2965 replies to this topic

[Lippy]

Locust Grove, Samascott and Caradonna are all contenders.

[Lippy]

Locust Grove didn't have any Braeburns, but Terhune did and I bought four. I'll taste later today and report back. I think Samascott may have been the original vendor, though.

[Lippy]

I'm eating a Braeburn apple that doesn't taste anything like the best apple I've ever eaten. It's just a rather hard, tart fruit with a simple apple flavor.

[Nancy S.]

Just curious what D&D is charging. It's $4 for a large at New Hipsterdom, iirc. (Bought it a week ago; it's still good--that is, not fuzzy.)

I'm embarrassed to say that it was at least double (maybe even close to triple) that -- but I was with my mother, a fan of all things Nordic, so I bought it.

So, I was not as foolish as I thought to have bought the ruis bread at D&D. I checked today, and a large loaf is "only" $6.

[Orik]

New Nordic Cookout

Saturday, October 22

10:30AM-2:00PM

Union Square Pavilion



Tomorrow, join the Consulate General of Denmark and GrowNYC for a New Nordic Cookout: A Taste of Denmark at the Greenmarket in Union Square. René Redzepi, the renowned founding chef of Noma, and three prominent Danish chefs--Bo Bech, Claus Henriksen and Adam Aamann--will demonstrate New Nordic cuisine using local New York ingredients, and there will be a screening of the Rye Bread Project, a film documenting the project that New Amsterdam Market supported by hosting a luncheon discussion and the Smørrebrød Table 2010 event.

[Liza]

Greenmarket staff were instructed on Danish protocol. I taught Davy how to say, "I have a freckle on my shoulder" in Danish, just to be helpful.

[StephanieL]

I stopped by the last New Amsterdam Market of the season yesterday. They were featuring fish & shellfish vendors, with many stalls selling oysters & clams on the half shell. I got some very nice haddock filets that N will turn into fish pie, plus a mini-loaf of spelt & raisin bread from Orwasher's and assorted sweets.

[bloviatrix]

Just an FYI - USGM will be open next Monday 12/26.

[Rail Paul]

Milk Thistle Farm has closed, according to the NY Times.

Milk Thistle Farm, producers of what might be the favorite local organic milk, has gone out of business.

“We just can’t keep it going anymore,” Milk Thistle’s owner, Dante Hesse, said in an e-mail. “We have had a host of unexpected problems over the last year … I made the difficult decision to suspend all operation about a week ago.”

Milk Thistle’s glass bottles had been sold at local Greenmarkets and Whole Foods stores. It had also been used by Momofuku Milk Bar in its cereal milk and soft-serve ice cream.

Milk Farm

[StephanieL]

They had the best chocolate milk I've ever had, but there was one woman who ran the USQ stand for a while who could be very hostile/sanctimonious.

[Suzanne F]

There is a new fish purveyor at Tribeca Greenmarket on Saturdays. First time was last week, we didn't try. We got some ocean perch fillets today. Almost all stuff is already filleted and it's all sitting directly on ice. Otherwise looks okay. Will report back.

Otherwise, it is down to one vegetable farm (Jersey Produce, with some excellent winter vegs and presumably hoophouse lettuces), one fruit (apples, cider, granola, and related), chicken and eggs, duck, beef, turkey, baked goods (Hot Bread Kitchen), and Millport with a mix of pickles, cheese, and processed meats. I hope the fish is good; it's all enough to pretty much feed us for the week, with only stops elsewhere for milk, other dairy, and salad vegetables like cucumbers and peppers.

[Suzanne F]

The fish was super fresh and had great texture. Unfortunately, it was also pretty bland. And I didn't realize that the skin would not get crisp when I sautéed it. But that's not the purveyor's fault, so I will probably buy from them again. It's so great to be able to get fresh fish again, although my heart will always belong to Blue Moon. At least when I'm shopping at Tribeca GM.

[Orik]

Atlantic sea perch (which has nothing to do with any kind of perch, but you know how it is with fish names) is always on the bland side, but if it's fresh the skin should crisp up on a hot dry pan - you can tell before cooking by patting the skin dry with a paper towel - it should stick surprisingly well.

The USGM bread situation has really improved - the rye finns are there on Saturday, as well as Farmer Ground with some very good looking loafs, and another decent bread stall... I forget the name. Other than that, the usual suspect with a lot of root vegetables.

[Suzanne F]

It's possible I didn't heat the pan enough; I get impatient sometimes. But I'm still not so sure it would have crisped, even though I dried it quite thoroughly (even scraping off the excess moisture) and scored it so the fillets wouldn't curl. They still did, and were quite gelatinous.

Not a great loss--it wasn't that expensive per pound, and at least now I know I can trust the freshness of the guy's fish.

[Lippy]

There were new people behind the counter at Lani's today, but I'm not jumping to conclusions until I ask a couple of questions.