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