Lemon olive oil cake is delicious. This ice cream recipe could do with the addition of full fat ricotta for extra creaminess and a smidge of thyme maybe quite like the cake?
As the Manager of the Warwick Valley Farmers' Market, I found this article a bit disconcerting. I hope it was written by someone who was referencing farmers markets in Arizona, Florida or California where lemons and citrus grow.
As snow melts off my lawn, we are preparing to open our Farmers' Market on Mother's Day, and I can assure you that we will have folks wondering where the fresh from the field corn and tomatoes are. Tomatoes will start to be offered in late June and July, and followed by corn. Manay of our consumers will be very vocally disappointed.
In an age where we are accustomed to buying out-of-season fruits and produce imported from warmer areas, it is a constant challenge to help consumers understand the importance of fresh and local. And how their buying habits not only benefit them, but also support agriculture in New York and the Northeast, as well as the positive economic impact of agriculture.
In our Market we are constantly trying to balance our bakers' offering of lemon loaves, banana breads and brownies, all of which feature ingredients which are not grown locally. How much do they really support local and regional agriculture? And how to correctly give priority to locally grown and milled flours without undermining the other artisan bakers in our market?
I encourage your readers to get out to this spring's farmers markets and see what actually grows in the Hudson Valley and the value-added food produced from it.
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Amidst the never-ending parade of diverse cuisines, part of me yearns for an article on the classic American sandwiches. Good ol’ ham and cheese, tomato and cheddar, so on. Sometimes the old recipes are best. Banh mi is just another ethnic fad that will come and go.
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@ Eva Klein Washington
I share fully your craving for "good ol' ham and cheese sandwiches", but not any ham and cheese. The cheese should be either Swiss Gruyere or French Cantal de Salers; the ideal ham made of wild boar, smoked or cured. The latter is almost impossible to find, so that I have to satisfy myself with smoked or cured pork ham.
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Banh Mi has joined the canon of American sandwiches! Nothing beats Tomato for simplicity, but if I've got the time I will put together the flavour symphony that is a Banh Mi anytime. (The panini, I trust, will soon be passé. Why anyone wants to eat a smushed sandwich is beyond me.)
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Sorry, but if you cannot fix a ham sandwich without a recipe, there is a problem.
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Hmm ... With all due respect to Mr. Arefi's taste, I do not see olive oil and ice cream as compatible. I would rather have hot dark chocolate sauce on ice cream, but certainly nothing savory.
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Remember: not all olive oil is savory, not all chocolate is sweet.
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It sounds weird but it's actually really good. I've made David Lebovitz's version. The flavour, rather than the fat, in the olive oil really shines through on the tongue and there is a nice fruity bitter contrast to the sweetness of the cream and sugar. Give it a try! What do you have to lose?
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I have a Banh Mi cookbook which I love, as I do the results of following a recipe. For me, the Banh Mi is a regular part of my cooking. And anyway, I don't eat ham, so there!
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Taste of spring before everything was year round was asparagus... and strawberries and lamb. Odd that after all the stuff on eliminating sugar, the editors would go for ice cream.... hazelnut IMO to be preferred.... Truly a taste of spring in a few more weeks should be dandelion salad from the first crop before dandelion week when the first bloom appears... Tonic against all of those viruses falling from the sky....
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