Here's What's New and Noteworthy at Mad. Sq. Eats

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All photos by Jacqueline Raposo for the Village Voice
Bangkok B.A.R.
We made it through a long winter, city-livers, and it's time to celebrate. Lucky for us, UrbanSpace has brought Mad. Sq. Eats back for the month. That means we can find a plethora of delicious eats outside in the sunshine, which we need to soak in after months of hibernation.


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It Is Now Maple Syrup Season

Categories: Market Watch

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Deep Mountain Maple via Facebook
"People don't think of maple syrup as a fresh crop," says Lee Honck, the city manager of Deep Mountain Maple Syrup, as he hands out samples of candy at the Greenmarket. "But there is a season, spring! And it's right now!"

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What to Do With the Dried Black Soybeans You Found in the Greenmarket

Categories: Market Watch

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Katherine Knowles for the Village Voice
As spring hits the Union Square Greenmarket, all eyes are on the (scant) newly green offerings, but once the broccoli rabe and lettuce are long gone ("Gotta get here early or we sell out this time of year," says JoAnn Banks of Lani's Farm Stall with a shrug), there are still plenty of reliable treats to be had. One of these: dried black soybeans.


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How to Use Fresh Chamomile Leaves, Seasonal in Spring

Categories: Market Watch

chamomile from the Greenmarket
Katherine Knowles for the Village Voice
Fresh on the market today, chamomile leaves, green and tender, ready for foraging. But how do you use them?


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Here's Why Eggs Are Best in Spring

Categories: Market Watch

Eggs by JRoberts For The VV
Jonathan Roberts for the Village Voice
Here we are, on the cusp of spring, Passover and Easter on the horizon, and eggs, admittedly mostly brightly colored and plastic or chocolate, are everywhere. If ever there was a time to get back to the market and enjoy the simple pleasure of a fresh egg, this would be it.

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Behold, the First Fresh Carrots in the Greenmarket

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Katherine Knowles for the Village Voice
The first fresh carrots of 2015
The very first, very tentative tiny carrots hit the Greenmarket today. Finally, some un-stored, fresh-picked produce coming out of the ground. Spring is really here. Much rejoicing.

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How to Get Creative With End-of-Winter Cabbage

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Jonathan Roberts for the Village Voice
Daylight. Sunshine (albeit just one day's worth) — suddenly, spring feels like a possibility. Thoughts turn to green. And, on the market, hands turn to cabbages.

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How to Use Celeriac, a Weird-Looking Vegetable That's in Season Now

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Jonathan Roberts for the Village Voice
There are some vegetables that make you wonder: Which of our venerable ancestors was ever hungry enough to try this weird-looking rock for the first time? That rings true for celeriac.

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Good to Eat This Week: Blood Oranges

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Jonathan Roberts for the Village Voice
February is prime blood orange season, which spans December through March or April. With their Gothic purple flesh, and floral sour-berry sherbet flavor, they're oranges of the night: fruit fit for vampires.

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Ogle This Eye Candy From Mad. Sq. Eats, Open Now Through May 30

Categories: Market Watch

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All photos: Hannah Palmer Egan

With a little help from UrbanSpace NYC, Worth Square, which mirrors the Flatiron building where Fifth and Broadway cross, came alive on Friday with dozens of vendors, the latest of the City's early-season outdoor markets to open.

This spring, newcomers Pig & Khao, Takumi Taco, Brooklyn Oyster Party, and 100 Sardines by George Mendes (among others) join usual summer suspects such as Roberta's, Asia Dog, Calexico, and the Cannibal, serving up lunch bites and lots of beer to a hungry Flatiron crowd, which swarmed the square en masse throughout the early afternoon.

If your crowd-weary heart can't abide a herd mentality, by the way, check in early (the savory snackfest opens at 11 a.m.), or head over for happy hour, or even dinner -- the market is open straight through until 9 p.m.

Mad. Sq. Eats is located in Worth Square at 25th Street, on the west side of Madison Square Park, between Broadway and Fifth Avenue; it's open daily now through May 30.

Check out a little food porn from opening day, and be sure to get over there before it closes.


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