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T.R.H. May 15th, 2010 08:04 PM

Partaking of Istanbul’s Spring Bounty
 
New York Times
Partaking of Istanbul’s Spring Bounty
YIGAL SCHLEIFER



There’s seasonal cooking and, at least during spring in Turkey,
there’s micro-seasonal cooking. As if waiting for the arrival of
summer and its bounty of fresh fruit is too much to bear after a long
winter, this time of year sees Turkey’s fruit and vegetable stands
filling up with produce — tangy, unripe green plums, fresh almonds
still in their fuzzy pods, loquats both tart and sweet — that offers a
glimpse of coming attractions.

See: http://turkradio.us/1/20100512akul.html for more details.


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