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August 23, 2008

How was the market today?

29608568.jpgI forgot that I wanted to post something so folks could report on the farmers market today, thereby alerting other readers to the good things they are likely to find tomorrow at the market under the viaduct and other markets during the week. It may be too late for the Waverly market today, but there's always Sunday's.

I sent my husband off this morning for the absolute essentials -- peaches, nectarines and tomatoes -- just in case my plane gets delayed, and I don't get to the Sunday market myself.

Always the optimist.

I'm sitting here eating a fabulous Illinois peach as I write. Who even knew they grew peaches in Illinois?

My daughter is living in student housing, by the way. Student housing for business school is like student housing everywhere except there are free Wall Street Journals in the lobby. I'm not making that up. 

To clarify Gailor's idea further (I know I'm jumping around here), imagine that someone put down a crab or an artichoke in front of you and you had never heard of one before. How difficult would it be to figure out how to eat it? That's what she meant by difficult foods. The problem is I can't think of eight others, so it's probably not a good idea for a Top 10.

Posted by Elizabeth Large at 1:14 PM | | Comments (9)


To crabs and artichokes I'd add lobster, and unshucked clams and oysters.

So this is the person from another planet scenario.

Don't some birds pick up clams and drop them onto rocks to open them? How fun would it be to see people throwing clams at the wall.

Crabs/Lobsters, artichokes, pomegranates, unopened raw clams/oysters, whole cooked fish, whole shrimp, milk still in the cow/goat, mangos.

Mangos are not so easy to eat.

Kumquats - tricky.

Nachos - needs technique so that you don't get that keystone of cheese all at once.

Tacos can be a disaster for novices, with complete strutural breakdown on the first bite.

Stacked food.

Food served in a martini glass for no good reason. I had ceviche served like that and it takes three hands, one for your fork, one to hold the glass still and one to keep the food from sliding up the side of the glass and onto the table.

Giant pepper mills. Looks like a weapon not a food dispenser.

My roommate in college once went to a seafood restaurant, picked up her spoon and said, "Hey, lemon soup." It was a finger bowl for the lobster.

Drinks through a straw. Not an obvious way to drink anything.

Can I steal this wholesale? EL

From the dark recesses of my mind: Imagine an aboriginal person, unfamiliar with American civilization, coming across an assorment of canned goods. If he or she was familiar with how vegetables and the like look, would it be apparant that that is what is inside the can? And how could they get to it? And if they did, what would they think of a jar of baby food with a picture of a baby on it?

Passion fruit can be pretty tricky as well. I definitely agree with the pomegranate assessment. I knew a guy in college who was given one, and tried to eat the whole thing without realizing what he should really do with it. Perhaps lychees could make this list as well.

Another vote for oysters. First, dig into the slimy mud at the bottom of a bay and pick up a big rock. Break it open and suck out the slime inside? Not a logical progression in my book, even if otters can be seen doing it.

Can I steal this wholesale? EL Great list. And when did stealing material become a moral issue on this blog?

Yeah the Owl stole from me recently


Marrow bones.

I was once touring some big mansion with my aunt and mother. As I was standing there in my ripped jeans and militant feminist t-shirt, trying not to look obviously bored, the docent picked up a piece of silver, and said, "I bet none of you know what this is!"

I glanced up and told her it was a marrow spoon. She was crushed. She'd been stumping people with that one for years.

We were recently, at an officers' club at a DC area base where snow crab legs served as part of a buffet. They ran out of the mechanical crackers so people, if they couldn't break them with their hands, were cracking the shells with their knives on the napkins and white tablecloth.

Many just left them uneaten.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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