Every year I host a holiday brunch. In my diminutive apartment, friends perch on stools, garden chairs, my oversized sofa, whatever seating I can pull together. The party always lasts hours past the end time on the e-vite, and this year was no exception.
But this year, because of the 250-Mile Diet, my preparations took a little longer than usual. For example, I had to make the crackers to go with the quince paste and cheese because there isnâ€™t anywhere to buy crackers made from local ingredients. That was kind of fun actually. Now I know how to make crackers.
Hereâ€™s what we ate:
Blue Cheese Dip (made with Old Chathamâ€™s Eweâ€™s Blue) with Watermelon Radishes
Toasted Pumpkin Seeds
Crackers with Quince Paste and Harpersfield Rosemary Tilsit
Local wines included Shinnâ€™s Red, Wolfferâ€™s Chardonnay, and Paumanokâ€™s Riesling.
There are hardly any leftovers, which I take as a compliment. But interestingly, the single most commented on food item in todayâ€™s brunch was the watermelon radishes. These are turnip-like and homely on the outside, but cut them open and they are a vivid pink. They are only available late fall, early winter, and very early spring. I served slivers of them with the dip and they looked and tasted spectacular. All I had to do was peel and slice. So there it is, folks: a simple, raw vegetable stole the show even when placed alongside much fancier foods. If thatâ€™s not an advertisement for local, seasonal eating, I donâ€™t know what is.
Friends with NYC’s newest locavore, Lola