astoria – Harmonious Belly

June 4, 2015June 4, 2015

CSA Season Starts Again – My 10th Year With the Hellgate CSA

Our first share of the 2015 Hellgate CSA season, in a rad new space.

This week marks my tenth season with the Hellgate CSA, a community supported agriculture organization that I helped establish up in northwestern Queens. A little history: it was originally called the Ravenswood CSA, based in the Ravenswood Houses senior center, and as CSAs work in NYC it was passed on the following year from the Americorps member who staffed it, to an all-volunteer team. The members interested in forming the core group all lived above the GCP, so we brought it north.

I was a core member for eight seasons (2006-2013) and am happy to see the CSA still going, well-managed by the current core group. I left the core group for a variety of reasons, one being my desire to move on and make room for new experiences. But I wanted to remain a member, so here I am.

(The other day I realized I’ve been a member of a CSA on and off for about 24 years; my first CSA experience was with Full Belly Farm in CA, which started my love of CSAs and eating seasonally.)

We’re also in a nice new space, away from the elements, and with a lot more room than we’ve had in the past.

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August 8, 2013August 9, 2013

Cooking Demonstration at Socrates Greenmarket, August 10

This weekend, Saturday, August 10, I’ll be doing a cooking demonstration at the Socrates Greenmarket, located in the Socrates Sculpture Park in Astoria. I did one last year, which was really fun, where I prepared a Mexican Panzaella. This year I’ll be making a corn and peach salad. Yum, summer.

The cooking demo will be from 11:30 a.m. to 12:30 p.m. It should be fun and delicious! Yes, there will be samples. Plus you can check out the rest of the market, which sells everything from produce to cheese, juice to coffee. The bread is also awesome. I’m definitely going to stick around and enjoy the day. The park has some works on display, too.

Socrates Greenmarket, Socrates Sculpture Park, Broadway and Vernon Blvd., Astoria, Queens, 11106 (map)

July 16, 2013July 15, 2013

Eat the Web, July 16, 2013

This is the inaugural edition of Eat the Web, a collection of links to articles and blog posts about food, that I find particularly interesting. Enjoy!

A shot of the raw bar at Mar’s, a beautiful new speakeasy-esque bar in Astoria.

Eating The World in NYC writes about Caribbean Suriname restaurant, which has filled the void left by Warung Kario, which I loved (RIP). Thank goodness Surinamese food continues to exist in NYC.

The NY Times says goodbye to Diner’s Journal.

Tastoria Queens tells us about the intriguing Ambassador Plates program, created by Jeff Orlick, which offers an option wher ethe chef decides what to serve, for $10 or $20. Here’s Jeff’s post about it.

Serious Eats NY published a fantastic list of places to eat Chinese food in all the city (mostly Manhattan and Flushing).

Serious Eats NY also calls out the Portuguese egg tart at New Flushing Bakery, which truly is one of the great desserts in Flushing.

Narrative.ly earlier this month published a great multimedia feature called Cooking in Translation, which “profiles a Korean-born, Flushing woman and her evolving cooking traditions.”

Slate explains why the (theoretical) loss of California’s food output would create havoc in America. “The loss of California’s output would create a dire situation for at least a decade.”

The NY Daily News turns its focus on Ridgewood, Queens along the M line—Krystal European Bakery, Krolewskie Jadlo (a personal favorite), and Catania Bakery.

Eater updates their Queens heatmap for July 2013.

The New Yorker reports that Dominique Ansel Bakery, home of the cronut, created the frozen s’more this past weekend. Ansel claims these can’t be scalped like cronuts, and that you have to eat them right after purchasing them or the effect is wrecked.

P.S. Happy birthday to me! I’ll be the one eating the nachos and watching the All Star Game at an unnamed spot in Queens.

March 15, 2012March 29, 2012

Get To Know Nourishing New York

Not long ago, my friend Sarah launched a service called Nourishing New York, where she provides traditional foods for purchase. I thought it was a wonderful project/business and wanted to learn more about it, and share it here. I hope you enjoy learning about Nourishing New York, and please give Sarah some of you business if you are local and so inclined.

Tell us a little bit about yourself.

My name is Sarah Milcetic. I’ve been living in Astoria, Queens for about 8 years and I live with my husband, 10 month old son and our pack of cats. We had up to five cats at one point when we were fostering. My education is in Psychology, Environmental Science and Web development. I’ve been working from home for almost 5 years, creating websites for small businesses and individuals (designedbysarah.com).

I’m also very passionate about sustainable and non-toxic living, which I write about – among other things – on my personal blog (arealhousewifeofnyc.com).

Tell me a little about Nourishing New York. Why did you call it that? Why did you start it?

About a year and a half ago I joined a meetup.com group called the Traditional Community Kitchen. Through the group I learned about eating nutrient dense foods, prepared in traditional ways. I slowly started incorporating these foods and methods into my diet.

I have several friends who are interested in adding some of these same foods to their diets but have either been intimidated to get started or haven’t found the time yet. Since I’ve been feeling really passionate about traditional foods and I’ve always loved to cook and be in the kitchen, I thought I could spend a little more time in the kitchen and make extras of the foods I’m already preparing for my family.

I decided to use the name Nourishing New York because the recipes I use are based on recipes from Nourishing Traditions. I was originally thinking of Nourishing Astoria but didn’t want to exclude anyone outside of Astoria.

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March 1, 2012March 1, 2012

Lunch Yums at Taverna Kyclades

I’m currently in the middle of a giant project – happily, it’s food-related – so I’ve taken an unexpected baby break from the blog. Once the project is done, I’ll talk a little more about it. Right now, though, I want to tell you about a recent meal I had here in Astoria, at Taverna Kyclades.

Taverna Kyclades is a staple Greek restaurant here in the neighborhood that is extremely popular with locals and tourists alike – in the evenings, you’ll see lines to get in, snaking down the block; we ate there at 1pm and were seated right away. It’s very close to my apartment, and after this meal I just had I’m kicking myself for not eating there sooner. The food was fantastic – so fresh and clean tasting. I had heard rumors that the use of olive oil was excessive, but I thought they used the perfect touch for everything.

The meal was shared among three of us, which means we got to taste a variety of dishes. We ordered two appetizers and two main dishes. The appetizers were a platter of dips – taramasalata, tzatziki, and skordalia – and grilled octopus. We chose grilled calamari and fried sardines for our main dishes, and they came with a side of horta and a side of lemon potatoes. Everything was excellent. My favorite dish of the whole meal, though, was the octopus. I didn’t expect to love it as much as I did.

The octopus was tender yet meaty, a texture I did not expect. Wonderful! There was a little olive oil, which added nice flavor. The meat itself was very mild but not devoid of flavor. I would eat this again in a heartbeat.

The spreads were also lovely. We all remarked that the taramasalata was light, not heavy and gloppy like it can be. I loved the salty little roe present in the spread. The tzatziki was more cucumber than yogurt, and the skordalia, a garlicky potato spread, was smooth and perfectly garlicky.

We ate it with some semolina bread, which was no doubt baked nearby.

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February 16, 2012

Queens Swap This Weekend

I’ve talked a little bit about this over social media, but wanted to write about it here – the next Queens Swap is this weekend!

We – myself, and my friends Judith and AJ – will be holding it at Sweet Afton, one my favorite Astoria institutions. It’s a wonderful gastropub that serves one of the best burgers in the neighborhood (they use a blend of meats from Pat La Frieda), and they were the first to bring fried pickles to the area, which have been a smashing success. I also love their cocktails – last time I had the spicy margarita, it was really spicy!

They also are one of the few places in town that tap a cask ale – a naturally fermented beer.

The space is also beautiful, made from reclaimed materials. It’s dark and cozy, with lots of wood.

We’re grateful to the guys behind Sweet Afton for lending us the space for a few hours. The swap will take place on Sunday, February 19 from 4-6:30pm. As usual, homemade, home grown, and personally foraged foods are welcome. I’ll be bringing some water kefir soda – probably raspberry, blueberry, and lime-ginger – and some almond shortbread. Maybe something else, but for now it’s the kefir and shortbread.

So, if you are in the NYC area – especially in Queens – I encourage you to sign up and come swap. It should be a really good time. Here’s an easy way to register, too:

Online event registration for Winter 2012 Queens Swap powered by Eventbrite

See you on Sunday!

January 18, 2012January 15, 2012

Astoria’s Butcher Bar

In late December, I stopped by Butcher Bar, a new spot in Astoria focusing on local, organic, and grass-fed/pastured meats. It’s part butcher shop, part barbecue restaurant. The barbecue is pretty dang good, but I must admit that it’s the butcher shop aspect that excites me the most. I order most of my meats through my CSA or online, so it’s really cool to have a place I can just walk to if I want some fresh pastured meats.

While I was there, I got into a conversation with the owner, Matthew Katakis, about the shop and his reasons for opening it. Essentially, he came to understand that grass-fed/pastured meats are superior in many ways, and felt that now was the time to bring them to Astoria. I agree with him on all points, and am particularly happy to see someone who is so much a part of the community doing this. The people behind Butcher Bar are the same ones behind Pita Pan, a popular Greek spot on 30th Ave in Astoria.

They head upstate every Monday and visit the farms and pick up their meat. This allows them to have a closer relationship with the people that raise the meat, and since a lot of the farms are local, the meat fresher. They also work with Heritage Foods, and stock D’Artagnan products. Across the board, they are sourcing from places that humanely raise their animals, which is important to me.

The sell a number of cuts, some whole and some of the meat is ground up. I hear from very reliable sources that the “Bob’s Burger” is fabulous – 80/20 brisket and… bacon. The delicious smokey bacon fat melts into the rest of the meat and makes for a real taste sensation.

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