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