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 Greenwich is now ground zero in grocery delivery wars. Peapod, welcome FreshDirect. FreshDirect announced Tuesday it is making its first foray into Connecticut with delivery in four Greenwich areas: Greenwich proper, Cos Cob, Old Greenwich and Riverside.
Makes a certain amount of sense to hit the pricey neighborhoods first. FreshDirect has been at the grocery delivery game since 2002, starting on Roosevelt Island and then going mega into the rest of New York City and more recently Westchester, which is getting a bigger infusion along with Connecticut startup.
FreshDirect thinks of itself as a fresher operation (4-7 days it says) with better prices, working directly with farmers and other producers (no middlemen) – not simply pulling stuff out of warehouses or off store shelves. It offers hundreds of prepared products, on premise baked goods, organic and other natural products.
I’m sure it will still have its work cut out, since Stop and Shop has made some pretty strong inroads with its operations around Connecticut the last several years.
Now there is certainly a whole cadre of people for whom this delivery stuff is heaven. How did they live without it? But I gotta tell you, I’m not there yet. As someone addicted to farmers’ markets, sticking my nose in every bin of produce – I mean I don’t even like to buy pre-packaged tills – having someone else choose food for me … I dunno.
On the other hand, if FreshDirect products are as good and as fresh as the company claims – maybe it’s just another way to get better food to more people at a decent price.
But here’s a thought — maybe somebody ought to be thinking about a FreshDirect model that targets underserved areas with discounts and bulk drop-offs and even lets them use food stamps. Greenwich can and already does buy what it needs. What about the folks who really need the access of a service like this?
Think about it.
 The problem with growing season is that it takes its own sweet time. I’m ready. Ooh am I ready. I’m sick of apples, carrots, turnips, even potatoes and all that heavy winter stuff that you can sauce up only so many ways before it gets really old.
My garden is hitting that tipping point where I’m ready for something fresh – problem is, all those tomatoes, peppers, basil, lettuce – are about an inch high in tiny seed pots on the dining room sill (it’s a big sill).
The barometer though is the raspberries. The leaves are starting and as of Sunday afternoon, the stalks are all cut back and the ground cleared of all the winter leftovers. Raspberries right around the corner?
Hah.
Try July and a second batch in late September. We got a loooong way (and a lot of weeds) to go. And I put the snow shovels away — big mistake maybe?
 I want to pretty much congratulate myself on calling it. The New Haven farmers’ market run by CitySeed was packed on Saturday. As crowded as it ever gets. I could have told you that – the weather and all.
Surprise – not much food. It’s always a bit of a disconnect when the weather and the growing season don’t match. Although I have to say, given the number of folks using greenhouses, hoop houses and such, there were a surprising number of folks with fresh greens. And the evergreens – eggs, meats, bakery stuff, milk and cheese.
But in the end, the market was about people – catching up, being seen, not being seen. Yup, Colin McEnroe was quietly winding his way through, large black dog in tow. And Patrick Horan of Waldingfield Farm had a lot more to talk about than food to sell. David Zemelsky of Starlight Gardens was out of arugula in a half an hour. And ficelles? Forget it – all eaten.
But it’s just the beginning.
 Modern leftovers -- and of course, a pizza stone. I love pizza. I am a pizza purist. I eat thin crust, margherita pizza, preferably with fresh basil. Nothing fancy, nothing weird, nothing fundamentally fattening. I’m talking fresh mozzarella, imported parmigiano reggiano, real tomatoes. I don’t even like pepperoni. And even if I did, I wouldn’t eat it on pizza.
I don’t eat it all that much pizza – which is probably why I still think of it as special, and honestly, there’s also usually a huge salad involved. I’m a nutritionist’s dream. I eat the best takeout pizza I can find.
In the New Haven area with some of the best pizza anywhere, that generally means sending my husband tearing out to Modern Apizza. It’s not that I don’t like Pepe’s pizza, I do. It’s not that I don’t like Sally’s Apizza, I do. But I’m really not a big fan of abuse on my pizza, and Modern seems to have left that, mercifully, off it’s menu. Not so much the other guys.
Many years ago I invested in a pizza stone after equally many years resisting a pizza stone. What was I waiting for? Who knows?
I stick the stone in the middle of the oven, crank up the gas to about 500 while my husband heads out for take-out pizza. When he gets back – in go the slices; I turn off the oven, which is still super-hot; and minutes later – fresh crispy pizza.
A pizza stone absolutely is worth it. It’s not expensive and it’s great for baking and/or heating bread and a whole host of other things. And of course leftover pizza. Tastes like fresh – so go for it.
Remember though – NEVER put a stone in a hot oven. Put the stone in a cold oven and let it heat up with the oven. Let it cool down in the oven before washing. Wash with hot water and a steel scrubber. NEVER use soap.
And if I’ve offended anyone at Pepe’s or Sally’s – too bad. They should learn to be nice to their customers.
 For emu eggs and general thoughts on life – check out the world according to Woozie Wikfors in the Hartford Courant.
And check out a few extra photos:
 Egg compared to the size of a large mixing bowl.  Egg unmixed. Check out the color and amount of yolk.  Mushroom, onion, herb and emu egg frittata right out of the oven.  Dinner is served.
Honestly I don’t know what’s really happened with the New York Green Cart plan and the idea to get produce carts into under-served neighborhoods. But it certainly was refreshing to see this up in Carnegie Hill anyway.
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Put down that snow shovel. Head to your computer, your phone, whatever. Want to finally get yourself into a CSA? Run, don’t walk.
All the info is here at the [...]
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