In the two years since it opened, the Brooklyn Flea has gone from a neighborhood novelty to something that I look forward to each year. I knew it would be crowded but made a plan to meet a friend there when it re-opened its outdoor location in Fort Greene’s Bishop Laughlin Memorial High School this weekend. Slowly working our way through the aisles, I always go with the same hope, that the stands will be full of new (to market) retro kitchen gadgets and that the Red Hook Vendors will be there selling pupusas, tamales, grilled corn sprinkled with chile, and agua fresca. Read more
My friend Alexis who teaches beverage courses at the French Culinary Institute and writes A Thirsty Spirit can turn anything into a delicious cocktail. Click here to read what she did to the agua fresca recipe from the New York Times I’d written about in So Hot.
Now that the heat is not just outside but very much inside my apartment, I’ve started thinking about ways to cool off this summer. When I came across this New York Times recipe for agua fresca, I knew that I was going to be doing a lot of pureeing in the next few months. I made the cantaloupe agua fresca for the park today, following the directions closely, and loved the results. There are other versions where you don’t strain after blending or add more fruit at the end which I’ll definitely try next time. Mostly, I love having an excuse to buy any farmer’s market fruit too pretty to leave behind (not unlike the fat little bird sugar dispenser I found this weekend). Maybe the heat is getting to me after all?