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