As a child, I often visited the Farmers' Market, and much more often when my mom decided to open a Lao/Thai restaurant. I believe I was at the market every Saturday morning picking out fresh veggies and fruits. My mother is a spectacular chef specializing in Southeast Asian and French cuisine. She studied the culinary arts in Thailand, interning at the Royal Palace, and even prepared a meal for the king himself. Being immigrants with eight children, my parents weren't able to afford the nicest things for us, but they never skimped on preparing fine, exquisite dishes for every meal. We were truly spoiled from our taste buds to our belly. Unfortunately, I was not the child that inherited my mother's stellar ability to cook. Leave that to a few of my other siblings, one being my younger sister. She hit jackpot with that gene (as well as the gene to write from my father, a gifted writer that has written several history books on Laos as well as political theory). Sadly, that gene skipped me too.Enough about my shortcomings though and on to introducing my sister's very own food blog, Provoking the Palate. If you enjoy great food, fantastic writing and are looking for delicious recipes as well as great places to dine in the New York metro area, you definitely need to check out her blog. Below is a brief description in her own words:
"Provoking the Palate is pretty much what it sounds. It is about food that is so stunning and absolute it forces your senses into action. Before the food has even hit your tongue—it has visually and aromatically awakened your every appetite. Thus enticed, the fork presses down on some juicy, sumptuous morsel. Realization slams home that the crackling has continued inside your mouth and has now melded with the velvety feel of the tender layer underneath. The entirety perfectly sinful, perfectly seasoned. From intense and robust flavors to the teasing lilt of something wholly other…Provoking the Palate aims to appreciate all the nuances of each ingredient and its preparation—provided it has all been executed well in the style it is served in…
I never thought of myself as a foodie until I realized the depraved depths I often went to regarding food--whether to achieve the perfect braised oxtail or my ongoing search for incredible Southeast Asian cuisine in NYC (mostly terrible). Food is my passion. From ingredient sourcing to its preparation to the end result that lands in my mouth—I have always taken every bit of care into account. Ingredients matter—but even the most basic and simple ingredients, when manipulated well, can activate my salivary glands. That said—I am in it for the flavor—simple or complex, fine or rustic, organic or adventurous. You will not find me a picky ingredient chaser—my heart is a trollop and will sing for any succulent dish that ensnares my senses…"
And what good is a post without pictures? Since I enjoyed the Farmers' Market so much as a child, I try to share it with my own children on a regular basis. Without further ado, here are some pictures I took from our trip to the market!