{"id":40017,"date":"2013-09-04T10:48:13","date_gmt":"2013-09-04T14:48:13","guid":{"rendered":"http:\/\/www.nybg.org\/plant-talk\/?p=40017"},"modified":"2013-09-04T10:48:13","modified_gmt":"2013-09-04T14:48:13","slug":"this-week-at-the-greenmarket-spring-in-summer","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2013\/09\/garden-programming\/this-week-at-the-greenmarket-spring-in-summer\/","title":{"rendered":"This Week at the Greenmarket: Spring in Summer"},"content":{"rendered":"

\"Greenmarket\"<\/a>The aphorisms all say that it’s taboo through and through to lead a post with mention of the weather, but it’s so spring-like outside that I couldn’t help it if I wanted to. The sun is up, the breeze is cool, and the Greenmarket<\/a>‘s been hopping since I walked in this morning. A quick scout around the vendor tents made it clear why, too: the tables are practically overflowing with plump late-summer fruits and vegetables.<\/p>\n

From Migliorelli Farm, you’ll find ginger gold apples, Seckel and Bartlett pears, cantaloupe, delicious tomatillos (try them in a cooked salsa dish\u2014you may have to take a hiatus from tomatoes), and mountains of corn. And from Red Jacket Orchards, there’s no dearth of donut peaches, plums, fresh Concord grapes, and sunset apples. Gajeski Produce is keeping the savory side of things covered with parsley, beets, yellow squash, cabbage, corn, and my personal favorite: peppers. Think sweet, cayenne, and jalapeno varieties. You can finish your shopping trip with a stop at Meredith’s Bread, whose cookies, macaroons, muffins, scones, rugelach, and pies make for the perfect dessert. Or just grab one of their savory breads (they’ve got organic and gluten-free varieties, for those curious).<\/p>\n

The NYBG<\/a> 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<\/a>. And head below for a recipe from our staff at the Ruth Rea Howell Family Garden<\/a>.
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\nToday\u2019s cooking demo: Plum Apple Sauce<\/b><\/span><\/p>\n

Come by the GrowNYC table today at 11:30 a.m. for a demo and learn all about the Prunus (stone fruit) family of fruit.<\/p>\n\"Greenmarket\"<\/a>\n

Kale and Sweet Potato Salad
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\nIngredients:<\/b><\/span><\/p>\n