Wednesday is Greenmarket day at NYBG, until 3 p.m. Our local vendors are back today with fresh fruits and vegetables, including many varieties of cherry and grape tomatoes! A little sweet, a little tart, and always refreshing, we tend to think of these little morsels as a summer staple. With October right around the corner, we found a recipe to share with you that explores their potential uses in autumn recipes.
Click through for how to prepare Fall Salad with Corn, Cherry Tomatoes, and Oven-Roasted Green Onions. There are many other goods available today, including fresh flowers, lettuce, herbs, scallions, acorn squash, hot peppers, eggplant, sweet potatoes, plums, peaches, green grapes, and seasonal pumpkin baked goods. Plan your visit to the Greenmarket by checking out what’s in season. The Greenmarket accepts food stamps, EBT, WIC/FMNP, and Senior coupons, in addition to cash and credit or debit cards.
- 3 tablespoons white wine vinegar
- 1 1/2 tablespoons chopped fresh tarragon
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 teaspoons sugar
- 1 cup olive oil
- 6 tablespoons sour cream
- 18 green onions
- 6 cups fresh corn kernels
- 3 cups halved cherry tomatoes
- Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper.
- Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool. Cut into 1-inch pieces. Transfer to large bowl.
- Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.) Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature.
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