120 replies to this topic

[SobaAddict70]

Garlic scapes

Still jonesing for corn.

This week: sugar snap peas, purslane, lamb's quarters, wild arugula, herbs, eggs, tomatoes, a baguette, salad greens, cream, STRAWBERRIES and CHERRIES.

[David A. Goldfarb]

Yeah, got some garlic scapes, sugar snaps, Thumbelina carrots, a belle rouge chicken, eggs from Quattro's, Queen Anne cherries, a whole black sea bass for dinner tonight, whole milk and cream from Milk Thistle, and cider donuts for me and Melchi (my three-year-old son who comes to the market with me) to eat in the park.

[SobaAddict70]

Sweet cherries (close-up)


For this week: CORN!!!, cherry tomatoes, herbs, gooseberries, pluots, black cabbage, sucrine lettuce, onions, black sea bass, at least 3 different types of summer squash, Persian cucumbers, a baguette, buttermilk and cauliflower.


Thank god it's a 3-day weekend b/c I'm going to be cooking up a storm.

Sat night dinner will be inspired in part by an entree I once had at one of the Blue Hill restaurants a couple of years ago.

[kathryn]

Shisitos were in last week! At Bodhitree. Saw them also at Sunrise Mart.

[SobaAddict70]

For this week: HEIRLOOM TOMATOES!!!!, cherry tomatoes, scallops, summer squash, ricotta cheese, plums, apricots, herbs, eggs and green beans. I might have gotten a couple of other things I'm forgetting about.

[HungryChris]

Thanks Kathryn. I appreciate the heads up. I wish they were not so hard to find. I have decided to try growing them next year.

[SobaAddict70]

today's haul -- black sea bass, scallops, chicken mushrooms from Violet Hill, Jersey tomatoes, herbs, sourdough, apple pie, lettuce, cucumber, eggs from Quattro's

Quattro's had unrendered duck fat for $4. think I'll wait until they've got rendered, sometime in the fall.

[Lindacakes]

Strawberries from Mountain Sweet Berry, which went directly into strawberry shortcake with the whipped cream from Ronnybrook. Maple syrup (ok, it's not in season, I'm out), sucrine, fresh garlic, mustard greens in a salad mix, fava beans, English peas, pollack and a egg-o-rama of Araucana eggs, a goose egg and a dozen quail eggs.

Attached Images

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[SobaAddict70]

Winter market is beautiful as ever, with a different kind of energy than at other times during the year.

For this week: free-range organic chicken, Meyer lemon marmalade, mussels, Yukon Gold potatoes, Russian Banana fingerling potatoes, tatsoi greens, American turnips, Japanese turnips, gold cippolini onions, yellow onions and ricotta cheese.

Mountain Sweet Berry mentioned that ramps might be a little late this year, around early to mid-April. Sad face.

[SobaAddict70]

let's see if I can keep this thread going all year round.  LOL.  I find it disconcerting that no posts have been made since February 2012.



Limited market basket this week: shiitake mushrooms, red and white kohlrabi, Adirondack blue potatoes, rutabaga, smoked bacon, Savoy cabbage, farm eggs

[huiray]

Is that (melting) ice I see on the Savoy cabbage?

 

If you are there again this month (with temps still in the around-freezing-range) I'd be curious for a pic of what Silva Orchids (see pdf) offers at this time...

 

How does the Union Square stuff compare with, say, the indoor Chelsea Market (or other indoor Winter [Farmers'] Markets) in NYC?

Edited by huiray, 13 March 2013 - 01:56 AM.

[weinoo]

Indoor "farmers' markets" carry a range of goods from around the globe.  The Union Square greenmarket, as well as all "grow nyc" green markets in New York City, carry only products from within a certain limited geographic area; you won't see oranges, lemons, kiwis, grapefruits, mangoes, etc.

[SylviaLovegren]

Is the biodynamic farm from upstate still selling? They specialized in cheese and bread and their old cheddars were amazing. The yoghurt was also delicious. Our son actually spent a week working on the farm as part of a school project...but I can never remember the name.

[huiray]

Indoor "farmers' markets" carry a range of goods from around the globe.  The Union Square greenmarket, as well as all "grow nyc" green markets in New York City, carry only products from within a certain limited geographic area; you won't see oranges, lemons, kiwis, grapefruits, mangoes, etc.

 

Yes, that's right, I'd forgotten that aspect.  But what I had in mind when I asked that question was a comparison between what one found in terms of local produce as well as local foodstuffs (prepared or baked or cooked etc) between the Union Square green market and the "equivalent" local stuff found in indoor winter markets in NYC (including Chelsea Market).

[weinoo]

Some equivalent stuff can be foound at the Whole Foods markets located around the city.  Certainly in the winter, the equivalent stuff is, well, equivalent.

 

During growing season, however, you're most likely going to find the freshest stuff at the true farmers' markets.  And a greater variety as well.

[huiray]

I was looking at the GrowNYC Greenmarket webpage and it reminded me of this discussion.  

 

If you could bear with me, let me ask additionally:  How does the stuff you find at the Union Square "Farmers' Market"/Greenmarket differ, if it does, from the other stuff you find in other "Farmers' Markets"/NYC Greenmarkets in other places [see that list on that webpage]?  Winter versus Summer? Types of stuff - e.g. one might expect that more "ethnic" stuff might be found at Greenmarkets catering to areas with more heavy "ethnic"/diverse populations^¶ (how about Jackson Heights, for example, or other places like Inwood or Tompkins Square) -- would that actually be true or can you find the same kinds of stuff at the Union Square market? That sort of thing - i.e. is the Union Square market the Best of the Best or is it just a Big Market, maybe with particular slants towards certain kinds of produce...  I'm just curious, that's all, because I read here and there about how great the Union Square market is. Yes, I'm aware the place is the flagship market for GrowNYC and is the largest one in NYC (I presume).  

 

[Just reading the lists of the named vendors does not tell me what exactly they offer - a grower with an Anglo-Saxon name might offer fresh Mexican or Chinese or Japanese or Italian veggies, for example.  At my local farmer's markets around here I would find beautiful shisito peppers offered (all the time, in season) by a grower who otherwise grows perfectly typical USAmerican stuff, or lovely daikon from an Amish stand manned by folks with flowing beards and wearing the requisite hats, or the Caucasian couple who offers Indian & Chinese bittergourds and other such stuff including a particular red-stemmed variety of slender "choy sum" that I have never seen being offered elsewhere even in the local Chinese groceries]

 

How many of the winter greenmarkets are covered/indoors? 

 

^¶ I dislike the "standard" use of the word "ethnic" - because German or English are also ethnicities, as examples - but I think the meaning here is understandable.  But by all means mention the various produce from other European ethnic traditions to be found in the Greenmarket! 

[Mjx]

. . . . How does the stuff you find at the Union Square "Farmers' Market"/Greenmarket differ, if it does, from the other stuff you find in other "Farmers' Markets"/NYC Greenmarkets in other places [see that list on that webpage]? . . . .

 

There's simply a lot more variety at the Union Square market than at others I've visited (I haven't seen them all, and it's been several months since I was back there, so there's a fair chance I'm overlooking something). In terms of specialty items (e.g. culturally specific/unique), they're not particularly astonishing, but you'll find a lot of the things that have become reasonably well-known to a clientele that is moderately aware of what's out there.

[weinoo]

If it's available at any of the greenmarkets, it will be available at Union Square.

 

The "ethnic" stuff you can find is the stuff that's growable fairly locally.  Don't go looking for plantains, yuca, ginger root, etc.  But epazote in the summer, all the Asian cabbages, Persian cucumbers, and so on, are available during their growing seasons. 

[huiray]

OK, thanks.

[SobaAddict70]

Indoor "farmers' markets" carry a range of goods from around the globe.  The Union Square greenmarket, as well as all "grow nyc" green markets in New York City, carry only products from within a certain limited geographic area; you won't see oranges, lemons, kiwis, grapefruits, mangoes, etc.

 

I prefer buying from USGM (and other farmers' markets within the grownyc system, if I'm able to get to them), because of the relationships you develop by seeing a vendor once or twice a week.  Also, USGM is convenient to me, whereas Chelsea Market is farther west and would require a major schlep.

[SobaAddict70]

Is the biodynamic farm from upstate still selling? They specialized in cheese and bread and their old cheddars were amazing. The yoghurt was also delicious. Our son actually spent a week working on the farm as part of a school project...but I can never remember the name.

 

I assume you mean Hawthorne Valley Farms.  Yes, they're still selling.  They're also known for their kimchi and sauerkraut.  I have a jar of the kimchi in the fridge, but haven't opened it yet.  Might have some with leftover white-cut chicken for dinner tonight.

 

http://hawthornevalleyfarm.org/

[SobaAddict70]

so, I was there last weekend. should've updated this thread.

here's a pic of some golden turnips. I don't remember the name of the vendor, but they're usually located next to the Stokes Farm stand. they're known for their apples and root vegetables.



I think the lens on my camera was smudged, hence the "cloudy" appearance on this photo.

Market basket for this week (currently in progress): black radishes, free-range/organic/antibiotic-free chicken, unsalted butter, chicken eggs, heirloom potatoes (two kinds -- Adirondack blue potatoes and German butterball potatoes), carrots, mesclun lettuce, Honeycrisp apples, shallots, kimchi, and cow's milk ricotta cheese.

Weather dependent, I might make a trip tomorrow (Saturday). I think fish will be for dinner this weekend.

Most of the above (with the exception of the kimchi) appeared in various meals this past week. I actually haven't used up all of the potatoes and carrots though. thankfully, they will last a while.

As many of you know, my "schtick" is seasonal cooking. when I go to USGM, I don't really know what it is I will be making until I get there. I take a walk around, see what looks good, then start planning my menus based on availability. Menus tend to be hashed out the day of, but the seed gets planted as many as 3-4 days out. I buy the basics, then fill in holes the rest of the week.

I NEVER buy with a pre-determined list on hand, because then, what happens if vendor X doesn't have whatever I need? This is a more organic way of cooking, and it works for me. Also, my menus evolve from one day to the next, from one week to the next, from one season to the next. I love seeing how things change over time, and derive immense satisfaction from seeing this progression. There is a logic of sorts that underlies it, and an intrinsic beauty.

Edited by SobaAddict70, 22 March 2013 - 04:16 PM.

[SobaAddict70]

 

Is that (melting) ice I see on the Savoy cabbage?
 
If you are there again this month (with temps still in the around-freezing-range) I'd be curious for a pic of what Silva Orchids (see pdf) offers at this time...
 
How does the Union Square stuff compare with, say, the indoor Chelsea Market (or other indoor Winter [Farmers'] Markets) in NYC?

 

it was rain, since on the day I took it, it was drizzling.

I've never been to Chelsea Market or any indoor farmers' markets here in NYC, so I can't comment about any comparison to those.

[patrickamory]

I've had many disappointments at Union Square. Just because it's local doesn't mean it's good (or even in season - there are plenty of hothouse sellers). 

 

I think part of the problem is that I don't get there at 6 AM.

[SobaAddict70]

 

I've had many disappointments at Union Square. Just because it's local doesn't mean it's good (or even in season - there are plenty of hothouse sellers). 
 
I think part of the problem is that I don't get there at 6 AM.

I don't get there at 6 am either, but still have a great experience.

FYI, I never buy from the hothouse sellers. What would be the point? Sure you can have tomatoes in January, if you don't mind paying through the nose for them. I'll take them when they're available all over instead of out of season.

If I want tomatoes now, I have to look at canned options. Since *I* don't know how to can (yet), that means stuff from Fairway. Learning how to can is a long-term goal, so I can have XXXX (tomatoes, or string beans or corn or whatever) whenever I want them.

So, in the winter, it's lots of root vegetables, winter greens, long-cooked grains, nuts and winter fruit. Things like cauliflower, cabbage, turnips, black radishes, heirloom carrots and potatoes, and watercress. Rutabaga, brussels sprouts, celeriac. Chestnuts, mushrooms, apples. It's a different kind of cooking. Part of the experience is adapting and learning. And even if what you're getting isn't top-of-the-line, you can still have fun. I like buying odds and ends like onion flowers, ramp bulbs and rocambole garlic. I can always make something out of nothing.

[SobaAddict70]

The market is whatever you make out of it. People decry USGM because it's expensive, or because there are vendors that sell potatoes and apples from 3 months ago. Well, there's nothing that says you have to buy the expensive stuff to make something delicious. I'm sure you know this, but it bears repeating -- the key is in knowing how and where to shop, and what to get. For instance, I know that Mountain Sweet Berry always charges premium for sucrine and ramps; and Stokes for edible flowers. If my budget can support that for the week, I'll make room for them. If it can't, there's always next time.

And some items pay for themselves. I bought a 2 lb. jar of honey, with honeycomb from Tremblay Apiaries a while ago, for $15. It's a lot of honey, and it's been put to good use. That's more than you can say for the "honey" that's available at a supermarket.

As for vendors who sell vegetables from storage, they have to make money somehow. I'm willing to forgive them that, since they do right by me on so many other levels.

[patrickamory]

I'm truly happy to pay considerably more for great local produce that tastes delicious. I've just been burned too many times, ending up with stuff that's only a few levels above supermarket... or worse.

 

I feel like I have to make a list of the reputable vendors.

 

I only buy produce in season of course.

[SobaAddict70]

 

I'm truly happy to pay considerably more for great local produce that tastes delicious. I've just been burned too many times, ending up with stuff that's only a few levels above supermarket... or worse.
 
I feel like I have to make a list of the reputable vendors.
 
I only buy produce in season of course.

 
well, I think there's a lot to be said from people who buy at USGM and who are members of eG. this thread can be a great resource for individuals like you, who may need information about what's on hand.

this assumes of course, that the information providers are data points you trust, whose tastes may ideally, or hopefully, closely align with those of your own. =P

[Syzygies]

If I want tomatoes now, I have to look at canned options. Since *I* don't know how to can (yet), that means stuff from Fairway. Learning how to can is a long-term goal,

 

I'm into my share of charmingly retro food preservation techniques (e.g. fermenting hot sauce) but canning isn't one of them.

 

Throw a dart at the cookbook section of Barnes & Noble and you'll find a recipe (e.g. Colicchio, Keller) for a fussy tomato conserve. Dumb it down, and make enough to freeze for the year. If you have to revert to cans partway through the year, your recipe was too fussy. Think 30 lb batches.

 

I skin, salt, and partially dehydrate tomatoes, then bag them in chamber vacuum pouches with an impulse sealer, and store them in a chest freezer for the year. They last several years in perfect condition. I use CA tomatoes from my garden, and NY tomatoes from farmers markets.

 

I dread ordering dishes that involve tomatoes, off-season, even in $100 restaurants. They taste canned. It amazes me that restaurants don't freeze tomato conserves for the year, selling the excess through say Eataly.

[Mjx]

I prefer buying from USGM (and other farmers' markets within the grownyc system, if I'm able to get to them), because of the relationships you develop by seeing a vendor once or twice a week.  Also, USGM is convenient to me, whereas Chelsea Market is farther west and would require a major schlep.

 

Not to mention, Chelsea Market isn't a farmer's market, unless things have changed radically in the past few months.