Food & Drink

Kate Weiner's Blog

This weekend is the first batch of purple plums over the threshold of Tart Central.  I may  be able to lay my hands on golden Mirabelles for the Mirabelle aficionados amongst you. The cherry tomatoes are going strong. Last Saturday I believe everyone who wanted a Mercandetti Tribute Tart got one. I’ll make the same again this Saturday....

Kate Weiner's Blog

Dear friend of tarts,

Kate’s Blog

A week ago I came home with a mountain of peaches in preparation for the debut of the season’s peach tarts. I was full of pleasure at the prospect of first blanching, then slicing into eighths each juicy peach. I would then plunge the slices into hot, sweet Riesling in which I’d previously steeped a fat bunch of fresh spearmint. But I get ahead of myself:...

July 20, 2015- A large serving vessel of an English-style bitter arrived at the Lantern Inn in Wassaic on Saturday, July 18, for a public tasting event.  It was rather quickly consumed by the large crowd of customers who had pleasing things to say about it.  A young Australian fellow who has worked in British pubs, Anthony Ferrier, who was up...

Kate Weiner's Blog

Dear friend of tarts,

As our local apricots are now available, I’ve decided to bring them back for one market. As you may recall, I poach them in saffron syrup. They’re such beautiful fruit. And as peaches are about to begin in force, I just wanted this last apricot swan song before they do.

Also this week I’ve gotten ahold of local...

a Blog by Kate Weiner

July 9- My onion tart — or pissaladière — is a comestible that many of you worship; but as most of you by now know, making it is the bane of my existence. The sheer misery of attaching a snorkeling mask to my face and peeling and sautéeing mountains of onions over many hours is so disagreeable that over the years, the onion tart window of the season has...

The other day I noticed locally grown celery in Maronas. They are offering more and more local produce and labeling where it came from. I tried celery in my garden one year and mostly had leaves. This definitely looked greener and leafier than the blanched looking California celery I am used to finding and promised to offer more flavor. I was not disappointed. 

In a favorite vegetable...