Small Wonder Spaghetti and Musque De Provence. The smooth, round, yellow Small Wonder Spaghetti squash is less starchy than most winter squash, giving it a milder flavor closer to that of a summer squash. Once cooked, its flesh can be easily shredded with a fork into spaghetti-like strands. The Musque de Provence is a very old, traditional variety from the south of France, prized for its particularly beautiful appearance, its dense, sweet, orange flesh and its unique, musky aroma and unusually complex flavor. Unlike most pumpkins and squash, the Musque is traditionally eaten fresh, cut from the middle like a wedge of cheese and thinly sliced.

Winter Squash: A Minor Primer

Posted by Heather Phelps Lipton

Recently harvested Butternut squash lies in piles in the field at W. Rogowski Farm. Butternut squash is one of the most popular varieties today. It was developed in the 1930s in Western Massachusetts, by a ...

 
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Field to Fork: Eggs, From The Pasture At Tello’s Green Farm, To The Plate, With Biscuits, Gravy And Sausage, At Fort Reno BBQ

Posted by peter.hobbs

A pastured egg, from a hen that is free to roam and wander, pecking in the grass, stretching its wings, feeling the sun on its face and the breeze on its back, is a thing ...

 
The expansion of the new farm at the yard will double the amount of produce The Grange harvests. This year they should harvest about thirty thousand pounds. At the Yard they are growing tomatoes, salad greens, cucumbers, kale, rainbow chard, herbs, peppers, eggplant and okra.

Lush Skies: Summer Atop The Navy Yard, At Brooklyn Grange’s Newest Rooftop Farm

Posted by peter.hobbs

It’s true, you know. It’s not a dream. There is a secret world of verdant green fields spreading high above the city’s steamy gray streets. This world is growing, and a ...

 
in the pasture

Field to Fork: Cheese, From The Pasture To The Cave, At Consider Bardwell

Posted by peter.hobbs

Photography by Morgan Ione Yeager Goats eating grass. At Consider Bardwell Farm in West Pawlet, Vermont, this is where the cheese begins. At Consider Bardwell Farm in West Pawlet, Vermont, the cheese is made in ...

 
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Field To Fork: ‘The Cutting Syllable’ – From The Forest Floor to Flatbush Ave., with Forager Evan Strusinski and Chef John Adler, of Franny’s

Posted by peter.hobbs

Photography by Morgan Ione Yeager As much as we may cherish the summer’s bliss of a dotingly-cultivated heirloom tomato or a perfect, luscious peach, ingredients that grow wild, on the forest floor, exert a ...

 
Freshly plucked rhubarb, in the patch at Wilklow Orchards in Highland, New York.

Field To Fork: Rhubarb – From The Patch At Wilklow Orchards, To The Pie At Four & Twenty Blackbirds

Posted by peter.hobbs

Photography by Heather Phelps-Lipton This story is the first episode in an odyssey in which we’ll be following ingredients from the field to the plate. We’ll be talking to local chefs about ingredients ...

 
Esposito's is a neighborhood staple on Court Street, just ask all the children that stop to pet the giant pig standing outside the shop. They are called a Jersey Pork Store because when they opened in 1922 if your hogs came from Jersey then you knew it was the best quality pork you could find anywhere.

Sfogliatelle, Panelle & Scamorzza: A Look Inside Carroll Gardens’ Old-School Italian Culinary Treasures

Posted by peter.hobbs

Photographer Valery Rizzo shows us Carroll Gardens' true culinary soul, with a look inside a few of the neighborhood's old-school Italian bakeries, restaurants and specialty shops. Carroll Gardens, once home to a ...

 
Arlene Bakke Rutuello with the Fastelavn Bollers. Arlene is the owner of Nordic Delicacies, a Scandinavian specialty store in the neighborhood that supplied the Bollers. She also organizes the Norwegian Day Parade in Bay Ridge.

History in a Bun: A Glimpse into Sunset Park’s Scandinavian History, With a Bite of the Fastelavn Boller

Posted by peter.hobbs

Fastelavn at the 120 year-old Danish Athletic Club in Sunset Park. On Fastelavn, a traditional Scandinavian festival with pre-Christian roots, everyone dresses in costumes, bachelors and maidens beat each other with boughs decorated for spring, ...

 
Jimmy Lyons preps the raw cocoa beans on baking sheets before roasting them in a convection oven. Cacao Pods together with beans from Peru and Madagascar. Cacao beans were used as currency by the Aztecs and considered food of the gods.

The Golden Ticket: An Inside Look at Brooklyn’s Bean-To-Bar Chocolate Factories

Posted by peter.hobbs

In Brooklyn, a culture of refined chocolate making, using the finest cacao beans sourced directly from farmers in Central America, the Caribbean, and Africa, is on the rise. The last decade alone has seen the ...

 
The Rosca is traditionally eaten on January 6th (The Epiphany), during the celebration of the "Día de Reyes"or Three Kings Day, which commemorates the arrival of the three Magi or Wise Men to find the baby Jesus. Sugar is sprinkled over parts of the Rosca just before it is placed in the oven.

The Rosca de Reyes: Valery Rizzo Captures an ‘Epiphany’ at Sunset Park’s Don Paco Lopez Panaderia

Posted by peter.hobbs

Christmas Day is the centerpiece of ‘the holidays,’ here in the United States – a whirlwind of family, food, and gifts all crunched into a 48-hour period. By the time January rolls around, ...

 
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After the Flood: Images of Ruin and Resilience In Red Hook and The Rockaways

Posted by peter.hobbs

Valery Rizzo is a professional photographer based in Park Slope, and a regular contributor to NonaBrooklyn. Under normal circumstances her work here is focused on capturing the beauty and bounty of Brooklyn’s food culture. ...

 
Bees and nectar that will soon become honey.

The Nectar Of Brooklyn: A Season Of Honey At Brooklyn Grange Bees, The City’s First Commercial Apiary

Posted by peter.hobbs

Editor’s note: Sadly, in the aftermath of Hurricane Sandy, this piece has become an epitaph of sorts. Early reports indicate that twenty of Brooklyn Grange Bees’ thirty hives were wiped out and ...

 
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In Season: A Taste Of High Summer At Black Tree Sandwich Shop

Posted by peter.hobbs

A taste of early August at the Black Tree Sandwich Shop, Sandy Hall's hyper-seasonal sandwich shop in the Crown Inn, in Crown Heights. At Black Tree Sandwich Shop, currently housed in the Crown ...

 
Handful of soon-to-be-pressed red grapes that were fermented on their stems (what winemakers call a "whole cluster" fermentation).

Shots: A Photo Tour – Behind the Scenes at The Red Hook Winery, Sixpoint Craft Ales, Breuckelen Distilling, and Kings County Distillery

Posted by peter.hobbs

Most of us enjoy raising a glass (or two) of wine, beer, or a fine spirit with friends – particularly in this season of good cheer.  While some know something about where those drinks come from, ...

 
Making their first appearance at the Brooklyn Night Bazaar, Jason Krugman's "Lighting Objects" are still hanging around...literally.

Market Makers: Valery Rizzo Snaps Downtown Brooklyn’s Dekalb Market

Posted by peter.hobbs

Editor’s Note: Dekalb Market feels a little like something out of a Mad Max film – a futuristic-yet-rustic (and totally charming) bazaar featuring an array of artisanal food and craft shops housed in ...