May 2010

You won't believe this, but there was ANOTHER bear in the yard and this one was ENORMOUS. Unfortunately, we couldn't get a picture because it was night. (This one is an approximation I pulled off the web.) We came home late and I was puttering in the kitchen when I heard some loudish crashing noises outside. Thinking it was G, I called out to him but he was in the bedroom, on the other side of the house! He immediately ran over with the night-vision goggles (the best birthday present I ever got him) and spied a huge bear UP IN THE TREE behind our house. It was trying to pry open our metal bird-feeder to get at the black sunflower seeds we've since learned are a bear favorite. (The feeder is now dismantled. Sorry, Tweety.) Then I looked through the goggles and was TERRIFIED! The bear was looking right at me and, because of the night vision, his eyes were like big green saucers. My heart was pounding and it didn't help that the sister-in-law was giving me a blow-by-blow over the phone of how a bear broke into David Letterman's house and ripped the door off his fridge. WTF? Our house started to feel like a cardboard shack. G said the bear was over 7 feet tall!!! But eventually it scrambled down and lumbered away, and later I fell so sound asleep I didn't even hear it come back in the middle of the night. Good thing G stays on the alert...
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I am so captivated by painter Mark Ryden's latest show, The Gay 90's Olde Tyme Art Show, at Paul Kasmin Gallery in New York. The official release says the work "references the idealism of the 1890s while addressing the role of kitsch and nostalgia in our current culture," but for me it's really all about the meat.

Apparently he had an entire exhibition called The Meat Show: Paintings about Children, God, and USDA Grade A Beef. I know, it's kinda creepy, but I just adore the Currinesque-anime-anal-retentive realism. And that meat, it's all so beautifully rendered...
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I've got so much to share with you! This is a very exciting time of year, as all sorts of things start to happen out in the garden. On Saturday—a sweltering, faux-summer day—we visited our local organic nursery, Silver Heights Farm, where they specialize in wonderful heirlooms and rare varieties. (They have a great website, and a booth at the farmers' market in NYC's Union Square.) We haven't gotten it together yet to start things from seed, and we are so spoiled by their incredible greenhouses fairly bursting with baby plants. G and I are like kids in a candy store, and we tend to overbuy. He took some beautiful pictures of the initial planting, mostly lettuces, a few peas, onions, shallots, cauliflower, broccoli, lots of kale and chicories, and fennel. Cucumbers, tomatoes, Japanese eggplant, tomatillos and summer squash will go in later. I'm also posting an in-progress shot of one end of the garden. You can see one of the places we are in the process of installing flagstone paths, as well as the area marked off for a new raised bed.
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This cardoon looks a lot like celery after some very hard living, but it’s actually from the artichoke family—Cynara cardunculus. You may recognize its linguistic similarity to Cynar, the Italian artichoke-based bitter aperitivo also produced by Campari. The plant is a perennial with silvery-green leaves and edible stalks that can grow up to 7’ tall. It has some sharp, almost razor-like edges that you don’t really want to brush up against. When the plant flowers, the blossom looks like a large purple thistle. Though it’s often regarded as a nuisance weed in North America, other more civilized cultures have long regarded it as good eating. When the Italians grow it, they bend the young stalks down to the ground and bury them in the earth. This blanches the stalks, reducing bitterness and making them so tender they’re even served raw with bagna cauda or a similar achovy-based sauce. Cardoons are also delicious fried or made in classic Roman style, blanketed with a buttery bechamel sauce, as in my recipe below.
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Is this not the cutest thing you have ever seen? A baby hedgehog! I was beside myself. Could not resist posting a couple of photos from nephew Stan's 4th birthday party. Aside from baby hedgehog and the enormous (20+ lbs) python below, there was an angora rabbit, a skink (very cool), a tortoise, a chinchilla, some guinea pigs, giant cockroaches (gag) and various other lizards. A good time was had by all, big and small.

I was minding my own business, sitting in my little study, and happened to glance out the window in time to see this dude ambling across the lawn. Naturally my heart began to pound like mad! I was actually on the phone at the time (with a client) but threw it down and went charging to the front door with my iphone. I actually opened the door and stepped out as I wanted to get a good shot for G (diehard bear fan, I knew he would be crushed to miss this) and the bear—a teen, and male, I think, for no good reason—locked eyes with me and froze for a good 30 seconds before turning and loping down the hill. I'm not ashamed to say I was deeply thrilled.
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So remember that incredible lo mein with ramps and trout roe I mentioned eating at Momofuku Ssam Bar last week? I just couldn't wait to have it again—and I wanted you to be able to try it at home while ramps are still in season—so I made my own version of it. For those of you asking what is a ramp?, it's a wild leek that is foraged at this time of year. Whole Foods carries them in some locations, but they're all over the farmers markets right now. And enthusiastic locavores are charging about the countryside on a rampage, filling their reusable cloth bags with them by the armload. With a flavor somewhere between scallion and garlic, they've got a slim white bulb at the end of a stalk that's often a bit purple, and flat leaves that are a brilliant green. You can eat these leaves, too, sauteed with oil in a hot pan. Rich in selenium and sulfur, the ramp has been the subject of intense study in the areas of cancer prevention and treatment. But, really, it's just plain delicious, and goes so well with the other foraged delicacies of spring: fiddleheads, morels and asparagus.
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