All You Can Eat
Seattle Times food writer Nancy Leson serves up the best info and tips on Northwest food, cooking, dining and restaurants.
July 23, 2008 11:07 AM
Posted by Nancy Leson
Check out Karen Gaudette's Seattle Times story today re: prolonging the life of your produce. Among the helpful hints was a quote from supermarket anaylst and "Today" show food editor Phil Lempert, who says to better horde your harvest, stick with that old standby: paper towels. Lempert suggests layering a paper towel in the bottom of the crisper drawer (something I do) and regularly replacing it (something I don't do often enough) -- which helps remove excess moisture. "A paper towel is produce's best friend," he says. Anybody have any other produce life-enhancing tips? Feel free to comment, below.
Speaking of produce, in today's New York Times, Julia Moskin takes on one of my favorite subjects -- tomatoes that taste like tomatoes. In her tale "The Return of a Lost Jersey Tomato," she profiles that elusive fruit: the one whose mythic food-memory is deeply imprinted on this (adopted) "Jersey"-girl's soul. In its honor, I plan on eating this homegrown -- and appropriately "cold tolerant" -- Stupice for lunch today, with only a sprinkling of sea salt. If it tastes anything like the Jersey tomatoes of my girlhood, I'll eat my hat:
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Listen to Nancy at 5:30 a.m. and 7:30 a.m. during Morning Edition, at 4:40 p.m. during All Things Considered and again the following Saturday at 8:30 a.m. during Weekend Edition on KPLU 88.5.