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Plant Talk

Inside The New York Botanical Garden

This Week at the Greenmarket: Fall Flavor

Posted in Programs and Events on September 24 2013, by Matt Newman

The NYBG GreenmarketAnd with one last huff of warmth, summer bows out. We’re early into the sea change of fall now, with its arch gusts and leaf color, and with it comes the Greenmarket‘s flavorful turn toward ripe apple harvests and cider by the gallon. The apple cider donuts? Equally, mind-bendingly tasty.

The steady march toward the market’s end in November means popular October picks like watermelon (the harvest in our area is generally September and October, which might be a surprise for summer lovers) and grapes. It’s the peak of Brussels sprouts season and a good time for collard greens, kale, fennel, lima beans, and eggplant. Parsnips are a good bet, too.

And who could forget behemoth pumpkins? Pears should be seeing the tail end of their harvest about now, and same goes for raspberries (though the latter may continue for as long as we can stave off the first frost).

Keep in mind, however, that nature seldom keeps its watches synchronized; what shows up at the market from week to week can vary depending on a number of factors. Last week’s highlights included purple plums, honeycrisp apples, cranberry beans, French breakfast radishes, and the incomparable apple cider donuts of Migliorelli Farm. Red Jacket Orchards showed up with their famous juices and ciders, a company of varied plums, and Asian and Bartlett pears. It was all about squash with Gajeski Produce (including kabocha, butternut, spaghetti and acorn varieties), as well as green tomatoes (your fry oil needs a workout), cauliflower, broccoli rabe, and fresh cabbage. Meredith’s Bread rounded out the day with carby goodness in the form of cookies, pumpkin bread, tarts, fruit pies, brownies, and homemade jams.

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. Head below for a fresh seasonal recipe from none other than Mario Batali, whose last Family Dinner of the season, featuring the culinary talents of Chef Dan Drohan of Otto Enoteca Pizzeria and Chef Josh Laurano of Tarry Market, takes place this Sunday, September 29.

Greenmarket

Golden Beet Tartare with Pearl Onion/Scallion Radish Salad

Ingredients

  • 1 pound golden beets
  • 1 tablespoon balsamic vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon caraway seeds
  • 1 teaspoon chopped fresh chives
  • Kosher salt and freshly ground black pepper, to taste
  • 1-2 Spring onions, bottoms and tops sliced
  • 2 large radishes, thinly sliced

Preparation

Preheat the oven to 400F.

Wrap the beets in aluminum foil and roast in the oven for 30 to 45 minutes, or until they are easily pierced with a paring knife. Remove from the oven and, once cool enough to handle, peel the beets and cut into 1/4-inch cubes. Set aside to cool completely.

In a medium bowl, combine the beets, vinegar, oil, caraway seeds, chives, and salt and pepper. Set aside. In another medium bowl, combine the sliced spring onion bottoms and tops, radishes, extra virgin olive oil and salt and pepper. Plate the raw vegetable salad, and top with the beet mixture.