July 2005
Summer Vegetables
by Celia Cheng
The inspiration for this summer issue came during my visit home in May. Summer comes early in Taiwan. The farmers markets were already in full swing, displaying their bountiful harvest of summer vegetables. The visual cacophony of greens, yellows and reds reminded me of my own Green Market at Union Square. This triggered the realization that after my chocolate indulgence this spring, my body was craving fresh fruits and vegetables. With the abundance of produce in season during the summer, I found the perfect opportunity to eat well and light at the same time.
Beets, carrots, corn, fennel, green beans, potatoes, squash, tomatoes, onions and cucumbers are just some of the wonderfully ripe produce available in the summertime. If you close your eyes thinking about these vegetables, you can visualize their vibrant colors and personalities.
Having decided to feature summer vegetables, it only made sense to approach restaurants that focus on seasonal menus and serve fresh artisanal produce from our local area. I was also interested in chefs who support the movements of sustainable agriculture and Slow Food. The seven chefs I interviewed all have relationships with local farmers from the Green Market. This connection assures them of the quality of the food and helps them know where it’s coming from and how it’s grown or raised.
I was really excited to do this feature, not only because there would be a lot of diverse and yummy summer dishes to talk about but also because I have been wondering how to put some of these restaurants into Cravings since their menus change constantly. For most of these restaurants, I can’t add a specific craving dish in the site because I can’t guarantee that you will find it at the restaurant during your visit. But it is precisely this fleetingness of the menus that makes dining at these restaurants fun and memorable.
The focus is on summer vegetables, but I did not want to cover only vegetarian foods. The only requirement I had was that each dish had to include a summer vegetable, so you will see some fish, chicken, and lamb dishes too.
Note: The craving dish for each restaurant is a reference for the style of food the restaurant serves. Depending on what is in season, the menu may change.
