This Week at the Greenmarket: Peaches ‘n’ Peppers
Posted in Programs and Events on August 27 2013, by Matt Newman
Sweet, savory, and that piquant point right in the middle—the Greenmarket‘s been representing our favorite flavors in equal measures of late. Judging by the number of colleagues snacking on fresh donut peaches last Wednesday, this week’s gathering should have no shortage of the fuzzy fruits out for sale. And the apples aren’t making themselves scarce, either—try the Ginger Golds if you have the chance. We’ve also seen heaps of plums, blueberries, watermelon and nectarines out on the tables of late. On the vegetable front, plan for broccoli, kale, onions, tomatoes of every shape and color, reliable radishes, a few kinds of peppers staggered over the Scoville scale, and some yellow summer squash.
There’s more, of course (fresh-baked bread, anybody?), and with each week there are new entries and exits for the various crops on offer, but this tentative list gives you an idea of what to expect. And how many bags to bring if you’ve got a stock of canvas!
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. 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 — 11 a.m. – 2 p.m.
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.
Radish and Couscous Salad
Ingredients
- 1 cup pearl (Israeli) cous cous
- 1/2 a ripe avocado
- Juice of 1/2 a lemon
- 5 Tablespoons avocado oil
- Sea salt and black pepper
- 1/2 cup edamame
- 1 small bunch radishes
- 1 kirby cucumber
- 1 small serrano chili
- 3 scallions
- 2 handfuls arugula
Preparation
Prepare couscous. If possible to make ahead of time, do so; if not, put hot couscous in fridge to cool it down. Add salt and pepper to taste.
For dressing: spoon the avocado into a small bowl. Using a fork, mash avocado. Add the lemon juice, salt, and pepper. Add oil, whisking until creamy. Wash and cut radishes into quarters. Wash and dice cucumber. Wash and deseed chili; mince chili. Wash and mince scallion. To finish, in a large bowl toss couscous, edamame, radishes, cucumber, chili, scallions and arugula together. Add dressing. Toss to coat evenly.
