Madura Farm has a stand at the Farmer’s market near me, and they have really expanded their selection in the last few weeks. For a long time there were shitakes, creminis, and oyster mushrooms. Eventually portobellos appeared, and then maitake mushrooms. About a month ago, there were three new types: royal oyster, pricey chanterelles, and these weird furry balls. I immediately asked about them. Madura explained that the pom pom mushrooms have a seafood-like flavor, but he mainly grows them for what he called their “myco-medicinal” properties. Pom poms are supposed to be good for the nervous system and brain functions. I asked for two of them, and then asked for cooking suggestions. “Just cook them in a little bit of butter,” he said.

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I heard of Freemans before but there were never much news about this place so it dropped out of my radar. Until recently my friend suggested this place to have his birthday dinner. My friend told me last time he ate at Freemans, the waitress gave them attitude so obviously my expectation for this place went from not-much to below-zero OUCH!

Couple hours before heading out to Freemans, reservations were made for 9:45pm on a Monday night, I did what anyone would do before heading out to a new restaurant for the first time, I researched the place. Found a lot of positive remarks for their artichoke dip. So Freemans was situated at the end of an alley (Freemans) which was actually kind of cool. It gave off this mysterious, you’re-no-longer-in-manhattan kind of vibe UNTIL I saw Kirsten Dunst lighting up a cigarette and that brought me back down to my below-zero level of expectation. Thanks Kirsten Dunst!! Once we were seated I quickly realized Freemans is not my type of restaurant or I’m just not the type of client Freemans was tailored to. Everyone in there was very SoHo, if that makes any sense. They were tall, skinny, well dressed, and model-like.

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While every other food blog met up at Red Hook on Sunday, I had to work — so I went on Saturday. I went with my friend Jeff, who had never been before. In addition to enjoying the delicious food, I was curious to see what the experience would be like after all of the drama with the City.

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Okra has been at the Farmer’s Market for a few weeks now, but never has it been piled so high and been so vibrant green. Okra’s dagger-like appearance is in complete opposition to its soft, sometimes slimy interior. Often people don’t like okra because of that sliminess, but when used correctly I love it.

Here’s a vegetarian gumbo recipe from a couple of years ago.

Jess & Garrett take advantage of restaurant week at Eleven Madison Park. As always, click the quote to read the full write-up.

As at all of Meyer’s restaurants, the service here is impeccable–first-timers are coddled and regulars are treated like returning war heros…”

This week the Onion News Network had a lot of food related stuff, but this is my absolute favorite: “Chef Cooks ‘Dream Omelet’ From Recipe That Came to Him in a Dream.” Enjoy!

Chef Cooks ‘Dream Omelet’ From Recipe That Came To Him In A Dream