A colorful plate!
After some absolutely wonderful restaurant adventures this weekend (Vegetarian Indian Cuisine, Moroccan Brunch, Sushi for two…), today Ben & I decided to cook our own little feast. I have been studying the role of Farmer’s Markets in urban environments in several of my classes lately so it was extremely fitting to bring this education to life with a trip to a couple for some local fare. In Massachusetts, farmer’s markets follow strict local policies- the food is either from the state or from a bordering state. I am not sure if an identical rule applies to those in New York but I would imagine that this is the case since NYC has been extremely progressive in its Farmer’s Market efforts–being one of the first cities to make the markets easily accessible to both SNAP and WIC shoppers.
Ben is extremely fortunate to have a weekly farmer’s market that comes almost literally right to his doorstep. So this beautiful crisp October morning we walked out to the row of fresh produce, bread, meat and fish farm stands and happily gathered up a few things for lunch.
Today’s Picks
Butternut Squash
Shallots
Purple Potatoes
Honeycrisp Apples
New York Farm fresh turkey
Union Square Farmer's Market in NYC
We sauteed the butternut squash with some fresh sage, sauteed the purple potatoes with shallots, used a natural Santa Fe marinade and pan seared the fresh ground turkey into mini burgers, and served up our feast with an appetizer of freshly baked organic kale chips and broiled cinnamon oranges for dessert. Tonight, back in Boston, I am already itching to look up when the next farmer’s market will be near me! Luckily in Boston, a good farmer’s market is easy to find. Can’t wait to return to the NYC market next weekend and take the sweet approach with another butternut squash (I’m thinking baked with cinnamon sugar…) Find a farmer’s market in your city at localharvest.org.
Here's the Dish 