Being vegan ain’t easy – especially because you can’t eat things like hot dogs. Well the time has come when every vegan can enjoy a hot dog. Yeah Dawg!, NYC’s only all vegan, soy-free, gluten-free, hot dog cart is bringing vegan hot dogs and other comfort food to our Holiday Market this Sunday! Continue reading
With over 70 vendors there are over 70 reasons to come to our Holiday Market this Sunday 12/8/13! Here is just one: Japanese Honey Sponge Cake aka Kasutera!
I discovered the Japanese bakery called Isshimo one fine Saturday morning at the Bushwick Farmers Market, which is run by lifelong friends and music partners Ai Isshiki and Sakiko Mori. The name Isshimo is a combination of their last names ISS -hiki + MOri. Continue reading
Mmmm… cheese and beer! Eastern District is a favorite Greenpoint specialty food market with particular expertise in craft beer and great cheese. At the Greenpointers Holiday Market, Eastern District will be selling their newly curated batch of gift boxes! Or as we like to call them PARTY BOXES – imagine what a party hit you’ll be if you bring this set to a holiday potluck!!! They are also a perfect host gift, especially if you’re crashing a few days.
You can either grab one to go, or they can ship it to you – how convenient!
Each gift box features a different assortment of delicious items, from farmstead cheeses made in upstate New York, to tasty snacks and condiments handcrafted in Brooklyn.
We love local foods – and your friends and family will love these gifts!
While crossing over the East River during my daily ride on the East River Ferry, I would often see fishermen cast their lines into the dark polluted waters, hanging out on India Street Pier having a good time, in the rain or sunshine. Some of them were members of Brooklyn Urban Anglers Association, whose fishing derby this year would end with an East River Fish Fry. Continue reading
Stopping at a gas station upstate the other weekend, I had my first taste of this fall’s apple crop. A lady had set up a fruit stand just outside the food court, and there was no way I could pass up the little pint of slightly waxy Macouns she was selling. After months of resigning myself to the mealy leftovers of last year’s harvest, I couldn’t shut up about how much I was enjoying this freshly harvested apple– its bright, snappy crunch, it’s still-slightly-green astringency, it’s sweet-tart flavor. Continue reading
First and foremost, on behalf of Down to Earth Markets, the crew behind your Sunday farmers market at McGolrick Park: Thank you! This market keeps growing and it’s because of your enthusiastic support. Every week, you come out to the corner of Russell Street and Nassau Avenue and buy fresh from the farmers, as well as the makers of breads, pies, popsicles, pickles, tempeh, and charcuterie, locally-roasted nuts and coffees, and more.
This market also features delicious fish and pasture-raised meat and poultry. In the past few weeks, we’ve added three wonderful new vendors: Sohha Yogurt, MoMo Dressings, and Vulto Creamery.
Momo Dressings was founded by newlyweds who have also teamed up to create a line of Japanese-influenced dressings and spreads, including edamame hummus.
Sohha Yogurt makes savory yogurt and sources their milk from Hudson Valley dairies. The company’s founder, Angela Fout, is from Lebanon, and the word Sohha means “health” in Arabic.
Vulto Creamery is the newest addition to the market and he brings much-solicited cheese to your weekly neighborhood market.
Compost drop-off at the farmers market has started! We now collect household compost every Sunday from 11 am-1 pm.
Yet we still need your help to assure this site is a huge success:
We are seeking volunteers to help monitor the drop-off site during weekly open hours, 11am-1pm. If you’d like to volunteer for a quick and easy shift at the composting bin, please tell the market manager. She will connect you with our partner in this project, BIG! Compost.
TOMATO TASTING AT THE MARKET THIS SUNDAY:
And last but not least, August brings in the best of summer: the tomato harvest!
This Sunday, August 25th, from 11 am to 1pm, join us for the Annual Tomato Tasting. Stop by the market manager’s tent and sample bites of all the tomatoes available at the market. (See this photo of heirlooms by Great Road Farm to get tempted…)
Last year during the Tomato Tasting at the McGolrick market, an older gentleman shopper come by to sample. He tried a tomato, relished it, and said, “This is what tomatoes tasted like when I was a boy.” For those of us who grew up on the tomato varieties best groomed for shipping, the taste of a true tomato will be a revelation for us, too.
For a simple way to enjoy this fresh taste, we turn to local food maven, Deborah Madison, and her book Vegetable Literacy. In it, she writes, “Tomatoes’ short and sweet season is a time for heady indulgence. Experience the real thing and going back to anything less becomes unthinkable.” AGREED. To enjoy “the real thing,” we recommend stopping by the market this weekend for the FREE tomato tasting. And to try Deborah Madison’s simple recipe below – enjoy!
A Fresh Tomato Relish
Even with a few tomatoes, you can make a relish to spoon over something when a fresh accent is appreciated. For example, you can spoon this over the ricotta that covers griddled eggplant rounds, over toast, or toss them with spaghetti for a room temperature pasta.
1 large shallot, finely diced
Vinegar, such as a good quality balsamic, aged sherry vinegar, or a Cabernet or Merlot varietal
2 pint various mixed fruit tomatoes, such as Sweet 100s, red and golden currant tomatoes, Sun Golds, pear, Jaune Flamme, black cherries, etc.
Your favorite olive oil
Sea salt and freshly ground pepper
Cover the diced shallot with a few teaspoons of vinegar to moisten well. Set them aside to mascerate while you cut the tomatoes into halves and quarters. Leave very tiny ones whole.
Add the shallot and its juices; pour enough olive oil to moisten well, then season with a pinch or two of salt and some freshly ground pepper. Gently turn the tomatoes into the oil and vinegar. Taste one for salt. If you’re not planning to use them right away, don’t salt them until the last minute, as the salt will draw out their liquid.
Sponsored Post Courtesy of Down To Earth Markets.
Recipes Gone Wild: Roasted Corn Salad – What to do if you see a raccoon or have an adundance of corn…
There’s nothing much cuter than a fuzzy raccoon, even when it’s peeking out of a greasy dumpster in the summer heat. Case in point here. But if you have the pleasure of seeing one of these masked mammals lumbering around during daylight hours (as I have this summer at Prospect Park), it might make you wonder what’s up? Does this furry friend, noctural-by-nature, have rabies, and is it about to sink it’s sharp little canines into my shin, only to infect me with it’s life-threatening disease? Continue reading
There’s a simple phrase that means a lot to many people: E.B.T. Available. For people at Down to Earth Farmers Markets, it means that there is an Electronic Benefits Terminal available to process Supplemental Nutrition Assistance Program (SNAP) benefits for the purchase of fresh, local food.
As of Sunday, June 9th, McGolrick Park’s Down to Earth Farmers Market will have E.B.T. available. (Cooper Park’s Down to Earth Farmers Market in East Williamsburg already does!)
“It takes a little behind the scenes effort to implement the electronic benefit terminals, such as filing paperwork with the state and training the market managers, but it’s work we are happy to complete,” said Frankie Rowland of Down to Earth Markets. “Our vendors also jump in to help out with some of the cost and administration of running the program. It’s a community effort to broaden the local food community!”
Also, beginning in July, the NYC Department of Health offers a $2 coupon for every $5 of SNAP benefits spent at one of our EBT markets. Please visit the Department of Health and Mental Hygiene at nyc.gov to learn more about this program.
And the farmers market continues to expand! At McGolrick Park, we now have FOUR local farms with amazing produce: Alex’s Tomato Farm, Great Road Farm, Garden of Eve, and Brooklyn Grange. They are all small-scale farms bringing seasonal fruits and vegetables, grown with care for the environment.
In addition to the growers, we now have fresh fish from American Pride Seafood, homemade tempeh from Grown in Brooklyn, pasture-raised poultry and meats from Stone & Thistle, and expert charcuterie from Brooklyn Cured. This market also has Horman’s Best Pickles (and we all know Nick named his company RIGHT), incredible breads from Orwashers, the best seasonal pies ever from Pie & Lady & Son, and locally-roasted nuts, nut butters, granola, and more from Tierra Farm.
AND have you visited the newest market vendor: La Newyorkina? She makes Mexican-style ice pops and frozen treats that are the perfect respite from the summer heat.
Want to help us get a compost drop-off site up and running at the McGolrick market? Stop by and talk to the market manager, Ellie, this Sunday. She’s taking down names of volunteers to create a compost program. The shifts would be only two hours long, every few weeks. (The more volunteers, the more weeks between the shifts.) We’ve been working with the wonderful ladies at BIG! Compost in Astoria to make this possibility. BIG! Compost will train all volunteers in one easy session. We hope to get this going as soon as this month. Join us.
McGolrick Park Market: every Sunday, 11 am to 4 pm, at the corner of Nassau Avenue and Russell Street.
Thank you for supporting your local farmers market!
Sponsored post courtesy of Down to Earth Markets.
If you’re like WTF is a ramp and what do I do with it? – we can help.
Ramps (Allium tricoccum) look like grassy greens and are in the wild onion family. Interestingly, they grow native in the east of North America (SUPER LOCAL!) but have a short growing season, which makes them special. Flavor-wise they have a subtle onion garlicky flavor.
Ramps and butter are where it’s at. A quick recipe is to sautée ramps in butter and serve on bruschetta (which is fancy for sliced and toasted Italian bread or baguette.)
Here is another quick and easy recipe for Ramps With Polenta and Mushrooms:
Bring 3.5 C broth (veggie or chicken) to a boil. In the meantime sautée a handful of ramps in butter or olive oil and salt and pepper. Whisk into the boiling water a cup of polenta and the sautéed ramps. Season with salt and pepper. Cover and cook on low for 15min and stir often. Meanwhile, sautée shiitake or crimini mushrooms with fresh or dried sage in butter. Serve the polenta in a bowl topped with the mushrooms. Add more salt pepper and olive oil or butter to taste.
Every weekend many of us hit the farmers market circuit, navigating between Union Square Park, Union St, and Russell St in an effort to avoid the wilted offerings found at the Super A. However, there’s a simpler way: a plethora of local CSAs (community supported agriculture) – essentially a prepaid share of a farm’s produce that offer us the chance to avoid the vagaries of choice and opt instead to support a small farm that in turn supports us.
Below are several of the CSAs from which we Greenpointers can choose. Is your CSA listed? Is it missing? Love your CSA? Have any recipes? Canning secrets? Let us know in the comments.
Note that prices are listed for full, weekly shares. Other options may be available.
Rachel Mae’s CSA: picks up at Cafe Grumpy (193 Meserole Ave), $600/24-week season.
Greenpoint-Williamsburg CSA: Picks up at McCarren or McGolrick Park. Weekly shares are $595/275/155/66 for veggies/fruit/flowers/eggs and $200 for a bi-weekly cheese share.
Lancaster Farm Fresh Cooperative: Picks up at Eastern District (1053 Manhattan Ave), so be sure to budget extra for irresistible cheese. $725 for a 25-week season.
Southside CSA: Picks up at The Woods (48 S 4th St). Dizzying array of share options, so best to check their website for information. Donates to the Greenpoint Soup Kitchen!
Lineage Farm CSA: Picks up at the Greenpoint Reformed Church (136 Milton St.)
Partners Trace: Picks up at TBD (224 Franklin St) & Huckleberry Bar (588 Grand St) 20 weeks / egg shares / flower shares / berry shares / orchard shares / canned good shares
I’m particularly excited by the fish CSAs available, as they provide a good, sustainable source of fresh fish, something Greenpoint lacks outside of smoked offerings or the farmer’s market stalls. I’ve heard great things about both of these.
Mermaid’s Garden CSF: Picks up at Urban Rustic. $33/week for a 2-2.25 lb delivery, $16.50 for a 1.25 lb delivery. Possible add-ons/substitutions for shellfish.
Gabe the Fish Babe: Details online are scarce but she was enthusiastically recommended. The fish club is apparently full at the moment, but join the mailing list on the website for updates.
Eat locally, Greenpoint!