This Week at the Greenmarket: Spring in Summer
Posted in Programs and Events on September 4 2013, by Matt Newman
The aphorisms all say that it’s taboo through and through to lead a post with mention of the weather, but it’s so spring-like outside that I couldn’t help it if I wanted to. The sun is up, the breeze is cool, and the Greenmarket‘s been hopping since I walked in this morning. A quick scout around the vendor tents made it clear why, too: the tables are practically overflowing with plump late-summer fruits and vegetables.
From Migliorelli Farm, you’ll find ginger gold apples, Seckel and Bartlett pears, cantaloupe, delicious tomatillos (try them in a cooked salsa dish—you may have to take a hiatus from tomatoes), and mountains of corn. And from Red Jacket Orchards, there’s no dearth of donut peaches, plums, fresh Concord grapes, and sunset apples. Gajeski Produce is keeping the savory side of things covered with parsley, beets, yellow squash, cabbage, corn, and my personal favorite: peppers. Think sweet, cayenne, and jalapeno varieties. You can finish your shopping trip with a stop at Meredith’s Bread, whose cookies, macaroons, muffins, scones, rugelach, and pies make for the perfect dessert. Or just grab one of their savory breads (they’ve got organic and gluten-free varieties, for those curious).
The NYBG Greenmarket runs from 9 a.m. to 3 p.m. each Wednesday through November 27, with free short-term parking for Greenmarket shoppers. The market accepts food stamps, EBT, WIC/FMNP, and Senior coupons, in addition to cash and credit or debit cards. Learn how to use EBT, WIC and FMNP at the Greenmarket. And head below for a recipe from our staff at the Ruth Rea Howell Family Garden.
Today’s cooking demo: Plum Apple Sauce
Come by the GrowNYC table today at 11:30 a.m. for a demo and learn all about the Prunus (stone fruit) family of fruit.
Kale and Sweet Potato Salad
Ingredients:
- 2 large or 3 medium sweet potatoes
- 1 generous bunch curly kale (about 1 pound), stemmed, leaves washed and dried thoroughly
- 2 tablespoons extra virgin olive oil
- Salt to taste
- 1/4 cup broken pecans, lightly toasted
For the dressing:
- 1 small garlic clove, pureed
- 2 ounces Roquefort or blue cheese, crumbled
- 1 teaspoon chopped fresh thyme leaves
- 1/2 cup buttermilk
- 1 Tablespoon sherry vinegar
- Freshly ground pepper
Preparation:
Heat oven to 425*F. Bake sweet potatoes in foil until “oozing.” Allow to cool. Blend together garlic, cheese, thyme, buttermilk, and vinegar; salt and pepper to taste; let sit for one hour. Bring oven to 300*F. Line two baking sheets with parchment. Tear kale into bite sized pieces; toss with olive oil until coated. Place evenly on baking sheets. In batches, bake for 15-20 minutes, until leaves are crisp but not browned. Allow to cool. Peel the sweet potatoes quarter lengthwise and slice. Place in a salad bowl; add pecans and half the crispy kale. Line the edge of a platter with the remaining crispy kale. Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.
FYI: The crispy kale will remain crisp for a day at room temperature. Sweet potatoes can be baked and refrigerated for up to four days. The salad should be served right away once assembled.
