Weekly Greenmarket Preview: Tasty Tomatoes, Beautiful Beets
Posted in Programs and Events on September 4 2012, by Matt Newman
So the kids are shuffling back to school with no lack of grumbling and the chill in the morning air has you rethinking a light jacket. No matter! Summer still reigns on Wednesdays at the NYBG, where our weekly Greenmarket takes center stage from 9 a.m. to 3 p.m. It’s free to park and peruse, so why make excuses to stay home?
Each week’s fresh offerings are something of a surprise, depending on the month, so we can’t make any guarantees as to what our growers will be bringing with them. However, based on last week’s bounty, we’re looking at a bevy of heirloom tomatoes in reds, yellows, and purples, along with beets of all hues. To that end, I’ve listed a sampling of simple recipes to put your haul to its best use (because I’m nice like that). Alongside the vegetables, you’ll also find Red Jacket Orchards selection of fruit juices, and of course Millport Dairy’s pickled eats (habanera pickles among them). Round out the menu with some moon pies and you’re looking at an envious shopping list.
Again, the Greenmarket takes place along Garden Way in front of the Library Building, every Wednesday through November 21, from 9 a.m. to 3 p.m. One-hour parking at the Mosholu Gate entrance and grounds admission to the NYBG are free to all, and our vendors accept EBT, WIC, FMNP and NYC Health Bucks.
Weekly Walking Club – Meets every Wednesday at 10:30 a.m. by the NYBG information table
Join Public Education staff for an invigorating 1.5 mile loop around the Garden. Wear your walking shoes and bring a bottle of water for a walk that makes a great part of a healthy lifestyle.
Gardening Demonstration: Potting Up — 11 a.m. to 1 p.m.
Learn how to pot up basil for a delicious addition to your window sill garden.
Recipes
Mediterranean Summer Tomatoes
By Terence McGinley, Greenmarket Intern
Ingredients (makes 6 servings)
5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup chopped basil
1/2 cup olive oil
1/4 cup balsamic vinegar
Instructions
- Core and slice the tomatoes, and arrange them in a serving dish.
- Sprinkle the shallots and basil over the tomatoes.
- Whisk together the oil and balsamic vinegar, then pour over the tomatoes.
- Let stand a few minutes for before serving for flavors to blend. Eat as salad or atop bread. Enjoy!
Simple Roasted Beets
Ingredients
6 medium-sized beets, washed, peeled, and left whole (red, gold or various colors are best)
Extra virgin olive oil
Kosher salt
Black pepper
Aluminum foil
Instructions
- After peeling beets, coat them lightly with olive oil, kosher salt and black pepper.
- Wrap beets in individual foil wrappers like little packages, making sure that the whole beet is covered up.
- Place the packages on a sheet tray/cookie sheet in a 350 degree oven and roast them for about 1 ½ – 2 hours.
- Smaller beets will roast more quickly, so keep an eye on them. Test for doneness with a sharp paring knife; if it slides into the beet as it would a cooked potato, they’re ready.
- Remove beets from oven, leave them in the foil, and allow to cool until able to handle. Steam from foil can be hot, so be careful.
- Once cooled, remove beets from foil and slice into 1/4 – 1/2-inch slices.
- Beets can be eaten as snacks, or finished off with a light vinaigrette, greens, a sprinkle of bleu cheese and some cashews for a salad.
