We’re a bit under two months from the grand conclusion of 2013′s NYBG Greenmarket season, and while the hourglass is winding down for fresh, locally-grown produce at the Garden, the quality, quantity, and variety of just-picked edibles isn’t dwindling in the least. Fall is an amazing time for fruits and vegetables from our vendors, and judging by the enormous cauliflower, bright cobs of corn, and rainbow of sweet and tart apples out on display as I passed by the stalls this morning, the chill in the air should be the last thing holding up your visit.
Today, alongside the Macoun, Empire, Golden Delicious, and other varieties of fresh fall apples, there are Niagara grapes, quince, and of course the fruit juices that Red Jacket Orchards is famous for. Migliorelli Farm is in town today with green and purple kohlrabi varieties, as well as golden beets, Japanese turnips, and flat beans in abundance. And from Gajeski Produce, plan to take home Tuscan kale, Brussels sprouts, sweet potatoes, tomatillos (amazing salsa from these) and at least three colors of gigantic cauliflower. It goes without saying that their mini pumpkins and gourds should also be on your list. Meredith’s Bread rounds out the vendors with cookies, carrot cakes, savory breads and rolls, homemade jams, lots of gluten-free options, and a seasonal specialty known as the “pumpkin explosion.” So if you’ve got a one-pumpkin-flavored-goodie-per-day rule, maybe skip the pumpkin spice latte.
The NYBG Greenmarket runs from 9 a.m. to 3 p.m. each Wednesday through November 27, with free short-term parking for Greenmarket shoppers. The market accepts food stamps, EBT, WIC/FMNP, and Senior coupons, in addition to cash and credit or debit cards. Learn how to use EBT, WIC and FMNP at the Greenmarket. And head below for a recipe from Whole Foods Market that’ll help you get rid of your pumpkin seed surplus.
Today’s Demonstration: BMI Body Mass Index Screenings and Health Education
Montefiore Office of Community Health and Wellness staff will provide BMI body mass index screenings and advice on healthy habits for staying well.
Pumpkin Seed Pesto
- 2 cups unsalted hulled (green) pumpkin seeds
- 6 tablespoons extra-virgin olive oil, divided
- Salt and pepper to taste
- 1/4 cup water
- 2 tablespoons fresh lemon juice, or to taste
- 3 cloves garlic
- 1 cup roughly chopped fresh cilantro
Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool.
Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.
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