Jump to content

The farmers market thread

Recommended Posts

  • Replies 4.6k
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

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.

Posted Images

Tattoo Sneak's suggestions on your arm, stopping short of Refritos, which IMHO are a waste of scarfable leftovers,    Our last fix was a braise with shallot, garlic, fresh thym in olive oil,    Husband swooned.   No leftovers. 

These are as close to Brittany's Cocos de Pampol as i have come.     Once a year and revel.   

Link to post
Share on other sites

these two signs re caviar were next to someone selling gourmet hummus. there was a time when i might have been impressed…not anymore. i guess i grew up. 🧐

today: peppers, zucchini, green beans, onions, celery, carrot, tomatoes, white eggplant, basil, peaches, plums, chard, escarole

a vendor known for citrus and dates had guavas and pomegranates on sale. he gave us a pomegranate for free, so we could provide him with “feedback”.




Link to post
Share on other sites
On 7/29/2022 at 7:15 PM, small h said:

What do you do with cranberry beans?

I'm first surprised when one of them turns out to feature unusual pigmentation, then again that after cooking them (in fish stock this time, with added clam juice) that the pigmentation washes away, then I make breadcrumbs from sourdough and fry them with garlic as a topping, some fresh herbs, and the clams who used to own the juice.

Or you can just cook them in water and eat with some salt. Blandly delicious.

Link to post
Share on other sites

It’s their texture as well as flavor.    Closer to flageolets than fresh limas or dried beans.    As I wrote, very close to cocos de Pampol.   

Link to post
Share on other sites

usually simmer them in water with garlic, herbs and a glug of olive oil

beans are done in 30 minutes 

the bean broth makes for a nice vegetable stock 

as for what to use them for, i typically have them in salads or as a contorno. sometimes will cook them in olive oil with garlic and rosemary.



Link to post
Share on other sites

we had some leftover pickled vegetables (artichoke hearts, pickled onions, pickled mushrooms, olives) and some leftover slow roasted cherry tomatoes that had to be eaten so that was an easy decision 

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...