{"id":38322,"date":"2013-07-02T13:00:54","date_gmt":"2013-07-02T17:00:54","guid":{"rendered":"http:\/\/www.nybg.org\/plant-talk\/?p=38322"},"modified":"2013-07-02T11:38:50","modified_gmt":"2013-07-02T15:38:50","slug":"this-week-at-the-greenmarket-july-harvests","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2013\/07\/garden-programming\/this-week-at-the-greenmarket-july-harvests\/","title":{"rendered":"This Week at the Greenmarket: July Harvests"},"content":{"rendered":"

\"Greenmarket\"<\/a>Potatoes for mashing, strawberries for snacking, carrots for crunching, garlic for…well, anything you can feasibly put it in shy of ice cream. We’re into week three of the Greenmarket<\/a> this Wednesday, and things are only ramping up (except the actual ramps\u2014those oniony wonders are more of an April thing) as the summer matures. Last week saw a big focus on summer squash, and while we’re likely to see more of that this week, the start of July traditionally sounds the trumpet for a bunch of other harvests\u2014whether they’re beginning or ending.<\/p>\n

Cherries are commonly a July thing, but we’ve been seeing them for a couple of weeks now, so plan to pick up a few hefty handfuls while you’re here. This month also marks the beginning of the fresh potato harvest at large, and the tail end of outdoor-grown rhubarb in our area. Peppers and tomatoes will be coming into vogue from here on out, along with blueberries, peaches, plums, and raspberries, so err on the side of caution and think about bringing your big produce bag in the coming weeks. It’ll be one of your better decisions.<\/p>\n

Oh, and keep in mind this is just a tentative schedule\u2014with the weather as unpredictable as it’s been over the last year, the harvests rarely have a cut and dry beginning or end. We just do our best to predict. I’ve got another recipe from the Ruth Rea Howell Family Garden<\/a> for you, so head below for that, and we’ll see you at the Greenmarket tomorrow!
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\nThe 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\u2014as on every Wednesday\u2014free 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<\/a>.<\/p>\n\"Greenmarket\"<\/a>\n

Thyme Pesto with Lemons & Spinach on Toast<\/b><\/span><\/p>\n

Serves 6 slices<\/i><\/p>\n

Ingredients<\/span><\/b><\/p>\n