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God rested on Sunday, What about chefs?
Is the reservation at a restaurant that received 4 stars from the "NY Times"? If so...
Daniel Boulud and Jean-Georges Vongerichten will not be in the kitchen in their eponymous restaurants on Sunday because both restaurants are closed on Sunday. Same goes for Eric Ripert at Le Bernardin and for Masa.
That leaves just one that is open on Sunday: Per Se. Thomas Keller splits his time between Per Se and The French Laundry, so it's unlikely he'd be at Per Se on Sunday though the Chef de Cuisine, who basically runs the kitchen there, might be.
Best Chinese Food on the Upper East Side NYC? With the inlaws?
Wu Liang Ye, on 86th St., b/t 2nd & 3rd Avs., serves Szechuan cuisine. I've only been to the one on 48th St., but my daughter and her b.f. have told me the 86th St. location is very good
Fresh Mint!
In David Lebovitz's book "The Perfect Scoop," there is a recipe for Fresh Mint Ice Cream on Page 99.
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Cook the Book: 'Vegetable Harvest'
We moved into our house nearly 40 years ago. When I was living with my parents, my dad grew tomatoes. Now, it was my opportunity to do the same, except that I decided to grow other vegetables as well. So, I grew tomatoes, cukes, peppers, eggplants, and lettuce. I loved putting those little seedlings into the ground, carefully watering and fertilizing, then watching them grow into full-fledged vegetables. Sure, I could have bought these vegetables at the many local farmstands in our area. But growing my own gave me a deep sense of soul satisfaction.
Over time, growth of trees in the backyard provided fewer and fewer hours of sustained sunshine until, finally, there were not the minimal six hours required to grow vegetables, so I gave up my garden. However, a couple of stakes that surrounded that vegetable patch were so strongly imbedded in the ground that I couldn't pull them out. So, they remain there, in what are now shaded woods, as a reminder of my happy days as a vegetable gardener.
God rested on Sunday, What about chefs?
Is the reservation at a restaurant that received 4 stars from the "NY Times"? If so...
Daniel Boulud and Jean-Georges Vongerichten will not be in the kitchen in their eponymous restaurants on Sunday because both restaurants are closed on Sunday. Same goes for Eric Ripert at Le Bernardin and for Masa.
That leaves just one that is open on Sunday: Per Se. Thomas Keller splits his time between Per Se and The French Laundry, so it's unlikely he'd be at Per Se on Sunday though the Chef de Cuisine, who basically runs the kitchen there, might be.
Best Chinese Food on the Upper East Side NYC? With the inlaws?
Wu Liang Ye, on 86th St., b/t 2nd & 3rd Avs., serves Szechuan cuisine. I've only been to the one on 48th St., but my daughter and her b.f. have told me the 86th St. location is very good
Fresh Mint!
In David Lebovitz's book "The Perfect Scoop," there is a recipe for Fresh Mint Ice Cream on Page 99.
Weekend gourmet getaway
I suggest a getaway weekend in Red Bank, NJ, about an hour's drive (without traffic) from Manhattan. There are lots of shops and boutiques, and dining options in town and in the surrounding area are excellent.
Stay at the Molly Pitcher Inn, an elegant small hotel right on the Navesink River. While they do have dining facilities, I recommend that you do not eat there with one exception: their famous Sunday brunch is highly recommended.
http://www.mollypitcher-oysterpoint.com/mollypitcher/
Dining
Restaurant Nicholas (most of us just call it Nicholas) is located in Middletown, NJ., just north of the bridge over the Navesink into downtown Red Bank. It's one of the best -- if not *the* best -- restaurants in the entire state. Superb cuisine, excellent wine list, service that is both pleasant and polished, and elegant NY-style contemporary decor. Start and/or end your evening in the capacious, comfortable bar room.
http://www.restaurantnicholas.com
Another excellent restaurant not far from Red Bank is Le Fandy, in Fair Haven. Delicious French cuisine served in a small space with a rustic country French feel. As is the case with many restaurants in NJ, it's BYO.
In downtown Red Bank, here are a few restaurants that I think will offer you the best meals:
Dish serves very good New American cuisine in a small space with minimalist decor . BYO. They have an arrangement where you can select your wine at the restaurant from a list provided by a nearby liquor store, and the wine will be delivered to your table.
The Bistro in Red Bank is a casual spot with an eclectic menu. You can dine al fresco at their sidewalk tables.
http://www.thebistroatredbank.
Gaetano's serves very good thin-crust pizzas and pastas in a pleasant trattoria-style setting.
http://www.gaetanosredbank.com
Thyme Square opened last year, and its Mediterranean-style cuisine has been getting lots of good reviews.
http://www.thymesquarerestaurant
Willy's, which just opened, is all about cheesesteaks. I haven't been yet but have been hearing very positive reports.
If you are looking for entertainment, there's usually something going on at the Count Basie Theater. And if you like the beach, Long Branch is about 20-30 minutes away, depending on traffic.
Enjoy and Bon Appetit!
A "great burger" that doesnt taste like dog food??
Never having tasted dog food, I haven't a clue as to how it tastes.
What I do know is the burgers I make at home are juicy and tasty. I get my chopped meat from a kosher butcher. Neck and tenderloin. I form the meat into fat 4-5 oz. burgers. No other ingredients added. When I put then on the barbecue, I sprinkle them with garlic powder and a little ground black pepper. No salt since, as part of the koshering process, the meat has already been salted. Cooked medium rare. Delicious!
Does Bourdain still work at Les Halles?
I must disagree with shea. In my view, the Park Ave. Les Halles is awful. Sub-par food, poor service, seating that would make a sardine squirm, and a hideously high noise level.
What did you say???
The problem of insanely high noise levels at restaurants is one of my pet peeves. There can be a number of causes, but one of the most common is that too many restaurant designers don't give enough thought to the types of materials they use. They choose all hard surfaces, which amplify sound. No draperies, no carpeting, etc. -- nothing to absorb and muffle the noise. Then, a bad situation is often made worse by the playing of loud, thumping music. Ugh! No matter how good the food might be, I avoid those restaurants like the proverbial plague.
Does Bourdain still work at Les Halles?
Bourdain does not still work at Les Halles and hasn't done so for several years. And, btw, when he did, he was the chef only at the Park Av. S. location. He, himself, has said many times that he never had anything whatsoever to do with the downtown Les Halles.
Cook the Book: 'Happy in the Kitchen' Giveaway
I'm happy just being in my kitchen. It's been almost ten years since we expanded and renovated it, and I'm still thrilled every day by how functional and beautiful it is.
Side dishes you can make ahead?
Rattatouille. Can be served warm or at room temperature.
NY recommendations: Lunch.
Eleven Madison Park for high end dining at its absolute best! Chef Daniel Humm's cuisine is extraordinary, and the space is gorgeous! A la carte menu + a 5-course Gourmand tasting menu for $58.
http://www.elevenmadisonpark.com
At Fleur de Sel, chef/owner Cyril Renaud serves delicious French cuisine in a small dining room with attractive contemporary decor. In addition to the a la carte menu, there are two prix-fixes: 3 courses for $29 and 5 courses for $46.
Devi has some of the most superb Indian cuisiine around, served in a large space space with unusual, elegant decor. Lunch is a 3-course prix-fixe for $24.07. All the selections are taken directly from the dinner menu.
convection v. convention
I have Dacor dual ovens (electric), one of which includes convection.
I have found that pure convection does an absolutely superb job roasting turkeys and chickens. Must faster than conventional, and the meat comes out very moist and juicy.
Convection is supposed to be superior for cakes and cookies, but I haven't seen that much of a difference in that category. However, I've never baked more than one tray of cookies at a time, and convection is supposed to be far superior to conventional when one is baking several trays at the same time.
There is no need to alter recipes, and it's as easy to use as simply pressing a button and setting the temperature.
The handbook that came with my ovens has a listing of rack positions and temperature settings for various foods ("convection bake" or "pure convection"). It's usually 25 degrees lower for convection than conventional.
Inexpensive dinner in NYC's Village. Recommendations?
Hey, ovylicious, It would be helpful to know your cuisine preferences. Also, people can have very different views of what "relatively inexpensive" means. So, please give us a per person budget and tell us if that figure includes alcoholic beverages, tax & tip.
Good place to eat--healty--near Imperial Theater?
We went to the 9th Ave. Zen Palate once, and that once was once too often. The food, in a word: Horrible! In my view, it should be avoided like the proverbial plague.
For vegetarians, I recommend Uncle Nick's, the taverna-style Greek restaurant, on 9th Av., b/t 50th & 51st Sts. Very good food and plenty of vegetarian-friendly items on the menu, including an excellent vegetable kebob. Carnivores and pescatores will be also be satisfied with such options as grilled lamb chops and whole grilled fish.
Eating "well" with a 3 YR old in NYC. Your suggestions...
There are many places in NYC where parents can eat well and which welcome little ones or where bringing them along poses absolutely no problem. Here are a few:
Penelope - http://www.penelopenyc.com
Landmarc - http://www.landmarc-restaurant.com
Otto - http://www.ottopizzeria.com
Blue Smoke - http://www.bluesmoke.com
Katz's - http://www.katzdeli.com
Shake Shack - http://www.shakeshacknyc.com
Organic Milk, Schmorganic Milk: How Does It Taste?
Ed, I loved watching you and Jeffrey on that show. Really miss it! :-(
Can't comment on organic milk because I've never tried it. I'm quite happy with Skim Plus though I have to be honest and say that I never drink milk plain, only in coffee, cocoa and mixed with chocolate syrup (Fox's U-bet).
What do you look for in your SUPERmarket?
I am fortunate to have 4 very good to superb supermarkets within a 1-2 mile area.
Foodtown, Pathmark and ShopRite had been around for many years when Wegmans opened 6 years ago. Knowing Wegmans' superior reputation, all three undertook major expansions, renovations, and upgrades of various departments.
I shop at all of them because each has items I like. For example, when it comes to variety and pristine quality, Wegmans fish and seafood dept. is incomparable. And while I occasionally buy steaks at Wegmans' fresh meat counter, overall, I prefer the one at Foodtown. Then, of course, they all run weekly specials. For instance, this week, ShopRite has California asparagus on sale for 99 cents/lb.
In addition to these supermarkets, Wemrock Farms and Delicious Orchards, two excellent country markets, are respectively 10 and 15 minutes away.
Overall, a wonderful embarrassment of food shopping riches!
What did you have for lunch?
I put together a mix of chopped tomatoes and red onion, crumbled feta, chopped parsely, a healthy sprinkling of dried oregano, some freshly ground black pepper dressed with red wine vinegar and extra-virgin olive oil. Served on a bed of sliced avocado.
Tips for the perfect Reuben sandwich.
I love that Reuben recipe from Arthur Schwartz's "New York City Food." The Reuben always turns out perfectly delicious. And, btw, in addition to lots of recipes, that book is a fabulous read!
Good lebanese in NYC?
That Zagat listing is Al Bustan, which is on 3rd Av., b/t 50th & 51st Sts. (I'd call that midtown.) We had lunch there many years ago. The food was fine, but nothing to get really excited about. Elegant atmospherics, which would be one reason, I think, why prices are on the high side.
Byblos, on 39th St., just east of 3rd Av., is something of a "hidden" Lebanese restaurant. We've been there a number of times, though that was ages ago. Having never visited Lebanon, I have no idea how authentic the food at Byblos is, but I thought it was very tasty and certainly as good as, maybe better than, Al Bustan's. I very much enjoyed the mezzes, and I the lamb chops were always a good bet. Large space with a bustling feel when the place was busy. Pleasant enough decor, but not in the same league as Al Bustan. But, then, the prices are much more moderate.
Rijstaffel
In NYC, Bali Nusah Indah, on 9th Av., b/t 45th & 46th Sts., immediately springs to mind though I've never tried it. They do a rijstaafel.
Here's what's listed on Menupages: http://www.menupages.com/restaurants.asp?home=Y&cuisineid=33
In the mid-1980's, when I was in Amersterdam with my husband and daughter, we had a rijstaafel experience, which we thorougly enjoyed.
A few years ago, I organized a rijstaafel for a dining group I used to belong to. It was at the home of one of the members. I gathered together the recipes, and each woman prepared one or two of the various components. Getting some of the required ingredients did prove a bit of a challenge. However, the food turned out to be delicious, and everyone agreed it was a huge success! (Note: This dining group was under the umbrella of a woman's organization. However, husbands, s.o.'s, and friends came to all the dinners.)
Do you ever leave the oven on when you aren't home?
I would NEVER leave my oven on if I were not there. Here's a short story:
In a house a couple of blocks away from ours, the clothes dryer was left running with nobody at home. There was an electrical short, and a fire broke out. I don't know if the owner came back and discovered the fire, or if someone else called in the alarm. In any event, if someone had been home, that call could have been made immediately, thereby limiting the damage, which ended up being so substantial that it was a very long time before the family was able to move back in. (While repairs were made, they lived in a rented trailer on the property.)
What can I get ya?
BLT and an egg cream. But it is risky because getting first-rate versions of these isn't easy.
Need a good steakhouse in Brooklyn NY (besides Peter Lugers)
The Strip House is in Manhattan, not Brooklyn.
Frankly, I don't think I've ever heard anyone ever talk about any other steakhouse in Brooklyn. Do they exist?
Rijstaffel
When Indonesia’s President Sukarno was once asked by a journalist, where to find the best “Rijsttafel” in Jakarta, he answered, “in The Hague", referring to “De Rijsttafel “as a Dutch invention and just the traditional way to eat in Indonesia or better in many parts of the world. Simply just put a variety of dishes that will match each other in taste.
If interested in Indonesian cooking try the books of Lia Warani, a bit old but to me one of the best books on Indonesian kitchen. Simple, good taste but as with most of this type of cooking there is so much space per family, village or area to differ ingredients. When many Dutch-Indonesian people (Indo’s) came to Holland after 1948 The Hague became the widow of Indonesia. People still wanted to eat their food from "The Islands of Smaragd". Indonesian Tokos started to flourish in Holland and Dutch People were also introduced to the exotic Indonesian cuisine. The Dutch Indo's and Moluccans have adapted their cooking more and less to Dutch standards by lack of fresh ingredients. One thing must be said that in the last years many fresh ingredients have become available.
My favourite way to make Nasi Goreng I learned at home at Indo and Moluccan families.
Just take a pork chop from the shoulder (nice and fat) or any left over meat, or if you want to make it Hallal chicken or beef, shrimps or any kind of meat fish that tickles your fancies,
Some 3 sjalottes,
5 gloves of garlic,
One small can of tomato paste (for colour),
Two table spoons of shrimp paste,
And 4 table spoons of Sambal Oelek,
Cut ingredients up into very small pieces and I mean very small, it must season the rice and we don't have to taste big chunks of meat etc.
Fry the onion on a medium to high heat but don't burn the onions, add the garlic and soon after the pork chop. Fry until lightly coloured and than add the shrimp paste, make sure the paste is totally dissolved. Now your boemboe (Paste) is almost finished. Add the tomato paste, this is just to colour the boemboe, give it a good stir and than at the sambal oelek. Let the whole mixture fry for a little longer but don’t let it burn.
This Boemboe you can use in the following way. Just take a plate of plane white rice or if preferred Pandang or Basmati rice, add one or two table spoons of the boemboe to your rice, BE CAREFULL as this boemboe is very hot and spicy, mix well with the rice and you have a wonderful Nasi Goreng. If you want you can add some vegetables such as white cabbage, peas or bean sprouts, top it with a fried egg (Mata Sapi, meaning, cow’s eye) or just fry an omelette of three beaten eggs, a pinch of salt and a teaspoon of sesame oil. Roll the fried omelette up and cut into pieces of 0.5 cm. add the strings of omelette through the rice.
Drape a few slices of cucumber on your plate and fry a few well seasoned (just white pepper and salt) chicken wings (separate the wing from the small drum stick, in this way you have two pieces instead of one) and shallow fry them in some fresh vegetable oil, such as Arachnid or sunflower oil on a medium to high heat.
You can of course freeze the boemboe and just take out a spoonful or two and add to your rice when coming home late.
It's a great treat for yourself or a wonderful late night snack when coming home from a night out in the town.
Enjoy,
Jerry Lampen
Netherlands.
Tips for the perfect Reuben sandwich.
There are a few good pointers for how to make a perfect reuben here:
http://www.helium.com/items/1350840-how-to-make-the-perfect-reuben
What do you look for in your SUPERmarket?
I work next door to a Wegman's but I go there more for lunch than to shop. I try to do as much of my regular shopping at the local chain grocery store by my house. They have most national brands but also carry a lot of local products. The perishables all come from local distributors. The staff is pleasant and cheerful. I prefer to support local businesses when I can.
I just wish there was one store where I could get everything I need. Fresh Market is the only place that has chicken and beef stock in the little juice box sized cartons that are so handy for small households. But the only place I can get whole wheat cous cous and quinoa is the natural foods market. And if I want to GOOD chocolate milk, that's another store. Then there's the Asian market with the amazing cheap limes. Some Saturdays my grocery list alone is 5 stores.
What do you look for in your SUPERmarket?
JEP--I miss the Fresh Market. When we lived back east (South Carolina), it was my favorite place to get those impossible ingredients. It was where I bought my first blood orange. And my first feta. It's the place where I first fell in love with food. Where I live now has Whole Foods, Henry's Farmer's Market, and several other gourmet stores, but none carry that same feeling as the store that brought me many great "firsts."
What do you look for in your SUPERmarket?
Im not gonna lie. There are about 5 wegmans all within 5-6 miles driving tops from me. The closest being literally around the corner from my house. Living in Rochester isn't so bad. Wegmans is the best and i honestly get an uncomfortable feeling in any other grocery store. The familiarity is what really sets it apart. Great place and I hope more people can experience it. Still family owned too!
Tips for the perfect Reuben sandwich.
Restaurants always serve cold Reubens with cole slaw and grilled Reubens with sauerkraut. All of the other ingredients are the same - bread, swiss cheese, corned beef and Russian dressing. Lots of people don't like sauerkraut and have never had the pleasure of a grilled Rueben. Grill it with cole slaw! I like it both ways, but actually prefer cole slaw. Try it - you'll never look back. It is so delicious that words can't even describe.
Tips for the perfect Reuben sandwich.
.........I forgot to say TURN the sandwich once the first side is crusty and cheese melted.
Tips for the perfect Reuben sandwich.
I make mine two ways. Always grilled. Bread can be rye, marble or pumpernickel. Preheat pan to medium/medium low (now I use a grill pan with a heavy panini top, but I used to just do it like grilled cheese in a frying pan). Butter one side of two slices of bread, put buttered sides together. Lay a slice of swiss or gruyere cheese, then half the amount of corned beef (fat removed), then either creamy cole slaw (my preference) or rinsed and drained sauerkraut, russian dressing, remaining corned beef, another slice of cheese. Lift top slice of bread (buttered side is down) and place on grill or frying pan. Top with second slice, buttered side up. Cover. Grill until cheese melts and interior is warm - don't have heat too high or you'll burn the bread. This is my favorite sandwich of all time. I get the dressing from a local bed and breakfast, but if out - combo of mayo, chili sauce, lemon juice and even a little horseradish cream if I feel like it. Serve with potato chips, kosher dill pickle and potato salad. Heaven on a plate.
Tips for the perfect Reuben sandwich.
Grampart (comment #3) - all comments take as gospel!
Pay homage and be true to the original Reuben Sandwich.
Never thousand island dressing! But...
Russian Dressing options: Mayo: Hellman's or Kraft MAYO not Miracle Whip or sugary MAYO type salad dressings. If you can get a true New York made in NY MAYO - go for it.
Emeril's Russian Dressing adds a kick!
Hebrew National Sauerkraut - well drained has a nice coarse cut and OH SO crunchy!
Russian Black Rye Bread:
DRY INGREDIENTS:
onion powder - 3 tbs.
salt - 1/2 tsp.
unsweetened cocoa - 2 tbs.
caraway seed - 1 tbs.
fennel seed - 1 tsp.
wheat bran - 1/2 cup
rye flour - 1 cup
white wheat flout - 3-1/2 cups (use premium quality flour).
yeast - 3 tsp.
LIQUID INGREDIENTS:
fruit juice concentrate (orange) - 2 tbs.
molasses - 3 tbs.
vinegar - 3 tbs.
water - 1-1/2 cups (use 1-1/3 cups of you are using a conventional oven).
Barry
what are your favorite markets/ specialty food stores in NYC?
I agree with all of the above. If you have a big sweet tooth, go to Economy Candy on Rivington in the Lower East side. Tons of retro candy( candy buttons, lips, necklaces, Skybars, and on and on) It is so much fun!!!
what are your favorite markets/ specialty food stores in NYC?
zabar's, a huge emporium with all kinds of first rate deli and appetizing, breads, cheeses, prepared foods, coffees, cooking supplies, chocolates, pastries, olives, preserves...
ditto kalustyan's, a must visit for any serious cook.
chelsea market is big fun. make sure to visit the italian grocery store and have lunch and an espresso at zia tonia.
what are your favorite markets/ specialty food stores in NYC?
Chikalicious puddin is super amazing. We had the three puddings with hot chocolate (valrhona) All thre choices were so yummy, the presentation adorable-cutesy! The bite-size portion was perfect and the anglaise, one of a kind. A true NYC one of a kind. I also love the crepe place on rivington...another gem.
Cook the Book: 'Vegetable Harvest'
I have a raised-bed herb garden that is a real pleasure for me. I love going out the kitchen door at dinner time and harvesting basil, cilantro, mint, oregano, etc....
The seven tomato pants in large pots on the patio are another story. I'm averaging about one tomato per pot per week. They appear to have wilt disease. WHAT am I doing wrong?
lori in Pittsburgh
Cook the Book: 'Vegetable Harvest'
I always have lemons and herbs growing in pots on my cement patio, but only once did I grow tomatoes. The Early Girls were delicious, but by the time I purchased the cages and special food and all the other stuff I needed--not to mention the acquired compulsion to roll the pots around every afternoon to catch the most sun--they probably cost me $5 per pound. So much more relaxing to go to the farmers' marekt....
Cook the Book: 'Vegetable Harvest'
Having a small herb garden in the window of my downtown apartment has quite honestly changed my cooking and refocused me on using farm-fresh and seasonal produce as the BASIS (and not just an occasional "frill") for my food. I'm now looking to buy a plot of land for no reason other than to plant a garden. Your book, as with much of your writing, helped inspire the dream.
Cook the Book: 'Vegetable Harvest'
I would like to plant cucumbers,garlic, basil, squashand any veggie I could possibly grow.
Cook the Book: 'Vegetable Harvest'
Fruit trees and tomatoes. Something other than cacti.
Cook the Book: 'Vegetable Harvest'
Since my lovable 67 pound labrador likes to eat my tomatoes, I have no other choice than to buy them, and all other produce, at the farmer's market. However, I do grow basil, sage, rosemary and mint; herbs that in my opinion, go with just about anything regardless of the season.
Cook the Book: 'Vegetable Harvest'
I think tomatoes are the most rewarding - they taste so much better from your own garden & and you get a lot of them. I also find growing herbs and chives to be among the most useful - they can be used in so many recipes.
Cook the Book: 'Vegetable Harvest'
If I had a garden, I would grow lots of squash, zucchini, and herbs. And maybe some pumpkins too, just for fun.
Cook the Book: 'Vegetable Harvest'
Herbs! So expensive in the grocery store, and such poor quality. And at the farmer's market they come in much larger batches than I want to use before they go bad.
Cook the Book: 'Vegetable Harvest'
Thanks to my elderly landlady we already have tomatoes and shelling beans growing in our park slope brownstones backyard. I dream of blueberries though, corn and sugar snap peas!
Cook the Book: 'Vegetable Harvest'
I currently grow Basil, Tarragon, Oregano, Sage, and Parsley on my fire escape. If I had more room, I would grow a collection of peppers... red, green, yellow, chili, banana, and serrano.
Cook the Book: 'Vegetable Harvest'
I grew Tarragon for the first time this year and have been throwing it in everything. Typically I only have the time to maintain an herb garden. Of course I couldn't live without the basil plants!
Cook the Book: 'Vegetable Harvest'
I have always had a tomato plant or two growing during the summer in the backyard. This year i have expanded the variety of tomatoes to heirloom and tiny teardrop tomatoes. So satisfying to grow organically, but very time-comsumming to care for the garden. All worthwhile when eating the delicious, juicy fruits of one's labors.
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We moved into our house nearly 40 years ago. When I was living with my parents, my dad grew tomatoes. Now, it was my opportunity to do the same, except that I decided to grow other vegetables as well. So, I grew tomatoes, cukes, peppers, eggplants, and lettuce. I loved putting those little seedlings into the ground, carefully watering and fertilizing, then watching them grow into full-fledged vegetables. Sure, I could have bought these vegetables at the many local farmstands in our area. But growing my own gave me a deep sense of soul satisfaction.
Over time, growth of trees in the backyard provided fewer and fewer hours of sustained sunshine until, finally, there were not the minimal six hours required to grow vegetables, so I gave up my garden. However, a couple of stakes that surrounded that vegetable patch were so strongly imbedded in the ground that I couldn't pull them out. So, they remain there, in what are now shaded woods, as a reminder of my happy days as a vegetable gardener.