Although NYC is a thriving urban metropolis far from freshly plowed fields, amazingly, I do not have to go out of my way to encounter a Farmer's Market almost every day. “Green Markets” have been part of the NYC landscape for the past 40 years and are a vital conduit to helping New Yorkers have access to fresh and organic produce.
There is a Green Market at the Whitehall Terminal, which is located in lower Manhattan where I catch the Staten Island Ferry. It is open year-round, and the sole vendor is Willow Orchards. They sell delicious apples, honey products, and cider year-round, and during the spring and the fall, they also have an assortment of vegetables and plants. The Bowling Green subway station has a year-round Green Market as well. It is a host to bakers, cheese mongers, and fresh vegetable purveyors. There is also a year-round market in the parking lot of the St. George Theater on Staten Island. The St. George Market is large and sells vegetables, meats fish, fruits, flowers, and, occasionally, organic toiletries. So you see, there is no excuse for me not to enjoy fresh produce and organic proteins on a yearly basis.
But sometimes the Farmer's Market can be a sensory overload. People are loudly hawking the benefits of organic and local foods, offering their advice and recipes. And of course there is the food, in its very natural state without packaging and grooming. Roots are attached, large heads of leaves are included. What is all this stuff? You overhear people ecstatic about being able to cook their radish leaves. Radishes come with greens? Yikes! What do you keep and what do you eat? Well, I hope to shed a little light and act as a tour guide to enjoying the entire Farmer's Market and not just the Amish pies.
New potatoes were for sale at a good price last week at the market. Generally, I am not a potato person but have come to enjoy baby potatoes. I like to use them as a base for potato salad, boiled for a quick and filling snack, or roasted. Roasting is especially great in the winter, but can still be enjoyed in the summer.
I enjoy meal prepping when I have the time and the unction. So the other day, I was cooking a batch of bacon in the oven when I remembered the new baby potatoes that were on the counter. The bacon was not super fatty, so there was the perfect amount of bacon fat on the foil to roast a small batch of potatoes. This was the perfect late lunch that was also totally mess free. I carefully rolled the foil into a small packet and dropped the clean and scrubbed potatoes into the center and roasted them at 400° until they were tender. When they were done, I mashed them with a little onion powder, garlic powder, turmeric, and salt and pepper.
I threw the foil away. but the potatoes I made with the foil alone were delicious. Easy and yummy too!
Keep an eye out at the Farmer's Market for a small portion of something that you want to try. I came to like the potatoes by trying the tiny ones. Who knows? You might find your new favorite food.