"Partaking of Istanbul’s Spring Bounty
By YIGAL SCHLEIFER
There’s seasonal cooking and, at least during spring in Turkey, there’s micro-seasonal cooking. As if waiting for the arrival of summer and its bounty of fresh fruit is too much to bear after a long winter, this time of year sees Turkey’s fruit and vegetable stands filling up with produce — tangy, unripe green plums, fresh almonds still in their fuzzy pods, loquats both tart and sweet — that offers a glimpse of coming attractions."
More:Partaking of Istanbul’s Spring Bounty - In Transit Blog - NYTimes.com
