Some summer food scores

Here are three summer food scores that I've enjoyed recently. First, the fine slice of tomato pie (above) is from Jojo's Pizzeria in Ocean City, NJ. It's still difficult to find vegan slices on the boardwalk. Luckily, this spot, located at 1214 Boardwalk, and Primavera Restaurant, which I posted about last year, continue to offer tomato pie options.

Next up, from Sticky Fingers Sweets & Eats, a constant provider of great vegan food, is the Cookies 'n' Shake soy milk shake. Shakes are new on the WDC bakery menu and this decadent flavor is totally worth the $6.75. It came with a whole cookie on the bottom! Sweet touch.

Finally, here are some more beautiful fermented foods from Number 1 Sons, our expert local purveyors. On the left is the Acapulco Kraut, a sweet and tropical mix with cabbage, carrots, and onions. On the right is pickled beets with onion slivers. These beets rival my Mom's. 'Nuff said.  

Kale-chi from Number 1 Sons

I've found a new summer love at our neighborhood farmers' market, 14th & U Farmers' Market. A pickle stand has arrived on the Saturday morning scene. (Making some amends for the sore loss of the mushroom vendor). Number 1 Sons, a family-run operation, offers a variety of barrel fermented favorites, including one I've never heard of before.

"What do you want pickled?"

Behold, kale-chi, a kimchi that features kale. What a great idea! Number 1 Sons' tumblr page asks, "What do you want pickled?" Kale is an awesome answer to that question because it is a nutritional rockstar. Kale-chi is a delightful take on classic kimchi. It's nice to have locally-made kimchi without fish sauce or shrimp in it too. This spicy, crunchy pickled dish is excellent as a condiment or eaten straight out of its tub. I even put it on my salads for kicks.

Kale-chi

Number 1 Sons' products are available at farmers' markets and in stores around DC and VA. I'm eager to try more of their offerings, including their kraut and salsa. Plus, the majority of their fermented foods are vegan. (The "Kimchi Cukes" do contain honey.)

Pasta: TV show/condiment recommendation

This post is a condiment recommendation inspired by the 2010 Korean television show, Pasta, now available on Netflix streaming. This delightful rom-com is about the misadventures of a young woman, Seo Yoo-kyung, as she strives to become a pasta cook in an Italian restaurant. I'm only a quarter of the way through its 20-episode run but I highly recommend this show, especially if you are looking for something addictive and silly to fill your holiday weekend.  

Pasta (2010) poster

I was smitten with episode 4, in which the Mr. Darcy-like chef lays down the following new kitchen rules:
1. No foie gras allowed on the menu. (Due to cruelty to animals!)
2. No spoons or bowls allowed for eating pasta.
3. No more hidden sugar allowed in sauces or in table pickles. Pickles are out altogether.

The kitchen staff is floored by the chef's dramatic proclamations, particularly number 3. The heroine Seo Yoo-kyung asks: "How can you eat pasta without pickle?" In attacking cucumber pickles, the chef is viewed as attacking kimchi, the national dish, and Korean food culture in general. The show demonstrates that pickles are an essential condiment, expected by restaurant patrons. Later in the series, "diabetic"-style pickles (without sugar) make a triumphant return on the Italian restaurant's tables and restore harmony in the kitchen.

Inspired by Pasta, I decided to try pickles as an accompaniment with my next plate of pasta. The TV show focuses on the stripped-down purity of pasta aglio olio. This plate of whole wheat spaghetti (below) was heartier fare with tomato sauce, mushrooms, beans, and spinach. The sugar-free pickles did prove a great addition to the meal. I'm sure to try this condiment suggestion again, as Pasta makes me hungry for pasta--and now pickles--with each episode.

Pasta with pickles