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***To Season: Marigolds Sprouting in the Pantry In Peru, a highly aromatic herb, huacatay (pronounced WAH-kah-tie), a member of the marigold family, introduces a minty, grassy aroma and flavor to many dishes, especially in the Andean areas, where it’s usually ground to a paste. Ray Bradley, a farmer in New Paltz, ...N.Y., has started growing huacatay and is selling bunches of it at his Greenmarket stand. He’ll have it until the frost. A pesto made from the leaves with garlic, olive oil and a frugal splash of hot sauce (Peruvians use ajà amarillo) added herbal brightness to pasta as I tossed it in a white clam sauce. You can also use it on potatoes, as they often do in Peru: Huacatay, $3 a bunch, Ray Bradley Farm, Saturdays at Grand Army Plaza, Brooklyn.
huacatay, photo by Tony Cenicola/The New York Times, article by Florence Fabricant.
***Reprinted from the NYTimes, August 12, 2015, D3
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