Weekly Greenmarket Preview: Only Three Left!
Posted in Programs and Events on November 6 2012, by Matt Newman
This Wednesday’s weekly NYBG Greenmarket is back on track, meaning you’ll be free to stock up on fall’s freshest vegetables as the city starts bundling up for the coming winter chill. Seeing as it’s now November, this is also one of three remaining chances to do so; the Greenmarket’s marathon of summer and fall harvests will come to a close on Wednesday, November 21.
But that’s still plenty of time! Time enough to enjoy the last of the greens, a wealth of winter gourds, pumpkins piled high, and–with any luck–a few jugs of freshly-pressed apple cider (the crown jewel of fall eats, really). The weekly Greenmarket is also an opportunity to bulk up your pantry with hand-picked foods for the coming Thanksgiving smorgasbord. Not that I really need to remind your appetite about the apocalyptic dietary decisions you’ll be making–even without healthy fruits and vegetables.
Both the Metro-North Harlem line (the Botanical Garden stop) and several uptown subways (Bedford Park Ave. stop on the 4, B, and D) will get you to the NYBG from midtown in no time at all. And for our upstate visitors, the Metro-North also offers an easy way to get down to us; it drops you right at our doorstep, in fact. As always, 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.
For now, head below for a super-simple dish that’s sure to put your starchy vegetables to good use.
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.
Fall Pasta Primavera
From MyRecipes
Ingredients (serves 4)
1 tbsp. olive oil
5 cups peeled, chopped fall vegetables (i.e. carrots, turnips, parsnips, and beets)
1 clove garlic, chopped
1 cup low-sodium vegetable broth
12 ounces whole wheat bow-tie pasta
1/4 cup chopped parsley
1 1/2 teaspoons grated lemon zest
Grated Parmesan
Preparation
- Warm olive oil in large, nonstick skillet over medium heat. Add chopped vegetables; sauté for 8 minutes.
- Add garlic; sauté 1 minute longer.
- Pour in vegetable broth. Cover, reduce heat to low and simmer until vegetables are tender. Transfer to a bowl.
- Boil pasta in pot of salted water until al dente. Reserve one cup cooking liquid; drain pasta, add to vegetables.
- Sprinkle with chopped parsley and lemon zest, toss to coat.
- If pasta is dry, add cooking liquid 1 tbsp. at a time.
- Top with grated Parmesan, serve.
