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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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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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 ...

 
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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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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 ...

 
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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 ...

 
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5am At Roberta’s: Behind The Scenes, Making The Bread

Posted by Donny Tsang

A couple of years ago, I got a behind the scenes tour of Roberta’s (one of my favorite restaurants) and I got to see their new homemade bread oven, which was built inside a ...

 
The amazing space designed by Domestic Construction features hanging shovels, repurposed wood, glowing ball jars and vintage toy farm figurines all of which decorate the walls, tables and ceilings.

Dangling Shovels, Plastic Animals & Heirloom Seed: A Photo Tour Of Hayseed’s Big City Farm Supply

Posted by peter.hobbs

The April opening of Hayseed’s Big City Farm Supply – the first shop in the city dedicated specifically to urban farming and gardening – represented a clear milestone in the development of the booming ...

 
Foie gras donuts for everyone! A family enjoys Do or Dine's signature treat.

A Great and Terrible Thing: Inside The Great Googa Mooga – Brooklyn Biggest-Ever Food Fest, In Photos

Posted by Heather Phelps Lipton

Already, it needs no introduction. Already, a mere twenty-four hour spin of the globe after the end of its first incarnation, The Great Googa Mooga, the giant food Woodstock that took over vast swaths of ...

 
Another favorite on the menu is the pork belly adobo, which takes hours of prep time before it makes it to the table.

Food/Work: Inside the Kitchen at Umi Nom

Posted by ultraclay

by Clay Williams In search of authentic Filipino food? Bed-Stuy probably isn’t where you’d expect to find it, but Umi Nom, which opened three years ago on Dekalb Avenue, delivers just ...

 
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, ...