Better Than a Tiara of Ginger

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At this point, a purple pepper and a yellow watermelon barely excite me. I get it. Change the color of a food and it’s like new again.

But what about actual new. Last year fresh ginger, with hot pink streaks and the stalks strung together to look like a tiara, totally pleased me. But like a drug addict, I needed more.

And then, there it was. Edamame. It wasn’t all that cute on the stem, brown and hairy. But it was more interesting than dipped in soy, as I boiled it and led it star in a succotash.

I crowned edamame as my favorite summer farmers’ market find. What was your warm weather food discovery before the autumnal equinox takes over later tonight?

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Yellow Changes the Day


My mom is a nursery school teacher. She needs to teach exacts. Strawberries are red. A is the first letter of the alphabet. A shining sun equals a warm day. But then she met me and my farmers’ market ways.

All of a sudden cauliflower could be bright yellow. Broccoli could be purple. Grapes could be navy blue. Asparagus could be white. And holy crap, as I just found out at J&G Steakhouse in DC: watermelon could be yellow.

Amanda said that she had enjoyed “yellow dollies,” mini-watermelons with yellow interior, on the shores of South and North Carolina. I’ve never seen such a feat until tonight.

And while I believe in some certainties, like the ABCs, I do believe that teaching about produce is an entirely different, yet terribly fun, always changing  and delicious game.

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