This past Christmas, Justin and I even experimented by giving him our freshly ground, french pressed Stumptown coffee and a cup of truly dreadful, burned coffee.  Even though that burned cup was completely undrinkable, my dad quickly drank each, saying ‘they were both good’.

My dad does have a few very strong opinions when it comes to food:  he hates Brussels sprouts and will not drink beer.  He also loves pistachios.  I remember visiting my grandparents in West Boylston, MA each summer when I was a kid.  We’d always take a trip out to the local creamery to get ice cream and my dad would inevitably get pistachio ice cream. (As a kid, this seemed like the worst choice!)  Also, it’s a rare Christmas or birthday that my dad doesn’t receive pistachios as a present.

As I grew up, I also became a pistachio fanatic. I love cracking them open; I love their varying colors of purple and green. Most of all, I love their sweet, buttery taste.  The Chinese fittingly call them the “happy nut”.  I am a steadfast fan of Brooklyn Larder’s pistachio loaf.  They top the moist loaf with candied pistachios; it’s my favorite snack.  If I can’t make it to Brooklyn Larder but want something a little sweet, I indulge with a scoop of Van Leeuwen’s pistachio ice cream.

After devouring an especially good loaf from Brooklyn Larder, I decided to try my own hand at making a pistachio cake. I baked the mixture in a cake pan instead of a loaf pan, but either will work for this recipe.  We also added a sugared lime topping.  To make this, melt sugar on the stove top, bring to a boil, and then add zest from one lime.  The end result was a pleasant moist mixture of cardamom and pistachio.  10 minutes of prep + 45 minutes of baking = at least 2 days of enjoyment!

First, I roasted sweet potatoes, beets, onions, and fennel.  I then nestled the roasted vegetables on a bed of beet greens and arugula before topping the combination with a yogurt dressing and tomatoes.

Well, the answer is twofold:  we now have a much firmer grasp on local happenings simply because we’ve lived here for 10 months.  I know which blogs to read, which groups to follow on twitter, and most importantly, I know actual human beings who can help keep me informed.  And we’ve gradually accepted the fact that it’s impossible to know about every event, food and otherwise, occurring…and even more impossible to go to them all.  It’s all about picking one or two and being satisfied with your choice!

In these past ten months, we’ve participated in farm dinners at restaurants, are fairly frequent attendees at the Brooklyn Flea, attended a Top Chef style latke cookoff, gone to the ‘First Annual Food Truck Drive In’, and of course frequent as many farmers markets as possible.  Last December, we also went to the final New Amsterdam Market of 2009.  On our first visit, we didn’t have a firm grasp of what it was; we only knew that we should go!

Some of our now favorite artisans were clustered under the FDR Drive, at the site of the old Fulton Fish Market. We found the market to be a study in contrasts. It was crowded, noisy, polluted (thanks to the FDR), and chaotic.  On the flip side, the market had assembled the best artisans and small purveyors in the NorthEast region.  We spent our first trip sampling everything we could and learning as many artisan’s names as possible, ensuring that we could seek out their products in the future. (That hasn’t proven to be a problem, of course, but we were tired and overwhelmed!)

We’ve returned twice since our first December visit.  Each time I’ve been impressed by the businesses and the festive, excited atmosphere.  And each time, the location has been off-putting.  Visitors must walk through the touristy South Seaport to get the the market, only to then dodge fast approaching tour buses. The market is cramped and suffocating.  Once I get out of the crowds, it is possible find a quieter spot that looks out towards the Brooklyn Bridge.  Unfortunately, navigating the market has proven to be a lesson in patience and deep breathing.

But here’s the thing.  The cramped, busy, loud, suffocating atmosphere?  That’s the point.  This market is modeled after the original markets of Lower Manhattan’s South Street.  New Amsterdam is in the same location as the original Fulton Fish Market and Peck’s Slip.  New Amsterdam’s creator, Robert LaValva, wants this market to be a regional anchor.  As a result, though there are some farmers (Queens County Farm Museum and Cherry Grove Farm) at the market, the majority of the vendors are regional producers of cheese, maple syrup, cured meats, jams, chocolate, honey, pickles, breads, and sweets.

Some of my favorite products at the market include The Cellars at Jasper Hill’s cheese and Ledgenear Farm’s maple syrup.

Starting on September 12 and running through December 19th, New Amsterdam will change gears from its once a month destination market.  It will open each Sunday, a step forward in LaValva’s ultimate goal for New Amsterdam to be a New York mainstay–not a destination, but rather a natural part of one’s weekly shopping.

Follow New Amsterdam Market on twitter for frequent updates!

So going into Monday, we were bleary eyed but fairly positive.  Unfortunately, in the early afternoon, we learned that the apartment we had already applied for and paid our security deposit on had been taken away from us:  the owners suddenly wanted to “keep it furnished and rent it out to travelers”.  Talk about putting a damper on the rest of my Monday!

Okay, back to the meal.  I wanted something simple, quick, fresh, and at home.  On my way out of work, I stopped at the Union Square Greenmarket and picked up several kinds of pole beans and cherry tomatoes from Maxwell’s Farm, as well as some basil from Lani’s.  Justin came home from work and created a delicious summer pasta that cheered both of us up.  Try it for yourself the next time you need a pick me up (though that’s not a prerequisite!).

Here’s what I’m liking at the moment!

This print from Yee-Haw Industries for the front entry way:

This adorable piglet print by animal photographer Sharon Montrose.  I don’t know why, but I could see this little guy fitting in perfectly in our bathroom.

This vintage pear crate for all of my magazines, courtesy of one of my newest favorite stores, Terrain:

And finally, I already own the ceramic strawberry basket from Roost, but I’d love to complete my set with the plum and raspberry baskets.

The island has a varied history, serving as a base for multiple different Army operations, that spanned the Revolutionary War through the Cold War.  In the 1960s, the island was given to the Coast Guard.  The Coast Guard used it as a self-contained residential community and at the peak of its operations 3,500 people lived on the island.

Governors Island opened to the public in 2007 after being sold to the residents of New York in 2003 (except for 22 acres that are maintained by the Park Service).  In the three years since its purchase, the island has hosted hundreds of thousands of visitors each summer and early fall, all eager for a relaxing retreat.

The island felt other worldly.  The yellow homes, military housing, and apartments (except for those being used as test sites for firefighters!) were in well maintained physical condition. It seemed like those who had lived there had peacefully disappeared, leaving everything in a neat state.  There’s even a drained swimming pool behind one of the houses.

The most common sound I heard on the island was laughter.  Honestly, I haven’t been around so many relaxed people in quite a long time.  Visitors were biking on both bikes and quadricycles, picnicking, participating in ‘fitness boot camp’, learning how to trapeze, reading in giant red Adirondack chairs, and napping in hammocks.

For our first visit, we chose to simply stroll around the island.  Our walk gave us up close and personal views of the Statue of Liberty, a giant cruise ship, and the Staten Island Ferry.  The island provides a  unique view of lower Manhattan; Wall Street and Battery Park City eclipse most of the other other buildings on Manhattan, leading to a skewed perspective of the city.

Landscape architecture firm West 8 continues to work on renovating the island.  You can read about their truly amazing plan in its entirety here.

And the best part?  It’s only 3 minutes from our apartment!

Moving away from the rat– for obvious reasons–if you haven’t made ratatouille yet, what are you waiting for?  Seriously, the time is now!  Almost everything you need for this amazing dish is currently available at your farmers’ market.

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice.  It can be served as a side dish with fish or meat, yet it’s hearty enough to stand alone, with a side of crusty bread.  The key ingredients in a ratatouille include tomatoes, zucchini, eggplant, bell peppers, and onion.  When you go to the farmers market this weekend, you’ll find all of those ingredients heaped in boxes and bins and scattered on tables.

Be sure to put your personal spin on the ratatouille.  There are multiple varieties of eggplant at the market, so pick the kind of eggplant you want.  Mix red and green bell peppers; use heirloom or vine ripened tomatoes.  It’s completely your choice.  The most important thing is to get these ingredients at your local farmers’ market—this dish is uninspiring unless you’re using inspired ingredients.

There are many variations on ratatouille; the recipe I recently used is from Tom Colicchio, of Craft Restaurants.  My zucchini came from Garden of Eve, my tomatoes from Queens County Farm Museum, and my peppers and eggplant from Norwich Meadows.

When he gets home from work, I’m usually at my computer, the cherry pits in a bowl, the evidence out for all to see.

Though it’s just a summer romance, I didn’t want to get in a rut with this special fruit.  Last night, I gave them the star treatment.  Instead of simply eating them, I poached the cherries in sherry and served them with my favorite vanilla ice cream, Van Leeuwen, and my favorite chocolate, Mast Brothers.

It made for a decadent dessert.  The chocolate sauce contained the entire bar of 81% Venezuelan dark chocolate!  I also poached the cherries with more sherry than the recipe recommended…because I could.

Last night was fun, but today it’s back to normal and predictable, a bowl of cherry pits at my side.