Written by Bwog Staff
January 26, 201211:17 am 0 Comments
Make a feast for the Chinese New Year, Superbowl, and Valentine’s Day (sorry to bring it up…) at the Greenmarket, set up every Thursday and Sunday from 114th-116-th on Broadway. Look out for these highlights.
Jake Samascott and Stuy Town Greenmarket Manager Jen at the summit
Credit! Debit! EBT!
Tags: farmers market, mmm apples, morningside almanac, people that make you feel way less impressive, places you can't use flex, want to make a Hemingway reference but don't want to be depressing
January 19, 201211:21 am 4 Comments
Relearn how to properly feed yourself by checking out the Greenmarket’s fresh fruit and produce Thursdays and Sundays on Broadway between 114th and 116th. As always, Bwog brings you the highlights.
Breakfast, lunch, dinner, and snack all in one neat pile
Tags: but will there be ostrich eggs?, cookies, farmers market, mmm apples, morningside almanac, places you can't use flex, seriously tiny listerine is so useful
December 15, 201111:01 am 0 Comments
I prefer inorganic produce, personally
Crawl out of your study grotto and grab some grub at the Greenmarket, slinging fresh produce on Broadway beteween 114th and 116th every Thursday and Sunday. As per tradition, Bwog brings you the weekly highlights.
Tags: farmers market, grottos, mmm apples, morningside almanac, paid for by Gonzalez Farms, places you can't use flex, shit michael pollan loves
November 17, 201111:30 am 0 Comments
In case you’ve not enticed by the mystical vibes of the Reishi, this week’s Greenmarket offers plenty of supplies to preemptively celebrate the holiday season. Enjoy this week’s highlights:
Tags: eggnog season, farmers market, holiday season, mmm apples, morningside almanac
November 10, 201111:00 am 0 Comments
"All I want is for you to have strong bones"
Winter’s encroaching frost has, for the moment, retreated. Celebrate the little victory with a trip to the Green Market, located between 114th and 116th on Broadway. As always, Bwog brings you this week’s highlights.
Tags: farmers market, it just isn't the same without Hodgson Farms so you can stop pretending it's making everyone uncomfortable, meatcentricity, mmm apples, vat-pasturized
November 03, 201111:30 am 0 Comments
The Greenmarket convenes on Broadway every Thursday and Sunday. Bwog updates you on the highlights of this week’s harvest. Dare to get seasonal.
Part of a balanced diet
Tags: decorative gourd season motherfuckers, dog treats, farmers market, mmm apples, morningside almanac, seasonal things, vat-pasturized
October 27, 201112:02 pm 1 Comments
The Greenmarket assembles on Broadway every Wednesday and Sunday. Bwog brings you the highlights for this week’s market.
A t-bone steak, cheese eggs, and Welch's grape
Throwback via Welch’s
Tags: farmers market, grape drink, morningside almanac, pumpkin pie is what makes thanksgiving worth spending with the family, seriously: try the amish guy's bacon, there's a harvet moon
February 04, 20111:30 pm 6 Comments
Bwog likes to stop and chat
As of now, Roaming Acres Ostrich Farm has no ostrich eggs—the two on display are hollow with holes drilled at the top. Few people but Lou, who has been in the ostrich business for 12 years, have any reason to know this, but we are not in ostrich season right now. As Bwog learned from a vendor truly passionate about his product, ostriches lay their eggs in tune with sun patters and will not lay again until April. But never fear! Roaming Acres still has a range of ostrich meats, soaps, dog treats, decorations, and even the odd emu product. But why eat an egg so notoriously hard and so obviously bizarre? Lou explains …
Bwog: So why ostrich?
Lou: [Kitting his eyebrows] Everybody doesn’t have an ostrich?
B: I don’t and I don’t think many people do, but maybe I am mistaken, but why do you have them?
L: We were part of a rare meats business that eventually broke in half and one half was more interested in the ostrich side of things.
B: What kind of rare meats did you have back then?
L: Name a meat. Any kind of meat.
L: Oh, we had kangaroo, rattlesnake, snapping turtle stew, bison, yak ribs, you name it.
B: But these are them, the ostrich eggs? Or are these just displays? They look so waxy.
L: No, these are the real deal, they look waxy but they’re not waxed, that’s just a natural effect.
B: Of the two, which do you prefer—emu or ostrich?
Tags: bwogsafari, farmers market, like eating a velociraptor?, ostrich jerky... it's a thing!, Tales from farmville
January 21, 20114:00 pm 4 Comments
Our resident culinary expert, Matt Powell, has a different suggestion for fighting those start-of-semester blues. Read on for his take on the best way to keep your heart and soul warm.
The first Thursday that I was back from break, I was wandering through the Farmer’s Market and the fish stand seemed to be calling to me. Although the mussels tempted me, I opted for the live clams. It has always been a tradition at my house to have clam chowder during the winter months, but this year, I did not go home for the break. I needed my clam chowder! This time, though, I was going to make it fresh. (We shouldn’t fear live preparations. They’re tastier!)
Clam Chowder (Serves 8)
24 small clams ($10 from the farmer’s market)
4 slices of bacon, diced
1 onion, diced
2 tbsp. flour
2 bay leaves
2 large Russet potatoes, about 1 lb., cut into ½ inch cubes
3 C heavy cream
1/3 C sherry or cognac
Salt and Pepper to taste
Tabasco Sauce to taste
½ C fennel fronds, chopped (optional)
¼ C Italian parsley, chopped (optional)
Bread, sliced and toasted (optional)
1. Sort through the clams. If you see any opened clams or any cracked shells, throw them out. Wash the clams of any grime on the outside with cool water. Place the clams in a large pot. Cover with the clams with water. Bring the water to a boil. Place a lid on the pot and reduce the heat to a simmer. (more…)
Tags: clams, cooking with bwog, farmers market, soup
September 16, 201011:30 am 0 Comments
Every week, Bwog brings you the latest and greatest in your local fruits, veggies and meats so you’ll know which seasonal goodies to look out for at the Greenmarket this week!
Photo via Wikimedia Commons
Tags: corn, farmers market, pumpkins, sausage, squash, the morningside almanac
March 26, 20101:00 pm 12 Comments
Photo via slowandsweet.wordpress.com
We’ve done this cooking thing before, but we thought we’d, uh, kick it up a notch. Bwog obviously loves to eat, but there are others on campus with more refined palates. We turned to Matt Powell, a member of Columbia University Culinary Society, to guide us through gastronomy. Welcome to the return of Cooking with Bwog, Culinary Society-style. This week, Matt gives us an easy and delicious pasta dish that’ll last you a week, a margarita pie, and a drink ripped from the Great Gatsby that you can make with ingredients from the Greenmarket on 115th. We’re hoping to work more with the folks at the Greenmarket, but tell us what you’d like to see more and/or less of in the comments, and happy eating.
The Recipe of the Week: Pasta de Ricotta
This recipe only takes 30 minutes to cook and can last you the whole week.
16 oz dried pasta
16 oz. Ricotta cheese
1 onion, sliced thinly
4 spicy Italian sausage links, casings removed
Juice of 1 lemon
1/3 C chopped parsley
Salt and Pepper to Taste (more…)
Tags: cooking with bwog, cooking with bwog 2.0, culinary society, farmers market, food, foodies, julia child, recipes, Tales from farmville
February 11, 20102:19 pm 0 Comments
You may recall these happy faces of EcoReps giving away hot chocolate and cider last Sunday.
Good news: EcoReps are once again giving away free hot chocolate and cookies if you sign up for their new energy challenge. Lerner ramps.
Bad news: There are only 2-3 farmers market stands on 115th today, as the snow and slush seem to have chased away most of them away.
Tags: farmers market, free food, snow storm aftermath
February 10, 20102:30 pm 23 Comments
Bwog loves the farmers market. You love the farmers market. The farmers market loves Columbia. A new chapter in our grand ‘Getting to Know…’ history, we present the first installment of Tales from Farmville, the lives and loves of the Morningside farmers market. Contessa Gayles reports.
Every Sunday, Ruby, with dyed hair to match the name, works at the Milk Thistle Farm stand at the Columbia University Farmers’ market. Ruby mans the booth for 28 year old farmer, Dante Hesse, who owns the small, certified organic farm in upstate New York, Columbia County. The milk is produced by a small herd of cows, pasteurized at the low temperature of 145°F for 30 minutes, and bottled in glass.
Bwog: Why glass?
Ruby: It’s the ultimate container for milk, in terms of taste and shelf life. We charge a dollar deposit on the bottle, and when people bring the bottles back they get their dollars back. We sterilize the bottles and reuse them. It is recycling and green at its best.
Bw: Why this stand?
R: I was working for another farmer in the market. I am genetically coded to adore milk and I had stopped drinking milk, because it was an empty experience for me. Then I tasted Dante Hesse’s milk and I was like, “I’m yours!” And I just love the milk, its perfect.
Tags: farmers, farmers market, milk, Tales from farmville, tastiness, things we love
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