November is always a double-edged sword for us, as it means two things: the Greenmarket is stocked with heaps of fresh, hearty fall fare—some of my favorite foods of the year—and the Greenmarket is nearly over. Including today’s event, there are just three more opportunities to stock up on produce and baked goodies until our vendors close up shop for the year on Wednesday, November 27.
Today’s highlights include onions and peppers and apples galore (Cortland, Jonagold, Macoun, McIntosh, and Red Delicious varieties among them). You’ll also find broccoli, root vegetables in abundance, cauliflower, Brussels sprouts, winter squashes of all sorts, tomatoes, and, of course, heaps of pies from Meredith’s Bread. Among them, a newcomer: coconut custard pie! And the usual suspects, too—apple crumb, cherry, pecan, and precious, precious pumpkin.
It was snowing yesterday morning. If that doesn’t tell you you need to stock up on stew ingredients and eat your fill of baked deliciousness, I don’t know what will. The NYBG Greenmarket runs from 9 a.m. to 3 p.m. each Wednesday through November 27. 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.
Head below for a cold-weather recipe from our pal Mario Batali highlighting the versatility of the parsnips you’ll find at the Greenmarket today.
Parsnips with Horseradish and Chives
Serves 8 to 10 as a side dish
- 3 pounds parsnips, peeled and cut into 2 ½-inch-long batonettes
- ¼ cup plus 4 teaspoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 cup Prosecco or Champagne
- 6 tablespoons unsalted butter, at room temperature
- ¼ cup plus 1 cup prepared white horseradish
- ¼ cup finely chopped fresh Italian parsley
- ¼ cup chopped fresh chives
- 2 tablespoons poppy seeds
1. Preheat the oven to 400 F.
2. In a large roasting pan, toss the parsnips with the 4 teaspoons olive oil and salt and pepper to taste. Add the Prosecco and stir. Place the pan in the oven and roast, stirring once or twice, until the parsnips are tender and the Prosecco has been absorbed, 25 to 30 minutes.
3. Meanwhile, heat the butter and remaining 1/4 cup oil in a small saucepan over medium heat. When the butter has melted, remove from the heat and stir in 1/4 cup of the horseradish. Add the parsley, chives and poppy seeds, and season with salt and pepper.
4. Pour the horseradish-herb butter over the warm roasted parsnips, and toss to coat. Serve in a warmed shallow bowl with the remaining 1 cup horseradish on the side.
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