|
|
By Erik, on April 25th, 2011 Click on photos to expand
This easy recipe was my end of Dark Days / welcome back to fresh greens meal.
Sautéed Shitake, Kale, and Leeks Makes 2-4 servings
Ingredients:
Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 1 bunch Dinosaur or Tuscan kale If necessary due to thickness, trim or remove stems Norwich Meadows * 4 large Shitake mushrooms Stems removed and sliced Bulich Mushrooms * 1 – 2 Leeks Thinly sliced Paffenroth Gardens * . . . → Read More: How to Make Sautéed Shitake, Kale, and Leeks
By Erik, on March 13th, 2011 Click on photos to expand
The point of our Market Day! posts is to catalog what’s available at our local market from week to week throughout the year. We also just like posting nice photos.
The Union Square greenmarket is extensive, including farms from New York, New Jersey, Eastern Pennsylvania, and Western New England (Vermont, Connecticut, and Western Massachusetts). It’s also indicative of similar climates at similar latitudes.
We haven’t done a Market Day post in a while because . . . → Read More: Market Day: First Signs of (Greenhouse) Spring
By Lindsay, on November 17th, 2010 Click on photos to expand It’s Greenmarket Grains Week! We are so fortunate to live in an area where we can get a wide variety of local grains and flours. We rarely buy this stuff at the store anymore, but if we do, we stick to the bulk section and King Arthur Flour (relatively local and employee-owned).
This salad will make you love grains and dark, leafy greens. I wish I were eating it right now for breakfast.
. . . → Read More: Versatile Grain and Veggie Salad Recipe
By Erik, on October 27th, 2010 Click on photos to expand Fall in NYC brings an abundance of dark, leafy greens. Prepping any type of leafy green is a similar operation, but some greens require a little extra TLC because the ribs and the leaves cook differently. This means that you have to separate the two in order cook everything nicely. While this is always an option with softer greens like kale or spinach for taste or texture preferences, with tougher greens like Swiss chard and . . . → Read More: How to Prep Dark Leafy Greens
|
|
