Best of the Web – Gooseberry Fool: Foodie links for 21 September

San Francisco is enjoying an Indian summer so we are dining al fresco as much as possible and enjoying all the wonderful fruit and vegetables. The nectarines and peaches are still in full swing and have been joined by lovely plums and heirloom tomatoes have really come into their own.

With the warm weather, it’s also ice cream season. I finally got a chance to try that avocado ice cream and it was delicious – delicate and creamy!

On the blogosphere, here is what’s caught my eye over the past few weeks.

Food issues

Tax. Nutritionist Marion Nestle predicts taxes on soda (soft drink) are on the way in the US.

Fair trade. Alex Renton at Word of Mouth discusses how big business has co-opted Fair Trade.

Michelin. Jay Rayner ponders how Michelin can have its anonymous reviewers tweeting from the road.

Plums. English plums are delicious and in season, so why aren’t they in the shops, asks the BBC Good Food Blog.


Mushroom. Would you risk death for a $100 mushroom, asks Antonia Malchik at Perceptive Travel Blog.

Bento boxes. Japanese-style compartmental lunch boxes are in fashion in the US, says the New York Times.

Canning. Miriam from Feministing writes about feminist adventures in food preservation – tomato canning by another name.


Salad. Grilled eggplant and goat cheese salad from Lindsay at Love and Olive Oil.

Quiche. Onion, anchovy and spinach quiche from Lizzie at Hollow Legs.

Spanokopita. A recipe for spanokopita – or Greek spinach pie – from Nanette Johnson at Gourmet Worrier. (I think my version is lower in fat).

Sichuan. Helen Graves at Food Stories tries her hand at some Fuschia Dunlop Sichuan recipes – including rabbit with peanuts in hot bean sauce.

Pork. Braised pork with plums from BBC Good Food.

Cooking for one. If you are in Sydney, sign up for seminars on cooking for one or two run by nutritionist Kathryn Elliott of Limes and Lycopene.

Soup. This tomato and fig soup made by Nanette from Gourmet Worrier sounds really special.

Stew. Tomatillo chicken stew from Simply Recipes.

Syrian. A recipe for kibbeh kubab from Anissa Helou on her blog.

Cake. A recipe for plum and walnut cake – and a lovely story about the purchase of the plums, from Bea at La Tartine Gourmande.

Floating islands. Bron Marshall serves up “floating islands” made from vanilla, passionfruit and eggs. Stunning food photography!

Muffins. Rachel Rappaport from Coconut & Lime with fruit and nut oatmeal muffins.


River Cottage. Jonathan Browners from Around Britain with a Paunch visits the famous River Cottage HQ in Dorset for lunch.

Afternoon tea. Jessica Wilson at FushMush samples the afternoon tea at Bea’s of Bloomsbury in London.

Petersham Nursery. Susan Kurosawa, travel editor at The Australian, on the food at Petersham Nursery in London with Australian chef Skye Gyngell at the helm.


Carluccio. A Forkful of Spaghetti reviews Antonio Carluccio’s Simple Cooking – it sounds like a good one! [Buy it from Amazon].

Cook Food. Miriam at Feministing discusses Lisa Jervis’ Cook Food: A Manualfesto for Easy, Healthy, Local Eating. [It’s available for $8 – a 20% discount – on Amazon and is eligible for free Super Saver shipping].

Birds. Lizzie from Hollow Legs reviews John Torode’s Chicken and Other Birds. [Buy it from Amazon].


Frugality. JD and Kris from Get Rich Slowly do the sums on their vegetable garden.

Learning. Sophie from Mostly Eating reports on her first year of growing vegetables.

White House. Miriam from Feministing on the political garden – White House vegetable gardens now and in the past.

And finally…

Buddha. Susan Thye from Chocolatesuze presents pears in the shape of Buddhas.


  1. Thanks for the shout out Caitlin :D

    Avocado ice-cream sounds yuk. Did you see that Not Quite Nigella baked a chocolate cake the other day with Avocado Buttercream icing? It really was an unusual shade of green. I’m not quite adventurous enough to try it.
    .-= jess (fushmush)´s last blog ..Project 52: Week 37 =-.

    It was really good – sweet and buttery with just a hint of avocado. Far more subtle than mint ice cream, which is also lurid green! – Caitlin.