{"id":46927,"date":"2014-08-27T11:01:12","date_gmt":"2014-08-27T15:01:12","guid":{"rendered":"http:\/\/blogs.nybg.org\/plant-talk\/?p=46927"},"modified":"2014-08-27T11:01:12","modified_gmt":"2014-08-27T15:01:12","slug":"this-week-at-the-greenmarket-bright-robust","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2014\/08\/garden-programming\/this-week-at-the-greenmarket-bright-robust\/","title":{"rendered":"This Week at the Greenmarket: Bright & Robust"},"content":{"rendered":"

\"Tomato\"<\/a>\u00a0Today’s Greenmarket<\/a> includes tomatoes of all sizes and onions of every shade, plus kale, sweet chard, leeks, fresh garlic, and more!<\/p>\n

Leeks have a very special flavor without being overpowering. Click through for a bit of seasonal inspiration in a simple, savory pasta recipe\u2014fusili with creamed leek and spinach. Try it out over the long weekend!<\/p>\n

Be sure to visit the upcoming schedule<\/a> for future special programs, demos, and Q&As at the Wednesday Greenmarket. Now that summer is winding down, be sure to look at GrowNYC’s calendar of what’s in season<\/a> and explore some future possibilities for exciting fall meals.
\n<\/p>\n

\n
\"fusili<\/a>
Photo by Quentin Bacon<\/figcaption><\/figure>\n

Fusilli with Creamed Leek and Spinach<\/span><\/span>
\nVia Food & Wine<\/a><\/p>\n

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

3\/4 pound(s) fusilli
\n1 1\/2 tablespoon(s) extra-virgin olive oil
\n1 large leek, white and light green parts only thinly sliced
\n1 cup(s) heavy cream
\n4 cup(s) packed baby spinach, 4 ounces coarsely chopped
\n1\/2 cup(s) lightly packed basil leaves, finely chopped
\nKosher salt and freshly ground pepper<\/p>\n

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

    \n
  1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.<\/li>\n
  2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.<\/li>\n
  3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.<\/li>\n<\/ol>\n
    \n

    Our weekly cooking demonstrations continue today, and you can find\u00a0assistance with enrolling in the New York State of Health Marketplace from 11 a.m. to 1 p.m. The Greenmarket accepts food stamps, EBT, WIC\/FMNP, and Senior coupons, in addition to cash and credit or debit cards.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Today’s Greenmarket features tomatoes, onions, sweet chard, and the basis of our featured recipe\u2014leeks.<\/p>\n","protected":false},"author":184,"featured_media":46939,"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":[299,3661,4148,850],"jetpack_featured_media_url":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-content\/uploads\/2014\/08\/GM-tomato.png","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/ph0lU-ccT","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/46927"}],"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=46927"}],"version-history":[{"count":5,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/46927\/revisions"}],"predecessor-version":[{"id":46937,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/46927\/revisions\/46937"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media\/46939"}],"wp:attachment":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media?parent=46927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/categories?post=46927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/tags?post=46927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}