Salty Lemons

Smorgasburg
Williamsburg, NY from my 2011 archive

Switzel drink made with organic black tea, organic blackstrap molasses, ginger, lemon, honey
Williamsburg, NY from my 2011 archive

pork belly, kimchi, cucumber, perilla chimichurri and a watered down Switzel
Williamsburg, NY from my 2011 archive

beef bulgogi, sesame apple slaw, cilantro, hot sauce
Williamsburg, NY from my 2011 archive

balsamic vinegars
Williamsburg, NY from my 2011 archive

garlic dill pickles
Williamsburg, NY from my 2011 archive

August 9, 2011

A Day of Indulgence Part I

This past Saturday, a planned long distance bike ride with friends was canceled, so the day was wide open for The Swede and I. We decided to venture to Smorgasburg, a new open air food market in Williamsburg. For the evening, we accepted an invitation to a barbecue with lamb on the menu. A whole lamb that was to be roasted on a spit. Serious business.

The Swede wanted to bike from Astoria in Queens, to Williamsburg in Brooklyn which is a 30 minute bike ride. Not so far. It is scenic and easy, the ride takes you through Long Island City, over the Pulaski Bridge into Brooklyn, through Greenpoint, and then into Williamsburg.

The weather forecast predicted 85 degrees with 80 percent humidity. Gross. I convinced The Swede to take the subway instead. Once we arrived, we quickly discovered the forecast was wrong. It was overcast, cool yet warm, with a breeze. We should have ridden bikes. It was perfect biking weather. Next time.

We did a loop around the market to scope out each stall. Along the way, we sampled olive oils, balsamic vinegars, pickles, and jams. We ended up purchasing a bottle of "Traditional Style" balsamic vinegar and a jar of pickles. The vinegar, which is reduced by 30 percent is amazing. It is extremely rich, flavorful, syrupy and decadent. The pickles have a nice garlicky brine which is unusually tart, even for pickles. Love them. (I did choke on them a little since they were so sour.)

My favorites of the day were a beef bulgogi bun and a beverage with roots in the West Indies and the American Colonies. The "Switzel," as it is named, is made with organic black tea, organic blackstrap molasses, ginger, lemon, and honey. Going on taste alone, it is average, but somehow familiar and refreshing. I recommend it, it is different which I appreciate. We also waited in an insanely long line for donuts. They were a little oily for my taste when it comes to donuts. I prefer Donut Plant but am willing to give Dough a second chance. They had a Chocolate Earl Grey flavor that sold out, and I have a weakness for anything tea flavored.

Here is a rundown of everything we ate the first half of the day:

breakfast (at home)
olive oil tastings
balsamic vinegar tastings
pickles tasting
jam tastings
blackstrap molasses tea
beef bulgogi bun
pork belly bun
grapefruit basil soda
hibiscus donut
lemon poppy seed donut

To be continued, the lamb roast...

archives: Food