peeling the husk

Kristen Taylor — Wed, 26 Aug 2009 14:25:40 +0000

This morning, the Mushroom Man at Union Square Greenmarket explained the basket next to the Chicken of the Woods mushrooms (below—I like my mushrooms to taste like mushrooms),

and the mystery mushrooms looked potent and ancient.

Buying elderberries from him (what should I make? a sauce for game or an infusion for cocktails?), I stopped for tiny wild blueberries at Berried Treasures,

wispy bouquets,

husk cherries (sometimes called ground cherries) that I’ve brought into the office, with a papery husk you peel back to reveal what looks to be a cherry tomato with seeds like a tomatillo and a taste like pineapple,

and celosia that reminded me that soon we will shift away from tomatoes and fairy tale eggplant to hard squash and apples…

Goji berry juice, superfoods, and hyperlocal guilt

Kristen Taylor — Wed, 09 Jul 2008 14:42:08 +0000

In which I talk about a food product—acknowledging that Michael Pollan says plants, not products—that I hate to love (even more than this terrible screenshot below):

What do you think about goji berries?

Do you share my unlocal superfood guilt? My love for the Gummi Bears? (Guess what color gummi berries have to be in the juice.)

Please vote below. And with your dollars, of course, at your local community grocer.

poll by twiigs.com

p.s. Ben, great Twitter last night—we are definitely on for a kthread cooks superfood smoothie episode when you visit Miami—

kthread » berries

peeling the husk

Goji berry juice, superfoods, and hyperlocal guilt