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Inside The New York Botanical Garden

This Week at the Greenmarket: (Goose)Berry Delicious

Posted in Programs and Events on July 23 2013, by Matt Newman

GreenmarketThe heatwave’s bid us adieu, and just in time for this week’s Greenmarket. That’s good news for everyone who was sweating it out for last week’s event (though judging by the vegetable hauls recorded on Instagram, you weren’t all that bothered by the sun last Wednesday). In any case, our vendors will be keeping up their presentation of the July harvest with even more fresh-picked and delicious goodies to offer.

Last week we saw the arrival of peaches from Migliorelli Farm, accompanied by blueberries, corn, eggs, and all sorts of tomato and apple sauces and juices. From Red Jacket Orchards, the gooseberries were the big surprise, following raspberries, black currants, apricots, sugar plums, and then some. And from Meredith’s Bread (a breakfast favorite around here—be there early or you may miss out on some stuff), cherry, mixed berry, and apple-raspberry crumb pies; cinnamon rolls, brownies, cookies, and sweet breads—chocolate cream cheese, carrot cake, and banana nut among them.

What’s new for this week? We don’t know yet! With the vagaries of weather and crops to deal with, harvest times aren’t often set in stone. But we’ll have more news on that come Wednesday.

The NYBG Greenmarket runs from 9 a.m. to 3 p.m. each Wednesday through November 27, with free short-term parking for Greenmarket shoppers and—as on every Wednesday—free Grounds Admission for visitors. The market accepts food stamps, EBT, WIC/FMNP, and Senior coupons, in addition to cash and credit or debit cards. Learn how to use EBT, WIC and FMNP at the Greenmarket. And head below for a recipe from our staff at the Ruth Rea Howell Family Garden.

Greenmarket

Stuffed Squash Flowers with Garden Herbs

Serves 4

Ingredients

Batter

  • 1 cup unbleached white flour
  • 1/2 teaspoon sea salt
  • 3/4 cups warm water
  • 1 large organic egg

Stuffing and Flowers

  • 1 large organic egg—lightly beaten
  • 1 cup fresh ricotta cheese
  • 1 shallot—finely chopped
  • 3 tablespoons finely chopped garden herbs (Italian parsley, basil, oregano, thyme and sage)
  • 1/2 teaspoon sea salt
  • freshly ground pepper to taste
  • 16 large or 20 small fresh zucchini flowers
  • 1/2 cup olive oil for pan-frying (or enough oil to cover the pan generously)

Instructions

For the batter – mix flour, salt and water in a large bowl. Set aside and let stand for 1 hour. Just before dipping the flowers into the batter whisk in the egg.

For the stuffing – mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.

To stuff the flowers – make a slit lengthwise in each flower and remove the stamen. Using a dessert spoon, place a small amount of the stuffing at the base of each flower and twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet.

Heat a large heavy-bottom skillet to high heat. Add the oil. When the oil is hot, dip each flower in the batter and add them to the pan. Sauté for 2 to 3 minutes until golden. Flip the flowers and continue to sauté for 1 to 2 minutes until golden. Repeat until all flowers have been used, reducing the heat to medium-high when the pan is very hot so the oil doesn’t burn.

To serve, overlap 4 to 6 flowers in the center of each plate and serve immediately. Cook’s note – The flowers must be served piping hot, they become soggy as they cool. © 2011 Viviane Bauquet Farre — Food & Style NY LLC.