Evening star. [volume] (Washington, D.C.) 1854-1972, 1957-07-11

I
Violet FouIkner, is on vocotion.
StoH Reporter Mary |. voushon will
continue to report on food in her
obsence.l
Of their not understanding me
Il had a field day wandering
from stall to stall. Just look.
ing. The stands are overfiowine
with summer fruits and vege-
tables. I was told vegetables
were so plentiful this season
the price is of so per cent from
a year ago.
The Viennese housewife was
filling her basket with big red
radishes. huge cucumbers, let
tuce, caulifiower, kolrabi, vari-
GUS kinds of green cabbage,
green and wax beans, carrots,
onions, peas. chives, fresh dill,
garlic, mushrooms, white as
paragus (they bleach their
asparagus all over Europel
parsley, black radishes and
kurbiS.
The black radishes are
round-as large as a good sized
beet-which tfcy peel and
cook. The skin on the radish
is charcoal color. I had to come
back and ask about the parsley
which has a broader leaf than
ours and a tiny root to it. The
root is shaped like a tiny car
rot but not as large as a lead
peicil in size, and the color of
a parsnip.
Soup FlavOring
At many stands they had
little bundles Of two carrots,
one-half onion, two or three of
the parsley roots with leaves
attached. tied together for
fiavoring the soup stock. The
parsley is called "petersilie. I"
The kurbis. which looks like
a big fat cucumber only a pea
green in color. is what they
call a pumpkin. I suspect it's
a variety of summer squash as
we know it.
was completely intrigued
with a round bright green
thing people were buying. The
sign on the basket said "grune
nusse," which didn't mean a
thing to me. so I bought one.
The sweet lady who owned the
stand was very amused and
one grune nusse cost some in
flnitesimal SUNLESS than a
penny. The green skin gets
dark, drops of and inside Is the
nut. They buy the green ones
to make some kind Of brandy.
Just investigated 1t with q nail
file for a knife. It's pithy inside
-white-some f1bers and no
aroma that I can identify. The
green shell is about one-fourth
inch thick. That will take fur
ther research. I can see.
The fruit stalls were spilling
over with dark black and red
cherries dts the season. and
both large and small strawber-
ries. I've been eating the tiny
wood strawberries every day.
They're about one-half the size
Of our cultivated blueberries
and a divine flavor. The mar
ket was full of them-basket
after basket. They've heavenly
with kirsh sprinkled over them
with a shower of powdered
sugar.
Mounds Of Fruit
Although we rarely see cur
rants and gooseberries in our
local markets any more, every
stand here had quantities of
them plus raSpberries, apricots,
oranges. apples. pears, lemons.
peaches, plums, rhubarb and
small blueberries.
I was completely fascinated
with an herb store wandered
into. A customer was buying
some kind of a mixture of
many kinds that included a
dried flower that looked like
dried thistle. The owner was
pulling out cardboard bins of
the stuff and measuring a gram
of this and a gram of that.
have an idea she was going to
steep it and use the infusion
for a kind of medicinal tea.
Meat cuts are different from
ours and some of the meat
(most Of it, was laid out on the
counter in the open air--some
hung on tongs and drifting in
the breeze. At one end of the
market a pitch man was carry
ing on about the brand of nylon
hose he was selling-pulling
stretching, twisting to demon
strate their quality. They we're
heavy-much more so than are
our service weight"
At one stand q woman was
dressing out a small deer. At
other stands they were selling
dozens Of different kinds OF
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