Summertime and the livin’ is easy. And about to get easier, thanks to a collaboration between Michael Anthony, chef of Gramercy Tavern, and Farm Share, a local source of community-supported agriculture.
Beginning July 25 and extending through August, the duo, which has been a supplier to top city restaurants, will make its fresh-from-the-farm CSA boxes available for home delivery. For $60 (including delivery), Chef Anthony’s favorite summer picks—including squash, heirloom and bell peppers, heirloom and cherry tomatoes, beans, husk cherries, tomatillos, Swiss chard, kale, cabbage, Middle Eastern cucumbers, and melons—will arrive at your door. The box also includes recipes from the chef that provide suggestions on how to make the most of the ingredients. Order at www.myfarmshare.com/OrderProcess/ProductList.aspx.
Doing a Slow Melt
You might say that the people at Allmenus.com have too much time on their hands. On their other hand, you might be grateful if you are in the habit of ordering in ice cream and ice-cream-based desserts.
The online food ordering website recently conducted a “Summer Meltdown Ice Cream Challenge.” The Allmenus team ordered ice cream from dozens of top restaurants and ice cream shops in New York City to test out the consistency, temperature, and taste.
So it possible to take delivery of ice cream that is still in its frozen state? Allmenus says yes, and even identified the top five purveyors of “cold, composed and perfect-temperature ice cream and shakes.” They are, beginning with number 1: Tasti D-Lite, Pinkberry (that’s a store, not a flavor), Kool Bloo (that’s a store, etc.), Stand 4, and BBQ Pit.
I haven’t checked the Allmenus site to see if these sellers are among their clients, though I wouldn’t be surprised if they were.
Doing a Slow Burn
And you thought all you get to eat in jail is bread and water. Not so, according to the New York Daily News, which reports that 65,000 pounds of beef earmarked for inmates at Riker’s Island was permitted to rot.
The loss sustained by the cash-strapped city Department of Corrections is estimated to be $130,816, which comes out to over $2 a pound. Considering that a volume discount is a virtual guarantee for quantities of that size, it is obvious that prisoners are eating relatively high off the hog, if not necessarily porterhouse.
On the other hand, the story does reveal that the DOC recently cut ice cream to reduce food costs, so maybe not. The story also reports that one official recommended serving the rancid meat, despite the “nauseating smells” coming from the food locker. The screw’s idea was to salvage the meat by washing it with cider vinegar and sodium bicarbonate (which is also the recipe used by the Mexican takeout around the corner from me, I believe).
- Critic’s Notebook: Everybody into the pool; big burger; to your health; pie-eyed
- All-watermelon menu to celebrate National Watermelon Month
- Summer in the city re-redux: Happy mussels, woodpecker sno-balls, white sangria
- Summer in the city redux: Gelato, icy cocktails, and grilling tips
- Summer in the city: Happy hour launch at Maialino
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