Fork Spoon Knife is the personal blog of Asha where she chronicles her journeys in food through stories, recipes and photographs. She can also be found doodling and sharing her experiences as below.




Ground Husk Tomato Corn Galette

I had not been to the Union Square market in over a year and I guiltily made my way through the stalls that I so regularly patronized only sometime back. I was half hoping the stall owners would not see me and half hoping they would remember me. Okay, I confess, I would have really liked one of them to have spotted me and given me a wide smile of recognition and the "It's good to see you again" cheer. But, hey, whom am I kidding! This is New York City, land of the fleeting, transient, and anonymous.

After the first five minutes, I realized I was not going to run the risk of accusatory stares of "Where the heck were you?!". Neither was I going to be enveloped in warm embraces of "Welcome back!". So, I huffed about it for a space of two minutes and then decided to simply accept it and move to leisurely engaging with the produce which has always been a more productive way of spending time anyway. Mooching along the aisles and dodging the crowds, I made my way through the various produce stands. More importantly, I was looking to prove that there was nothing here that was not in my own little weekend farmers' market, where, by now and by virtue of going there literally every week, the vendors said hello to me!

Ground Husk Tomato

I nearly made it to the end without anything really caught my eye. It was the same couple of great vegetable and fruit stands, the honestly, arrogant goat cheese guy, the lovely flower shop and the shop in the corner that has the best ricotta I have ever tasted outside Italy. Then I walked into a random vendor whose stall I don't remember ever buying anything from. There was a huge mound of what looked like gooseberries. I love them but I remember they are terribly pricey at my market. The sight of the large quantity here gave me hope that this may be more affordable.

I tasted one and it tasted nothing like a gooseberry. Confused, I queried the vendor and I discovered a whole other class of tomatoes! Ground Husk Tomatoes. Related to Cape Gooseberries, they are adorable tiny fruits fully encased in a dried leafy husk. They were entirely intriguing. The guy said he eats them on their own and I can see how that would happen. These are entirely addictive just to figure out the flavor and each one is a little different. Was that a berry like one? or a pineapple one? or perhaps a touch of mango? In any case, nothing like a tomato.

Ground Husk Tomato Corn GaletteGround Husk Tomato Corn Galette

Obviously, as I mulled about it, I snacked on a fair few of them. But, I had bought a good amount of it as they were rather well priced for its exotic allure. I decided the best use other than eating it raw would be to bake it. I made muffins with them and then I decided to make the galette. That was a momentous decision. You see, since learning that I am wheat allergic, I have not had a tart. Now, that is a sacrifice. It is not just that I love this genre of meals, it is also the easiest full meal to make on any day. I was excited and slightly intimidated about the thought of creating a recipe that was completely gluten free.


{Taste} New York: Pickle Shack + Crop to Cup - Brooklyn

Pickle Shack BurgerPickle Shack Burger

Crop to Cup roastery

In the year that I have been living in Brooklyn, I have come to love the place for its unhurriedness, diversity, hospitality and variety of passions. People in Brooklyn are intensely passionate but on the surface look rather cool and laid back. But, get them going and the spark comes on in the eyes, there is a glow and sometimes there is no stopping the flow of opinions, thoughts and gesticulations. It is all rather endearing I must say because it does not come with the fist pumping, finger jabbing or table thumping that happens in Manhattan but with a quiet confidence and a dreamy conviction.

For that reason, whenever the clouds are above my head, I simply walk around the 'hood and chat with the owners of the small business that dot every bit of this borough. It is the most uplifting thing that I do for myself. They genuine interest in what they do goes beyond making money. It is more about giving a voice to who they are and that is as inspiring as anything can be. At times when I am rather pissed off with the world, these experiences come as a soothing balm and believe me, I come back wondering why I ever was in a foul mood!

I have recently begun to explore more of all the borough and chronicle my experiences through the {Walk} New York and {Taste} New York series. Today, I share a couple of places I love to eat in the Park Slope that you may not have heard of but do fantastic work, have a gorgeous back yard to sit in and count your stars. All the while, sipping on amazing brews and biting into delicious plates.


13 Clam Chowder

13 Clams and Sweet Corn Chowder

It is the middle of the week and I have lovely soup for you.

And, there is more to this story. I could wax eloquent about these clams and how they are the local waters and caught by the fisherman who then sells it at the mid-week market a couple of blocks from me. Truth be told, I had never cooked them before.

I wanted to make mussels in saffron broth for a dinner with a friend. For the record, I love mussels. I love picking out the flesh from a huge broth filled bowl and thoughtfully munching on them. I love cooking them too. So easy and delightful. I would tell you how when I went to the market and looked skeptically at these clams, because I really wanted mussels for a saffron broth, he tried to entice me with ways to cook them.

13 Clams and Sweet Corn Chowder

I would tell you how, as I remained undecided, the Japanese guy and the bread lady from the adjoining stalls joined in on the conversation and we all had a good chat about fish and clams and ideas and how I ended up buying the clams after all. Elated by all this camaraderie, conversation, I told my friend about the changed plans that was still going to be awesome and he snorted at my idea of substituting clams for mussels. So, I had to go back to the fish guy and guiltily buy a couple of slabs of blue fish for dinner.