The New Greenmarket Cookbook: Recipes and Tips from Today's Finest Chefs—and the Stories Behind the Farms That Inspire Them
Format: PDF / Kindle (mobi) / ePub
"There's a kind of magic that the Greenmarket holds, that even in this most urbanized of landscapes, we can eat a locally grown Bosc pear whose glorious taste can cause our experience of the world to shift."—From the foreword by Jim Oseland, Saveur
Founded in 1976 with 12 farmers in a parking lot, New York's famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers' markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for some of their best dishes.
Now,The New Greenmarket Cookbook brings to life the variety, flavor, and personal connections that have made the Greenmarket a culinary destination known the world over. Following the natural cycle of a year at the market, with chapters organized by season, the book offers easy, delicious restaurant recipes from the top chefs who frequent the stands for ingredients and inspiration.
With full–color photos to illustrate the simple–yet–spectacular dishes—think sugar snap pea and whipped-ricotta tartines, pavlova with strawberries and basil, cider–braised pork shoulder, dandelion green salad with pancetta, cantaloupe and hyssop popsicles, and lemon thyme panna cotta—The New Greenmarket Cookbook is a gorgeous, flavorful journey through a bountiful year at the Greenmarket.
With recipes from: Jose Andres, Michael Anthony, Mark Bittman, April Bloomfield, Daniel Boulud, Melissa Clark, Dana Cowin, Amanda Hesser, Dan Kluger, Anita Lo, Michael Pollan, Eric Ripert, Audrey Saunders, Bill Telepan, Christina Tosi, and many more.
"The Greenmarket provides our restaurant and neighbors with a variety of delicious, nutritious, and beautiful ingredients; the dishes we create are often inspired by walks through the market. It is also a meeting point with the growers, the people who are the most passionate and knowledgeable about that food. It is one of our most precious resources in New York City."—Michael Anthony, Executive Chef, Gramercy Tavern
liquid over the vegetables. Press plastic wrap onto the surface of the vegetables to keep them submerged and let cool. Prepare the bluefish: Preheat the oven to 400°F and brush a foil-lined baking sheet with olive oil. Set the bluefish skin-side up on the sheet, drizzle with a little olive oil, and season with salt and pepper. Roast for 8 to 10 minutes, until the flesh turns a whitish-gray. Turn oven up to broil, and cook another minute or so, until the skin just starts to char. Serve each
life,” he explained. “I live and breathe this thing!” FARROTTO WITH FRESH SHELL BEANS, PANCETTA, AND SAGE by CESARE CASELLA, IL RISTORANTE ROSI AND SALUMERIA ROSI You can use pancetta or bacon in this recipe, but either way, the beans will steal the show. Pork doesn’t usually take a back seat to legumes, but Chef Casella knows what he’s doing. Several Greenmarket farmers grow shell beans like cannellini and cranberry to sell dried in winter, and for a few months in fall they’re available
honey from his hives and the jams and jellies that Mary now makes with their daughter, Heather, from fruit they grow on their farm in the Berkshire Mountains. (Raspberry jam is the top seller, although his Berry Hot Garlic jelly spiked with jalapeño and homegrown garlic also has its followers. “I’m physiologically and psychologically addicted to the Berry Hot Garlic jelly,” wrote one enthusiastic fan named Carly Simon. “I put it on rice cakes and lock myself in the closet and see no one for
350°F. Make the vegetables: Heat a medium saucepan over medium heat. Add the olive oil, garlic, chili flakes, and thyme. Sweat 2 minutes, then add the vegetables and stock, stir well, and bring to a simmer. Cover with a tight-fitting lid and transfer to the oven for 18 to 20 minutes or until the vegetables are tender. Discard the thyme and with a slotted spoon, remove the vegetables and place in a bowl tented with foil to keep warm. Place the saucepan over medium heat and reduce the stock by
from goose eggs to chanterelles to quince. But if you ask any farmer or chef to name the single greatest cult crop at market, you’ll likely get a one-word reply: ramps. Looking like a little version of their domestic cousin the leek, this wild allium appears in the forest—and at market and on menus all over town—shortly after the ground thaws each spring. To extend ramp season beyond the few weeks they’re foraged, Chef Daniel Humm preserves them as quick “refrigerator” pickles, which he suggests