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Plant Talk

Inside The New York Botanical Garden

This Week at the Greenmarket: Sweet July

Posted in Programs and Events on July 16 2013, by Matt Newman

PeasLast week’s Greenmarket saw the addition of eggs, red raspberries, cauliflower, cucumbers, and red currants. Meanwhile, the rhubarb (so glad strawberry-rhubarb pie is making a comeback) was on its way out. You may still find some this week, however, as we continue the important harvest month of July with some of the freshest produce in New York!

We’re hoping to see more blueberries, peaches, and plums going forward, but as always, what shows up each Wednesday is something of a surprise. You can get a better idea of what to look forward to by visiting our friends’ harvest chart at GrowNYC. Or you can just plan on the pies, fresh breads, cookies, and quiches to be found here otherwise—they are absurdly delicious.

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.

Hispanic Community Health Study / Study of Latinos with Albert Einstein College of Medicine

The aim of Albert Einstein College of Medicine’s Hispanic Community Health Study/Study of Latinos is to identify both the prevalence and risk factors for a variety of diseases and disorders among Hispanics in the United States. This study will seek to make important medical discoveries to improve the health of the Bronx Hispanic/Latino community. Stop by the table for newsletters and fact sheets about the study and how you can participate.

Greenmarket

Besto Pesto with Herb Confetti

Serves 4

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup extra virgin olive oil
  • 3 medium sized garlic cloves, minced
  • Salt, to taste
  • Optional: 1/2 cup grated Parmesan-Reggiano or Romano cheese, 1/3 cup of pine nuts, walnuts, sunflower seeds or pumpkin seeds.
  • For confetti: Choose 1 cup of fresh herbs and alliums, chopped, of any or all of the following: basil, sage, mint, rosemary, thyme, oregano, cilantro, chives, scallions, garlic, onions.

Instructions

In a food processor, combine basil, olive oil and minced garlic. Blend until well-chopped, adding salt and add more olive oil if necessary for desired smoothness. Add nuts and cheese if desired; blend until smooth.

For confetti: chop herbs and alliums to small, confetti-sized pieces. Toss as a garnish over spread pesto. Serve immediately or jar and refrigerate pesto to save.