I've been away walking in the Outer Hebrides where local ingredients I spotted were Stornaway black pudding, the best fresh smoked salmon I've ever tasted, langoustines straight from the sea, hand-dived scalops from the Orkneys, real proper brown bread - and more. So I'm not up to date with the offerings locally in the capital.

I can tell you, though, that now's the time to eat Florida Stone Crab claws. They're in season at The Oceanaire Seafood Room. Indigenous to the waters of the Gulf of Mexico and Florida, the sweet and meaty claw of the Stone Crab is considered by experts to be among the best crab available. Found in southwestern Florida, down in the Keys and all along the coast of the Gulf of Mexico, the fresh claws are cooked at sea and immediately iced down, then transferred on land to dry ice packaging and sent overnight to The Oceanaire Seafood Room, 1201 F St NW.

2 Comments

1. Margie Gibson

   Are the H Mart plums the Damson plums? If so, they are perfect for making jam and a plum-topped Kuchen--preferably with a big spoonful of whipped cream on top.

2. Julia

   Yup, that's exactly what they are! I wasn't sure if 'damson' was a familiar description...I made some delicious jam with them, and also melted them down slowly with onions in olive oil and later added balsamic vinegar for an onion marmalade to go with some Pork Rillettes (Rillettes recipe is in the Recipe section).