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