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 →
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 →
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 →
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.
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.
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!
If you’re shopping for your produce locally you likely have seen ramps. If you have a great ramp recipe – please share in the comments below!
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.
Carrot Chips I can make a carrot lover out of anyone, including children. Let’s first start with an interesting carrot. You know, like a purple or a yellow one; they come in so many colors, let’s switch things up a little bit. The farmers market in McCarren Park usually has a nice choice of colors for carrots. For this recipe, I chose the yellow ones, which can also have shades of green towards the ends. Here’s what you need:
1 lb of carrots, washed
1 tablespoon olive oil
1 teaspoon each salt & pepper
1 ounce grated Parmesan cheese
1 tablespoon light mayonnaise
Don’t peel the carrots; it won’t affect its appeal once we’re done (pum-dum). Cut the hard ends off the carrots. Cut the carrots lengthwise with a long, sharp knife about 1/16th of an inch or like the thickness of corrugated cardboard. Put them in a large bowl and drizzle half the olive oil on top. Stir with a fork or your hand. Then add the rest of the oil. You want to make sure they’re well coated on all sides. Add salt & pepper while mixing to get it evenly coated. Now you’re going to want to place all the pieces in one layer on a baking pan. Ideally you have a silicone-baking sheet: these things are amazing, safe & you will never have to scrape a baking sheet for the rest of your life. If not, brush some extra oil on the pan, but not too much. Try not to overlap or have pieces touching. Continue reading →
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!