Weekly Greenmarket Preview: The Best for Last

Posted in Programs and Events on November 20 2012, by Matt Newman

It’s a bittersweet Tuesday afternoon at The New York Botanical Garden. On the one hand, we’re sitting square in the turkey-shaped shadow of what is undeniably my favorite holiday. On the other–and I say this with my own little chorus of sighs–2012’s weekly Greenmarket comes to its delectable end on Wednesday, November 21! I know, it’s a heartbreaker. But if you’re going to draw the curtains on your farmer’s market (or put it on hiatus, as in this case), there’s no better time for a food-centric going away party than the day before the year’s most extravagant meal.

If you haven’t already run your obligatory supermarket gauntlet, think about skipping this year’s cavalcade of canned goods and making your way to the Garden for a selection of the freshest fruits and vegetables you’ll find anywhere. Add the Greenmarket’s gourmet pies, breads, and other baked goods to the mix, and all you’ll need to hunt down is a turkey (figuratively speaking, of course–our wild turkeys are of the “look but don’t touch” variety).

Last week’s penultimate Greenmarket highlighted squash, scallions, chard, turnips, apples, pears, spinach, and a rainbow of potatoes. On the baked front, we enjoyed plenty of pies and cookies, cupcakes, muffins, a selection of jams to smear on them, and apple cider to wash it all down. And that’s just what I could fit into this brief post without going overboard; there’s more than enough left of the fall harvest to set your Thanksgiving table and then some.

Wednesday is absolutely your last opportunity to stock your kitchen before we close up the Greenmarket until the summer of 2013, so don’t miss out! At the very least, your dinner guests will be falling all over themselves to compliment your farm-to-table cooking chops. Don’t forget: grounds admission is 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.

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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.

Red Chard, Potato, and White Bean Ragout

By Martha Rose Shulman

Ingredients (serves 4 to 6)

1 cup dried white beans, soaked in 1 qt. water for 6 hours or overnight

1 bouquet garni made with 1 bay leaf, 2 sprigs of fresh thyme, and Parmesan rind

Salt

1 generous bunch red chard (3/4 to 1 pound)

2 tablespoons olive oil

1 medium onion, chopped

2 to 4 garlic cloves (to taste), sliced

1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes

1 teaspoon fresh thyme leaves

Freshly ground pepper

1 to 2 tablespoons chopped fresh parsley (optional)

Freshly grated Parmesan

Preparation

1. Drain beans and combine with 1 qt. fresh water in casserole dish or Dutch oven. Bring to simmer. Skim off foam, add bouquet garni; reduce heat and simmer 1 hour. Add 1 teaspoon salt.
2. Meanwhile, stem and clean red chard leaves in 2 changes of water. Rinse stems and dice. Set aside. Cut leaves into ribbons, or coarsely chop, set aside.
3. Heat olive oil in heavy, nonstick skillet over medium heat and add onion and chard stems. Cook, stirring often, until tender–about 5 minutes. Add garlic and continue to cook, stirring, until garlic is fragrant–about 1 minute.
4. Add potatoes and stir together, then transfer to the pot with beans. Bring back to simmer, cover and simmer 30 minutes, or until potatoes and beans are tender. Salt to taste.
5. Add chard and thyme leaves to pot, cover and simmer 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and add parsley. Sprinkle with Parmesan and serve.