I’m working on a post about homemade pasta that will appear soon — well, maybe sometime this week if I get around to it.
Clicking on a thumbnail in the mosaic below will call up a slideshow of high-resolution photographs.
Carrots.
Autumn squashes.
Greens.
Cauliflower.
Olives.
Eggplant.
Greens.
Baby corn.
Beets.
Carrots.
Tomatoes. Pictured are a mix of heirloom and San Marzano tomatoes.
Romano beans.
Early Girl tomatoes.
French breakfast radishes.
Beans.
Celtuce, otherwise known as stem lettuce. They usually appear in stir-fries.
Icicle radishes.
French breakfast radishes. If I were still living in NYC, these would appear in May. I adore them.
Fennel, one of my favorite winter vegetables.
Salad greens.
Horseradish roots. Their appearance at the market means that winter isn’t far behind.
Brussels sprouts.
Arkansas black apples. They’re a heirloom variety of apples — very sweet with a fragrant aroma and crisp texture.
Cardoons.
Chile oils.
French breakfast radishes.
Cardoons. Virtually unknown in the U.S., they’re a hallmark of Italian cuisine.
Walnuts.
Carrots.
Shrubs. They’re sweetened vinegar-based syrups often used in mixed drinks.
Radishes.
Spring onions.
Napa cabbage.
The notion of making homemade pasta sounds lovely.
I suppose homemade pasta beats store bought stuff by a country mile?
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It depends on what it is you’re going to make. There are some sauces for which dried pasta is preferred over fresh, like for instance, a puttanesca.
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