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60-Second Stir Fry: Barbara Damrosch of Four Season Farm

Friday, March 22, 2013

WNYC

Barbara Damrosch of Four Season Farm grows food in Maine, where she's got to be prepared foraverage minimum temperatures between -10 and -15 degrees Fahrenheit. Imagine my surprise, then, when the cookbook and gardening author proved she was equally ready for the searing heat of the Stir-Fry. 

She was not unnerved by the prospect of a lightning round at all, staring right into the unblinking lens of my trusty iPhone. Bring it, WNYC.

Damrosch paid no attention to the countdown clock, elaborating at length about the qualities of her favorite type of potato, our topic this week on Last Chance Foods. Her detailed description of her favorite way to prepare potatoes got me hungry.

Her response to the question, "favorite kitchen tool," has me thinking of getting a fish spatula. She's the second Stir Fry guest to mention it. I've got to see what all the fuss is about.

I'll also have to do some, um, research into Wise's® Cheez Waffies. They're the source of Barbara's food shame.  

"They're very hard to find, fortunately," she confided. "It's the only junk food I like, and I'm powerless before it!"

She'd better stay away from the computer, because the crunchy little temptress is just a mouse click away. The current snack has roots in a treat from the 1970s that Old London® used to make. The Vermont Country Store carries a version.  

Perhaps I can write off a case as a "business expense." I love my job....

Have you had Cheez Waffies©?  Where do you get them in the New York area?  

Guests:

Barbara Damrosch

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About Last Chance Foods

Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market and tells you how to keep it fresh through the winter.

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