Locavorism Gets a Little Easier for New Yorkers

We like to cook with the seasons, mostly because the tomatoes we have access to right now aren't worth eating, but the idea of becoming an official locavore is a bit intimidating. (Also, we love dirty ethnic eats way too much.) But for stocking the cabinets at home, the Locavore's Guide to New York City, by blogger Leda Meredith, which lists how many miles from the City each producer is located, will surely come in handy—whether you're a fundamentalist locavore or a moderate. Some sections, like dairy, are more useful than others, like nuts and seeds. If you have tips, they are welcome at locavoreguide@localfork.com.

Awww, Look at the Baby Romanesco!

Categories: Greenmarket


Our friends at Samascott Orchards had the cutest little heads of romanesco at the Greenmarket today. It was like when you go to the pound, "just to visit", and come home with a tiny pit bull for each member of your family. Or something. Anyway, if you're unfamiliar with this stuff, hit the market at the end of the day tomorrow and you might find it on sale. Then take it home and treat it like cauliflower made of gold. Roast it with olive oil and salt, or braise it with garlic and anchovies!

A Briny Love Connection: Whole Foods and Wheelhouse Pickles

Categories: Greenmarket

We recently caught up with our old friend, the pickler Jon Orren. When we first met him, the Brooklynite had just taken the leap away from normal life and toward entrepreneurship and the endless preserving of fruits and vegetables. A year and a half later, he has four employees, a commercial kitchen, and tomorrow, Wheelhouse, his line of pickled beets, pears, okra, etc. hits Whole Foods Bowery.

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Zucchini Flowers Made Easy

Categories: Greenmarket

During college, I spent a semester in Rome, where I made friends only with vegetable stand operators, the butcher with a giant hairy mole who wanted to do me, and the salami man. Yes, I had a salami man. My school work was alarmingly easy, so I spent most of my energy on dinner. At the time, zucchini flowers were plentiful, and the dollar was good, so they didn't cost $5 a bunch, as they did this morning at the Brooklyn Heights Greenmarket.

Of course, zucchini flowers are incredible when stuffed with mozzarella and anchovies, dipped in a light batter, and deep-fried. But an easier method -- and a good way to stretch them out a bit -- is slicing them in half (north to south), wilting them in a pan, and tossing them with pasta. Start with some garlic that has been very slowly softened in olive oil over low heat, for sweetness, and add plenty of anchovies, some butter, ricotta or cream, or even a few raw egg yolks at the last minute.

It's a Good One: Hello, Radish Pod

This weekend at the Fort Greene Farmer's Market, we made a new friend -- the radish pod. If you like the idea of a small, pepper-shaped sugar snap pea with a mustard-esque kick, look for them at Conuco Farms.

Berry Sale, Summer Squash, and a Garlic Guide

Categories: Greenmarket

Summer is progressing at the Farmer's Market. Today, there's a deal from Philip's Farm, and you better get it while those strawberries are still plentiful. With the blueberries, we suggest making a batch of cornmeal-blueberry pancakes:


Along with blueberries and raspberries, summer squash has hit the market. We like these guys roasted quickly, or sliced up raw in a salad.


And now, let's talk garlic and onions. These beauties are garlic scapes. There is a little covered flower, but don't think you're just looking to extract the "pearls" from inside, as we once thought ourselves. Chop up the whole firm green part and sauté them as you would garlic. The taste is delicate but with a little kick, especially when raw.


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Our Summer Fling with Japanese Turnips

Turnips are not just for roasting and braising and general meat-accompanying. EfV has to admit that we only recently realized the delight that is a Japanese turnip, or hakurei turnip. The discovery was made at Added Value's Red Hook Farm, where we attended a dinner to celebrate the end of the term for the farm's high school interns. The turnips, of course, were fresh out of the ground and simply cut into wedges and tossed with some fresh romaine and radishes. We had to restrain ourselves against the urge to dig them all out of the salad and chomp through a giant turnip pile all night. The hakurei were as crunchy as the best granny smith, and very sweet.

Look for Japanese turnips at Added Value's farmers markets, or at the Migliorelli stand at Union Square Greenmarket.

Red Hook Farmer's Market

6 Wolcott (Intersection of Wolcott and Dwight)

10am - 2pm, Wednesdays

The Red Hook Farm

Columbia and Beard Street

9am - 3pm, Saturdays

Word to the Wise: It's Garlic Time

Categories: Greenmarket

Yesterday, we spied, for the first time this season, our favorite garlic (small, sweet, flavorful) from Keith's Farm's garlic genius Keith Stewart. He'll be back on Saturday and we suggest you load up.

Rhubarb in the Hizzy

Categories: Greenmarket

When the rain stops, we suggest you head to the Greenmarket and pick up some rhubarb for a crisp -- with some strawberries, perhaps! $2.25 from Samascott Orchards.

Sugar Snaps Take Manhattan

Categories: Greenmarket


Life just got easier. If you need a snack, a house-warming gift, an hors d凋uvre for your cocktail party, side dish for your barbecue, palate-cleanser with your cheese, life to your salad, etc., pick up some sugar snap peas. We just loaded up on a giant pile of sweet, crunchy, flawless specimens from Kernan Farm at the St. Mark's Church Greenmarket (10th Street and Second Avenue, Tuesdays only). $5/pound.