Weekly Greenmarket Preview: Flavors of Fall
Posted in Programs and Events on October 23 2012, by Matt Newman
Ahhh, the comforting vignettes of fall’s arrival: the Grand Allée‘s tulip trees tinged with gold, families touring the Garden in matching jackets, a ravenous horde of pumpkin patch ghouls dragging themselves up from their earthen tombs.
Er, yeah, we place the blame firmly on Ray Villafane and his cadre of spooky sculptors for that last one.
In the midst of our Halloween month (because why would you ever celebrate the most frightful holiday of the year for only a single night?), we continue on with another fall tradition that hits each week through November 21: the Wednesday Greenmarket! Bearing in mind the ongoing creepfest in the Everett Children’s Adventure Garden and elsewhere at the NYBG, you’ll of course find piles of pumpkins and seasonal gourds to decorate your porch. But there are also plenty of fall favorites to keep on your list that you’re not obliged to carve into jack o’ lanterns, because one cannot live on pumpkin pie alone–at least not for more than a week or two.
This Wednesday, we turn to the hearty vegetables that come of the cool season harvest, including fennel, cauliflower, broccoli, and butternut squash (a personal Thanksgiving favorite of mine). If you’re so inclined, you can head below for a rich recipe guaranteed to be a hit on frosty nights. In the meantime, don’t forget that grounds admission is always free at the NYBG on Wednesdays, and one-hour parking is also free for market-goers at our Mosholu entrance. 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.
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.
Cauliflower Gratin
By Ina Garten, Food Network
Ingredients (serves 4 to 6)
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Preparation
- Preheat oven to 375 degrees F.
- Cook cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes or until tender but still firm. Drain.
- Melt 2 tablespoons butter in a medium saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 2 minutes.
- Pour hot milk into butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute or until thickened.
- Remove mixture from heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup Gruyere, and Parmesan.
- Pour 1/3 of sauce into bottom of 8×11 baking dish. Place drained cauliflower on top and spread rest of sauce evenly over top of that.
- Combine breadcrumbs with remaining Gruyere and sprinkle on top.
- Melt remaining butter and drizzle over top of gratin. Sprinkle with salt and pepper.
- Bake 25 to 30 minutes or until browned. Serve hot or at room temperature.
