Weekly Greenmarket Preview: Bounty

Posted in Around the Garden on July 24 2012, by Ann Rafalko

It is a bountiful time of year. Just about any fruit or vegetable you can imagine is available and at the peak of flavor. It’s the best time of year for vegetable lovers; tomatoes, corn, cucumbers, peppers, garlic, peaches, nectarines, cherries, they’re all available at the weekly NYBG Greenmarket! Last week we featured recipes for salads that use lots of vegetables and require little or no cooking. This week we’re giving you recipes that involve cooking, but also take full advantage of all of summer’s amazing produce. See our picks below.

Also this week you can also learn how to take your vegetable scraps and turn them into the gardener’s version of black gold–compost! Representatives from the NYC Compost Project will be on hand 11 a.m – 1 p.m. to offer composting tips and tricks and to answer all your questions.

Admission and parking for the weekly Greenmarket is always free, and EBT, WIC, and FMNP and NYC Health Bucks are accepted. The Greenmarket is situated near the Mosholu Gate entrance near Tulip Tree Allée and occurs every Wednesday through November 21, 9 a.m. to 3 p.m.

Weekly Walking Club – Meets every Wednesday at 10:30 a.m. by the NYBG information table.

Join Public Education staff for an invigorating 1.5 mile loop around the Garden. Wear your walking shoes and bring a bottle of water for a walk that makes a great part of a healthy lifestyle.

Compost Q&A – 11 a.m.-1 p.m.

Take home some tips from the NYC Compost Project on how to recycle garden trimmings and food scraps into a nutritious amendment for garden soil. Compost bins will also be available for sale.

Recipes

Veggie Patch Fried Rice

By Vanessa Cabrera, Chef/Instructor, The Sylvia Center

Ingredients serves 8
2 tablespoons vegetable oil
1 small red pepper, diced
2 carrots, shredded
1 tablespoon ginger, minced
4-5 scallions, thinly sliced (if you have extra, use it for garnish)
1 cup shelled summer peas or 1//2 green cabbage, shredded
1 cup dark greens (such as chard, spinach, kale, etc)
2 eggs, lightly beaten
6 cups cooked leftover brown rice (must be cold)
1/2 cup soy or tamari sauce
2 tablespoons toasted sesame oil

Instructions

1. In a large deep bottom pan like a wok, heat the oil and cook the red pepper, carrot and ginger for approximately 3 minutes.
2. Add the rest of the vegetables and cook an additional 2 minutes. *Note – you can substitute whatever vegetables you have on hand for what is on this list. Try to make sure there is a variety of colors – green, red, orange, etc.
3. Push the vegetables to one side of the pan. Add the eggs and scramble them on the other side of the pan, then mix them into the vegetables.
4. Add soy sauce and sesame oil.
5. Add the rice and stir into the vegetable mixture. Cook for an additional two minutes. Enjoy!

Summer Vegetable Soup

By Trish Sebben-Krupka, Corporate Chef, Viking Range Corporation

Ingredients serves 4, with leftovers for lunch
2 medium red onions, finely chopped
2 medium carrots, finely chopped
3 ribs celery, finely chopped
1 teaspoon fresh thyme, stemmed and chopped
Olive oil
Salt and pepper
1 pound small white potatoes, well-scrubbed, 1/4 inch dice
8 cups water or vegetable stock
1/2 pound flat romano green beans, sliced
2 medium zucchini, seeded, 1/4 inch dice
6 ears corn, shucked
1 cup purslane leaves (sold occasionally by Gajeski Produce at the Greenmarket)
1/4 cup each loosely packed parsley and cilantro, chopped
Vinegar or lemon juice

Instructions

1. Heat about a tablespoon of olive oil over medium-high heat. Add onions and a pinch of salt, and sauté for about five minutes, until the onions are softened (do not brown).
2. Add carrots and celery, and sauté for another minute or two.
3. Add potatoes and vegetable stock or water. Bring to a boil, and simmer for 10-15 minutes, or until potatoes are tender.
4. Add green beans and zucchini, and cook for another five minutes.
5. Meanwhile, hold each ear of corn over a large board or a shallow bowl. Use a sharp knife to remove the corn kernels, then run the flat side of the knife down each cob to remove the creamy part of the kernel that’s left behind. (If you have plenty of time, do this in advance, and then simmer the corn cobs in your vegetable stock for maximum fresh corn flavor.)
6. Add the corn and purslane to the soup, and simmer for two or three more minutes.
7. Remove from the heat, add parsley and cilantro, and season to taste with salt, freshly ground pepper, a dash of vinegar or lemon juice, and a dash of hot sauce.
8. Let the soup rest for 10 minutes. Serve with fresh bread or homemade croutons. Enjoy!

Stone Fruit Cobbler

By Nina Simmons, Education Director, The Sylvia Center

Ingredients serves 10
10 large peaches, plums, apricots or a combination
2 teaspoons cornstarch
for the topping:
2 cups all-purpose flour
1 cup oatmeal
3/4 cup brown sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 425°F.
2. If using peaches, peel them: Score fruit at the top and dunk in boiling water for about 10 seconds. Skins should peel right off.
3. Cut fruit into bite size pieces. Toss in baking dish with corn starch.
4. Place fruit-filled baking dish into the oven so it can start cooking while you prepare the topping.
5. Stir together flour, oatmeal, sugar, and salt in a bowl. Blend the butter into the mixture with your fingertips or a pastry blender until the topping resembles coarse meal.
6. Carefully remove the fruit from the oven and cover it with the topping mixture.
7. Return the baking dish to the middle of the oven and bake until the topping is golden, about 25 minutes.
8. Remove the baking dish from oven and let cool.
9. Serve by itself or with a scoop of vanilla ice cream.