Each year we pick one locally available ingredient, food group or beverage to highlight for each day of Eat Drink Local Week, and encourage our partnering businesses and home cooks (that’s you) to try them.
Tag: Eat Drink Local week
As the last day of Eat Drink Local Week unfolds, we’d just like to tip our hats to the pickler who’s usually wearing one: Rick Field of Rick’s Picks. Always a supporter of local produce and of all things Edible,…
Back in the winter when we were picking out our Seven Eat Drink Local Ingredients of the Week, we asked you for your favorite locally procured foods, especially those that you felt were undersung or beneath the radar. One…
While we’ve been singing the praises of our Eat Drink Local restaurant partners in the big city–offering special menus through tomorrow, June 30–this weeklong food chain celebration is actually a much bigger affair. Farmers, winemakers, brewers and other food and…
Our publisher just wrote to remind us to tell you all that if you haven’t yet subscribed to Edible Manhattan, Edible Brooklyn or Edible East End, if you do so before the end of Thursday, June 30 (that’s tomorrow) we’ll…
When we were selecting our seven ingredients to celebrate each day of Eat Drink Local Week, we wanted a mix of the hyper-seasonal (peas, green garlic, rhubarb) along with a few up-and coming locally produced foodstuffs we felt needed…
Thinking thoughts innocent of foraging, I strolled down the broad mown grass path to Brooklyn’s Dead Horse Bay recently, focused instead on gathering old glass bottles to hold my summer’s haul of juneberries in gin. But in the shade of some…
Like the tomato, rhubarb has a bit of federal legislation behind its lore: The perfectly…
Forgive me, Tina Fey–whose “The Mother’s Prayer for Its Daughter” in Bossypants* begins with “First, Lord: No tattoos.” But, as a proud father, I must enter my three-year-old daughter Clio in the Eat Drink Local Challenge. Not just for her heroic oyster slurping, her prolific pea picking and her garlic scape gnawing. But for her […]
Like the tomato, rhubarb has a bit of federal legislation behind its lore: The perfectly pink-to-pale green part we eat is the celery-like stem of a perennial plant, which scientifically speaking puts it squarely in the vegetable camp. But…
Cherries and chevre? You can keep em. Don’t get me wrong – I love just about every single ingredient at the farmers market year round, and go into a real-food reverie this time of year, eating myself sick on sugar…
If you’re looking for the lowest toil-to-taste ratio in your early summer produce, sweet truly in season peas are maybe not at the top of your list. Though not as much of a chore to prep as favas —…
