While it has warmed up a bit, those two days of chilly weather were a good reminder that winter is on its way. Some areas of the city are yet to record their first hard frost, but the areas that provide New Yorkers with fresh produce at our myriad weekly greenmarkets certainly have seen glittering mornings and wilted leaves.
Many of the greenmarket farmers use frost-protective measures to extend the growing season, but they can’t evade mother nature forever, so it’s best to get ready for the season of root cellar crops–cabbages, potatoes, squash, beets, turnips, carrots, apples and pears, onions and garlic, and more. I would expect that you might still find a few farmers selling the last of the season’s tomatoes and other tender vegetables, but you better grab them while you can! And if you’re so inclined, you’re welcome to can them for wintery days ahead. Or, you can just embrace the season and start indulging in hearty soups, stews, pies, tarts, quiches, and mashes.
Expect a mix of fruits and vegetables from Migliorelli Farm, including heritage apples and pears, a rainbow of brassicas, and their homemade tomato sauces and juices (in case you’re like me and just a bit too harried to make and put-up your own). Gajeski Produce will likely bring beautiful bunches of root vegetables and hearty greens, as well as pungent garlic and onions. It’s cider season and Red Jacket Orchards never, ever disappoints with their offerings! From traditional apple cider to mixed fruit ciders and stomps, there’s a rainbow of drinkable flavors for you to indulge, along with their broad spectrum of apples and pears to eat out of hand. And if you’re inspired to have dessert after dinner, but not inspired enough to make it yourself, Meredith’s Bread has you covered with an indulgent assortment of pies, tarts, cookies, quick breads, and more, all made with local, seasonal produce.
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. November is the last month of the Greenmarket before its winter hiatus, so don’t miss out!
And despite what I said about hearty winter fare above, root cellar vegetable season doesn’t mean you have to abandon healthy eating. So check out this great recipe for Butternut Squash Salad from Growing Chefs instructor Colombe Jacobsen-Derstine. The nuts and goat cheese provide protein, while the squash and beet greens provide an assortment of nutrients and vitamins. For picky eaters, omit the cayenne pepper. For a sophisticated twist that will also add healthful antioxidants, strew the salad with pomegranate seeds!
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