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.
Icicle radishes.
French breakfast radishes.
Autumn squashes.
Greens.
Fennel, one of my favorite winter vegetables.
Chile oils.
Cardoons. Virtually unknown in the U.S., they’re a hallmark of Italian cuisine.
Tomatoes. Pictured are a mix of heirloom and San Marzano tomatoes.
Eggplant.
Cauliflower.
Beans.
Beets.
Baby corn.
Horseradish roots. Their appearance at the market means that winter isn’t far behind.
Olives.
Shrubs. They’re sweetened vinegar-based syrups often used in mixed drinks.
Carrots.
Early Girl tomatoes.
Romano beans.
Salad greens.
Radishes.
French breakfast radishes. If I were still living in NYC, these would appear in May. I adore them.
Napa cabbage.
French breakfast radishes.
Celtuce, otherwise known as stem lettuce. They usually appear in stir-fries.
Greens.
Carrots.
Brussels sprouts.
Arkansas black apples. They’re a heirloom variety of apples — very sweet with a fragrant aroma and crisp texture.
Spring onions.
Carrots.
Walnuts.
Cardoons.
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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