farmer’s market

Bushwick’s Local Flower Farm and Florist True Leaves

True Leaves
True Leaves’ Bushwick garden.

True Leaves Floral is a beautiful concept from Jessica Balnaves & Ryann Mead. Jess and Ryann grow gorgeous flowers in Jess’s Bushwick backyard, and create unique flower arrangements with their home grown flowers.

Woman-owned and operated, they have been selling the arrangements to local restaurants (on the tables at Sea Wolf), shops (The Rack Shack displays them), the Saturday Bushwick Farmers’ Market, the Bushwick Food Coop, and they also make custom orders. At the farmers’ market they sell plants, including their $10 “Can o’ Chamomile,” catnip, salvia, fig trees, violas, basil, and marigold plants. They’re also happy to give advice to plant buyers, so you can follow up with them if you don’t have a green thumb. Continue reading

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Down to Earth Farmer’s Market Vendor Profile: Full Circle Farms

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The 2014 market season marks the debut of Full Circle Farm, both as a farming endeavor and as a vendor with Down to Earth Markets, the crew behind the McGolrick Park and Cooper Park farmers markets. Shelle Bailey and Jesse Mandel run Full Circle Farm in Dutchess County, NY, and this summer is the first time the couple has ever sold their produce at a farmers market.

Devotees of thoughtfully cultivated food can find Full Circle Farm every Sunday at Cooper Park’s Down to Earth Farmers Market. It takes place at the park, on Maspeth Avenue at Olive Street, from 11 am to 4 pm every week through Sunday, November 23rd. We recently sat down with Shelle as she shared about the adventures that led to Full Circle Farm. Continue reading

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Farmers, Fishers, Bakers, Makers: Meet Ben Flanner of Brooklyn Grange

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

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Farmers, Fishers, Bakers, Makers: Meet Stone and Thistle

Happy Friday, neighbors! This post is the first in a new summer series highlighting the growers and food producers that come to Greenpoint’s McGolrick Park Down-to-Earth Market each Sunday (11 am- 4pm). This week, I chatted with Tom and Denise Warren from Stone and Thistle, based in East Meredith, New York. On their farm, tucked into the foothills of the Catskills, they pasture-raise a variety of animals, such as sheep, chickens, turkeys, rabbits, goats, ducks, pigs, and a herd of about 30 cattle!  I asked them to share what they enjoy about Greenpoint and what it’s like to be a small-scale farmer. Continue reading

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McGolrick Park Farmers Market is Moving Outside – AND INTO THE PARK!

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Strawberries will soon make their debut at McGolrick Park Farmers Market!

On Sunday, May 11, McGolrick Park’s Down to Earth Farmers Market is moving outside to the center of McGolrick Park. That’s right: We’re going to stretch out into the big, open space, in front of the crescent-shaped colonnade. It will be a beautiful setting for a market that is flourishing because of your support. Thank you!! Continue reading

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McGolrick Park’s Down to Earth Farmers Market Moves Inside! Plus Compost Drop-Off!

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Lutheran Church of The Messiah (129 Russell St) Hosts Winter Farmers Market

Down to Earth Markets is delighted to announce that the McGolrick Park Farmers Market will move indoors for the winter months to the Lutheran Church of the Messiah beginning on Sunday January 5, 2014. The church is located at 129 Russell Street, directly across the street from the market’s current outdoor location on Russell Street, between Driggs and Nassau Avenues. The market will continue to be held every Sunday, from 11 am to 4 pm. Continue reading

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Featured Vendor: Isshimo

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

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New Vendors, Compost Drop-Off Begins and Recipe from McGolrick Park Farmers Market

(Sponsored) Dear Greenpointers,

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.

ANNOUNCEMENT:

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.

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Composting Feels Oh So Good! Especially For Greenpoint and North Brooklyn

How many of you Greenpointers have your own compost bin? Or bring your food scraps to the Greenmarket on Saturday in McCarren Park? Doesn’t it feel so good? Do you get giddy when you see all the food waste that doesn’t get thrown into plastic bags and sent to a landfill? Now the rest of this city is finally getting on board and this will directly benefit Greenpoint and North Brooklyn.

The city announced yesterday a volunteer composting program that may become mandatory. At first 150,000 households, 100 high rises and 600 schools will participate from all five boroughs, then the entire city will be on board in a few years.

What do you think about a mandated composting program in NYC?

As Greenpointers, this program will directly improve public health in our neighborhood because a large percent of the garbage that the rest of our fellow New Yorkers throw out ends up in Greenpoint before it gets trucked off to landfills. The more everyone composts, the less trash we have to deal with here, and the less garbage truck fumes we will inhale.  Continue reading

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