In Print: Clips from Food Sections

CT Prep082605.jpg5. – The Chicago Tribune Get Cracking with Eggs “My friends, this is the moment we’ve all been waiting for: the moment when we learn how to crack open an egg with one hand.”

4. – The Boston Globe Local Smackdown “The oyster course, a large platter of Island Creek oysters from Duxbury, and another of the famed Prince Edward Island oysters, is accompanied by cucumber and spring onion mignonette (a light sherry vinegar and white wine sauce traditionally spooned onto raw oysters). Not all the guests are oyster-lovers, or even oyster-eaters, but everyone tastes. Island Creeks were harvested that morning, and the PEIs were harvested six days before.”

3. – The LA Times Preserving the Fruits of a Season’s Labors “My harvest season always begins with worry about weather, prices and accidents. If I’m fortunate, it ends with a hope for preservation — both the preserving of foods and the sustaining of farms and family farmers. As this summer started, the last thing I wanted to think about was extending it. Recent failures have outweighed gains. A string of 100-degree days stung my nectarines; they ripened unevenly and were easily bruised.”

2. – The NY Times A Farm Vacation – Wish You Were Here “They might also say I was a fool to pay the farmer an additional $35 so I could dig up the beets and carrots she would later sell at a farmers’ market. It did have a little of that Tom Sawyer fence-painting quality to it. But I got a little education in the process. And I got to keep a pile of spectacular Tuscan kale, some tender stalks of fennel and a few crookneck squash. In a world where small farmers need to diversify to keep their fields afloat and city dwellers are more desperate than ever to learn where their food comes from, a “haycation” for about the price of a nice hotel room in Manhattan didn’t seem like such a far-fetched idea.”

1. – The Washington Post Farm to Hub to Table “The Jefferson Area Board of Aging wants exactly that kind of food for the more than 3,000 meals it serves each week. But it needs 100 pounds of tomatoes. And that’s for one day’s worth of salads at its 11 area senior citizen centers. Until now, JABA had only two options: Cobble together an order by making weekly pickups at several local farms, or call a one-stop national distributor.”

photo from The Chicago Tribune

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Filed under Food, News, Outside DC, Restaurants

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