Food News is a highly subjective round-up of the week’s most interesting newspaper food articles.
A New Website for Local Products: Like so many people these days, I visit the farmers market on the weekends and value knowing where my food is coming from. So I was happy to see this article in the Chicago Tribune about foodzie.com, a website that showcases products from small producers and growers. I went on the site and searched by location to find Maryland’s local products: Michele’s Granola in three flavors and Skiz’s Original Spice Blends Sri Lankan Roasted Curry Powder. Even though products can be shipped from anywhere, it’s still nice to support your locals. What looks good in your state?
Tomato Fungus: The New York Times reports that a late blight fungus is infecting tomatoes in the Northeast and Mid-Atlantic, causing many farmers to lose their prime sources of income. Home gardeners also see the disease spreading to their plants. At our farmers market in Ocean City, I saw cherry, grape, and beefsteak tomatoes on Sunday, but I wonder if a shortage of this summer crop will hit us soon too. Read more to learn the signs of late blight fungus and its effects on tomato production this year.
Old Bay and David Chang: Baltimore’s Old Bay, a spicy seasoning made up of celery seed, bay leaf, mustard seed, black pepper, red pepper, cinnamon, and ginger – thanks Wikipedia – is a major ingredient in David Chang’s fried-chicken dinner at New York City’s Momofuku Noodle Bar, according to Grub Street New York. Go Baltimore! I have a salt shaker of Old Bay sitting next to me right now, and, after reading the article, can’t help taking a generous taste. This stuff can be spicy on weak palates: after 20 minutes – during which I had several sips of water and coffee plus a handful of Cheerios – I can still feel the heat on my tongue. This isn’t a bad feeling, but can be easily avoided by consuming your Old Bay on food like Momofuku’s fried chicken and not straight from the shaker.
Baltimore-Specific News: Elizabeth Large of The Baltimore Sun reviews a new Bel Air, Maryland restaurant, Pairings Bistro – and the menu sounds interesting! Some of the dishes on the menu: polenta-crusted scallops with spicy corn and leek relish and Chorizo and bison blended sliders with caramelized onions and manchego cheese. Read the review, then check out the menu.
One of my “for fun” classes last semester was Environmental Horticulture at City College of San Francisco. One of the professors in the department is Pam Peirce who had done alot of work with late blight in the Bay Area. Search for her name, or Golden Gate Gardener, to check out some of her latest research and info on late blight resistant tomato plants. I’m growing two of her test species in my backyard in the Panhandle right now, so far so good, although some critter keeps getting to my tomatoes before me!
I’ll definitely google her, thanks! Let me know how your tomato plants work out. I keep meaning to ask my uncle if he is having problems with his tomatoes. I’m still not sure if the fungus has hit here.
Jen W. Your article is fantastic. I enjoyed seeing all pictures and recipes. You will definitely hear from me.