Greenmarket Kick-Off!

Posted in Programs and Events on June 18 2013, by Matt Newman

You know, I’d say this is a time for health nuts to rejoice, but our Greenmarket is a great experience regardless of taste or diet. Fresh fruits, vegetables, baked goods and the heaps of other goodies involved have a tendency to bring people together sans qualifiers. But enough about that: the Greenmarket is back for another year—that’s the important takeaway here! Beginning this Wednesday, June 19, we’re kicking off another months-long run of fresh foods each and every week, and all of it set up right here by the Garden’s Tulip Tree Allée.

Farmers from around the region will sell locally-grown produce each Wednesday, 9 a.m. to 3 p.m., from now through November 27, meaning you’ll get the best of each and every harvest. Admission and parking are free for Greenmarket shoppers, and we accept EBT, WIC/ FMNP, and Senior coupons, in addition to cash and credit or debit cards.. We’re making it seriously simple to load up a canvas bag with fruits and vegetables to last you the week. In fact, the Greenmarket is almost always set up near our Mosholu Gate, right next to our own Botanical Garden stop on the Metro-North, so it’ll only take you twenty minutes to get here from midtown Manhattan.

If you’re wondering what’s on the menu from week to week, it can be hard to predict to a certainty—the vagaries of seasonal weather and all. But GrowNYC has a handy chart available to get an idea of what you might see stacked on the tables when you get here. We’re on the tail end of the asparagus harvest, while beets, cabbage, herbs and peas are a good possibility. Keep an eye out for spinach, chard, turnip greens and some squashes, too, along with the first of the season’s strawberries.

As for what you’ll be doing with your edible haul, we’re not about to leave you hanging; Annie Novak, Edible Academy Manager, has given us a few simple recipes she likes to use in the Ruth Rea Howell Family Garden. So expect a new one from time to time as we get into the groove of the Greenmarket. You can head to our official Greenmarket program page for information on vendors and activities, or head below for an inspired herbal recipe. See you here!

Herb Jam with Olives

Serves 6; makes about 1 1/2 cups

Ingredients

• 4 large cloves garlic, halved
• 1 pound baby spinach leaves
• 1 large bunch flat-leaf parsley, stems discarded
• 1/2 cup celery leaves, coarsely chopped
• 1/2 cup cilantro leaves, stemmed
• 1/4 cup extra-virgin olive oil
• 12 oil-cured black olives, pitted, rinsed, coarsely chopped
• 1 1/4 teaspoon Spanish sweet smoked paprika (pimento de la Vera)
• Pinch of cayenne
• Pinch of ground cumin
• 1 tablespoon lemon juice, or more to taste
• Salt and freshly ground pepper

Instructions

Put the garlic cloves in a large steamer basket set over a pan of simmering water and top with the spinach, parsley, celery, and cilantro. Cover and steam until the garlic is soft and the greens are very tender, about 15 minutes. Let cool, then squeeze the greens dry, finely chop, and set aside. Using the back of a fork, mash the garlic cloves.

In a medium cazuela set over a flame-tamer or in a heavy-bottomed skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mashed garlic, olives, paprika, cayenne, and cumin and stir over moderately high heat for 30 seconds, or until fragrant. Add the greens and cook, mashing and stirring, until soft and dry and somewhat smooth, about 15 minutes.

Remove from the heat and let cool to room temperature. Mash in the remaining olive oil. Refrigerate, closely covered, for at least 1 day and up to 4 days.

To serve, return to room temperature. Stir in the lemon juice and, if it seems too thick, thin to a spreadable consistency with water or olive oil. Season with salt and pepper. Pack in a serving dish and serve with crackers or semolina bread.