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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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