This article, Springtime in July for Crunchy Young Garlic, was published in the NY Times on July 19, 2000.
Garlic may be available year-round, but the season for young garlic is terribly short, only a few weeks in spring and early summer. During that time, growers like Mr. Bradley rush to farmers’ markets and restaurants with crates of naked-looking new bulbs, soil still clinging to their roots and stalks, their nearly skinless, barely formed cloves as crunchy as Granny Smith apples.
Want to know about those curly scapes that show up at the market every spring?
In October, Mr. Bradley plants cloves from the biggest bulbs culled the previous year… Come spring, the cloves send up long green shoots, which curl like a pig’s tail. Garlic farmers chop them off to discourage the plants from concentrating on flower production. More important, the shoots yield a by-crop called scapes, which make a nice side dish sauteed in a little butter or olive oil.
You can read more about Ray and the garlic harvest at Bradley Farm in the full article at nytimes.com.
Florence Fabricant recommends Ray’s paprika in Paprika Straight From the Farm, published October 27, 2009 in The New York Times:
…there is no fresher paprika than what Ray Bradley makes from the pimentón peppers he grows in New Paltz, N.Y. He does not smoke it the way they do in Spain, so his brushes the palate with sweet, vegetal flavor that harbors a nice, final kick. It’s coarsely ground and sold in small amounts that you will use up before it can fade.
I like it as a finishing spice for potatoes, ceviche, rice or soup. Sprinkle it on clams or oysters on the half-shell and you may never drench shellfish with cocktail sauce again.
Read the full article at nytimes.com.
Ray’s Shallots are worth the effort, according to Shallots So Worth It by Florence Faboricant. Published in The New York Times on December 1, 2009:
Uncooperative ugly ducklings are what you’ll get if you buy the French gray shallots that Ray Bradley sells in the Greenmarket…
Persevere. It’s worth the effort because these shallots, prized by chefs, are more intensely pungent than other kinds.
Read the full article at nytimes.com