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Old May 15th, 2010, 08:04 PM posted to,,soc.culture.turkish,
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Default Partaking of Istanbul’s Spring Bounty

New York Times
Partaking of Istanbul’s Spring Bounty

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.

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