Gallery: Market Scene: a Time of Transition at the Grand Army Plaza Greenmarket

Wax Beans, Kernan Farms
Wax Beans, Kernan Farms

Wax (and green) beans like cool, but not cold, weather. These will be gone from the markets in a couple of weeks.

Broccoli, Phillips Farms
Broccoli, Phillips Farms

Cruciferous veggies like cabbage, Brussels sprouts, broccoli and cauliflower are all in season right now.

Apples, Williams Fruit Farm
Apples, Williams Fruit Farm

What's better in the fall than a crisp, sweet-tart apple?

Bosc Pears, Williams Fruit Farm
Bosc Pears, Williams Fruit Farm

Boscs, which remain firm even when they're ripe, are perfect for for poaching or roasting because they maintain their integrity.

Bartlett Pears, Williams Fruit Farm
Bartlett Pears, Williams Fruit Farm

Bartletts, which are a softer pear, are best for eating out of hand or cooked into a compote.

Fingerling Potatoes, Maxwell's Farmstand
Fingerling Potatoes, Maxwell's Farmstand

These small potatoes have a thin skin and sweet, creamy flesh.

Cabbage, Maxwell's Farmstand
Cabbage, Maxwell's Farmstand

That winter cooking stalwart, green cabbage.

Sweet Potatoes, Maxwell's Farmstand
Sweet Potatoes, Maxwell's Farmstand

Who doesn't love sweet potatoes? They're great in soup, or roasted, or baked, or fried, or...you get the point.

Parsnips, Maxwell's Farmstand
Parsnips, Maxwell's Farmstand

Parsnips are one of those love-them-or-hate-them vegetables, I think, and I fall into the former camp. I like to cut them into thin strips and roast them at a high temperature for parsnip fries.

Kirby Cucumbers, Maxwell's Farmstand
Kirby Cucumbers, Maxwell's Farmstand

See you next year, cucumbers.

Turnips, Kernan Farms
Turnips, Kernan Farms

Lovely purple and white turnips perfect for soups, stews, braises, and roasting.