Linea Verde- Green Market
Bloomfield neighborhood on Liberty Avenue.
Steve and I were on our way to dinner and so that’s why you see the outdoor pumpkin display going both directions.
After dinner we went inside and bought pizzelles. Anise flavored.
I Had to ask about the roots in the first photo-turmeric!
Recently a friend at my dinner table admired the centerpiece of bright orange fruit.
So refreshing in the middle of winter.
Easy to peel. A burst of taste on the tongue. Seedless, too. MMmmm.
Was my brand the contaminated brand?
I’ve been thinking about these concerns as I admire the pretty orbs. Looking at the little stickers on the peels. Reading the minimal print on the package. Wondering.
There are stacks of boxes of these mandarins at the markets. Piles and piles of bags of this particular produce.
Thinking I was getting some vitamin C.
I put them in pretty Spode bowls.
*Here’s what fact checking Snopes Report oh my Quarreling Clementine says
*There’s been a bill proposed to require labeling
*Labels may be required on produce irrigated with refinery wastewater
*There was an intense marketing campaign to get kids to swap candy for this particular fruit.Swapping Sweets for Fruit
Perhaps you knew all this already.
I did not.
Growers say the are not genetically modified.
*Four links in blue above -covering the controversies.
I read one about California beekeepers being upset, too.
Thanks R for inspiring this post!
Especially if they are interesting or different. Unique.
I thought these produce stickers’ design would qualify as a keeper. Although I’m not starting a produce sticker collection today, I thought about two people I know who save them.
Hey ML? Do you still save these from your fruit and veggies?
Here is what I made with the two zucchini and yellow squash.
In a large skillet sautee an onion and a couple of garlic cloves in olive oil, throw in two yellow and two green squash (cut up) then add salt and pepper and red pepper flakes. Add a bit of water and let them cook until soft. Mash up with potato masher. Boil water and cook eggy pasta noodles, drain and toss in squash sauce. Grate fresh cheese on top. I learned to cook this from Anna Fevola of La Cucina Flegrea. See the cooking class post in 2010 (from before the restaurant moved downtown to Market Square) Everything she cooks is delicious!
How do you feel about rhubarb? People either love it or hate it. There is no in-between. The rhubarb in Joan’s garden returns every year. The leaves are supposedly poison. To me the word rhubarb is comical. A sure sign of Spring. The lighting was not great at the grocery but sometimes one is moved to photograph anyway. Click the word rhubarb for more info, recipes and how to tend it. Rhubarb reminds me of my grandmother. My sister made strawberry rhubarb preserves and we’d slather it on warm Zito’s bread when the kids and I would visit her in NYC.