Weekly Greenmarket Preview: Root of the Matter
Posted in Around the Garden on October 2 2012, by Matt Newman
Peach and raspberry pies, savoy cabbage, pear cider, pickled beets, Macintosh apples, parsnips and tomato juice! This is just a sampling of the fresh baked, picked, or pressed eats stacked high during last week’s Greenmarket cornucopia, and there’s sure to be more this Wednesday as we dig deeper into the fall harvest.
Believe it or not, the crowds have only grown since the thermometer started dipping. I guess you can’t underestimate the power of fresh fruits and vegetables to mobilize New Yorkers before the sleet and snow start falling, though the threat of pale, “cardboard” tomatoes on the horizon might also have something to do with it! So if your schedule is lax and your fruit bowl is looking a touch on the skinny side, scribble “Greenmarket” into the October 3 slot in your organizer, leave your produce bag by the door, and drop a couple bucks on your Metrocard for a stop in the Bronx.
As always, grounds admission and one-hour parking at the Mosholu Gate are free on Wednesdays. The Greenmarket takes place along Garden Way in front of the Library Building every Wednesday through November 21, from 9 a.m. to 3 p.m. To make things even easier, our vendors accept EBT, WIC, FMNP and NYC Health Bucks. Head below for a fall-friendly recipe on the filling side.
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.
Healthful Choices and Safe Food Preparation – 11 a.m. to 1 p.m.
Cornell University Cooperative Extension staff presents safe guidelines for cleaning fruits and vegetables in preparation for a healthful meal.
Kale with Garlic and Oven-Roasted Parsnips
From Food & Wine
Ingredients (serves 4)
1 1/4 pounds parsnips, peeled and cut 2-by-1/2-inch sticks
5 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 pounds kale, stemmed
4 garlic cloves, thinly sliced
8 large scallions, cut into 1/2-inch lengths
Preparation
- Preheat oven to 400 degrees. Spread parsnips on a large rimmed baking sheet and toss with 2 tablespoons olive oil.
- Season parsnips with salt and pepper and roast in bottom third of the oven for about 25 minutes, or until lightly browned on the bottom and tender.
- While parsnips are cooking, bring large pot of water to boil. Add salt and then kale, cook until just tender–about 5 minutes. Drain and squeeze out water, then chop kale coarsely.
- Heat remaining 3 tablespoons of olive oil in a large skillet. Add garlic and cook over medium heat until golden. Add scallions and stir until softened, about 2 minutes.
- Add kale to garlic and scallion mixture, season with salt and pepper, and cook, stirring until heated through for about 3 minutes.
- Add parsnips to kale until heated through, and serve.
