{"id":45823,"date":"2014-07-02T11:17:26","date_gmt":"2014-07-02T15:17:26","guid":{"rendered":"http:\/\/blogs.nybg.org\/plant-talk\/?p=45823"},"modified":"2014-07-02T11:17:26","modified_gmt":"2014-07-02T15:17:26","slug":"this-week-at-the-greenmarket-edible-summer","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2014\/07\/garden-programming\/this-week-at-the-greenmarket-edible-summer\/","title":{"rendered":"This Week at the Greenmarket: Edible Summer"},"content":{"rendered":"

\"At<\/a>Wednesdays at the Garden have been especially appetizing with the return of the weekly NYBG Greenmarket<\/a>, offering a variety of fresh, local produce and baked goods. This week’s stock includes a variety of refreshing juices and fruit butters, apples, strawberries, cherries, cider and rhubarb on the fruit front. For vegetable lovers, we’re seeing squash flowers, zucchini, cucumbers, radishes in droves, and asparagus to boot.<\/p>\n

Baked goods are back again this year in the form of cakes, brownies, cookies, biscotti, and, of course, breads\u2014both sweet and savory. New on the list, you’ll also find some delicious dairy, including milk, cheeses (this week we’re seeing goat and strawberry), and eggs. You can even get goat milk soap!<\/p>\n

Among the many available fruits and vegetables at the Greenmarket this season are mustard greens, an Asian staple which can make an excellent addition to your summer culinary routine. If you’ve ever tackled the brining process in the Ruth Rea Howell Family Garden<\/a> during our Dig, Plant, Grow events, and you’ve got a few spare jars on hand, you’re more than ready to try this at home. Read on for the full recipe!
\n<\/p>\n

\n

Pickled Mustard Greens<\/span>
\nBy Saveur<\/a><\/p>\n

\"Photograph<\/a>
Photograph by Christopher Hirsheimer<\/em><\/figcaption><\/figure>\n

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

2 tbsp. sugar
\n1 tbsp. salt
\n\u00bc cup white vinegar
\n\u00bd lb. Asian mustard greens
\n3 red or green serrano chiles, split lengthwise<\/p>\n

Preparation<\/span><\/strong><\/p>\n

1. In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.<\/p>\n

2. Using a paring knife, trim stems of washed mustard greens from leaves. Cut stems into 2″ pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently.<\/p>\n

3. Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving.<\/p>\n

To pick up some fresh ingredients and try out a new recipe, come on down to the Garden on Wednesdays\u2014when grounds-only admission is free\u2014and peruse the offerings of the Greenmarket. Check which special programs<\/a> will be happening on your visit, and see what is in season at GrowNYC<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Leafy greens are very much in season at the NYBG Greenmarket. Now’s the time to try some pickling!<\/p>\n","protected":false},"author":184,"featured_media":45879,"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":[17],"tags":[299,3661,4056,785],"jetpack_featured_media_url":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-content\/uploads\/2014\/07\/C-Hirsheimer_pickled_mustard_greens_250.jpg","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/ph0lU-bV5","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/45823"}],"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\/184"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/comments?post=45823"}],"version-history":[{"count":21,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/45823\/revisions"}],"predecessor-version":[{"id":45873,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/45823\/revisions\/45873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media\/45879"}],"wp:attachment":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media?parent=45823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/categories?post=45823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/tags?post=45823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}