SobaAddict70

Rather than googling it, I figured I'd ask folks. I'm assuming it's just butter, leeks, salt, pepper, light cream? This is for something I'll make either tonight or tomorrow -- salmon, with creamed leeks and ramps.

Call me skeptical -- and let me issue a challenge. Shall we all devote some time as the farmers' markets get going to seeking to figure out what's myth and what's reality? I pay pretty close attention to my grocery bill, and I cannot think of a single item, be it produce, meat, dairy, whatever, that is less expensive at the farmers' market I frequent. Anyone with me? I assume you mean only farmer's markets within the U.S. Personally I have seen both... the first farmer's market I frequented in the states was in the Highland Park neighborhood just north of East L.A... it was twice a month and most people who showed up were elderly or immigrants and the produce prices were definitely cheaper than super markets... of course I have also frequented glitzy see-and-be-seen farmers markets in West L.A. & San Francisco and there of course many high priced items, that might even be higher priced than a loosely equivalent product at a brick & mortar... And I say loosely equivalent because if one thinks its cool to have a choice between 10 different heirloom tomato varieties irrigated with pee from pigs fed only acorns, that tomato farmer is just never going to be able grow anything inexpensively... (add to the fact that the "cool farms" that feed the "cool farmer's markets" are usually in places with high land value... that is very big part of artisinal produce prices) Historically farmer's markets have been cheaper than supermarkets.. there has always been a premium for the perceived cleanliness & civility of purchasing your ingredients in an aseptic environment whose air is not contaminated with the intense aromas of the food you are going to purchase. However, demand for farmer's markets in urban & sub-urban location is growing faster than supply so inherently there is going to be some pricing in there. As an example, in Oahu there is a Saturday farmer's market near Diamond Head.. and gets way too mobbed for the paltry offering... prices have to be high to temper the crowds a bit.. as it is it can be very challenging to find parking. Let me offer a contrasting example... Mexico City has an average of 80 Tianguis (combination Farmer & Flea Market) on ANY GIVEN DAY... there are approximately 560 time & location combinations within a week to do your shopping.. that supply of Tianguis is the result of a continuous 800 year tradition of Tianguis in the Mexico City basin that has grown organically with the population.. and consequently prices are consistently cheaper than Brick & Mortar stores... which is what we should expect based on the economics. Farmer Market culture was all but obliterated in the wealthier, car centric Urban & Sub-urban population centers of the U.S... right now its just a fad.. but it give it time to settle & make a permanent comeback.. perhaps in 20 years consumers & retailers alike will figure out that providng 10 varieties of heirloom tomatoes irraged with acorn-fed pigs isn't really what the Farmer's Market is all about... we will get over the "novelty" and it will become a sustainable, value added part of our culture, economic system & way of life. Perhaps it's a novelty in other parts of the U.S., but the Greenmarkets have been part of NYC culture for over 30 years now. Long may it continue.

I use the double-boiler method. Simmering pot of water, pyrex bowl on top, eggs. You have to whisk the eggs constantly. Takes about half an hour ... probably 20 minutes too long for most people. But the method is fool proof. Scrambled eggs, with crème fraiche, lobster and lobster roe.

It's not directed at anyone. It's just a trend I've noticed on eGullet and elsewhere. There's a common misconception that the people who produce and sell the food are ripping off the public because of the prices they charge for it. If only that were true.

I can think of one item that could possibly be cheaper at UGSM. Unsalted butter typically sells for $3.50 for 8 ounces, from Ronnybrook Farms. Compare that to unsalted butter at your local Associated -- can be as much as $5 if we're talking about Lurpak.

A farmer at a farmer's market will usually charge more for his product but not so much that it would drive away customers. He's probably just breaking even. If the product is "hot", like heirloom tomatoes or ramps, he might even turn a small profit. But that's not to be expected. There just seems to be a ... I don't know what to call it, disdain, maybe? For farmers' markets and Greenmarkets. Maybe I'm seeing something that's not there. I surely hope you don't think that just because you pay more for food at your local greenmarket, that the people who sell those products are rolling in dough. Because they're probably not.

Well ... I've gone to USGM and spent $20, and there are times when I've spent three times as much. It depends on what you get, as well as the season. There's a vendor that sells hydroponic tomatoes all year round. I guess I could buy them at $5 a pound this weekend if I really wanted to, or I can wait until tomato season and pay half that, and choose from a wider selection of goods.

Pix have improved, Kim. The difference "before" and "after" is noticeable. Tonight: Spring vegetable risotto (asparagus, ramps, upland cress), garnished with mint leaves. 2009 Domaine Paul Blanck Pinot Gris I'll have the recipe posted later.

If andiesenji's solution works out, might I suggest making drunken chicken? Very simple: Poach a whole chicken in water with ginger and scallions. Hack into pieces with a cleaver, then marinate overnight in rice wine. Serve as a cold appetizer, or with rice for a light dinner. Also great in stir-fries and with red-cooked dishes, like pork with chestnuts.

A little dusting of asafoetida and aamchur (dried mango powder) does wonders.

How do you reheat it? I have always found that it is a pail imitation of its freshly roasted glory when I try to use leftovers. I use it in a curry or in aloo gobi.

A 1 1/2 lb. lobster from Citarella cost $12 last week. It depends on vendor and season.

If I have any munchies, it's usually cottage cheese, beef jerky or fruit. Yes, I'm boring. There's also leftovers but that's not really exciting to most of y'all. NOW, if it were tomato season however, I have to seriously restrain myself from scarfing all the tomato confit in the house. That's why I regularly make triple my normal batch, because I have such weak willpower.

Lots of stunners and as usual, dcarch does it again. For tonight: Broiled flounder Pan-fried fingerling potatoes and asparagus, with garlic and fresh oregano White shallot vinaigrette The asparagus was briefly steamed for 30 seconds, then shocked in ice water. Fingerling potatoes were sliced on a bias, then fried in unsalted butter along with a pinch of salt and some chopped garlic. Added the asparagus once the potatoes were golden brown, gave it a final stir, then added the oregano. Salt and pepper to taste. White shallot vinaigrette consists of 1 white shallot, chopped; 1 tablespoon garlic chives, minced; 3 tablespoons extra-virgin olive oil, juice of one lemon, salt and pepper.

I usually don't. Haven't eaten a bug yet.

My kitchen is REALLY small, as befits a hobbit or someone living in a shoebox-sized studio in Manhattan, depending on your point of view. A mise en place is absolutely necessary.

This is what happens when you forget to take pix before serving. 3 egg omelette with leftover spicy tomato-lobster sauce, whole wheat bread

I think about color and flavor primarily. I'm not afraid to go cross-ethnic. Sometimes my brain surprises even me. Two examples: Baked rainbow trout, with slow-roasted tomato "compote" and coconut rice The rice is technically Indian and the "compote" is Italian. Everything meshed well, I thought. Roast cod, sautéed shiitake mushrooms and ramps, pan-fried potatoes I needed something to offset the mushrooms and ramps, and that wouldn't overwhelm the delicate vegetables. Potatoes are a workhorse in my kitchen since they fulfill many functions.

Can't believe they're still available at the Greenmarket. Buy them now because the season's almost done. Ramps and potato omelette. Recipe here: http://spamwise.wordpress.com/2009/04/18/midnight-snack-2-2/

I use a combination of knives and spoons.

Are the mushrooms raw? I was taught that you're supposed to always cook shitakes because they can give some people a rash. At this one tapas place I worked, I used to do a composed salad of roasted beets, goat cheese, and I think it was arugula or baby green mix. Pretty normal sounding right? Well, their were two kickers; a little drizzle of reduced beet juice, and on the bottom of the plate there was a smear of roasted beet/balsamic/brown butter puree. IIRC the dressing was a sherry vin. Yes, they're raw. I had this salad last night and I'm fine. But then, everyone is different. You can omit them entirely ... it will taste just as delicious.

Insalata di funghi -- oyster mushrooms, shiitake mushrooms, red leaf lettuce, extra-virgin olive oil, shaved Parmesan cheese, sea salt, black pepper Takes about 10 minutes to make.

And why would this awesome bakery that will make you get up at a reasonable hour go out of business because a chain store opened? You can't tell me there are no Dunkin' Donuts, etc, in the city driving them out of business or killing off their quality control. The Walmart Super Center in my little village hasn't eclipsed any business at the local bakery which is run by Germans and is quite excellent. Our Walmart had lovely clementines for $5 a box this week. Very sweet and tasty. Our area has had an influx of Hispanics in the last few years and we now have plantains, mangos and beautiful, fresh cilantro. Yes, the salsa verde is excellent. I think that says it all. You like Wal-Mart. I don't and on this, we'll have to respectfully disagree.

I had a dinner at Gramercy Tavern a while ago where we were served a piece of fish (maybe halibut?) atop some kind of purée of broccoli that was intensely GREEN. Maybe you could do something similar? Sort of like a broth-like sauce?

The flavor of my same old recipes that I cooked in the U.S. improved 100-fold when I moved here (in Italy) and started using Italian ingredients. Finally, my husband began to concede that now "it tastes just like mamma used to make" - hearing those words spoken by an Italian man is a miracle. I used to have to grow my own zucchini (to harvest zucchini flowers) and artichokes (to cook the stems, too) in my sub-urban California front garden (to the dismay of my neighbors) to get anything close to what you can get here. Now, I don´t bother - I can pick them up at the store and farmer´s market here! Though, I do miss the variety I used to get in the U.S. Asian Eggplants, Long-life beans, butternut squash, habaneros... forgetaboutit. Time to smuggle some pepper seeds and freak out my well-appointed Italian neighbors. Ciao, L It's such a difference, isn't it?