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Who says kids don’t eat vegetables? Here’s Seersucker’s Anais serving salad at P.S. 58’s Earth Day celebration. The ingredients: Swiss chard, mache, parsnips, radishes, dill, basil, tarragon, toma celena cheese and vinaigrette.
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Look what’s here! Fiddlehead ferns. Chef Rob is using them in the Hudson Valley cured beef dish, in the spring vegetable fricassee and in the Carolina trout dish, which pairs the fiddleheads with morels and confitted local potatoes. Lordy, we love spring.
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Happy spring! New spring dish on the menu: housemade ricotta dumplings, ham hock broth, diced Ozark country ham, Carroll Gardens Greenmarket kale, Virginia ramps and olive oil from the fine state of Georgia!
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Crazy big collards at the farmers market outside of Durham. They don’t grow this big in these parts.
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And here’s the finished product: collard greens with country ham.
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Collards! And Grandma’s wooden spoon.
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A drawing by a P.S. 58 student. We’re hosting a fundraiser on Wednesday night for the school’s student vegetable garden. We’ll be decorating with the drawings this afternoon.
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From last year’s road trip, giant collards at a farmers’ market in North Carolina.
food, friends, recipes, inspiration, behind the scenes and more from brooklyn's new-fashioned southern restaurant. 329 smith street, carroll gardens. dinner tuesdays-saturdays, brunch sundays. coffee, breakfast and lunch served down the block at smith canteen.
