NYC Greenmarkets 01 Nov 2012 09:28 am

Boro Hall and McCarren Park Greenmarkets to be Open this Weekend, Compost and Textile Dropoffs Suspended

Updates from the market managers of the McCarren Park and Borough Hall Greenmarkets:

McCarren Park:

I hope everyone stayed safe during the hurricane this week. The majority of our farmers were fortunate to not have serious damage in this past week’s storm, and Greenpoint/McCarren Park Greenmarket will be OPEN this Saturday. However, there will be no textile recycling or compost collection. Please help us spread the word to our community members!

We are updating the following websites daily if you would like to keep abreast of Greenmarket news:

Please come out this Saturday – our local farmers need our support!

Borough Hall:

I hope you are well with life starting to return back to normal!

We will open the Brooklyn Borough Hall Greenmarket this Saturday, November 3rd. However, we will not be able to accept compost or textile drop-offs this week. We are trying to get the word out and appreciate your help in spreading this message.

Looking forward to seeing you soon and hopefully this weekend.

NYC Greenmarkets 05 Oct 2012 12:18 pm

Borscht Cookoff at McCarren Park Greenmarket

Borscht Cookoff McCarren ParkA message  from Pam Boyle, Market Manager at McCarren Park Greenmarket:

This Saturday, October 6, at McCarren Park Greenmarket, to join the Pulaski Day Parade festivities, McCarren Park Greenmarket is having a Borscht Cook-off! Join two neighborhood restaurants to sample the traditional Polish beet soup for yourself and cast your vote for the one that reigns supreme. We’ll be setting up at 10:30 and giving out samples between 11am and 12pm. Local restaurants and local beets. You can’t beat that!

It’s also going to be a special day for compost, as some folks from the North Brooklyn Compost Project will be collecting our scraps in preparation for their Comptober Fest, which will be happening this Sunday at the park from 2pm-5pm. Check it out to learn more about the compost happenings in the city! For more info, click here:

The market is located on Union Ave. btwn N. 12th & Driggs. Market open from 8am to 3pm.  For more info visit:

Seasonal Cooking 23 Sep 2012 06:25 pm

Concord Grape and Apple Pie with a Peanut Butter Crust

Grape and Apple Pie with Peanut Butter CrustAs a kid I used to swipe Concord grapes off the vine growing out back of a neighbor’s shed. Their deep musty smell and rich sweet taste say “grape” to me, much more than those green gumdrop orbs called “seedless grapes.” It’s a fragrance and flavor very much of autumn, of sugars mellowed slowly on the vine all season, concentrated by a full summer’s worth of sun.

In upstate New York it’s a seasonal specialty to make pies from these grapes, as I’ve written about before on this blog. Prepping the grapes for the pie involves pinching out the green pulp into a saucepan, heating it until soft, then pushing it through a strainer to remove the seeds. The hot, strained pulp is then steeped with the purple skins. It’s Local Honeycrisp apples and Concord Grapesa great cool autumn morning’s chore that leaves you smelling – and smelling like – Concord grapes for the rest of the day.

Concord grape season is also apple season, and I like a half-grape half-apple pie filling. This week my girlfriend Karol brought over the year’s first Honeycrisps from Paisley Farm CSA and a box of Concords she’d gotten from Stone Arch Farm’s booth in the Union Square Greenmarket. We rolled up our sleeves for some pie making.

Concord grapes are the inspiration (and usually also the ingredients) for grape jelly, so it only made sense to add peanut butter to the crust. Karol andPeanut Butter Pate Sucree I have done this in the past and have gotten a great peanut-butter-and-jelly taste. We have found, though, that incorporating peanut butter into a traditional pâte brisée crust can make it a little dry. This traditional pastry just seems too fussy to accept such a change.

This time, Karol, who’s well known around here as a pie genius, thought to use a peanut butter-laced pâte sucrée instead. This cookie-like crust worked perfectly (though next time we’ll likely skip the blind-baking, since the edges of the crust ended up a shade or two darker than we would’ve liked). As a riff on the traditional ‘floating crust’ Karol cut squares of the peanut butter pâte sucrée and arranged them in a beautiful Mondrian-esque lattice.  I did mention she’s a pie genius, right?

Mixing apples into the grape filling lightened the intensity of those pungent Concords and added some texture by way of crisp apple crunch. And the crust had a delicious peanut butter flavor with a soft, moist, slightly crumbly texture. I think our peanut butter and jelly pie recipe is just about perfected.

Read the Recipe for Peanut Butter and Jelly Pie Here.

Seasonal Cooking 01 Jul 2012 09:50 pm

Puntarelle Chicory Greens from Paisley Farm

Mike Kokas of Paisley Farm says on his website that he “plants with the chef in mind.” That is, he grows things he thinks adventurous cooks are going to like. This year he’s growing something called “Chicory Catalogna Puntarelle.”

The leafy bundle of chicory greens was a curious sight to Paisley’s CSA members when they picked up this week’s delivery. My girlfriend Karol (a site coordinator for Paisley Farm’s CSA) wanted to find the best way to use this unfamiliar vegetable, so we asked our friend Inger-Lise McMillan to come over.Puntarelle Chicory Greens

Lise is an excellent cook and an inveterate Italophile. She spent an undergraduate year in Bologna, then went back after graduation for a three-year stay. While she was there, one of her roommates taught her the classic Roman preparation for puntarelle dressed with a rustic sauce made from anchovies and garlic.

The long-stemmed leafy greens we got from Paisley were not actually the same puntarelle that Lise was familiar with. She was used to seeing the pinecone-shaped puntarelle head, which Romans slice thinly and cause to curl by soaking in water. What we got in our CSA delivery, apparently, were the puntarelle leaf ends.

puntarelle salad with anchovies and garlicPuntarelle chicory is a bitter-tasting green, and the pungency of anchovies is a perfect match for its bold flavor. If you want to take the edge off of puntarelle’s bitterness, a quick blanch in boiling water or a long soak in cold water is said to mellow them. When Lise came over to teach us her recipe, however, she opted to give the leaves a quick soak then chop them. Instead trying to make them taste milder, she upped the amount of anchovies in the dressing to balance the flavor.

For the dressing, she pounded several anchovy fillets in a mortar with garlic, salt, white pepper and white wine vinegar, then added just enough olive oil to bind everything together. If you prefer a smoother consistency you can mix everything in a blender or food processor, but we all liked the way the rustic, slightly chunky texture mixed with the crunchy greens.

The punterelle salad was ready in a flash, and we still had plenty of wine left to drink, so we set out to make orecchiette to accompany it. Pasta making is formost among Lise’s culinary talents, and none of us were quite able to match her perfectly-shaped “little ears” of pasta. We made a quick tomato sauce loaded with Paisley Farm basil to complete this great summer night’s dinner.

Seasonal Cooking 23 Jun 2012 08:59 am

Sugar Snap Pea and Turnip Green Crepes with Mustard Cream Sauce

Read the recipe here.
Sugar Snap Pea Crepes with Mustard Cream SauceI’m happy as a clam because it’s early summer and that means peas in the farmers markets. Sugar snaps and shelling peas are at their short season’s peak and I’m eating them at every opportunity. I’ve made some simple dishes like steamed shelling peas with roasted potatoes, but this week I wanted to get a bit fancier. Crepes, I thought, would make a nice wrapper for some sautéed sugar snaps, and would put a dent besides in the binfull of buckwheat flour aging in my fridge, needing to be used up.

Wilkow Orchards always has great sugar snaps at Brookyn’s Boro Hall farmers’ Sugar Snap Peas, Turnip Greens, a Spring Onionmarket: plump, crisp, so tender you can eat them raw. I brought some home and prepped them carefully, snapping off the stem ends and pulling them down along the pods’ undersides to pull out any strings.  For good measure I do the same along the backside of the pod, in case there are any ‘back’ stings, but these were so tender I needn’t have bothered.

I sautéed them together with turnip greens from the Paisley Farm CSA and a nice, fresh spring onion. I finished the mixture with goat cheese for a simple and tasty crepe filling.  I used my standby Joy of Cooking recipe for the buckwheat crepes, though of course you can use whatever crepe recipe you have on hand, however plain or fancy.

So Sugar Snap Peas, Turnip Greens, Spring Onions: filling for the crepesfar so good, but the dish needed a sauce to round it out. My repertoire of sauces is, I must confess, pretty limited, so at first all I could think to do was make some variation on that familiar mainstay, the Béchamel. But a flour-thickened sauce didn’t seem quite right. It wouldn’t be summery enough for this dish.

I’m lucky to have on hand a copy of Sauces, the excellent cookbook / reference book, by James Peterson. There I learned that one can use reduced cream in place of a floury roux to thicken a sauce. I used this Buckwheat Crepestechnique to thicken a flavor base made from the greens tops of the spring onion, sauteed in butter. To this I added white wine and stock, cooking until the liquid was mostly evaporated. Then I added a mixture of cream and crème fraiche, and cooked it down until it reached a thick, spoon-coating consistency. I flavored it with some prepared mustard, chopped herbs, salt and white pepper. (I’ve written up these steps in recipe format here.) The result was a perfect topping for my crepe-wrapped peas and greens.Spring Onion Greens

Paradoxically, though rich, the cream sauce tasted lighter than a floury béchamel would have. I’m very happy to add reduced-cream sauces to my arsenal, but I must admit it’s a bit of an embarrassing discovery: it’s such a simple and basic technique that I’m sure it’s already well known to many home cooks. I’m excited to experiment with more variations soon, assuming of course that I don’t use up all of my cream by spooning it over strawberries.

Read the recipe here.

NYC Greenmarkets 15 Jun 2012 07:57 am

Father’s Day at the Greenmarket

This week’s greenmarket update from market manager Robert Shepherd:
Greenpoint/McCarren Pk. Greenmarket: To celebrate all the wonderful fathers in our neighborhood, we will be grilling out all sorts of tasty local meats from the market this Saturday, 6/16. We’ll fire up the grill around 12pm. Swing by for free samples of beef, chicken, turkey, fish, etc. Market is open from 8am to 3pm on Union Ave. btwn Driggs and N. 12th St. For more info:

NYC Greenmarkets 31 May 2012 05:04 pm

Greenmarket Update: Early Summer Cooking Demo by Chef Sasha of Miranda Restaurant

This week’s update from Robert Shepherd, GreenMarket Manager
Greenpoint/McCarren Pk. Greenmarket: This Saturday, 6/2, welcome Miranda Restaurant for an awesome early summer cooking demo. Chef Sasha will be demoing at the Info Tent from 11am to 1pm. Come see how this neighborhood restaurant incorporates local food into their recipes. Market is located on Union Ave. btwn Driggs and N. 12th St, and is open from 8am to 3pm. EBT is accepted until 2pm. For more info visit:

NYC Greenmarkets 24 May 2012 12:55 pm

Win a Tomato Plant of your Own at McCarren Park Greenmarket

This week’s update from Rob Shepherd, Market Manager
Greenpoint/McCarren Pk. Greenmarket: Good afternoon North Brooklyn! Come escape this rainy week, this weekend at your local farmer’s market. We will be raffling off an awesome tomato plant from Healthway Farms to plant in your garden or on your stoop. Swing by the Info Tent …all day to join the raffle. What better way to celebrate the growing season than growing some of your own fresh produce! Market is open from 8am to 3pm on Union Ave. btwn N. 12th and Driggs. EBT is accepted until 2pm. For more info visit:

Uncategorized 23 May 2012 06:29 am

*** Under Construction ***

My site was hacked this week. I’ve put up this interim template while I repair the damage. A new and improved Dave’s Kitchen will be returning soon.

NYC Greenmarkets 13 Apr 2012 10:55 am

Greenmarket Update: Consider Bardwell Maple Syrup!

An update from Rob Shepherd, Market Manager for Brooklyn’s Greenpoint / McCarren Park Greenmarket:
This Saturday, 4/14, we’ll be exploring the world of maple syrup and spotlighting Consider Bardwell Farm’s amazing maple product. Drop by the Info Tent to learn all about the process and product, and then swing by their farmstand for a bottle! Market is open from 8am to 3pm on Union Ave. btwn N. 12th and Driggs. EBT is accepted until 2pm. For more info visit: Greenpoint/McCarren Pk. Greenmarket:This Saturday, 4/14, we’ll be exploring the world of maple syrup and spotlighting Consider Bardwell Farm’s amazing maple product. Drop by the Info Tent to learn all about the process and product, and then swing by their farmstand for a bottle! Market is open from 8am to 3pm on Union Ave. btwn N. 12th and Driggs. EBT is accepted until 2pm. For more info visit:

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