Miami-based Tio Gazpacho has entered the New York City market with its high-pressure processed line of organic soup blends. Gourmet Guru is distributing the products to independent grocers such as Brooklyn Harvest Market and Nature's Pantry. The brand has a line extension in the works that could include a watermelon, habanero and cilantro soup, founder Austin Allan said.
Chef Ed McFarland of Ed's Lobster Bar in New York City details the proper procedures for purchasing and preparing fresh oysters. Raw shellfish should smell like the ocean and not like rotten eggs or sulfur, McFarland advised, and oysters can be grilled, smoked or added to stew for a simple, easy-to-make meal.
Watermelon can be substituted for tomatoes in many classic recipes to create, for example, a bacon, lettuce and watermelon sandwich, or a salad of watermelon, cucumbers, red onion and tarragon. Recipes are included.
The Chesapeake Bay's blue crab population is dwindling, but refusing to eat them only hurts watermen without helping the crab populations. "If they're out there on the market, they're safe to eat," a Maryland state official said. Recipes are included.
One Boston chef and her staff tote kitchen staples to a supplier's farm to join farmers for the fifth "guerrilla grilling" event. Together, they create a meal with freshly harvested ingredients, including Duxbury oysters.