This sunny and pleasant day is the perfect opportunity to get some shopping done al fresco. Discover culinary inspiration today at the NYBG Greenmarket from 9 a.m. to 3 p.m. just inside Mosholu Gate—when admission to the Garden grounds is free. The Children’s Aid Society will be presenting Go!Healthy, an educational program focused on food justice and nutrition, with fun activities.
One staple of the Greenmarket these days is reliable blueberry. Tart, compact, and full of health benefits, these little guys can be rinsed and enjoyed raw as a summertime snack. For those of you with a sweet tooth—and a sense of adventure—click through for an appetizing yet simple recipe for Blueberry Galette with Cornmeal Thyme Crust.
Cornmeal thyme dough:
- 1 cup plus 1 tablespoon all purpose flour, plus more for rolling
- 1/2 cup stoneground cornmeal
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, cubed
- 1 heaping tablespoon fresh thyme leaves
- 2-3 tablespoons cold water
- 1 pint blueberries, organic preferred
- 3/4 cup sugar (we’re using cane sugar for this recipe)
- 1 tablespoon lemon juice
- Zest from 1 lemon
- 1 egg and 1 tablespoon water, beaten
- In a food processor, combine 1 cup of flour, cornmeal, and salt; pulse to combine. Add butter and pulse until the mixture looks like coarse sand. Add thyme and 2 tablespoons of water. Pulse and add additional water, 1 tablespoon at a time, if needed until the dough starts to form together and is wet enough to stay together when pinched. Form into a disk, wrap with plastic wrap, and refrigerate until firm; about 30 minutes to 1 hour. You can also do this by hand in a large bowl. Use a fork or pastry cutter to blend the butter in.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine blueberries, sugar, 1 tablespoon flour, lemon juice, and lemon zest. Set aside until needed.
- On a floured work surface, roll out the dough to a 12-inch round. Transfer to the baking sheet.
- Place the blueberries in the center of the dough leaving a 4-inch border. Fold the border of the dough over the edge of the fruit. Brush egg wash over the dough. Place in the oven and bake for 40 to 45 minutes until the the crust is golden brown and firm. Allow to cool before serving. Serve at room temperature or slightly warm.
Of course, if you would prefer something savory we still have you covered. Today is one of our special Seasonal Cooking Demonstrations Tastings with Whole Foods Market®! Stop by the Reflecting Pool in front at the Leon Levy Visitor Center to enjoy a sample of this month’s seasonal recipe: recipe is Watermelon Salad with tomatoes and Goat Cheese.
You can leave a response, or trackback from your own site.