Every day is Greenpoint Day, but today – Sunday 10/29 at 12:30pm is the first annual Greenpoint Day – a big block party in Winthrop/McGolrick park. Come out and celebrate Greenpoint old and new! It will be one big party with a live DJ, classic Rock Bands, barbecue, games, prizes, blow up rides and more! Bring the whole family and your own food
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.
I was a bit put off when I saw a bunch of trees in McGolrick earlier this week wrapped in caution tape. I later found out that it marks trees that are due a pruning. After feeling relief that the trees are safe and healthy, I got wind of the vandalism in the park, which is not the first time this has happened to our beautiful McGolrick/Winthrop Park.
I have first hand seen kids starting fires there, stacking up picnic benches like legos and let’s not forget when the statue was covered in graffiti.
According to Brooklyn Paper, “the youths launched a particularly vicious campaign this week, brazenly vandalizing the park in broad daylight and setting fire to the maintenance building on Tuesday night — and holding a knife to the neck of one park-goers’ pooch.”
Why do they have to mess with innocent dogs?
Yesterday New 12 reported that, “crews are working to restore power to the park after the same group of teenagers are believed by parkgoers to have started an electrical fire…Local lawmakers tell us that they are working with police to either close the park earlier or install security cameras.”
We can’t let these punks ruin our beautiful park!
Aside from potentially closing the park at dusk and install cameras, how do you think we can prevent this behavior?
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.
I quit my job specifically to have more time to create ridiculous bird videos! This pigeon puts on a bling bread necklace in this video I shot in Winthrop (McGolrick) Park in Greenpoint. This is what unemployment is all about!
Here’s some pictures I took in or around McGolrick Park, Greenpoint.
The McGolrick Park Farmer’s Market is back and better than ever – and the vegetables aren’t even harvested yet! There was meat, seafood, pickles, breads, nuts and of course pie! Check out the full vendor list here. Even better, we ran into so many familiar faces. We look forward to week after week of local and sustainable bounty. Happy Spring!
This Sunday, April 7th, McGolrick Park’s Down to Earth Farmers Market begins its second season at the corner of Russell St and Nassau Ave. The market will run every Sunday through the end of December, 11 am – 4pm. As we prepare for Opening Day, let’s sit back, take a deep breath, and remember:
Brooklyn Cured: Scott and his crew make the best charcuterie this borough has ever had. Lamb sausage with yogurt and olives, country pate, New York Style hot dogs, and more.
Grown in Brooklyn: Barry with his hot wok, stirring up tempeh samples. He creates tempeh with unique mixes of beans and grains: White bean and brown rice; soybeans and toasted walnuts, to name a couple. He also makes market salads with peanut sauce. Fresh tempeh tamales. Get it to go, right then and there.
Horman’s Best Pickles: Nick and friends bring big barrels full of brine-soaked pickles: red flannels, sweet and sour, new dill. They’ll let you try a bite of anything – and everything.
Orwashers Bakery: Walt starts every market morning behind a fortress piled high of bread. Bit by bit, all day long, he is freed by the lines of people coming to buy the loaves. And he rocks out to the radio. Sourdough, Rye, Chardonnay Miche, Ciabatta, round Pumpkin loaves in the fall…
Pie Lady & Son: Will brings stacks of white boxes full of pies by his uber-talented mama. Pies that change with the harvest – blueberry pies in early summer; apple pies arrive in the fall. And many others. Some people leave with 3 or 4 boxes in a day. It’s true. You know you’ve seen it, too. You. Know.
Tierra Farm: Locally-roasted, fair trade coffees, nuts, and original nut butters with Lea. Granola. Crack. Ok, maybe not crack. But a similar addictive quality.
All of these vendors are returning as of this Sunday. AND there’s more:
FISH! American Pride Seafood, owned by two fisherman from Long Island, is going to bring fresh, fileted fish from the Atlantic Ocean every Sunday. Their catch varies with the water’s offerings and often includes swordfish, fluke, pollack, bay scallops and more. Every week is a new week from the water.
Pastured-raised beef, lamb, and goat! Stone & Thistle Farm is excited for their first day at the market this Sunday. The farm is owned and operated by Tom and Denise Warren, with their kids, and located upstate in East Meredith, NY. By Memorial Day weekend, they’ll have fresh chickens raised on their open pasture land, too.
Sandwiches to go! Saucy by Nature, the Brooklyn-based condiment company home to amazing seasonal sauces will have sandwiches to go starting on Sunday, April 14th. You know the Sunday morning choice between going to brunch or to the farmers market? This will be one less choice to make: brunch time AT the market.
Lastly – yet certainly not least – the growers! As the harvest comes in, the farmers are eager to return to McGolrick Park. Starting in June, we welcome Great Road Farm, Garden of Eve, Brooklyn Grange, and Alex’s Tomato Farm. Come ‘mon, Lady Spring, work your magic and bring on the fruits & veggies.
On behalf of Down to Earth Farmers Markets, thank you, Greenpointers, for supporting local food and farmers at McGolrick Park. Also, thank you to NY State Assemblyman Joe Lentol and his staff for helping us open in the early spring. It’s will be so nice to be back!
Sponsored Post Courtesy of Down To Earth Markets.
I was 17 in the snow. It was the winter of 2004, new to college, and new to love. Who knew that I would get stuck in a Greenpoint apartment that winter rekindling a high school love? Beginning with a lost cellphone at the Royal Oak, to his bedroom in his loft apartment on Sutton, to Nassau Avenue, a little 1950′s diner we would call B’s on the corner of N Henry, and the swings in McGolrick park.
So to the Greenpointers who have fallin’ in love if once, if ever, if by chance, let’s scribe our loves into a poem.
And remember: we don’t just fall in love with people. Many of us fell in love, are still in love or fell out of love with Greenpoint.
Due February 10th @ 5pm, send us one of your poems, and let’s make this Valentine’s Day a brim to the hat to the nod toward love.
The winner, whose poem will be published on Greenpointers.com on the February 14th, will be a featured reader at Poetry Teachers NYC’s Monthly reading at Milk and Roses in February.
One last thing. Sometimes the best thing about falling in love is the story. Single or together this year, remember the place that landmarked your love.
A twitter tipster @noneck shared a photo of this notice at Donia Cafe (Driggs & Monitor) announcing the opening of a restaurant called Little Dokebi. It is not confirmed whether this is an offshoot of Dokebi in Williamsburg but exciting news as more restaurants open near McGolrick Park.