Sunday, December 16, 2012


From the December 16 print and online editions of The New York Times Sunday Magazine article about Mark Bittman and Sam Sifton's "Feast in a Day":

S.S.: When we were at the vegetable market, which was basically a deli, the produce wasn’t great. The carrots were horsy, the turnips looked like they were distantly related to turnips.

I read this and thought Clearly a bid for inclusion in this soon-to-be-shuttered blog. What people will write . . . because of course there is no such thing as a horsy carrot, right? And, yet, I and probably everybody in the greater New York area who read that sentence know exactly what Mr. Sifton was talking about. We know horsy carrots! (And we know Whole Foods generally does not carry them. Even Fairway's are, at worst, pony carrots.)

In short, this is an inspired application of the word horsy, and catapults horsy into the semifinalists circle. 

NOT a horsy carrot
[via Edith Zimmerman's Food + Art
at ]

1 comment:

Elizabeth Manus said...

Addendum: Since writing this post, it has occurred to me that a horsy carrot is a carrot fed to horses. So a horsy carrot while appearing horsy in its own right (that is to say, large and galumphing), would also be horsy by association with the horse-riding, horse-feeding set.