Do you know where to find the world’s largest rooftop soil farms? Believe it or not, they’re right here in Brooklyn! This week I asked Ben Flanner of Brooklyn Grange to tell me more about the two farms he operates–a 1.5 acre rooftop in the Brooklyn Navy Yard, and a 1-acre rooftop in Long Island City– and what he’s been cultivating (and selling every Sunday at McGolrick’s Farmers Market). The farms grow over 50,000 lbs of organically-cultivated produce per year. In addition to growing and distributing fresh local vegetables and herbs, Brooklyn Grange also sells local honey from New York City’s first commercial apiary, provides urban farming and green roof consulting and installation services to clients worldwide, and partner with numerous non-profit organizations throughout New York to promote healthy and strong local communities. Continue reading
Did you know that 80% of flowers purchased is the US are imported?
When considering holiday floral decor or gifts this season, choose NYC Farm Chic Flowers, whose flowers are all domestic or locally grown when available.
They even have a little farm to pick from.
Plus, readers get 15% OFF by entering GREENPOINTERS at checkout. (Expires Jan 2, 2013) Continue reading
India Street has a new little shop in town. Hook and Eye (130 India St) has three parts: vintage, sustainable, and stylish. Maryann Caputo set her sights on opening a boutique which features products from around the globe, are eco-friendly and sustainable, and apparel that is just flat out fab. Continue reading
Our local shopping Holiday Market is all about finding quality made goods right here in New York as an alternative to mass consumerism shopping, which is often unethical in its treatment of workers overseas and terrible for the environment. Often times a great option is shopping vintage not only because the unique styles and high quality is hard to find, but let’s face it – it can be a great deal and better for curvier body types!
Our featured vendor Yana Rodin describes herself as a “visual artist, designer, maker, traveler, collector, and curator of life experiences.” She will be bringing her gorgeous natural fiber accessories to the Holiday Market on December 8th.
World travel and old craft traditions have inspired her designs:
When I visited Peru, Japan, Thailand, Tibet, Indonesia, Morocco, Turkey, Russia, Europe, and Scandinavia, I searched for indigenous handicrafts and artisanal, natural, hand spun and dyed yarns, which later became part of the whole rich journey knitted into my curated, one of a kind, wearable artful pieces. Continue reading
In the weeks leading up to our Holiday Market we will be introducing you to some our featured vendors. The first is a Brooklyn company called Collado Crafted which creates beautiful cutting boards that are made “the brooklyn way.” 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.
A lot of the 100s of emails we receive at Greenpointers are things like infographics, which are viral marketing images. When they come from places called “Top Management Degrees,” like a good Sicilian, I’m extremely untrusting. I usually take a peek and learn a thing or two, but most of the time I get about a 1/4 of the way down (because they are long) and then lose interest.
Rianna, the sweet robot student who sent this to me addressed me with “Dear Matt,” but this infographic was actually engaging until the end.
And since we throw around the terms, “local sustainable, fair trade, organic” like they are going out of style – I figured I’d share. Please let me know in the comments whether you learned anything or think this was a complete waste of time and bandwidth. (Remember I am not a robot and do have feelings.) Click continue reading to see the entire (9 million pixel long) graphic for the whole story.
Otherwise, maybe you will find Top Management Degrees’ spectacular office slides more interesting.
Once a record and coffee shop, now a locally sourced restaurant, Eat Greenpoint’s owner Jordan Colon is dedicated to transforming the space once again – this time into a pottery studio. Jordan believes that, “the local movement should not stop at food, but be applied to all objects that are a part of our lives.” In order to revive this “dying art,” Jordon has a fundraising campaign on Small Knot with the hope to raise $5,000 to buy a kiln and turn EAT into a space for pottery, where there will be pottery sessions, all supplies provided, so you can hand craft and then glaze your own pottery in Eat’s backyard. “Investments” include dinner and pottery sessions. Do you want to see a pottery studio open in Greenpoint?
124 Meserole Ave
Brooklyn, NY 11222
While shopping at the Farmer’s Market, I cannot resist fresh eggplants! There is nothing better than to simply slice and fry an eggplant and eat it, soggy with olive oil, on a piece of Italian Bread. When I fry it in little chunks, it’s perfect on red sauce with spaghetti.
When I see these little itty bitty purple eggplants, I have a mental freak out. My Japanese friends taught me the simplest and easiest way to prepare them. Continue reading