Greenmarket Cooking

Peas + Cream = Soup

noreply@blogger.com (Robin) — Sun, 05 Jul 2009 16:18:00 +0000

This pea soup is made of just two ingredients: sugar snap peas and "half and half." That's if you don't count salt and water as real ingredients, and I don't. So: I put about three cups of whole pea pods, 1/4 cup of water, and a sprinkle of salt in a 2 qt saucepan, covered it, brought the water to a boil and steamed the peas for about two minutes. Then I added enough half and half to almost cover the peas, brought it to a simmer, and cooked for just about a minute before removing the whole thing from the heat. I whirred it with an immersion blender, and voila! Soup for two! Because I love the fancy touches, I put a blob of pea shoots on top for a garnish, but that third ingredient was a flourish I didn't really need.

A quick note about half and half: When you make a soup of only two ingredients, they both have to be great in order for the soup to be great. I used half and half from Milk Thistle, which is an organic dairy that doesn't homogenize their milk. The half and half literally has half cream floating on top, and it's delicious.

I find commercial (or so-called regular) half and half to be a sort of weird product. It has been homogenized at incredibly high pressure, and it can taste kind of "cooked".

If you have access to cream from grass-fed cows, by all means, splurge, and make your own half and half by adding equal parts milk and cream.

Shark Part III: Brunch

noreply@blogger.com (Robin) — Sat, 04 Jul 2009 17:18:00 +0000

Pictured: poached eggs, fried polenta, shredded smoked shark, green lettuce, husband's torso.

Shopping list:
eggs, Arcadian farms
polenta, Wild Hive
shark, Blue Moon
lettuce, S.&S.O. farm

grand total ingredient cost per plate: $3.15. Yay, farmer breakfast.

Shark Part II

noreply@blogger.com (Robin) — Fri, 03 Jul 2009 02:33:00 +0000

Do you ever think of shark as budget meat? Tonight's dinner(not pictured, due to dark dining room lighting), a shark fillet with a cherry salsa and Boston lettuce salad, was my farmers' market on a budget dinner, feeding two people for $10. Shark is a very moist, mild, lovely white fish/meat, and usually costs between $6.50-$8 a pound. Seven ounces per person is a perfectly adequate portion, making shark one of the cheaper meats out there. Shark bargain!

To make:

Marinate the shark fillet in 3 tablespoons olive oil, salt, pepper, ¼ cup chopped cilantro, and 1 ounce chopped red onion for at least 1 hour and as long as overnight. Slice cherries, remove pits, and combine with ¼ cup chopped cilantro, ½ tablespoon white vinegar, 2 ounces chopped red onions, salt and ½ teaspoon red pepper flakes. Rinse, tear, and dry the Boston lettuce. Toss with very thinly sliced red onion, salt, splash of olive oil, and a squeeze of lemon. Remove excess marinade from shark fillet, divide into 2 even pieces, and broil at 500 degrees for 6 minutes, until crisped at the edges and flaky throughout. Serve fish immediately with salsa on top and salad on the side. Serves two.

Already Made

noreply@blogger.com (Robin) — Thu, 02 Jul 2009 18:50:00 +0000

This lazy lunch required not only no cooking, but also no chopping, assembling, or thought of any kind. All I did was rinse the radishes and curly green lettuce before I nestled on the couch with this plate of: French breakfast radishes, salt for dipping, a blob of curly green lettuce, some hunks of Consider Bardwell (I'm obsessed!) cheese called Equinox and a little bit of smoked shark. Yeah, I said it. Smoked shark. Once again the smoked fish offering from Blue Moon is exceptional, and I'm thinking of trying a shark brandade with this mild, white, salty fish.

But for now I'm working on getting my administrative/paperworky work taken care of, so I'll happily tuck into this food that requires nothing of me. It's salty and creamy, spicy and crisp, and better than all that, it's already made.

Subway Sandwich...

noreply@blogger.com (Robin) — Sat, 27 Jun 2009 13:50:00 +0000

It kind of irks me that Subway is touting its sandwiches as a health food. They are as mass produced as any other fast food. Are you looking at that sandwich photo and thinking it looks pretty delicious and fresh? That's not Subway. That's an artisanal, local, seasonal sandwich that costs 25% less than its Subway counterpart.

I made the sandwich above as part of an Affordable Greenmarket project, highlighting affordable food that can be made from local ingredients. This sandwich is made from all Greenmarket ingredients: a ciabatta roll from Bread Alone ($1), purple radishes from Phillips farm ($.33 for 3), curly green lettuce from Kernan farm ($.20 for a quarter of a head), and a gorgeous washed rind cheese from Consider Bardwell, Dorset ($18 a pound, but only $1.70 for an ounce and a half). Grand total for my sandwich? $3.23

Compare that with the Subway sandwich below, an item off Subway's most inexpensive menu, the BMT, which rings in at $4.29. Commercially farmed everything. Icky bread.

You may be saying, okay, but the Subway sandwich is already made. True. But I was able to assemble my sandwich directly at the market, in less than five minutes, in less time than it takes to buy a fast food sandwich. So take heart. As we're all trying to figure out how to spend as little as possible while keeping good experiences in our lives, the lush, lovely sandwich is in your grasp.

Best. Two. Dollar. Purchase. Ever.

noreply@blogger.com (Robin) — Wed, 24 Jun 2009 22:07:00 +0000

This slab of smoked bluefish from Blue Moon farm cost exactly two dollars. Their fresh fish is always impeccable, but the smoked bluefish, wow! It tastes a lot like a smoked salmon, as both salmon and bluefish are pretty oily fish and benefit a lot from smoking. But this guy is superfresh when it gets the treatment. And it cost two dollars!

Experience?

noreply@blogger.com (Robin) — Tue, 23 Jun 2009 22:59:00 +0000

This bumpy, moldy button of a goat cheese is from Consider Bardwell farms. It's an aged version of the longtime favorite, Mettowee, a lemony and dense fresh goat.

I believe the mold rinded version is called Experience, but it's brand new (irony!) and they don't have labels printed yet, so I'm not perfectly sure I have the name right. The cheese is excellent, though, even denser than its younger cousin. Silky and delicious with a Brooklyn Oenology Viognier. Perfect summer night.

Red Amaranth

noreply@blogger.com (Robin) — Mon, 22 Jun 2009 19:10:00 +0000

I got these great big beautiful red "greens" on Sunday at the Carroll Gardens farmers market, which was exciting because I have only had amaranth as a grain, and have never tried the leaves. They are not for eating raw. Very bitter and puckery. I was told to treat it like spinach, but I was a little scared off by how intense the raw flavor was.

So I treated it to a nice bath of heavy cream (actually half and half from Milk Thistle) a sprinkle of salt, a pinch of nutmeg, and I baked it like a gratin for about half an hour at 375.

It was delicious. Super delicious. Its nutty, earthy flavors made it a lot more complex than spinach would have been. Besides, I doubt spinach would have held up to such long baking. The amaranth was still sturdy, not overly wilted or limp at all. I detected some artichoke flavors in there, too, and I think next time I cook amaranth leaves, I'll use less animal fat, so that the flavors of the amaranth can really shine. My nervousness was unfounded, and these red/greens are a delight.

Wild hearts...of palm

noreply@blogger.com (Robin) — Thu, 04 Jun 2009 18:56:00 +0000

Forgive the dorky pun, but my heart really did race a bit when I first saw these.

Something I didn't even know could grow in the northeast, let alone grow wild: hearts of palm. I spied these beauties at Berried Treasures and snatched them up.

They're not the same as the canned variety. Less creamy, more fibrous. Franca, one of the Berried Treasures farmers, told me that chefs around town are slicing them very thin and serving them raw on salads.

In fact, she sliced a sliver off of for me to taste before buying, and I loved it. Crisp, a little salty, a little artichoke-y.

At home, I actually boiled these for about 15 min in salted water, then gobbled them down. They were sweeter cooked and had an even stronger artichoke taste. I used the boiling liquid as a soup base for some sliced crimini mushrooms and a handful of spinach. Light and richly flavored, it was divine.

David Kessler on Colbert Report

noreply@blogger.com (Robin) — Tue, 26 May 2009 19:50:00 +0000

It's always exciting (to me!) when a new book about food makes the best seller list. David Kessler talks about The End of Overeating, which calls out large food corporations for making intoxicatingly sugary, fatty food.

Here he is on the TeeVee:

The Colbert Report

Mon - Thurs 11:30pm / 10:30c

David Kessler

colbertnation.com

Colbert Report Full Episodes

Political Humor

Keyboard Cat

Summer Squash Antipasto

noreply@blogger.com (Robin) — Wed, 16 Jul 2008 13:10:00 +0000

I had been calling this vinegary, red oniony squash "summer squash with red onions," all day on Monday, then telling people to serve it as a summer antipasto. Then someone asked me three times in a row what he was eating. "Summer Squash with Red Onions, summersquashwithredonions, squashwithonions, Squash Antipasto!" Yeah, the last one sounds much better, he told me.

So, marketing advice, taken.

Enjoy this antipasto with cold cured meats, olives, hard sheep cheeses, and the old workhorse, prosciutto with melon. Tear off a hunk of a baquette and call it summertime dinner.

The entire text from Monday's demo is in the post below.

Greenmarket Recipe: Squash Antipasto

noreply@blogger.com (Robin) — Wed, 16 Jul 2008 13:03:00 +0000

Summer squash season in New York lasts from spring straight through the end summer, and a cold or room temperature recipe is perfect in the height of summer’s heat. Choose a squash that is firm, resists slight pressure when pressed with your thumb, and is smooth, without a lot of dents and bruising from rough handling.

The recipe below combines fresh herbs, spicy red pepper flakes, and a healthy splash of vinegar for a cold or room temperature antipasto preparation. Prepared this way, the squash can be held up to a day before serving. Serve with other light summer antipasto items such as sliced melon, octopus salad, or olives.

Summer Squash Antipasto

1 yellow squash
1 green squash, zucchini, or ‘avocado squash’
1 T sherry vinegar
1 small red onion, sliced very thin
1 t crushed red pepper flakes
2 T flat leaf parsley, chopped
1 T tarragon, chopped
1 T basil, chopped
salt to taste

1. Combine vinegar, red onion, and parsley. Reserve basil and tarragon.

2. Cut squash into half inch cubes and place in steamer. Steam until tender but not mushy, about three minutes.

3. Toss hot squash with vinegar combination and allow the flavors to blend while the squash comes to room temperature, about 15 minutes.

4. When squash is cool, add chopped tarragon and basil. For cold antipasto, chill in the refrigerator for about 30 minutes. Salt to taste and serve. Serves four to six as an appetizer.

Goat Cheese Herb Salad

noreply@blogger.com (Robin) — Mon, 30 Jun 2008 00:23:00 +0000

Spring and summer are perfect seasons for goat cheese. Not only is the lemony tartness of fresh goat cheese refreshing in summer heat, but cheeses, just like fruits and vegetables, have ideal seasons based on temperature, day length, and rain. And it’s not coincidence. Great cheese is made from great milk, and great goat milk depends on grass. Since early March, when grass breaks through the ground, goats can return to grazing. So in early spring, seasonal goat cheeses are in peak season, and will be through summer and into the early part of winter.

* 4 oz fresh goat cheese, chilled and crumbled
* 1 T Chives, chopped in ¼ inch lengths
* 2 T Chervil or fresh parsley, chopped fine
* 1 T Fresh tarragon leaves, chopped fine
* 1 head Curly green lettuce

2 T Olive Oil
1 t Mustard
2 t Sherry vinegar
1 T Shallots, minced very fine
Salt to taste

*Ingredients available at your neighborhood Greenmarket

1. Chop chives, tarragon, chervil and parsley.
2. Wash and tear lettuce. Toss with herbs.
3. Make vinaigrette by combining mustard, vinegar, salt, and minced shallots. Drizzle oil in a steady stream while whisking to emulsify.
4. Add 2 tablespoons vinaigrette to salad and toss to coat thoroughly.
5. Serve on four individual salad plates and top with crumbled goat cheese.

Garlic Scapes

noreply@blogger.com (Robin) — Tue, 10 Jun 2008 01:03:00 +0000

Garlic scapes are the curled green stalks that grow from hardneck varieties of garlic, which must be trimmed to allow the garlic bulb to grow to its full potential. The happy side effect is that we then can eat the scapes, whose mild garlic flavor and crisp texture make them especially delicious. Scapes can be sliced raw onto salads or over mild cheeses, made into pesto, or they may be sautéed and cooked into sauces or tossed with pasta. Anywhere you might use onion or garlic, a garlic scape will shine.

The frittata recipe below calls for a raw milk cheddar, which tends to be more richly flavored than a pasteurized cheddar, though taste depends also on the quality of the milk and cheese making practices.

2 tablespoons olive oil
* ½ cup garlic scapes, roughly chopped
* ½ cup spinach, washed, stemmed, and sliced into ribbons (optional)
* 6 large eggs or 9 small eggs
* ½ cup cheddar cheese, preferably raw milk, shredded
salt to taste
ground black pepper to taste
*Ingredients available at your neighborhood Greenmarket

1. Break eggs unto large bowl and whisk until the yolks are fully blended. Add salt, pepper, and optional spinach.
2. Heat 1 tablespoon of oil in a 9 inch skillet, and add chopped scapes and a pinch of salt. Saute over medium heat until scapes have softened and begin to release their scent.
3. Turn heat to high add remaining 1 tablespoon oil, and pour egg mixture over scapes. Shake pan lightly to distribute scapes and spinach evenly.
4. Cover pan and turn heat down to medium low. Allow to cook until the top of the frittata starts to bubble, about 3-4 minutes. Add cheese and replace cover.
5. Check the color of the frittata every two minutes. When frittata is opaque throughout, about 8 minutes total cooking time, remove from heat and invert the pan over a plate. Cut into 6 equal slices and serve.

If you have 20 minutes, 1/2 cup sugar, and a pint of strawberries

noreply@blogger.com (Robin) — Wed, 04 Jun 2008 14:44:00 +0000

You can make yourself a homemade jam.

From Monday's demo:

The idea of making jam at home can be a little daunting. It conjures images of sterilizing Ball jars and spending full days in the kitchen toiling over vats of steaming water. But making a quick jam from fresh strawberries can be as simple as combining three ingredients—strawberries, lemon juice, sugar— and letting them cook for about a half an hour.

Using sugar is a must for traditional jam. Other sweeteners cannot be substituted because cane sugar is responsible for the body, texture and thickness of the jam.

Getting the sugar to a high enough temperature is the key to great texture. The strawberry mixture must reach 220 degrees to firm up completely. A candy thermometer is great for gauging temperature, of course, but careful timing as described in the recipe below will work as well.

1/2 large lemon, zested and juiced
* 1 pint fresh strawberries, stems removed
1/2 cup sugar

*Ingredients available at your neighborhood Greenmarket

1. Hull strawberries. Mash the berries lightly in a bowl until they are slightly broken apart and start to release their juices.
2. Combine mashed berries, sugar, lemon juice, and zest in a large saucepan and heat over low heat.
3. Once the berries have released enough juice that they are floating in liquid, increase heat to high and bring to a boil.
4. Boil strawberry mixture for 10 minutes, stirring frequently.
5. Either measure temperature with a candy thermometer or test the stiffness of the jam on a cold plate. If the jam hardens to a jell on the plate, it is ready. Alternately, remove the jam from heat once it has reached 220 degrees.

This quick jam can be processed and canned with a pressure cooker, or simply cooled in jars and refrigerated. The jam will last for about a week in the refrigerator.

Greenmarket Find:Sheep Milk Ricotta

noreply@blogger.com (Robin) — Mon, 02 Jun 2008 01:05:00 +0000

I was so delighted to find that Dancing Ewe farm now has a stand at the Union Square market on Fridays. I've enjoyed their caciotta (a hard, cow milk cheese rubbed with tomato paste) at Murray's Cheese, and it was great to see some other offerings from them-- especially the sheep milk ricotta! They have cow milk ricotta, too, which is what I purchased because they ran out of sheep early in the day. The cow ricotta was dense, creamy, and delicious. I loved it, and ate it Saturday morning with berries and raw honey. That's a great morning.

Greenmarket find:Maple Sugar

noreply@blogger.com (Robin) — Sat, 31 May 2008 22:46:00 +0000

I'm not always a fan of "weird sugars" (beet sugar, yuck!) but this maple sugar is excellent. Deep Mountain Maple sells maple sugar in shakers for $7 and one-pound bags for $15. It's quite lovely-- granulated sugar that has a nice maple taste without being overpoweringly maple-y. Similar to commercial cane sugar in sweetness, it could probably be substituted in recipes one for one for commercial sugar. Good stuff. Click the Deep Mountain Maple link to see a comically furtive exchange of maple sugar for money.

Rhubarb Round Two

noreply@blogger.com (Robin) — Sat, 31 May 2008 22:18:00 +0000

I swear this isn't the same demo as the one I did on Monday. It's different! There are apples in it!

I was planning on whipping some cream this time and folding the fruit/rhubarb into it, but I was tremendously non-specific when planning the demo with the market managers and I asked if there is any milk or cream at Friday's market. Yes, there definitely is!
There is milk. And half and half. Really lovely milk and half and half from Milk Thistle. But neither of those are cream, so I think I should look into rephrasing my market questions in the future.

So I just made the first half of the recipe, which was super-similar to Monday's demo. It was a little tastier, in my opinion. The apples were a nice touch (if I do say so....). And the maple sugar from Deep Mountain Maple was quite excellent.

Rhubarb Apple Fool

1 lb rhubarb (about 4 stalks)
½ cup sugar
½ lb apple (one medium sized apple)
¼ t nutmeg, freshly grated
1 cup heavy cream
2 tablespoons confectioners sugar

1. Cut rhubarb and apple into a fine dice and combine in one bowl. Sprinkle with sugar and set aside for five to ten minutes until liquid accumulates at the bottom of the bowl.

2. Transfer apples, rhubarb and juices to a saucepan and cook over medium heat until apples break down and rhubarb softens, about 10 minutes.

3. Remove from heat and grate nutmeg over the mixture and allow to cool.

4. Add confectioners sugar to chilled heavy cream and whip until it forms stiff peaks.

5. Once rhubarb applesauce is entirely cool, fold sauce into whipped cream. Chill for 20 minutes and serve. Serves six.

A note on fool: a fool is a traditional British dessert usually made of fruit puree and whipped cream. A fool is sometimes stiffened with gelatin before chilling, and may be made with a blended and strained puree for a stiffer more uniform dessert. The recipe above is a more rustic, chunkier fool, which I think is a great and simple springtime dessert.

What my Clients Are Eating

noreply@blogger.com (Robin) — Fri, 30 May 2008 13:20:00 +0000

Trout fillet with string beans and toasted almonds.

Ostrich Egg Alchemy

noreply@blogger.com (Robin) — Fri, 16 May 2008 14:48:00 +0000

I did it. I got the egg. And it's big, a freak show, about 3 1/4 lbs. But I don't want the ostrich egg to just be a freak show. I want it to be delicious. Because I love deliciousness, and also because three pounds of novelty egg would be hard to get rid of. It must taste good.

How to make sure that I cook an ostrich egg properly, and make something lovely to eat from it? Start with a little ostrich egg science, which I learned by asking food science guru Harold McGee.

I thought that boiling the ostrich egg would make for a thrilling presentation (imagine! Like a huge roast!), and also give me a host of options for how to prep the cooked egg. Harold McGee explained in an email that to boil an ostrich egg, "the cooking time will depend on how big the egg is. If it's about 1500 grams, then the cooking time will be about 8.3 times the cooking time for a 60-gram (large) chicken egg."

I already had dizzying respect for Dr.McGee, but when I did the metric conversion for the weight of my egg and it came in at 1474 grams, it made my heart thump. Okay, 8.3 it is.

How he arrived at this equation, I'm not sure. I tried to access any dim memory of algebra, but I must have skipped the ostrich algebra day. The ostrich egg is 25 times the size of a large chicken egg (I guess I attended ostrich arithmetic day), and 8.3 is one third of 25, but that's where my calculations end. And that's why I'm leaving the calculation up to the expert. 8.3 times, or in the neighborhood of 83-90 minutes. Exact times to follow. Sharpen your egg spoons, because I'm serving this egg tomorrow night.

Update: Pheasant Egg Lunch

noreply@blogger.com (Robin) — Fri, 16 May 2008 14:18:00 +0000

I put the pheasant eggs in lukewarm tap water, brought them to a slow simmer, then immediately removed the eggs from the heat and let them continue to cook in the hot water for about 10 minutes. They were creamy and completely delicious.

There was no way they would allow themselves to be peeled, though, so I cut them in half and scooped each half from the shell with a spoon. Luxurious pleasure. And visual pleasure, too, because I got to keep those beautiful shells on my plate.

I'd heard that pheasant eggs are gamy, but I didn't think so. I liked them and would get them again if I needed something unusual (or green, or smaller than average). But they didn't really knock the socks off a chicken egg, in my opinion. A boiled egg tends to be delicious, you know?

Duck Eggs, Quail Eggs, Pheasant Eggs, Oh My!

noreply@blogger.com (Robin) — Thu, 15 May 2008 11:14:00 +0000

Check out my egg carton:

I feel a little weird about shilling for Whole Foods, but their new egg offerings at the store on Bowery are too exciting to keep to myself. The three dark greenish brown eggs are pheasant eggs, the quail of course are the little speckled guys, and the two ducks are the waxy-looking eggs on the end.

Update: All of the eggs I'm showing off in my carton are available at Quattro Farms on Saturday at the Union Square Greenmarket, too. They also sell Turkey eggs. Duck eggs sell out early, so get there before noon for those especially tasty treats. And it's worth noting that the pheasant eggs are fully one-third the price at Quattro farms versus the exorbitant prices at WF.

I already purchased two duck eggs last week, which I poached in an asparagus soup. That was lovely, if I do say so myself. The duck eggs are slightly larger than chicken eggs, and much richer, pretty much as you would expect. The shell of the duck egg has a slightly oily feel. They start young with that, I guess, those ducks. A little greasy. Not gamy at all, though. Very tasty indeed.

I thought of making a turducken-esque fried egg sandwich with my new batch of eggs, stacking the quail egg on the pheasant on the duck. We'll see.

This weekend, I hope to go whole hog, return to whole foods and get an ostrich egg and go to town with it. Another shopper was hefting one of these four pound giants for comedic effect yesterday, yelling, Who buys this? Someone who really loves omelets? I guess someone who really loves omelets and who has thirty dollars to burn, because that's how much one egg costs. Goddamn Whole Foods. There, does that make up for the shill? See the note about the cost of eggs at Quattro farms above.

In any case, I don't really love omelets, and I don't really love the idea of spending thirty dollars on one egg, but I'm going to do it anyway. Because that's a really giant egg and I must have it. Where you can get it: 95 East Houston St, New York, NY 10002 212.420.1320.

And lastly, if you'd like to see Julia Child bash an ostrich egg with a mallet (and if you wouldn't, I'm not sure I understand you) look here. Lovely.

The Arc of Ramps: Wildcrafting

noreply@blogger.com (Robin) — Sat, 10 May 2008 14:37:00 +0000

It's ramp season, and these oniony, smelly, tasty buggers are available almost every day at the Greenmarket. But it wasn't always so. In the past five years or so, producers have been responding to chefs' (and others'!) demands by cultivating ramps. Before that time, ramps grew wild on hillsides and were gathered rather than grown.

My first contact with a ramp was through my friend Mark who travels to West Virginia for a spelunking trip every spring, and he brought back a plastic grocery bag filled with rabbit-eared greens that smelled very, very strongly of onions. I was a little dubious. "You picked these yourself?" I asked him with a great deal of suspicion.

The practice of foraging for wild edible plants is called wildcrafting, and some amazingly delicious foods are harvested this way. Morels are the most obvious example. And those we still eat only wild, because we haven't found a way to cultivate them.

So my first wildcrafted ramps were totally unfamiliar, but their onion-garlic hybrid smell reminded me a bit of leeks, and said to me, potatoes. I made a ramp-potato soup in the exact vein of a French classic potato leek soup, and the recipe is in the post below.

Ramp Recipes: Cheffy Suggestions

noreply@blogger.com (Robin) — Sat, 10 May 2008 14:16:00 +0000

Scarborough Farms props a board behind their lovely ramps and chefs add their ramp-loving graffiti describing their favorite use of ramps.
My addition would be ramp-potato soup.

Ramp Potato Soup

4 T butter
6 ramps, cut into ribbons
3 medium potatoes, peeled and cubed
4 cups chicken stock (or water, in a pinch)
salt to taste

Heat butter in large stock pot. Once butter has melted and foam has subsided, add ramps and saute until softened and fragrant. Add potatoes and stock and bring to a boil. Reduce heat and simmer for 10-15 minutes, until potatoes are tender. Cool, then transfer to blender and puree soup. Alternately, blend in the stock pot with a stick blender. Taste for salt and adjust if necessary. Serves four.

What My Clients Are Eating

noreply@blogger.com (Robin) — Fri, 09 May 2008 04:48:00 +0000

Sweet potato dumplings with bok choy and edamame in a sweet miso broth