Monthly ArchiveSeptember 2009
NYC Greenmarkets 24 Sep 2009 04:49 pm
News about the Greenpoint Greenmarket from Lauren Fuhrman, market manager:
This week or next week will be the last day of the season to get Consider Bardwell’s delicious fresh goat cheese. Dorset, their national-award-winning cheese, will also be available.
Sept 26th – composting demo
Oct 3 – Apple Harvest Festival. There will be cider pressing and an apple pie contest. More apple pies will be provided by baker’s bounty, brooklyn kitchen, by the Greenmarket Manager (that’s Lauren) and possibly by daveskitchen.com.
Oct 10th – The Brooklyn Bike Tour will be passing through the market.
Also on Oct 10 – There will be a demo by the Greenpoint Rooftop Farm on how to perfectly pot a plant.
NYC Greenmarkets 18 Sep 2009 09:34 pm
Coming up at the Brooklyn Borough Hall Market:
Red Jacket Orchards will have grapes at the market this weekend for the first time this season.
Also, on Thursday, Sept 24, the market will host Green Brooklyn…Green City – A city-wide fair and symposium where you can learn about how non-profits and the city of New York are laying the groundwork for a sustainable future. Interactive booths and workshops on the State of the Climate; Green your Business; and Local vs. Organic.
Come out and see what’s happening at your neighborhood greenmarket!
Seasonal Cooking 15 Sep 2009 06:58 pm
For some reason I can’t seem to arrive at cookoffs with my camera in hand, so once again I’m depending on an external source for a photo of my finished dish. Thanks a million to Always Hungry for allowing me to use their photo in my post – and for featuring the slider on their home page!
In keeping with the recent outpouring of love for Julia Child, I wanted my entry in the Brooklyn Cheese Experiment to be a homage to Julia and to French cooking — or at least to contain a lot of French cheese. So I drew the inspiration for what became the ‘stinky slider’ by flipping through Mastering the Art of French Cooking and coming upon the recipes for Roquefort and Camembert biscuits. I thought they’d make a great base for a mini cheeseburger. Originally I wanted make the Roquefort biscuits, but then decided I wanted the Roquefort flavor to be more pronounced, especially after I saw lots of recipes that pair Roquefort with beef. So I opted for the Camembert biscuit instead and made a Roquefort mayonnaise I found on Epicurious.
I worried that cheese placed in its traditional station atop the burgers would be difficult for a cookoff: Will it stay on? Will it stay melty? How can I stack them for the trip from my apartment to the event venue? (I’d not thought about bringing a blowtorch and melting the cheese on the spot, as some other contestants did). So I decided to stuff the cheese safely inside the burgers. I like the way the cheese gets extra gooey that way anyway.
This post was written for the “Let Us Eat Local” food blogging contest at Not Eating Out in New York.
When shopping for this contest, I’d planned to visit my local, neighborhood greenmarket so that I could buy produce from my very favorite farmers and sing their praises on Not Eating Out in New York. However, as so often happens, my time was suddenly taken up with unforeseen plans, and so my market time was considerably foreshortened. Instead of a leisurely Saturday morning stroll through my neighborhood market in Brooklyn, I had to resort to a hasty, after work dash through New York’s central greenmarket in Union Square.
So I wasn’t able, as I’d planned, to get New York State artichokes and remark to the NEOINY readers about how surprised I was when I first learned that artichokes can grow here. I wasn’t able to visit the Phillips and Wilklow booths at the Borough Hall market and extol, as I’ve often done before, the high quality of these purveyors’ produce. Instead I ran from booth to booth in Union Square, while many farmers were closing up shop for the day, quickly finding what I needed from vendors I’m not as well acquainted with.
But this too is part of the experience of shopping at the greenmarket. If you’re lucky enough, as I am, to live in a city with an extensive farmers market system, you can have access to farm-fresh produce even when you’re pressed for shopping time. New Yorkers are famously overbooked and strapped for time. But the farmers markets here are so numerous, that if you know where to look you can almost always have one on the way to wherever it is you’re hurrying to. Shopping for farm-fresh, seasonal produce should be as convenient as shopping at a supermarket – I won’t say that it’s quite that accessible yet, but sometimes it almost is.
The recipe for my dish – Eggplant and Black Pepper Fettuccine with a sauce of Heirloom Cherry Tomatoes and Roasted Garlic, can be found here.
Seasonal Cooking 10 Sep 2009 10:01 pm
What to do when a friend unexpectedly drops off 3 dozen jalapeño peppers? Admittedly, this isn’t a terribly common problem, though when your friends are cooks who take on large-scale projects, sometimes there are surplus ingredients on hand. Such was the case recently when Cathy Erway joined Karol and Frank and me for a small dinner party at my apartment, just days after the Hapa Kitchen Luau. When Cathy arrived she pulled three fat ziplock bags from her bag, and asked if I could use some jalapeños. They were shiny and plump and looked very fresh – they were organic peppers from the Garden of Eve Farm on Long Island — so I had no choice but to accept them. But what, I thought, am I going to do with 36 jalapeño peppers?
Soon though, Labor Day arrived, and with it came invitations to attend rooftop barbecues in the neighborhood. And with the barbecues came the idea to turn the jalapeño peppers into jalapeño poppers, one of my favorite bar snacks and a treat sure to please a crowd of beer-drinking Labor Day party-goers. After some persuasion, I recruited Karol to be my collaborator in this undertaking, and while I rinsed and dried the peppers she researched recipes:
“Make a T-shaped cut in each pepper and scrape out the seeds and veins.” This step sounded easy enough, though it proved to be a little painstaking, and a few peppers were sacrificed until I got the technique right. “Pipe a mixture of cream cheese and cheddar cheese into each pepper.” Pipe? Fortunately, ace cake decorator Karol had the gear for this task, and whipped up a tasty cheese filling spiked with smoked paprika to boot. “Bread the filled peppers in deep-fry hot oil until crispy.” No batter? Well then, this step would be familiar enough, requiring the familiar four-step assembly line of milk, flour, egg wash, and bread crumbs (actually, for the last step we combined bread crumbs with coarse corn meal).
This particular batch of peppers was fairly mild – garden-grown jalapeños can vary widely in their spiciness (as opposed to those you find in the supermarket, which seem to be bred to be nearly capsicum-free), but nonetheless we wore latex gloves when handling them since we had to process so many. We accompanied them with a smoky dipping sauce made from sour cream and the adobo sauce from a can of chipotles.
And the rest, as they say, is history – or at any rate, the poppers themselves quickly became history, as the party guests snatched them up and swallowed them down. They were delicious, and since there’s a good amount of cheese filling left over, I might just make them again for a barbecue coming up this weekend. Karol?