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. |
All times are GMT +1. The time now is 10:30 PM. |
Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
TravelBanter.com