Here in the Northeast, we had an absolutely gorgeous day. It was unseasonably warm, and while some people weren’t ready for weather in the mid 80s, I welcomed it with open arms! I woke up early and took off for the Union Square Greenmarket.
NYC has greenmarkets and farmer’s markets all over the city, but the largest one is probably the one at Union Square. They have everything. Maple syrup, honey, jam, baked goods, vegetables, dairy, meat, even yarn. Visiting is wonderful for food lovers like myself. Except for the crowds. It is so crowded! But still worth going.
This week all anyone could talk about were the ramps. Ramps are wild leeks. I’ve never had one, so I can’t really say. I already have leeks in my fridge, so I wasn’t in the market for ramps. I found plenty of other things to get me excited today.
I got quite a haul:
- Raspberries – this farmer grew them in a greenhouse.
- Stinging nettles
- Burdock root
- Sunchoke (also known as a Jerusalem artichoke)
- 2 mixes of salad greens
- 2 containers of goat cheese
- 3 Fuji apples
- Blue potatoes
Phew! When I got home, I made myself a delicious salad with some of the greens, half of the tomato, thin slices of sunchoke, pine nuts, and a basic salad dressing made with olive oil, flax oil, vinegar, and mustard.
Dessert was the highlight, though. I took all of the raspberries, every last one, and put them in a bowl and then poured cream over the top. It was the most wonderful thing I’ve eaten in recent memory. Who needs a fancy, sugar laden dessert when you can have fresh raspberries and cream?
I’ve never cooked stinging nettles, burdock root, or a sunchoke, so I’ll have some fun experimenting with those this week. I’ll be sure to post what I learn! Please chime in to the comments if you have an idea of a dish I can make with anything I purchased today.
This post is part of the Farmer’s Market Report at To Every Meal.