Weekly Greenmarket: It’s Soup Season
Posted in Programs and Events on October 10 2012, by Matt Newman
It may be overcast and drizzling this morning, but that hasn’t put a damper on the Greenmarket staff’s ambitions! The produce tents are up and running along Garden Way until 3 p.m. this afternoon, and because I wasn’t able to get a preview up yesterday, I’ll just go ahead and give you a taste of what’s available in as short and sweet a format as I can throw together.
Fruitwise, we’re looking at piles of pears (both Seckel and Bartlett varieties) surrounded by Jonamac and Golden Delicious apples. For those sniffing out the last of the summer fruit pies or the first of fall’s confections, you’ll also find stacks of pecan, cherry, pumpkin, and peach pies making the scene. Further, those with a tooth for greens and salad toppers will want to peruse the mountains of beets, black radishes, arugula, purple haze carrots and Brussels sprouts.
As always, grounds admission and one-hour parking at the Mosholu Gate are free on Wednesdays. 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. To make things even easier, our vendors accept EBT, WIC, FMNP and NYC Health Bucks. And as for this week’s recipe, I caught the Greenmarket staffers fawning over the fresh leeks stacked under the tents today. Judging by the weather, it seems as good a time as any to break out a warming fall favorite, so head below for a how-to straight from the chef of chefs herself.
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.
League of Women Voters – 11 a.m. to 1 p.m.
Learn about how the leaders you elect make the decisions that affect you–your job, health care, energy costs, security and more. The League helps you to get registered, get to know the candidate and issues, and get out and vote.
Julia Child’s Leek and Potato Soup
From The Way to Cook, by Julia Child
Ingredients (serves 6 to 8)
4 cups sliced leeks — whites and a bit of the tender green
4 cups diced potatoes — old or baking potatoes recommended
6 or 7 cups of water
1 1/2 to 2 teaspoons salt, to taste
Optional: 1/2 cup or more of sour cream, heavy cream, or crème fraîche
Preparation
- Cleaning: trim the root ends of the leeks, being careful to keep the leaves attached. Remove wilted leaves, and cut off tops to leave leeks 6 to 7 inches long. Slit each lengthwise down to where the white begins; give leek a quarter turn and cut again. Wash thoroughly, spreading each leaf under cold running water.
- In heavy-bottomed, three-quart sauce pan, bring leeks, potatoes, and water to a boil, uncovered.
- Salt lightly, cover partially, and simmer 20 to 30 minutes, or until vegetables are tender. Taste and correct seasoning.
- To serve <em>au naturel</em> — Ladel soup into bowls and top each serving with optional dollop of sour cream.
- To serve pureed — Puree soup through blender or food processor, serve with optional cream.
- For cream of leek soup — Use a cup less liquid when simmering soup. After pureeing, whisk 2/3 cup or more cream into soup, then simmer a moment to blend.
Header image courtesy of the NYC Greenmarket.
