Vegetable Vendor Quotes

On the day I lose my phone, I decide to live à la Ladakh: write a letter on paper, go to the post office, wait for his reply for a long time, appreciate a meal a day and a few clothes, be grateful for having been born as a human, read the Tibetan Book of the Dead, buy vegetables from an old street vendor, and save a bee’s life. On the day I lose my wallet, I decide to live à la Ladakh: plant a seed, wait for a long time, and share the fruit with a worm.

Margo Brinker always thought summer would never end. It always felt like an annual celebration that thankfully stayed alive long day after long day, and warm night after warm night. And DC was the best place for it. Every year, spring would vanish with an explosion of cherry blossoms that let forth the confetti of silky little pink petals, giving way to the joys of summer. Farmer's markets popped up on every roadside. Vendors sold fresh, shining fruits, vegetables and herbs, wine from family vineyards, and handed over warm loaves of bread. Anyone with enough money and enough to do on a Sunday morning would peruse the tents, trying slices of crisp peaches and bites of juicy smoked sausage, and fill their fisherman net bags with weekly wares. Of all the summer months, Margo liked June the best. The sun-drunk beginning, when the days were long, long, long with the promise that summer would last forever. Sleeping late, waking only to catch the best tanning hours. It was the time when the last school year felt like a lifetime ago, and there were ages to go until the next one. Weekend cookouts smelled like the backyard- basil, tomatoes on the vine, and freshly cut grass. That familiar backyard scent was then smoked by the rich addition of burgers, hot dogs, and buttered buns sizzling over charcoal.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

In America, my father began working as a clerk for a government agency. He rented an apartment in a place called Queens, New York. A year after he left us, he sent airplane tickets. The Delhi of the seventies is hard to imagine: the quietness, the streets empty of traffic, children playing cricket in the middle of the street and rarely having to move out of the way to let cars by, the vegetable vendors who came pushing their carts down the streets in the late afternoon, crying out their wares in tight, high-pitched voices. There weren't VCRs back then, let alone cable channels. A movie would play for twenty-five or fifty weeks in huge auditorium theaters, and then once the movie was gone, it was gone forever. I remembered feeling grief when the enormous billboards for Sholay at the end of our street were taken down. It was like somebody had died. It is also hard to remember how frugal we were. We saved the cotton that comes inside pill bottles. Our mothers used it to make wicks. This frugality meant that we were sensitive to the physical reality of the world in a way most people no longer are. When my mother bought a box of matches, she had my brother sit at a table and use a razor to split the matches in half. When we had to light several things, we would use the match to set a twist of paper on fire and then walk around the apartment lighting the stove, the incense stick, the mosquito coil. This close engagement with things meant that we were conscious that the wood of a match is soft, that a bit of spit on paper split on paper slows down how it burns. By the time our airplane tickets arrived, not every family hired a band to play outside their house on the day of the departure to a foreign country. Still, many families did.

consider a young Tunisian man pushing a wooden handcart loaded with fruits and vegetables down a dusty road to a market in the Tunisian town of Sidi Bouzid. When the man was three, his father died. He supports his family by borrowing money to fill his cart, hoping to earn enough selling the produce to pay off the debt and have a little left over. It’s the same grind every day. But this morning, the police approach the man and say they’re going to take his scales because he has violated some regulation. He knows it’s a lie. They’re shaking him down. But he has no money. A policewoman slaps him and insults his dead father. They take his scales and his cart. The man goes to a town office to complain. He is told the official is busy in a meeting. Humiliated, furious, powerless, the man leaves. He returns with fuel. Outside the town office he douses himself, lights a match, and burns. Only the conclusion of this story is unusual. There are countless poor street vendors in Tunisia and across the Arab world. Police corruption is rife, and humiliations like those inflicted on this man are a daily occurrence. They matter to no one aside from the police and their victims. But this particular humiliation, on December 17, 2010, caused Mohamed Bouazizi, aged twenty-six, to set himself on fire, and Bouazizi’s self-immolation sparked protests. The police responded with typical brutality. The protests spread. Hoping to assuage the public, the dictator of Tunisia, President Zine el-Abidine Ben Ali, visited Bouazizi in the hospital. Bouazizi died on January 4, 2011. The unrest grew. On January 14, Ben Ali fled to a cushy exile in Saudi Arabia, ending his twenty-three-year kleptocracy. The Arab world watched, stunned. Then protests erupted in Egypt, Libya, Syria, Jordan, Kuwait, and Bahrain. After three decades in power, the Egyptian dictator Hosni Mubarak was driven from office. Elsewhere, protests swelled into rebellions, rebellions into civil wars. This was the Arab Spring—and it started with one poor man, no different from countless others, being harassed by police, as so many have been, before and since, with no apparent ripple effects. It is one thing to look backward and sketch a narrative arc, as I did here, connecting Mohamed Bouazizi to all the events that flowed out of his lonely protest. Tom Friedman, like many elite pundits, is skilled at that sort of reconstruction, particularly in the Middle East, which he knows so well, having made his name in journalism as a New York Times correspondent in Lebanon. But could even Tom Friedman, if he had been present that fatal morning, have peered into the future and foreseen the self-immolation, the unrest, the toppling of the Tunisian dictator, and all that followed? Of course not. No one could. Maybe, given how much Friedman knew about the region, he would have mused that poverty and unemployment were high, the number of desperate young people was growing, corruption was rampant, repression was relentless, and therefore Tunisia and other Arab countries were powder kegs waiting to blow. But an observer could have drawn exactly the same conclusion the year before. And the year before that. Indeed, you could have said that about Tunisia, Egypt, and several other countries for decades. They may have been powder kegs but they never blew—until December 17, 2010, when the police pushed that one poor man too far.

Slanting sun rays entering through the window panes like an uninvited guest, chit chat of the neighbourhood aunties complaining about their maids, traffic scratching out its way with noisy horns, vegetable vendors, loud uncles, ironworkers and many other unrecognizable sounds; enough reasons to wake me up amidst the Chandni Chowk’s volant lifestyle.

Vendors cursed as their baskets of fruit and vegetables toppled. A bamboo birdcage fell and burst open, scattering a flock of tiny white birds into the dusty air. Barrels rolled wildly through the streets, gushing wine as red as blood.

I stopped worrying about the precise amounts of tiny caviar pearls that went atop each pillow of cheese, and started looking around me to see what the other chefs were doing. As I knew, Vanilla Joe on my left was handing out his homemade pigs in a blanket, his hand-ground sausages wrapped in what looked like hand-rolled pastry, all served with a variety of dipping sauces he must also have made himself (including vanilla aioli, obviously). The judges were at his station now. From the big, cheesy grin on Vanilla Joe's mustached mouth and the rhapsodizing tones of Charles Weston's and Maz's voices that floated my way, they loved it. I scowled. On my other side, Kaitlyn looked to be handing out arancini balls atop a bed of crisp greens and pickled vegetables. Probably tasty, but hard to eat in one bite---the judges always took that into account. She was laughing and talking with each guest, assembling her dishes in a way that looked totally effortless; was she even sweating at all? Guests wandered by with charred meat on a skewer, alternating with ripe chunks of watermelon and tomato. In the distance I could see Kel cooking up spoon bread with what looked like mushrooms. Megan was frying dumplings, which made my mouth water thinking about the inner mixture of pork and cabbage and water chestnuts. When I saw somebody eating takoyaki balls, I assumed that was Bald Joe's work----after all, the tender balls of fried dough and octopus were a traditional Japanese street food. Somebody else had soup shooters.

As much as it celebrates regional produce, this book hopes to be a young Singaporean's love song to the markets. In the course of writing this book, the market's beauty has grown on me. When I fumble with coins in my purse, the vegetable uncle always tells me that I can pay the next time. I learn cooking tips and recipes not only from the vendors, but also from fellow patrons - shopping at the wet markets is an interactive, immersive experience. I do not think I will ever tire of walking through markets, admiring the way the produce spills over baskets and cartons, relishing the way everything feels so organic, so raw and so real.

As soon as we emerge from the tube and walk through the limestone archway on Borough High Street, we are bombarded by purveyors of everything from fresh vegetables and buttery pastries to goat's milk ice cream and soft, eggy strands of pasta. Hugh lets me wander up and down the aisles, and I stop to watch one vendor stir a three-foot-wide paella pan, offering up piping hot bowls of tender prawns and rice to a throng of hungry customers.

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

of the Radishes When Spanish explorers brought radishes to Mexico in the 16th century, farmers near the modern-day city of Oaxaca quickly started farming the veggies. Unfortunately, nobody wanted to buy them. Not knowing what to do with all the extra produce, vendors began carving the radishes into ornate shapes and using the vegetable sculptures to lure customers to their produce stands. Amazingly, it worked. The novelty items became so popular that farmers began leaving their radishes in the ground long after harvest season, letting them grow into bizarrely shaped behemoths. Now, December 23 is known as Noche de Rabanos (Night of the Radishes). Oaxacans celebrate it each year by gathering in the town square to display and admire elaborately detailed radishes modeled into saints, nativity scenes, and even the town itself.

The next day, dressed in his best clothes, Tad sat with his mother for Thanksgiving dinner in the White House. “Before we enjoy this bountiful feast of ham, hen, and vegetables,” the president said, rising to speak to the guests, “we should take a moment to remember all those who are helping to hold this country together…including fruit-stand vendors.” Tad grinned. “I think it also fitting,” he continued, “being our first national Thanksgiving, that I read from my proclamation, the document that created this holiday.” Tad groaned and wriggled his feet. His mother touched his hand to still him. President Lincoln adjusted his glasses and began to read: “I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November as a day of Thanksgiving.” He put down the proclamation and looked around the room. “Even in times of darkness and despair,” he said, “there are still many things for which to give thanks.” “There sure are!” Tad cried. The president smiled and sat down. He glanced over at Tad. “Looks like we’ll have a fine Thanksgiving, doesn’t it, Tadpole?” “Yes,” said Tad. “And Jack will, too!

e myth of the Kashmiri women’s dazzling beauty is nowhere more present than it is here in Srinagar – notwithstanding the massive popularity of Katrina Kaif. Women are in large part absent from any real public presence. As and when you see glimpses of them through uttering dupattas and burkhas, it remains a preview to hungry eyes. Where women are beautiful and hidden, there the callous display of their men is intriguing. I see them unmasked as butchers, woodcutters, bus drivers, vegetable vendors, oarsmen, bakers, wool dyers, in the old and the new. Men in a laborious mien. No one is re ned, there is no polish, no nesse; these men are designed by a living that makes no small change for vanity.

A black-veiled nun, holding plastic bags full of cucumbers, apricots, and onions in one hand and pressing two tall blonde Barbie dolls wrapped in plastic to her breast with the other, stopped before the tomato vendor, whose vegetable knife hung from a lanyard around his neck, laid the dolls on a wooden crate, and asked for a few kilos of tomatoes on the vine.

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.