by Paula D.
on October 5, 2021 9:47 am in Recipes
I went to Trader Joe’s for the first time since the start of the pandemic. I especially get excited over their canned goods, in particular the Grecian eggplant with tomatoes and onions sauce, the chickpeas with parsley and cumin, and — oh!– the canned stuffed dolmas. Spending way too much time in the flower section and buying Trader Joe’s herbal soap is another big draw for me.
Then you always find the unexpected. I came across the most perfect, clean, and fresh onions. The shape was flat and wide. The label revealed they were sweet onions. You don’t see these around too often in Rockaway, so I grabbed a netted bag full.
The next day, I’m reading the NY Times Magazine with my morning coffee. I flip the page and there’s a beautiful photo of red onions that looked like a painted still life.
Two days and two different types of onions entered my food sphere. I thought the onion must be my column topic this week.
The article, Raw Onions by Iva Dixit, is an account of the author’s journey as an extraordinarily picky eater. Her mother, after struggling with her daughter’s aversions, figured out there was one vegetable her child enjoyed – raw red onions. After moving from New Delhi to New Jersey, Dixit found comfort when seeing the root vegetable at markets. And once again, the author writes, the red onion and associated memories got her through the pandemic.
Dixit’s favorite – a plain roti with finely chopped red onions, salt pepper, and a squeeze of lemon.
She writes, “When cooked, the onion is a sturdy and gracious supporting character that quietly allows the dish to take center stage. But when consumed raw, sprinkled with a little salt and pepper, a bitter alchemy transmutes its heat into an experience so intense that a single bite contains an entire sensory universe.”
Those words! About an onion!. I wanted the experience and intensity. Here is the recipe:
Raw Onion Roti
Ingredients:
Plain Roti (Naan as alternative)
1 small raw red onion
Salt, fresh ground pepper
1 lemon
Side of greek yogurt (optional)
Directions: Very thinly slice half of the red onion. It should be paper thin and translucent. A sharp knife is required. Evenly spread the onion over the roti. Add salt and fresh ground pepper. Use a citrus squeezer to evenly sprinkle the lemon.
This simple recipe has anything but a simple flavor. The taste is fiercely sharp and tart. It will satisfy your salt craving. I’m not a food minimalist, so I would suggest a side of Greek yogurt. This is an exciting dish to eat. If you’re a thrill-seeking food person, make the recipe, no doubt. If you’re not, I encourage you to eat outside your comfort zone. You never know what may inspire you.
The NYC Curbside Composting Program halted during the pandemic due to funding issues. This past April, Earth Day 2021, Mayor Bill de Blasio announced the city will resume this vital service in the Fall.
But there’s a catch.
The new version of the compost program is based on an “opt-in,” first come, process. This means, renters, homeowners and landlords need to register for consideration. The zip codes with the most people registered receive priority. And unfortunately, not all communities are eligible for the program. It’s unclear whether neighborhoods with low registration will get service at all. And if so, how long will that take?
The roll-out messaging from DSNY I’ve seen on social media is confusing. Until I actually clicked and read the information carefully, I didn’t understand the many caveats. If I had known it was structured on priority, I would have signed up weeks ago.
Composting, in particular in our city and other large cities, is vital for numerous reasons:
- Disposing of organics properly through composting, prevents unnecessary waste from inundating NYC’s already stressed landfill system. Organics make up 30% of the city’s garbage.
- Organic composting reduces more than 50% of carbon dioxide greenhouse gas emissions, which is a significant way to fight our climate change crisis.
- The soil produced from composting is used around NYC Parks and private residences, providing plants and trees with valuable nutrients. Caring for our community gardens in this way enriches quality of life and beautifies our neighborhoods. Compost is a safe, non-toxic replacement of chemical fertilizers.
- Your kitchen scraps are converted into renewable energy by The City of New York, which will lower your monthly energy bills.
The list goes on…
Composting and sustainability is a cause I feel very strongly about. Participating in the NYC Curbside Program is a way for us as individuals to do our part to fight climate change and to make Rockaway and our world sustainable for future generations. I’m urging you to sign up for the NYC Curbside Composting Program by scanning the QR code. We need to make sure Rockaway is part of this green program STAT.
To learn more about the importance of composting read my column here. This is another informative resource to educate yourself on composting organic waste: makecompost.nyc
by Paula D.
on September 3, 2021 10:16 am in Community
I only eat sweets during the holidays when it’s right in front of my face (or rather, my mouth). But the other night, I had a very rare, intense craving for ice cream. I kept debating internally if I should run out to see if Mara’s Ice Cream Parlor was still open. I texted my husband – If he wanted to go, I’d go. I thought about getting a pint at Key Food but if I was going to eat ice cream calories, I wanted the whole shebang.
Matt responded. It was a go. I feared Mara’s would close at 9pm. I slipped on my flip flops and hustled out the door without makeup (also very rare).There was no time to check hours online.
Mara’s was in fact open and it was hoppin! Seriously, what was I thinking… People love ice cream and it’s the dog days of summer.
I got my favorite: chocolate chip cookie dough, rainbow sprinkles and caramel syrup. It was so so good and satisfied my near-insatiable craving.
As I’m spooning the delicious coldness into my mouth, a memory popped in my head about the classic banana split. I’m sitting in a faux brown wooden booth at Friendly’s. The table is too high for me. My arms are awkwardly stretching over to reach for my banana split. I’m sitting opposite my Grandmother Pauline. She’d take my sisters and I to Friendly’s as a special treat! Most of the time we’d share the sundae, but this time it was all for me. And Grandma allowed me to have the whole thing myself. That’s probably why I remember this moment so vividly.
What’s the story behind the banana split anyway? It’s almost as American as apple pie. I did a little digging and found out the origin is controversial. Several individuals claim to have invented the sundae – David “Doc” Strickler an optometrist in Latrobe, Pennsylvania (1904) and Ernest “Doc” Hazard of Wilmington, Ohio, (1907) are most notable to mention. In 2004, The National Ice Cream Retailers Association certified Latrobe, Pennsylvania as the birthplace.
What’s the connection between doctors, pharmacies and ice cream anyway… one stop shop?
Strickler, after a trip to Atlantic City, where he saw and ate sundaes with fruit atop, was inspired to create his own with bananas. Then, the transport of bananas came through Pennsylvania from New Orleans. Strickler’s business was located near Saint Vincent College. Word of his sundae spread to students’ families back home and quickly gained popularity. Shortly after, the first Walgreens in Chicago adopted the dessert and so began the national craze. To note, this coincided with the novel ice cream soda fountain sensation.
There are many versions of the banana split today. The classic is: one banana split long ways with three scoops of ice cream – vanilla, strawberry and chocolate. Chocolate, strawberry, and pineapple syrup are the traditional syrup choices. Topping – whip cream, maraschino cherries and walnuts. It’s served in an oblong “boat” dish.
The original from 1904 was topped with fruits such as strawberries, raspberries, crushed pineapple and pitted black cherry. And Strickler used marshmallow syrup!
I haven’t had the classic sundae in probably 25 years and I’m on the hunt to find the decadent dessert. I went back to Mara’s this past week and asked if they sold banana splits. They do not, as their selection is more avant-garde. Nevertheless, get your sweet fix at Mara’s Ice Cream Parlor located at 92-14 Rockaway Beach Blvd., Rockaway Beach, NY 11693. They’re open until 10pm! (718) 474-2268 / @marasicecreamparlor. I’d also like to mention that on Sundays Mara’s has live music in the yard!
by Paula D.
on August 31, 2021 7:57 am in Gardening
I know… it’s August, why am I bringing up pumpkins? Well, there’s some kind of gigantic cucurbit vine growing in my front garden.
The plant started off very small. It was growing in shade, under my Echinacea. So I thought it would die off. But it did not. It’s been getting bigger and bigger each week. The leaves are now 17 inches long and the vine is spreading at an exponential rate.
From what I can see, there are almost six large female flowers. Females have a small ball attached to the flower base. Males grow directly from the stem. Each female can become a fruit. Interestly, I read that gourds cross pollinate easily and that’s why they can be so diverse in appearance.
The plant has been a topic of conversation with passersby and with friends hanging out on the porch. The consensus is, the seed – of whatever this is – was dropped last year by “my” squirrel (aptly dubbed Bigmouth), who feasts on my gorgeous fall harvest display every year. My thoughtful arrangement includes a varied mix of pumpkins, gourds and corn stalks.
I’ve written two columns about Bigmouth in past years. We’ve had a tumultuous relationship. Initially I was livid that he was destroying my lovely and expensive decor. I despised him. But as time went on, I got to know Bigmouth. I’d watch him eat breakfast while I sipped my morning coffee on the porch. I started leaving him nuts and seeds so he wouldn’t eat my decorative arrangement. It kinda worked. Our relationship blossomed into a strong friendship based around food. He is also really cute.
I knew Bigmouth’s favorite meal was pumpkin seeds (besides Halloween chocolate), so I assumed the mystery vine was a pumpkin. And guessed, based on the size of the plant. After speaking to fellow gardeners and researching the internet though, the investigation developed. It seems the leaves are more akin to a gourd rather than a pumpkin. I found one picture online that’s spot-on but the photo is not specifically identified. The gourd in question is oval, dark green and speckled.
I remember the gourds I had last year and they were beautiful in color and shape. There are over 700 different species of gourds which doesn’t help narrow things down. I suppose only time will truly reveal the mystery. I will update you as the plot thickens!
