Garden Fresh Produce with Nature’s Own Misting

Posted in Around the Garden on September 7 2011, by Rustin Dwyer

Okay, it’s a little rainy and misty this week, but you know how I think of it? You know those sprayers at the supermarket that shoot mist all over the lettuce and carrots? There’s a similar situation going on at the Garden right this very moment at our weekly Greenmarket. A bunch of beautiful produce is getting a fine drizzling mist of cool, fresh water.

The only difference between this and the supermarket is the products here were picked or produced less than 12 hours ago from locally sourced farms, bakeries and orchards!

[Not a valid template]

Gajeski Produce has corn, peppers, zucchini, cucumbers, squash, radishes, cauliflower, onions, beets, potatoes and tomatoes in all colors and sizes. You can also ask for fresh eggs from Feather Ridge Farm.

Migliorelli Farm has carrots, beets, radishes, eggplant, tomatoes and celery–with smells that are extra fresh and delicious in this late summer rain. More interesting greens herbs, beans,squash, zucchini, and peppers will make a healthy dinner. Apples, pears, nectarines and corn are so fresh you can eat them raw!

Local honey can be purchased from The Little Bake Shop. Pies of all sorts and other sweets are perfect for sharing. Quiches of tomato basil, mushroom and more are perfect for a classy brunch.

Bread Alone new this week, granola! There is also sourdough, multigrain, and foccacia breads ready for sandwich fillings. Raisin nut, ciabatta, and peasant rolls are a compliment to any meal. Muffins, tarts, danishes, cookies, and scones make for nice treats, but hurry they go quick!

Red Jacket Orchardhas delicious grapes, sweet plums in all colors, nectarines, peaches, raspberries, apples, jams, and ice cold refreshing juices; all naturally sweetened.

You can learn more about Greenmarket, part of the Council on the Environment of New York City and one of the largest open-air farmers market programs in the country their booth. Learn about healthy eating from community groups and Taste what’s fresh at their weekly cooking demonstrations.