Results tagged “greenmarketreport”

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The City's Greenmarkets turn 30 this week. They've become such an integral part of our culinary landscape, with 45 locations across all five boroughs, that it's hard to imagine that there was a time we didn't have ready access to ramps, heirloom tomatoes, and locally grown berries (and neither did our chefs). According to New York Mag, the Greenmarkets were set up as a way to preserve farmland by lowering the costs involved in wholesaling; by removing the middleman and selling directly to consumers, farmers made more money. And boy, did they make money. As one farmer notes, “Rosemary put my kids in college.” Raisfeld and Patronite go on to profile five Greenmarket purveyors, including the Violet Hill Farm, which provided the pig that Bill Buford took home from the market strapped to his Vespa as described in his book, Heat, to Stokes Farm, which has been a fixture at the Greenmarket since day one.

Ah, Spring. The flowers are blooming, the sun is shining, and we can finally put away that puffy down coat for good. But for many of us out there, the most exciting part about Spring is the arrival of Spring produce at our local greenmarkets. The sighting of the first ramp at the Union Square greenmarket brings a level of excitement to the food community as we know that it means that we'll start to see them, along with asparagus, fiddlehead ferns, zucchini blossoms, and more, starting to grace the menus of restauarants around the city. The New York Post highlights some restauarant dishes that showcase the Spring bounty, and Aureole has developed an entire menu focused on rhubarb (pictured), an ingredient that is often relegated to dessert. During the 7-course dinner (or 4-course lunch), you'll find rhubarb tucked into ravioli, as part of the crust on striped bass, as a sorbet, and more. Dinner is $89 per person, or $150 paired with wines, lunch is $35, or $65 with wines, and a vegetarian version is available. 34 East 61st Street, between Park and Madison Avenues. Call (212) 319-1660 for reservations.

- Sharp barbs at the top of Ms. Schrambling’s site. Now if we only had the decoder ring.