cycling

Oh, for Love of Farro

WENT ON A LONG BIKE RIDE last weekend, across the George Washington Bridge and onto River Road in New Jersey. We decided to go south this time and make a lunch stop at Mitsuwa, a Japanese grocery store that’s always fun to visit. (Mediterraneanista likes a change of pace from time to time.) Turns out the annual Hokkaido Food Festival was in full swing, so we lunched on crab, corn and pumpkin croquettes and finished off with a Hokkaido dessert—a fabulous strawberry cream puff from a bakery named Arles. (How did they know?)
 
 
After lunch, I went up and down the aisles and aisles of Japanese specialties—a hundred types of saki, sushi-grade tuna, pristinely fresh whole mackerel and pike, thinly sliced pork belly and beef. Then there were the items I wouldn’t even begin to know how to prepare.
 
 
So I came home from Mitsuwa with—a bag of farro. Yes, the store has an Italian section, with quite a selection of grains and beans and there it was, a bag of Bartolini farro at a price I couldn’t resist and compact and sturdy enough to carry home on a bike. (I suspect that cycling 25 miles for a bag of farro is not going to be an everyday thing, though.)
 
I’ve been on a bit of a farro kick these days; even did a guest blog post on it for Oldways, the nonprofit that convened a lot of the early scientific/culinary conferences on the Mediterranean diet and continues to raise public awareness of its benefits in really smart ways. I’m trying out different farro soups now that fall is here. I’ll keep you posted. 
 
Mitsuwa Marketplace
595 River Rd
Edgewater, NJ 
201.941.9113
 

Cherry Tomato Love

 
When you grow cherry tomatoes in the garden, very few ever seem to make it into the kitchen for a meal, so tempting are they to eat straight from the bush. Somehow, though, when I buy them at the farmers’ market, I have a little better luck, and so I’ve been enjoying some great meals with cherry tomatoes as the star. 
 
One favorite dish is a cherry tomato salad that doubles as an uncooked “sauce” for pasta. I put sauce in quotes because this really is more salad than fluid sauce.  I like adding wild arugula, too, Puglia style. Puglia is the region of Italy in the heel of the boot, where traditionally wild greens have been used extensively in everyday cooking. Wild arugula is peppery, with deep-cut leaves, and it’s now possible to buy cultivated wild arugula (a bit of a strange concept I admit). I especially like a local organic one from Satur Farms, grown on the North Fork of Long Island by Paulette Satur and her husband Eberhard Müller, former chef of Le Bernardin and Lutèce. (I buy it at Whole Foods or FreshDirect.)
 
 
I will be eating a plate of this summer pasta tonight, in preparation for tomorrow’s NYC Century Bike Ride—at least that’s my excuse. Too bad the ride isn’t through Puglia, where we could pick our own arugula and learn to make homemade pasta along the way. (Yes, such a cycling tour exists!)
 
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