Sundays normally bring brunch to mind for any New Yorker. Sunday in Brooklyn (348 Wythe Ave.) is much more than that. Open daily for brunch, lunch and dinner this tri-level restaurant is like a fashion house of food. At “Sunday” there is creative use of fresh ingredients—even the scraps are utilized in new dishes, drinks and marketplace items. The restaurant opened for dinner in November, rolled out brunch shortly after and opened the marketplace in December. So yes, something good did happen in 2016. The marketplace features a takeout menu and pantry items to make any home chef take their game up a notch. Chef Jaime Young is passionate about sustainability at Sunday: “The marketplace gives us the opportunity to utilize everything that we’re buying…it kind goes with our whole ethos of trying to utilize as much as we can in this restaurant.”
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.