SEASONAL CHEF
Finding and using 
locally produced food


Nesco American Harvest 700-Watt Food Dehydrator
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The Farm to Table Cookbook: The Art of Eating Locally
By Ivy Manning
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Visit the Seasonal Chef Bookstore
James Beard Award winners
with recipes


Market Report
New York City
March 8, 2009

The Market:
Tompkins Square Greenmarket
E. 7th Street and Avenue A
East  Village, New York City
Sunday,  8 a.m. to 6 p.m.
(212) 788-7476


Market-Goer
: Mark Thompson



What I Bought:

purple cabbage and brussel sprouts (top); leek, cippolini onions and shallots (right)

Recipes: * Eleven cabbage salad recipes

Price: $3/each cabbage
$5/lb. for brussel sprouts
$2/each for leeks
$3/lb. onions and shallots 

 


(clockwise from top left) celeriac, beet, parsnips, 
turnip, Russian banana fingerling potatoes

Recipes: * Ten things to do with beets .ranging from salads, relishes and a chutney to chocolate beet brownies
* A dozen ways to use parsnips
* Five things to do with celeriac

Price: $2/lb. for various root crops
$4/lb. for fingerling potatoes


portobello mushrooms

Price: $12/lb.


Braeburn, Crispin and Red Rome apples

Recipes: * Eight apple desserts
* Three apple chutneys
* Four apple preserve recipes
* Four more apple preserves
* Apple fruit leather
* Dehydrating apples
* Another way to dry apples

Price
: $1.39/lb. for braeburn and red rome apples
$1.50/lb. for crispin


Manchester goat milk cheese and Dorset cow's milk cheese

Price: $24/lb. for goat milk cheese
$20/lb. for cow's milk cheese


Copyright 2005 Seasonal Chef