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frog hollow farms at eataly now

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Peaches and nectarines. Bring money

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  1. They had these in about this time last year too. Do you recall how much they were?

    9 Replies
    1. re: sugartoof

      Nectarines are $5.00 per pound, peaches are $4.50. Bring money
      As I have experienced before the fruit is a bit variable when shipped. Four weeks ago both the stone fruits were more consistent and even better at the Ecology Center Farmers' Markets in Berkeley.

      1. re: wewwew

        Haha, "even better in Berkeley"—that's an understatement.

        1. re: calf

          Only because we're talking about a Northern California farm's product.

          New York Nectarines and Peaches are just as good, they're just usually smaller.

          California has better citrus, and avocados, amongst other produce, but nothing Frog Hollow offers. It's a name brand fruit, and it's great to find it brought in to NY as a specialty product, and I hope they continue to do it........but this idea that New York fruits are 2nd rate is a complete myth.

          1. re: sugartoof

            Having lived on both coasts, I don't think I'd agree with "just as good," though I've certainly had local stone fruit in New York that was not "second rate." And no one in this thread has characterized New York fruit in that way.

            The big difference out west is that the very good fruit is much more plentiful and the season is much longer. Frog Hollow was the best-known among numerous first-rate California farms, most of which didn't have the brand recognition or the volume to ship cross-country. But some of the smaller ones were just as good or better. For this stone-fruit lover, California was peach heaven from May to September. I wouldn't say that about New York, as much as I'm enjoying the local produce now that I'm here.

            1. re: squid kun

              I was responding to the implication fruit would naturally taste better in Berkeley, and the general feeling that NY is inferior. No reason a transported Frog Hollow peach isn't going to have shine through.

              You're absolutely right about the longer seasons. Our shorter seasons make "in season" eating a challenge during the month when there's nothing new but Beets, but it's also easier to keep track of what to buy.

              1. re: sugartoof

                It may taste better because if you're selling in berkeley, you can pick at the peak of ripeness and not worry about spoilage. Whereas if Frog Hollow is shipping to NYC, what is the additional time needed to ship and how does that factor into the timing of picking? I say this because living in the Bay Area now, I get stone fruits from Kashiwase Farms (which IMHO are far tastier than the more familiar Fog Hollow) that are amazing but spoil within a couple days because of when they are picked not a moment too soon.

                I would also humbly disagree that NY stone fruits can even come close to what I now get in the Bay Area. The taste, aroma, consistency and variety cannot be compared...

                1. re: FattyDumplin

                  FattyDumpling and squid kun have articulated my experiences. A month ago I flew out on a tuesday, rented a bike (for the full Berkeley) and made it to Adeline and 63rd before 3:00 for the Ecology Center Farmers' Market. The strawberry samples alone stopped me in my tracks. So many wows

                  1. re: wewwew

                    ah yes, strawberries here are awesome. no more crappy supermarket strawberries for me!

            2. re: sugartoof

              There's a lot of Northern California promotion that goes on in general, but I've found the stone fruit from the Santa Monica Farmer's Market (I think it's grown in the Central Valley) superior to any stone fruit I've gotten up here.

      2. Does the EATALY in Manhattan feature any 0km foods or the locally produced, or is it all food from afar with a big carbon footprint? Sorry, I've never been.

        11 Replies
        1. re: vicissitudes

          Well, I don't think there's a garden on the roof, but there is definitely stuff that comes from "the area."

          And while you're enjoying your stones in the Bay Area, we'll just have to be content to wolf down the best corn, tomatoes, blueberries, etc. that money can buy, while knowing that apple season is just around the corner.

          1. re: mitchleeny

            Corn? Maybe. Tomatoes, I can't discern a difference between Cali / NE. Blueberries? Cali has surprisingly good ones. Apples? I only ate those in NY because there was so little other fruit variety during late fall / winter. Just one persons opinion after living in NYC for 7 years and Cali or the past year but the Bay Area really opened my eyes to the variety and quality of fruits and produce available to me... But to each their own and certainly NYC isnt a foodie heaven for no reason, but the fresh fruit and produce didn't do it for me.

            1. re: FattyDumplin

              I lived in the Bay Area for 16 years (and Santa Barbara for 2 before that) so I certainly am no stranger to the long season for fruit and vegetables out there. But there is just as much variety here during the growing season; it just happens that the growing season is that much shorter.

              And I know that you never had a scallop or a littleneck clam or a lobster in California that tasted like they do here. Or a concorde grape, for that matter.

              1. re: mitchleeny

                Oh man, lobster and clams... Don't make me cry now. While I do love the dungeness, I truly do miss my lobster rolls this summer :(

                1. re: mitchleeny

                  Yeh, what I think killed me in NYC was the long barren stretch of nothingness, which I appreciate even more bing out in SF now.

                  1. re: FattyDumplin

                    There are a lot of months with potatoes, beets and onions at the farmer's market!

                    1. re: mitchleeny

                      Haha... yeah. What was most sad to me was when all the chinese veggies went out of season for like 6 months. It's really depressing for someone who loves a good plate of pea shoots, cong cing cai or AA cai to not be able to get it anywhere.

            2. re: vicissitudes

              vicissitudes - Eataly mostly focuses on local produce from the same farmers NY'ers see at farmers markets, but they also bring in specialty items. In New York, a lemon can be a specialty item... but in this case, we're talking about a peach that just happens to have a following and a lot of hype in the Bay Area. Last year Eataly just had a small amount, until they ran out, it's not an all the time thing,

              1. re: sugartoof

                I gather that everybody now just takes it as a given that Eataly has nothing to do with Italy, nothing to do with respecting the planet, nothing to do with educating people to healthy food tradition or anything else written up on its walls in giant Helvetica type. I'm amazed at how quickly people just tossed that idea in the trash and went for the corporate fashion model. Peaches as handbags.

                1. re: vicissitudes

                  Haha, from the website on the Produce: Produce at Eataly features locally grown and regionally grown fruits and vegetables...

                  It is grown locally (in the bay area) and then shipped worldwide! Or maybe they just meant stuff grown in the North American region? Sorry, I'm being snarky, but I was just really amused by your post.

                  1. re: vicissitudes

                    Sounds like misdirected social criticism.

                    Eataly is a chain store that originated in Italy, and imports a large stock of products from Italy. I'd say that's something to do with Italy. Considering they actually do have an educational program inside the store with classes, and the butcher counter looks similar to the quality of local meats found at a place such as Dickson Farmstand Meats.. I'm not sure what the problem is?

                    We're talking about one type of fruit, available in limited quantities.

              2. i've given eataly a ton of chances, but i'm done with that place. went yesterday with my wife for a glass of wine and snack at il pesce (fish restaurant). sat at the counter, took a long time for someone to come over and bring menus. finally ordered a couple glasses of wine and their special of fried belly clams and shishito peppers.

                took about 25 minutes for a stacked plate of fried clams to come out. $18 for maybe 6 clams. oh, and no peppers. after just about finishing up the clams (doesn't take too long when there are only 1/2 dozen), waitress came over and we asked where the peppers were. she went to the kitchen and told her they forgot to put them on but don't worry we'd have them right away. funny, since we saw the same plate go out with no peppers on that one either. right away turned into 30 minutes, after which time i told the waitress that we didn't want them anymore and to just give us the check.

                now, i wouldn't normally complain, but when you're charging that much for a small plate of fried food, and half of it doesn't make it out of the kitchen, yet you're still charging the full amount, that is just them thinking we're a bunch of rubes looking to get taken advantage of. i told the manager, who confirmed with the kitchen that they forgot to add them. i can't see this ever happening at babbo, esca, casa mono, etc.

                pathetic really.