{"id":41722,"date":"2013-11-13T11:37:25","date_gmt":"2013-11-13T16:37:25","guid":{"rendered":"http:\/\/www.nybg.org\/plant-talk\/?p=41722"},"modified":"2013-11-13T11:37:25","modified_gmt":"2013-11-13T16:37:25","slug":"this-week-at-the-greenmarket-three-and-counting","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2013\/11\/garden-programming\/this-week-at-the-greenmarket-three-and-counting\/","title":{"rendered":"This Week at the Greenmarket: Three and Counting"},"content":{"rendered":"

\"Greenmarket\"<\/a>November is always a double-edged sword for us, as it means two things: the Greenmarket<\/a> is stocked with heaps of fresh, hearty fall fare\u2014some of my favorite foods of the year\u2014and the Greenmarket is nearly over. Including today’s event, there are just three more opportunities<\/em> to stock up on produce and baked goodies until our vendors close up shop for the year on Wednesday, November 27.<\/em><\/p>\n

Today’s highlights include onions and peppers and apples galore (Cortland, Jonagold, Macoun, McIntosh, and Red Delicious varieties among them). You’ll also find broccoli, root vegetables in abundance, cauliflower, Brussels sprouts, winter squashes of all sorts, tomatoes, and, of course, heaps of pies from Meredith’s Bread. Among them, a newcomer: coconut custard pie! And the usual suspects, too\u2014apple crumb, cherry, pecan, and precious, precious pumpkin.<\/p>\n

It was snowing<\/em> yesterday morning. If that doesn’t tell you you need to stock up on stew ingredients and eat your fill of baked deliciousness, I don’t know what will. The NYBG<\/a> Greenmarket runs from 9 a.m. to 3 p.m. each Wednesday through November 27. 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

Head below for a cold-weather recipe from our pal Mario Batali<\/a> highlighting the versatility of the parsnips you’ll find at the Greenmarket today.
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\n\"Greenmarket\"<\/a><\/p>\n

Parsnips with Horseradish and Chives<\/b><\/span><\/p>\n

Serves 8 to 10 as a side dish<\/em><\/p>\n

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