At Eataly, Fifth Avenue and 23rd Street, there are 16 fresh varieties, from silver dollars ($6.80 a pound) to bluefoots ($49.30 a pound).
The puff pastry on the apple tart was a bit tough, and it was a shame that dried apples were used, especially this season, when even supermarkets carry several fresh varieties from local growers.
Always choose fresh varieties over frozen and canned foods.
They're good, but I prefer the sharper taste of the fresh variety.
A few pieces of dried mushroom are probably at their most useful when commandeered to beef up anything in which you have used the fresh variety.
Claudia Roden and Ottolenghi use the fresh variety, and Roden even peels them, while Packer and Srulovich's Honey & Co Baking Book calls for tomato puree diluted with water.
For clam aficionados, the Doxsee Sea Clam Company of Point Lookout, on Long Island, offers not only the fresh variety but also its own Manhattan and New England clam chowder.
The fish is filleted for its various parts, and a proportion is salted, cured or canned – contrary to perception, high-end canned tuna is twice as expensive as the fresh variety.
She calls for the fresh variety but, unable to track any down, I have to make do with the tinned sort, which experience suggests may well be a poor substitute.
Just when you thought you had seen every kind of garden antique on the market, here comes a fresh variety at the New York Botanical Garden's 11th annual "Antique Garden Furniture Show and Sale".
