Light Greenmarket Feast
We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast, a light Greenmarket feast full of recipes highlighting the best of this season's fruits and vegetables.
We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast, a light Greenmarket feast full of recipes highlighting the best of this season's fruits and vegetables.
Liz Neumark | Posted 04.08.2012
Our mission this weekend was to sample the greens, ranging from micro-greens and sprouts to full size lettuces and other leafy specimens, at the Union Square Greenmarket.
Liz Neumark | Posted 03.26.2012
In the northeast, we talk about field to fork in under 24 hours and can truly appreciate the enhanced flavor profile of freshly picked, quickly eaten produce. To eat oranges this fresh made the long trip out west even more rewarding.
Jerusha Klemperer | Posted 03.21.2012
This duality of sustainable food advocates on one end and industrial food giants on the other shows the growing power of each of the poles of our food system.
Richard Schiffman | Posted 03.05.2012
You know that squeaky clean feeling you get after you have eaten a fresh picked apple? Your gut may be telling you something important.
By Mary Johnson MANHATTAN — Cheryl Rogowski, of Rogowski Farm, lost 80 acres of her 150-acre farm in Pine Island, N.Y., to Hurricane Irene. ...
dnainfo.com | Posted 09.09.2011
UNION SQUARE -- Greenmarket cheesemongers were celebrating on Friday as a regulation that barred them from slicing cheese and their stands came to an ...
Lacy Schutz | Posted 08.13.2011
Summer brings an overflow of produce to the city's farmers markets. Take a look back at how New Yorkers got their fresh food in times past and come to the Museum to see Moveable Feast.
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Brooke Porter
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Posted 07.19.2011
Despite this week's eternal rain, spring is here. So grab your reusable tote and fill it with rhubarb, pea shoots and broccoli rabe at one of these fa...
Kitchen Daily | Kristen Aiken | Posted 06.22.2011
Mark Bittman, food columnist and author of the heralded How to Cook Everything, knows how to handle produce. Now that spring fruits and vegetables are...
Liz Neumark | Posted 05.25.2011
It's going to happen. You know how they say darkest before the dawn? Well, February is here and that means that next month we get ready to welcome...
Liz Neumark | Posted 05.25.2011
Friday: 6:30 AM finds me with Dean in the car for a visit to Katchkie Farm to meet with Farmer Bob and spend some time in the snow-covered fields. A...
Kirsten Dirksen | Posted 05.25.2011
The Hester Street Fair is nothing like the pseudo street fairs of summer that plague New York City streets with mass-produced gyros and knock-off sunglasses. You're most likely to meet your product's producer.
Cathy Erway | Posted 05.25.2011
cross-posted from Not Eating Out in New York It's summer. There's produce, plenty of it local. It's coming to supermarkets, restaurants and Greenmark...
Louise McCready | Posted 05.25.2011
Two weeks ago, I attended the panel discussion, "Feeding Your Passion: Celebrating NYU Women in the Culinary Arts," at my alma mater. Moderated by J...
Cathy Erway | Posted 05.25.2011
It's the first day of the Week of Eating In challenge, and I'm taking it easy like Sunday morning. Only it's Monday. I was really craving an egg and cheese for some reason, but what I got instead was ten times better.
Liz Neumark | Posted 05.25.2011
A watershed event for the local food shed -- the second annual NYC Food and Climate Summit -- was convened on Saturday.
Posted 05.25.2011
Greenmarket has been bringing fresh and local produce to New York's streets since 1976, long before the terms Slow Food, locavores, and "foodies" even...
Liz Neumark | Posted 05.25.2011
Now more than ever, we need to grasp the wonderful events that happen in the course of a week or a day and recognize them as great moments.
Liz Neumark | Posted 05.25.2011
This new crop of small local farmers is different. While some of them are from multi-generational farm families, others have found their path to the fields via academia, rock 'n' roll or the arts.
Food52 | Posted 04.24.2012