Jump to content


Photo

The farmers market thread


  • Please log in to reply
4067 replies to this topic

#31 Liza

Liza

    Advanced Member

  • Members
  • PipPipPip
  • 8,590 posts

Posted 25 March 2004 - 06:43 PM

They make Hooligan (full stop) which some might call stinky. And mean that as a compliment. ;)
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#32 Wilfrid1

Wilfrid1

    Advanced Member

  • Members
  • PipPipPip
  • 42,108 posts

Posted 29 March 2004 - 03:43 PM

Having now tried them, I can recommend the so-called "Buffalo Wing" sausages Dines Farm are celling at the Tompkins Square market on Sundays. Orange in color, and stuffed with chicken and blue cheese, they threaten to fall apart, but actually don't. I enjoyed them grilled.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#33 Cathy

Cathy

    Advanced Member

  • Members
  • PipPipPip
  • 9,177 posts

Posted 29 March 2004 - 03:52 PM

A very pleasant Greenmarket stroll Saturday morning, basking in the reflected glory of Jack and his momma. We gathered wild boar sausage from [help, Liza]; a trio of cheeses from Cato Corner - Misty Morning, Sailor's Delight (stinky blue), and a Manchego-like one whose name I forget; pheasant eggs and pheasant sausage from Quattro Farms; baby arugula from the kimchi people; and microgreens (lettuce, mache and pea shoots) from Morse Pitt.

Wilf and his lovely ladies joined us for a market lunch: bread and cheese, grilled sausages (including the Buffalo wing version just mentioned), Wilf-scrambled eggs, greens tossed with hazelnut oil/sherry vinaigrette. We drank Eric Bordelet's dry pear cider and a very nice Tavel. Dessert: a lot of the B&W crumb cake Liza brought, and a Beard Papa cream puff.

The pheasant sausages were too dry and tasted overpoweringly of dried sage, but the other two varieties were delicious - especially the wild boar, which found favor with the adorable Munchkin too.
You're only as good as your grease.


When working with high heat, the first contact between the cooking surface and the food must be respected.

-- Francis Mallman







#34 Abbylovi

Abbylovi

    Advanced Member

  • Members
  • PipPipPip
  • 7,537 posts

Posted 29 March 2004 - 03:58 PM

Misty Morning

Ding ding ding!
It is better to have beans and bacon in peace than cakes and ale in fear.

#35 omnivorette

omnivorette

    Advanced Member

  • Members
  • PipPipPip
  • 25,546 posts

Posted 29 March 2004 - 06:48 PM

Yay! That's it.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#36 Cathy

Cathy

    Advanced Member

  • Members
  • PipPipPip
  • 9,177 posts

Posted 29 March 2004 - 07:03 PM

It's good stuff.
You're only as good as your grease.


When working with high heat, the first contact between the cooking surface and the food must be respected.

-- Francis Mallman







#37 Abbylovi

Abbylovi

    Advanced Member

  • Members
  • PipPipPip
  • 7,537 posts

Posted 05 April 2004 - 09:24 PM

Greenmarket blog.
It is better to have beans and bacon in peace than cakes and ale in fear.

#38 Wilfrid1

Wilfrid1

    Advanced Member

  • Members
  • PipPipPip
  • 42,108 posts

Posted 06 April 2004 - 02:33 PM

The Sunday market at Tompkins Square Park is opening on Saturday this week.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#39 Robert Schonfeld

Robert Schonfeld

    Advanced Member

  • Members
  • PipPipPip
  • 2,272 posts

Posted 09 April 2004 - 11:13 PM

Fava beans: which vendor at the USGM is most likely to carry the babies?
They're really rockin' on Bandstand.



-------------------------------------------------------------
Advocating integrated avatars and sig lines since 2006

#40 Cathy

Cathy

    Advanced Member

  • Members
  • PipPipPip
  • 9,177 posts

Posted 09 April 2004 - 11:25 PM

Berried Treasures had them last year at my neighborhood market - I believe they still do USGM on Saturdays.
You're only as good as your grease.


When working with high heat, the first contact between the cooking surface and the food must be respected.

-- Francis Mallman







#41 Rail Paul

Rail Paul

    Advanced Member

  • Admin
  • PipPipPip
  • 23,679 posts

Posted 10 April 2004 - 12:04 AM

The Sunday market at Tompkins Square Park is opening on Saturday this week.


huh???
Dreams come in all sizes, shapes, and colors.

#42 Liza

Liza

    Advanced Member

  • Members
  • PipPipPip
  • 8,590 posts

Posted 12 April 2004 - 01:03 AM

Open on Saturday due to Easter Sunday.

Yes! RAMPS are in - Rick Bishop of Mountain Berry Sweet has them and will have fiddleheads very soon through May.
And you cheeseheads...try melting Cato Corner's Brigid's Abbey. It's a superior melter on Bread Alone's sourdough.
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#43 Wilfrid1

Wilfrid1

    Advanced Member

  • Members
  • PipPipPip
  • 42,108 posts

Posted 12 April 2004 - 02:55 PM

Ramps. Shad roe must be around too. It's cooking time.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#44 Lippy

Lippy

    Advanced Member

  • Members
  • PipPipPip
  • 10,464 posts

Posted 12 April 2004 - 03:01 PM

What is the Cato's Corners schedule?

#45 Robert Schonfeld

Robert Schonfeld

    Advanced Member

  • Members
  • PipPipPip
  • 2,272 posts

Posted 12 April 2004 - 07:23 PM

try melting Cato Corner's Brigid's Abbey. It's a superior melter on Bread Alone's sourdough.

Liza, do you prefer Bread Alone's sourdough to the Saturday guy that's on the west side of the square? Is it Rock Hill Bakehouse, or something like that? Do you prefer either or both to sourdoughs now widely available from good bakeries in the city?
They're really rockin' on Bandstand.



-------------------------------------------------------------
Advocating integrated avatars and sig lines since 2006