{"id":24944,"date":"2012-06-12T09:00:21","date_gmt":"2012-06-12T13:00:21","guid":{"rendered":"http:\/\/www.nybg.org\/plant-talk\/?p=24944"},"modified":"2012-07-24T14:46:09","modified_gmt":"2012-07-24T18:46:09","slug":"this-week-at-the-greenmarket","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2012\/06\/around-the-garden\/this-week-at-the-greenmarket\/","title":{"rendered":"This Week at the Greenmarket: Welcome Back Farmers!"},"content":{"rendered":"

\"Lettuce<\/a>The weekly NYBG Greenmarket<\/a> returns tomorrow! Fresh veggies, fruit, baked goods, and cheeses are available near Tulip Tree All\u00e9e every Wednesday through November 21, 9 a.m. to 3 p.m. Admission and parking are free to shop at the Greenmarket and EBT, WIC, and FMNP are accepted<\/a>. Stay tuned to Plant Talk for information on weekly special events, produce updates, and recipes for using your freshly bought produce.<\/p>\n

Weekly Walking Club – Meets every Wednesday at 12:30 p.m. by the NYBG information table.<\/strong>
\nJoin Public Education staff for an invigorating 1.5 mile loop around the Garden. Wear your walking shoes and bring a bottle of water for a walk that makes a great part of a healthy lifestyle.<\/p>\n

What vegetables will be available?<\/p>\n

<\/p>\n

It’s hard to predict, but this chart from GrowNYC<\/a> suggests we will be seeing peas, beets, lettuces, radishes, and so much more when the farmers return. What to do with them? Everything tastes better with caramelized onions, and this recipe from Annie Novak, the Assistant Manager of the Ruth Rea Howell Family Garden<\/a> would be delicious served as part of a salad featuring all of the aforementioned ingredients.<\/p>\n

Caramelized Onions<\/strong><\/p>\n

By Annie Novak, Ruth Rea Howell Family Garden Assistant Manager<\/p>\n

Ingredients <\/strong>serves <\/em><\/strong>4<\/em><\/em><\/strong>
\n6 organic onions
\n6\u201310 teaspoons olive oil
\n4 teaspoons butter
\nSalt to taste<\/p>\n

Instructions<\/strong><\/p>\n

    \n
  1. Slice the root and top off the onions and peel the skin. Cut the onions in half. Lay the flat side of the onions down and slice to desired thickness. Caramelized onions are best cut in long crescents.<\/li>\n
  2. Over medium-high heat using a wide saut\u00e9 pan, begin to warm the olive oil (and butter if desired)\u2014about 1 teaspoon per onion added. Heat until shimmering. Add the onion slices and stir to coat with oil. Spread the onions out evenly in the pan and let cook, stirring occasionally.<\/li>\n
  3. If desired, after about 10 minutes, sprinkle a generous pinch of salt over the onions. If onions appear to be drying out, add a small amount of water to the pan.<\/li>\n
  4. Let cook for 30\u201340 minutes, stirring occasionally. Lower heat after 20 minutes or so. Allow onions to brown and stick to the pan, but stir before burning.\u00a0Cook until onions are a rich brown color.<\/li>\n
  5. If desired, add additional flavorings such as sugar, balsamic vinegar, or wine. Serve hot or cool. Caramelized onions will keep in the refrigerator for up to one week.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    The weekly NYBG Greenmarket occurs each Wednesday, June 12 through November 21 from 9 a.m. to 3 p.m. and features fresh vegetables, fruits, baked goods, and so much more, and is free to the public.<\/p>\n","protected":false},"author":122,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[952],"tags":[37,299,38,850],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/ph0lU-6uk","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/24944"}],"collection":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/users\/122"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/comments?post=24944"}],"version-history":[{"count":7,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/24944\/revisions"}],"predecessor-version":[{"id":26926,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/24944\/revisions\/26926"}],"wp:attachment":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media?parent=24944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/categories?post=24944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/tags?post=24944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}