Pomegranates
Picked when the skins turn deep red and the seeds are sweet through. Eat them by the spoon, scatter them on labneh, or press them for a glass of juice.
Vine tomatoes
Ripened on the stem in the sun, so they smell of the plant when you cut them. For salads, for the pan, or simply with bread, oil and salt.
Crisp bread, ripe tomatoes and a sharp sumac dressing: the salad that goes with everything.
Mint and parsley wilt fast in a bag. Treat them like flowers instead.
Soft or dry, dark or golden: what to look for, and how to keep them at their best.
Most of what we sell is picked or made this week by people we know by name: the farm outside the city, the dairy two villages over, the bakery that lights its oven before dawn.
حصاد
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