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.
for more details.