PrintMarket Scene: Grand Army Plaza, Brooklyn
Based on the gloomy weather and still early-season date, we packed our reusable bags for Union Square over the weekend, home to New York City’s largest farmers' market, but out of curiosity, stopped by the Greenmarket at Grand Army Plaza first. Produce season in Brooklyn was in full swing, and the Park Slopers were out in droves.
April showers brought lilac flowers, which were everywhere. Kernan Farms had bunches, along with some tender green asparagus. And how could we forget about rhubarb! Wilklow Orchards recommends eating the ruby stalks raw, broken in half, and rubbed with cinnamon and sugar. Realizing we’d only had rhubarb chopped, baked, and hidden under inches of pastry crust, we couldn’t help but sneak a bite right then and there. It had an eye-wateringly lemony flavor, with a texture nearly identical to celery. It'd be great sautéed with butter, topped off with Ronnybrook ice cream, which was also at the market. Or the Wilklow Orchards folks suggested having it with oatmeal.
Ramps.
The only ramps to be found were a few measly bunches next to the rhubarb, also at Wilklow’s stand. Apparently the otherwise intrepid alliums couldn’t handle the heat wave last weekend, so this might have been their last week. The Wilklow farmers dissuaded us against our get-rich-quick scheme to plant ramps in the backyard—they’re nearly impossible to grow, and never spread once planted.
This sorrow from this non-rampant ramp news didn’t last long. We were glad to see their cultivated cousins, leeks, at several stands. At Philips Farms, we bought some thick, juicy stalks, which we like baking in the oven with Parmesan, butter, and breadcrumbs.
Philips also had piles of the year’s first spinach, which, with its thick leaves and deeply earthy flavor, tastes nothing like the pre-cut bags at the grocery store all winter.
Hydroponic tomatoes.
We had to re-check the calendar when we noticed perfect, shiny tomatoes and a rainbow of bell peppers at Williams Fruit Farm’s stand. But global warming hasn’t become that bad, yet—these veggies were grown hydroponically in a greenhouse by Mountain Fresh Farm. This non-soil growing technique often produces beautiful but bland-tasting veggies, so we decided to hold off until the summer.
Maitake mushrooms.
Full shopping bags in tow, we slipped behind some trucks to admire Prospect Park in glorious bloom. What did we find but a whole row of hidden farm stands, including Madura Mushrooms, which was selling gorgeously frilled maitakes the size of grapefruits. We had to scrape together our last pennies to buy some, but are sure it will be worth it when we sauté them in a simple soy-butter reduction.
Asparagus is very in season.
The always-long line for Blue Moon Fish, the fresh seafood vendor.
As the Brooklyn Food Conference’s marching band paraded through the market, our suspicion that Grand Army Plaza’s market would fall short of Union Square disappeared. Brooklyn takes its local food seriously.
In Season
Asparagus
Rhubarb
Spinach
Leeks
Coming Soon
Lettuce
Radishes
Strawberries
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6 Comments:
You absolutely can grow ramps. But they take a very long time. The ones we eat, as pictured above, are about 3 to 4 years old. They grow in shady wooded areas, and require lots of moisture and a leafy litter layer to thrive. They can be started from seed or from bulbs. Seeds are planted in late fall, as they require hydration and freezing in order to crack their very hardy shells. Order your seeds here: http://www.rampfarm.com
I also recommend buying the book, as it contains the information you will need to grow them successfully. I am going to plant some this fall at my parents' house upstate where they have some appropriate areas in their yard. Ramps are one of the last wild foods in the US. The rate at which we consume them is kind of scary too, in some places it is illegal to harvest them as they have become endangered.
simon at 5:11PM on 05/04/09
Hmm, maybe the people who told me that were trying to protect their monopoly. Thanks for the advice Simon. I've been dying to plant them and will definitely check out that website.
Hannah Geller at 5:22PM on 05/04/09
I don't think they were trying to trick you, it's quite uncommon to even attempt to grow them. Definitely check out that site. They are doing some amazing stuff.
simon at 5:36PM on 05/04/09
lots of wild garlic mustard around, too.... it's everywhere.... another perfect wild food.... and the wild sorrel is around also. too bad there's so many ticks out where these wild foods are growing. it's nice to poke around the woods for stuff to eat. the violets are absolutely blooming all over the place too, if anyone wants to candy them up. a world of purple between the lilacs, violets and iris.....
pooch at 11:47PM on 05/04/09
That new spinach is fantastic. Just a word of caution: one of the farmstands (I forget which) is selling big ol' bags full of spinach that are labeled as "washed." Watch out! It was rinsed maybe once and it was still really sandy. I thought I'd be able to take it home and wilt away, but I had to spend an extra 45 minutes or so cutting it down, bathing it and drying it off.
But it was great spinach. It came attached to the heads/stalks, which would have made an awesome broth if I hadn't lost the time to cleaning.
jas126 at 2:19PM on 05/05/09
We have been privileged to have this wonderful market in GAP. I know how hard producers work and how high their overhead must be, but I am hooked on Madura's mushrooms ($20-40/lb.) and I love that spinach, but a pound ($4) barely serves two people. I just wish the cost of fresh produce were a bit more reasonable.
famdoc at 3:49PM on 05/05/09