetables and fruit, and you are often exposed to new kinds of fruit and vegetables, it’s a great chance to learn how to cook new veggies. Many of the CSAs also provide a website or Facebook group with recipes; be sure to inquire.
If you’re interested in signing up for a CSA, you should get a move on. Some have already closed for the season, and many are nearing capacity.
My day has just gotten better, because I’m in a light-filled white suite on the top floor of the Wythe Hotel, and two long tables are filled with herbs in glass terrariums, unique spirits, decanters with citrus and ginger, and small bowls of red and pink salts. The room is composed of people adjacent to the food and beverage industry: food studies grad students at NYU, sommeliers, food writers, photographers, and chefs. We’re at the Food Book Fair, and we’re about to get our drink on in only the most elegant of ways. Continue reading →
Novelist StephanieDanler’s favorite depiction of food in literature comes from the Seamus Heaney poem “Oysters,” which begins:
Our shells clacked on the plates. My tongue was a filling estuary, My palate hung with starlight: As I tasted the salty Pleiades Orion dipped his foot into the water.
Danler mentioned the poem in a panel discussion on food in literature titled “Food and Fiction,” one of the events at this year’s Food Book Fair, which was held at the Wythe Hotel in Williamsburg on May 1st and 2nd.
Danler, who wrote Sweetbitter, was joined on the panel by Jessica Tom, author of the novel Food Whore, and Helen Ellis, whose collection of humorous short stories American Housewife came out earlier this year. Cathy Erway, host of “Eat Your Words” on the Heritage Radio Network and author of The Food of Taiwan and The Art of Eating In, was the moderator.
The sensory richness of the Seamus Heaney poem that Danler cited—“my palate hung with starlight”—set a fitting tone for the Food Book Fair, which felt like a celebration of all that is beautiful in food writing and publishing.Continue reading →
Toro Ironworks is ringing in the spring with some additions to the menu, which will offer a new draw for vegetarians and carnivores alike.
The Taqueria, whose customers had asked for more vegetarian options, is now offering jackfruit tacos. Owner Sebouh Yegparian said he wanted to offer something for the more adventurous diners. Continue reading →
“Sotto casa” is an Italian idiom that translates roughly to something like, “below the house” or “on your doorstep”; in English the closest phrase we have might be something like “just around the corner.” Italians Laura and Luca Arrigoni opened their first Sottocasa pizza restaurant in Boerum Hill quite literally “below the house”—it’s situated on the ground floor of an old residential building. But the pair were in love with more than the literal meaning of the name. They wanted Sottocasa to become a neighborhood joint just around the corner: an inclusive, homey space where everyone feels welcome. Continue reading →
Steve Seabury, Lisa Seabury and Jimmy Carbone host the annual NYC Hot Sauce Expo with the city’s most insane pepperheads. But not every year plays host to a Guinness World Book-breaking record of the most Carolina Reapers (the world’s hottest pepper) eaten.
This year, Wayne Algenio smashed the record by housing 119 grams of the wicked mouth-burner. To see the video and photos of the event, follow the jump.
Perhaps the only word more fun to say than Archestratus, the cookbook store that creates community and serves Sicilian sweets, is Salchipapas.
Not just the name of street food common to Latin America, Salchipapas is a free event series curated at 160 Huron Street’s increasingly bustling Archestratus on the last Friday of every month. The bookstore-cafe hosts local artists who show off various mediums while patrons peruse the store, buy a drink, or listen to the performers at hand. Sidelined bookshelves make room for ample seating (as they do for Archestratus’ Thursday evening blue plate dinners, another successful program the versatile space allows).Continue reading →
Taste, the final frontier. These are the voyages of the new Greenpointers food series Gastronaut. Its continuing mission: to explore strange, new ingredients; to seek out new flavors and new techniques; to boldly go where no food has gone before.
Grilling season is upon us and, since Greenpoint is home to at least seven meat markets, it’s high time you upped your grilling game.
Walking into a Polish meat market can be a bit overwhelming. For starters, most, if not all, of the signage is in Polish and, at least in my experience, not everyone behind the counter speaks English. Don’t be discouraged. With a little patience and this decoder key, you’ll be the star of your summer bbq or picnic in the park. Continue reading →
According to a pretty credible source, sober is the new drunk. And fresh juices are the new craft cocktails. A new generation of New Yorkers is opting for juice crawls rather than bar crawls to get their social kicks. So, are you ready to swap your Brooklyn Lager for a doctor Earth? Your Ragtime Rye for a ginger turmeric booster? Me neither. But I will definitely head straight for the green stuff in the morning after having a little too much fun at the bar (and I don’t mean the juice bar). That’s where JUS by Julie, with its new location at 629 Manhattan Avenue, comes to save the hungover morning.
Though not a registered stop on the crawl, JUS by Julie is a great place to go if you want a healthy boost before summer hits. We have our very own recently opened Jus by Julie nestled on Manhattan Avenue between Bedford and Nassau. Julie’s juices are blended rather than cold pressed so they might be a little thicker than what you are used to. By blending the whole fruit or vegetable, all of the fiber (read pulp) remains in the juice which will leave you feeling fuller and more satisfied. It might take a little getting used to if you usually go for cold pressed but founder and certified health coach, Julie Maleh, asserts that the fiber left in the juice helps the body to remove toxins and stabilize blood sugar. I haven’t tried it but I imagine this would make a cleanse quite a bit easier to do. And it is prime time for juice cleanses with summer right around the corner. Continue reading →