I walked with my colleague to RiverMarket today for the farmers' market and lunch at Middle Eastern Cuisine. I had a gyro (I would normally call this shwarma) with baba ganoush and stuffed grape leaves. I suppose a more accurate name would be "Lebanese Cuisine" but I'm going to restrain my foodie tendencies.
There were only a few tables at the farmers' market; Saturday is the big day. I bought a couple of small bunches of basil and a large slice of yellow watermelon. I'd never seen yellow watermelon before our California visit in 2004. Delicious.
An absolutely gorgeous day here in Little Rock. I'm glad I had a chance to break out of Cubicle City, just for a short while.
On September 20th, 2006 07:20 pm (UTC), (Anonymous) commented:
Lovely synchronicity--I finished off our yellow watermelon last night.
Yes, it still tastes like watermelon, though if you eat the different varieties side-by-side (I'm also a fan of the orange) you can discern subtle differences.
I don't think they've yet achieved seedless yellow or orange watermelons.
That will have to go into our family's food-of-the-wrong-colour dinners (usually consisting of white asparagus, green tomatoes, red carrots, purple potatoes, etc.).
I saw watermelons without stripes in Tajikistan. I almost cried- they looked so naked!
Yellow I can deal with but stripeless is not allowed.
I find that very often, the wrong-colour foods are much tastier than the normal-colour foods, so I'm not surprised. Purple potatoes are absolutely wonderful: they taste like potatoes, but more potatoey. Really delightful.
I refuse the naked watermelons on principle, however. I just don't see the point. Surely, whatever they wanted to get from the watermelon, they could have got without losing the stripes?