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Brooklyn Supper

now in season: sweet corn

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now in season: sweet corn, via brooklynsupper.net; © Brooklyn Supper, all rights reserved

now in season: sweet corn, via brooklynsupper.net; © Brooklyn Supper, all rights reservedSweet corn season in New York is usually an annual disappointment for us, but not this year. Coming from Virginia, where the local corn is sweet and tender enough that you can almost eat it raw, corn in New York usually feels bland and mealy to us. But this year at the farmer’s market and in our farm share, we’ve gotten the kind of corn we’ve longed for–wonderfully sweet kernels that are so big they’re nearly bursting. It’s the best corn we’ve had in years. I’m not sure if it’s because of the mild winter or all the rain we’ve had, but this corn is fantastic. In fact, summer produce in general has been superb this year which is really welcome after last year when Hurricane Irene put an early end to a lot of summer’s bounty. [Read more…]

now in season: tomatoes + a simple tabbouleh

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Now in season: heirloom tomatoes via brooklynsupper.netI spent most of my childhood in suburban Virginia and I have a lot of vague and dreamy memories of my backyard–a strawberry patch, a plastic horse on springs, a crabapple tree, sweet plums, a swingset, and tomatoes. I don’t remember the tomato plants but I remember the tomatoes themselves–big red beauties, sliced and served with a pinch of salt at dinner. Perfect peak flavor, homegrown and picked at just the right moment; this was summer. [Read more…]

now in season: fennel

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now in season: fennel, via brooklynsupper.netAlso now in season: everything. But let’s begin humbly, with fennel.

The flavor and texture of fennel is like the perfect combination of a crisp, sweet apple, and celery. With a little anise thrown in. I like young fennel raw, sliced paper thin and tossed with nearly anything. We’ve served it shaved with Asiago and a lemony vinaigrette, as a light summer slaw, and it’s even added that je ne sais quoi to a summery potato salad. Fennel is fresh and fragrant, and even if you don’t showcase it in a summer side, it supports and carries flavor beautifully. [Read more…]

now in season: purslane

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Purslane via brooklynsupper.netPurslane is a funny thing. Eating it feels a lot like munching the ground cover out of a southern California yard, and with good reason–purslane is a succulent. It’s also a weed, and rivals mint in its ability to take over a garden. Once you know what to look for, you’ll notice the stuff growing in cracks and crevices all over the urban landscape. And in spite of its strange genus and ubiquitous nature, purslane is sought-after for its light, lemony tang, and robust, nearly meaty, leaves (which happen to be an ideal vehicle for weightier summer favorites like tomatoes or stone fruits). It’s is the perfect base for a satisfying summer salad, and the hearty leaves can handle plenty of vinegar, salt, garlic, and even a quick saute or pickle. [Read more…]

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