{"id":47023,"date":"2014-09-03T11:34:24","date_gmt":"2014-09-03T15:34:24","guid":{"rendered":"http:\/\/blogs.nybg.org\/plant-talk\/?p=47023"},"modified":"2014-09-03T11:55:39","modified_gmt":"2014-09-03T15:55:39","slug":"this-week-at-the-greenmarket-fight-fire-with-fire","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2014\/09\/garden-programming\/this-week-at-the-greenmarket-fight-fire-with-fire\/","title":{"rendered":"This Week at the Greenmarket: Fight Fire with Fire"},"content":{"rendered":"

\"Habaneros\"<\/a>Today\u2019s Greenmarket<\/a> includes a vibrant array of plums situated amongst a hefty selection of butternut squash, Yukon Gold potatoes, spicy peppers, and even apple blueberry crumble pie!<\/p>\n

When there\u2019s no escaping what feels like summer\u2019s hottest week, why not just fight fire with fire? Habanero chilies, with their citrus-like flavor and floral aroma, are an integral part of Yucatecan cuisine. Daunting reputation aside, the habanero\u2019s heat mixes nicely with sweet. Try adding a kick to your breakfast these upcoming weeks with some habanero apricot jam.<\/p>\n

Be sure to visit the upcoming schedule<\/a> for future special programs, demos, and Q&As at the Wednesday Greenmarket. GrowNYC\u2019s calendar of what\u2019s in season<\/a> will guide you through autumn\u2019s freshest fruits and vegetables.
\n
\nHabanero Apricot Jam<\/span>
\nVia Taste of Home<\/a><\/p>\n

\"Habanero<\/a>
(Photo: Savoring Time in the Kitchen<\/a>)<\/figcaption><\/figure>\n

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

    \n
  1. 3-1\/2 pounds fresh apricots<\/li>\n
  2. 6 tablespoons bottled lemon juice<\/li>\n
  3. 2 to 4 habanero peppers, seeded<\/li>\n
  4. 1 package (1-3\/4 ounces) powdered fruit pectin<\/li>\n
  5. 7 cups sugar<\/li>\n<\/ol>\n

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

      \n
    1. Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.<\/li>\n
    2. Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.<\/li>\n
    3. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1\/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.<\/li>\n
    4. For best results, let processed jam stand at room temperature for 2 weeks to set up. Yield: 11 half-pints.<\/li>\n<\/ol>\n

      Our weekly cooking demonstrations continue today, and you can find assistance 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":"

      Eating fiery hot peppers during this sudden heatwave might seem counter-intuitive, but give it a shot!<\/p>\n","protected":false},"author":50460,"featured_media":47027,"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":[299,3661,4182,325,4640],"jetpack_featured_media_url":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-content\/uploads\/2014\/09\/habanero-fg.jpg","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/ph0lU-cer","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/47023"}],"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\/50460"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/comments?post=47023"}],"version-history":[{"count":7,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/47023\/revisions"}],"predecessor-version":[{"id":47032,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/47023\/revisions\/47032"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media\/47027"}],"wp:attachment":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media?parent=47023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/categories?post=47023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/tags?post=47023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}