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The farmers market thread


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I'll start the ball rolling with the fingerling potatoes I bought at Tompkins Square yesterday. I am very bad at remembering the names of stalls, but there are only half a dozen or so here (open Sund

They make Hooligan (full stop) which some might call stinky. And mean that as a compliment.

Nice to see you here, Paul.

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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.

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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.

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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.

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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?

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