I’ve said so before, but I think it’s worth re-mentioning that the Union Square Farmers Market is the best place in New York City on a Saturday.
We met our fabulous friends Sam and Shosh for a lovely wander through the stalls and to procure some ingredients for dinner (details to come). The full array of fall harvest was out, along with all of the Union Sq standards.
It’s hard not to find a little something for everybody there: freshly baked breads, cheese straight from the goat, sheep, or cow, cozy colored yarns, treats, and for the vegetable-enamored, everything.
There are comical gourds of all shapes, sizes, colors, and degrees of bumpiness, all hailing autumn.
And copious amounts of kale, which is the super-vegetable when it comes to cold weather! There should be piles of this stuff for weeks, and we can’t wait to make kale chips, kale juice, cooked kale, massaged kale, and kale-kale.
And HONEY. Though I am mostly-vegan, I am not terribly convinced that bees are being exploited. I am, however, fairly uncomfortable with the possibility that agave workers are, and thus, I have not forfeited my right to eat honey. We bought some lusciously spreadable raw wildflower honey at the market, thick and butter-like in its consistency. Raw honey is uncooked, so it preserves its pollen, and is less processed, which is the best excuse to spread it on everything. (But I do promise to keep an ear out for sad bee complaints.)
We found Jerusalem artichokes! I’ve been too nervous to cook them because I haven’t the slightest idea what to pair them with. My cookbooks are void of Jerusalem artichokes entirely and I’ve found zero support on the internet. It’s the purple kohlrabi incident all over again. But that might be a project for tonight.
I mean Don Draper couldn’t argue with that.
Ooh, and ground cherries. They’re a kind of cherry-tomato hybrid with a really zesty sweet flavor – described in this blurry sign as being pineapple-y. And they come in their own natural wrappers, making them a perfect mid-stroll snack.
We walked away with carrots, bok choy, peppers – including a purple one – eggplant, greens, and more. Afterwards we jumped on the L and headed straight to Brooklyn to start stuffing dumplings for dinner.