Weekly Greenmarket Preview: Fresh-Baked
Posted in Programs and Events on November 13 2012, by Matt Newman
We’re seeing a lot of countdowns, lately. Fall is drawing to a close, the IGPOTY submission deadline is on the horizon, and we’re pipping off the days until the opening of the Holiday Train Show. Near at hand, we’re also staring down the November 21 close of 2012’s Greenmarket season; tomorrow–Wednesday, November 14–marks the penultimate chance to get your fresh fruits, vegetables, baked goods and cheeses before our vendors close up shop until next summer. And why, oh why, would you choose to skip out on fresh eats?
I didn’t think you would!
Last week’s menu was stuffed with fresh-from-the-oven goodies by both The Little Bake Shop and Meredith’s Bakery (you’ll find a reliable herd of staffers making a mad dash for the whoopie pies each Wednesday morning). Chocolate croissants, cupcakes, cookies, fruit pies, and plenty of freshly-baked breads took center stage, while Migliorelli Farm’s apple cider donuts weren’t exactly flying under the radar, either.
This week we’re expecting more bushels of apples, various squashes, pumpkins, beets and cauliflower, so make the short jaunt up to the Bronx. It’s always worth it! As ever, grounds admission is free at the NYBG on Wednesdays, and one-hour parking is also free for market-goers at our Mosholu entrance. 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.
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.
Macaroni and Cheese with Butternut Squash
From Martha Stewart Living
Ingredients (serves 6)
One 1-lb. butternut squash, peeled, seeded, and cut into 1-inch cubes
1 cup chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces grated extra sharp cheddar cheese
4 tablespoons grated Parmesan
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive oil, cooking spray
1/2 cup part skim ricotta cheese
Preparation
- Preheat oven to 375 degrees F. Combine squash, stock, and milk in a medium sauce pan; bring to a boil over medium-high heat.
- Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat.
- Mash contents of sauce pan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
- Meanwhile, bring large pot of water to boil. Add noodles; cook until al dente, about 8 minutes.
- Drain pasta and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
- Lightly coat a 9-inch (4-inch deep) square baking dish with cooking spray. Transfer noodle mixture to dish.
- In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
- Cover with foil and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
