After a heavy Eating Out section last week, the Times returns with a fabulous Dining In lineup of articles in today's Dining Section. We were arrested by the photo above of heirloom moon and stars watermelons, the lead image in a story about all the disappearing foods of the United States. The best way to preserve these foods? To Save a Species, Serve It for Dinner. This is a great article; check out the interactive multimedia slideshow of endangered foods too.
More from the Times below, including what fertilizer is and what it means to farmers worldwide, a quick dish of spring vegetables, citrus-infused vodkas and more.
Spirits of the Times: A Tinge of Citrus in a Vodka Bottle - Looking at citrus-infused vodkas.
Sparks of Flavor Stand in for Heat - The Minimalist makes those quick and delicious Chinese stir-fried snow peas.
Shortages Threaten Farmers’ Key Tool: Fertilizer - The quality of life and health in Vietnam has improved enormously since farmers gained access to fertilzers. But now fertilizer prices are tripling. This piece is a good examination of what fertilizer is and what it means for farmers.
Celebrating the Shad by Sparing It - The part of the shad will be played by farmed Atlantic salmon at a shad festival this spring.
One Pot: Pollo Papantla From Zarela Martínez
And More from Florence Fabricant...
• Your Cheese Is Gasping for Breath - Fabricant covers Formaticum's cheese paper, which we also discovered here.
• A Fresh Look at the Spice Rack - A lavish new book on spices and their storage.
• Juleps That Go Beyond Mint - Shiso juleps!
• A Romanian Lets a Frenchman Into His Salami Shop - Eastern European sausages with a French twist.
(Top image credit: Seed Savers Exchange)
Those are so beautiful! I've seen photos of green moon and stars watermelons, but never black!
view OneWallKitchen's profile
They look like they've been spattered with paint!
view faith's profile
"Save a species, have it for dinner."
Ironic and true. The same people who raise heritage breeds of animals for consumption are ensuring that breed's existence!
I think of the pork that is so en vogue these days and heritage turkeys around Thanksgiving. The same in other countries as well. In Spain, I stayed in an agriturismo that raised a special breed of chicken.
I found this little interview with Alice Waters through EaterSF
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article3839115.ece
view art's profile
These are beautiful. I wonder if they taste different from typical watermelon? I personally don't like watermelon, but I'd be willing to try these if they taste different.
view ll's profile