Wednesday, September 28, 2022

Picnic fare for fall

In Brooklyn we are breezing into fall. It seems sudden, but how can it be? Days pass, nights cool, mornings feel fragile. The September blue has settled over the city, and in park woodlands white snakeroot flowers are in full, white fluff. 

My plant walks and forage picnics are more frequent. Carrying a 20 - 25lb backpack when the weather is 70 degrees is remarkably more more pleasant than when it's 90 and humid. 

The buns above are made with a luxurious, cream-and-milk-based dough, and are stuffed with a beach plum paste, made by cooking down the pulp of the small, native fruit (it is intense - sweet with just the right amount of sour).

And the tiniest of Seckel pears have arrived at market, perfectly-sized to fit into the stainless steel picnic containers. I poached them in a juniper (eastern red cedar - Juniperus virginiana) and Meyer lemon syrup.


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1 comment:

  1. Last week I was served a glass of flavored sparkling water called Beach Plum. My hosts and I thought it was a made-up name, as none of us had heard of a Beach Plum. Now I know better! And I wrote the others right away to spread the word.



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