#farmers market
Morningside Almanac: Week of 1/26

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

  • Xin Nián Kuài Lè! Check out the info table from 12-1 for an interactive and delivious Chinese hot pot cooking demo to celebrate the New Year
  • Newcomer Brian Gajeski is coming on Thursday from Long Island with field, greenhouse, and storage veggies
  • Head to class a little early on Thursday to grab some creamy Ronnybrook milk and dairy products including Creamline Yogurt similar to trendy Greek yogurts – but made from local, grass-fed, happy cows
  • Stop by Samascott’s for apples and ask about their recent New Year’s Eve climb to the summit of Mt. Kilimanjaro!

Credit! Debit! EBT!

Morningside Almanac: Week of 1/19

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

  • Stop by the info station and flash your CUID for a free, reusable shopping bag
  • Turnips, rutabaga, and carrots fit for hummus-dipping can be found at the Monkshood Nursery, making an early return on Sunday
  • Make your roommate happy with new chocolate chip cherry cookies for late night snacking from Samascott on Thursday and Sunday
  • Stannard Farm is offerring fingerling potatoes perfect for roasting with herbs, salt, and pepper (finally, an excuse to use your kitchen!)
  • Get a package of DiPaula’s turkey burgers to last the week every Sunday
  • Need more tastes in your life?  Salento Farms has got you covered on Sundays with fresh garlic, garlic powder, pickled eggplant, and garlic-scape pesto.  Just remember to carry your pocket-sized Listerine with you
Debit, credit, and EBT are always and forever yours accepted.
Morningside Almanac: Week of 12/15

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.

  • King Ferry Winery will now attend both Thursdays and Sundays each week.
  • This Thursday, Lani’s will be selling no-spray greens (which really makes one wonder about the other greens…).
  • This Sunday will likely be Gonzalez Farms last market day of the season. Relive a semester’s worth of fond memories buying kale at Gonzalez Farms there by buying more kale from Gonzalez Farms.
  • Stock up on energy with Stannard Farm. On Thursday and Sunday they’ll be offering sucrose-saturated apples, apple cider, and apple cakes. On Sunday pick up a winter squash—they’re vitamin-rich and come in a naturally spill-proof container.
  • Salento Farms joins on Sunday with fresh garlic, garlic powder, pickled eggplant, and garlic-scape pesto.
  • Visit Mark VanGlad at Wood Homestead/ Tundra Brewery on Sunday for great gift shopping. Maple syrup, candy, local beer, and gift boxes featuring local pancake mix will all be available. Combine all four and that special someone give a drunken brunch-in-a-box this holiday season.
Invisible hand via wikimedia.
Morningside Almanac: Week of 11/17

Happy 'nogging

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:

  • Samascott Orchard will be selling chestnuts this week (roasting by the open fire must be done at home).
  • Bring in eggnog season with local, fresh ‘nog from Ronnybrook Dairy.
  • This Sunday, Dipolas will be hauling in a truckload of turkey.
  • Don’t forget the suace; Knoll Krest will be dealing fresh cranberries
  • If you plan on spending Thanksgiving sticky and drunk, take advantage of the maple syrup and beer being sold by Tundra
Next week’s Thursday market will be held on Tuesday, November 22nd with an expanded selection of holiday pies and breads as well as both fresh and smoked duck from the aptly named Hudson Valley Duck.
Morningside Almanac: Week of 11/10

"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.

  • Milk Thistle returns this Sunday bearing an abundance of dairy: vat-pasteurized milk, chocolate milk, yogurt, and heavy cream.
  • Greenmarket now boasts over 30 varieties of New York State’s finest apples. Perhaps the champion has been unseated?
  • Hodgson Farms will not attend today.
  • Stop by on Sunday for cooking for a meatcentric cooking demonstration. A chef will show attendees how to cook turkey sausage and Korean-style short ribs using market ingredients.
Selfless bovine via wikimedia.
The Morningside Almanac: Week of 11/3

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

  • While grape season is over, it’s always wine season. King Ferry Winery will still be serving up local wines this Sunday and next Thursday.
  • Want some cheese with that wine? Millport Dairy brings raw milk cheese to the market today.
  • Want some bread with that cheese? Buon Pane will be selling breads today and Sunday.
  • Want some ostrich-based dog treats with that bread? Roaming Acres brings ostrich steaks, fresh eggs (and empty eggs), and dog treats today.
  • Head over to Milk Thistle on Sunday for organic, vat-pasturized milk and yogurt.
  • Meredith’s Bakery promises apple, pumpkin and other pies in a variety of sizes today and Sunday.
  • Don’t miss this week’s cooking demos: At 11:30 am today, Purple of Barnard’s nomad cafe will be demonstrating how to prepare sauteed butternut squash with red bell peper chutney using all fresh market ingredients. On Sunday, the market cooks will be presenting a variety of stocks from chicken and beef to vegetable and corn.
Greenmarket mascot via wikimedia.
Morningside Almanac: Week of 10/27

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

  • This is the last day for Wagner’s grapes and grape juice, so get your fix before you have to go back to Welch’s.
  • Cut through the gloomy weather with a cup of hot cider, available at both Samascott Orchards and Stannard Farm booths.
  • If you’ve just been waiting all fall for some fresh Mammuth goat cheese, then hit up Ardith Mae on Sunday.
  • Pumpkin pie is sure to be in abundance.
  • The cooking demo on Sunday will teach everyone interested how to make candied apples.
  • Hodgson Farms will not be there today.
  • Want microgreens? Know what they even are? Monkshood Nursery will have hong vit radish, broccoli & spicy mustard shoots, as well as purple potatoes

Throwback via Welch’s

Tales from Farmville: Roaming Acres Ostrich Farm

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.

B: Kangaroo?

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?

(more…)

Cooking with Bwog: Staying Warm, Inside and Out

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)

Ingredients:

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)

Directions:

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…)

The Morningside Almanac: Week of 9/16

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!

What’s New:

  • Raindance Farm is having a sausage sale.
  • Watch out for Monkshood Nursery’s luscious red carrots.
  • Stannard pumkins and squashes are here. Apparently the squashes in particular are beautiful to look at. They also have indian, sweet and bi-colored corn, and sell chicken, pork and beef.
  • Knoll Krest is selling Challah bread
  • Everyone’s excited about Gonzalez Farm’s okra.

Don’t Forget:

  • Next Sunday will be a kids day. The event will be from 12 to 1 at the market managers’ tent. There will be a scavenger hunt, apple tasting, children’s art as well as a information on canning by Beth Linskey from Beth’s Farm Kitchen
  • Join farmers from Greenmarket for Sunday Farmer’s Supper at Henry’s Restaurant (Bway & 105th) on September 26th from 5pm to 8pm. It’s a three course dinner featuring food from the market and wine from Red Tail Ridge. Dinner is $65 and it will all benefit the Greenmarket’s Youth Education Project. Reservations are required. Sign up at the market or at Henry’s.
  • There’s a frequent shoppers program for those with EBT. Get your receipt stamped when you make a purchase of $10 or more from your account. 5 stamps = 2 greenbucks!
  • They have free token pouches!
  • You can use your credit/debit card to buy tokens that can be used in the market at the manager’s table.

Photo via Wikimedia Commons

Cooking With Bwog 2.0: With A Little Help From Our Foodie Friends

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.

Ingredients:

16 oz dried pasta
16 oz. Ricotta cheese
Olive oil
1 onion, sliced thinly
4 spicy Italian sausage links, casings removed
Sliced Almonds
Juice of 1 lemon
1/3 C chopped parsley
Salt and Pepper to Taste (more…)

Food! And Lack Thereof

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.

Tales From Farmville: Milk Thistle Farm

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.

(more…)