A few weeks ago I came home to find a package containing the new book by Gabrielle Langholtz called The New Green Market Cookbook: Recipes and Tips From Today’s Finest Chefs & The Stories Behind The Farms That Inspire Them (Da Capo Press). Flicking through the pages was similar to leafing through a photo album of familiar faces. Inside I found pictures and stories of many of the farmers I buy from weekly and also chefs I see in the early hours as the farm stands are set up. There are recipes from lots of well-known restaurants in New York using ingredients found at the markets year round. What I love most about the book is the fascinating history of how the markets began and the stories that are shared by cooks, who, like me rely on the Greenmarket not only for the best tasting vegetables but also for inspiration and the vital connection to nature we all need to stay sane living in New York City.
If you’re an omnivore you’ll love this book as there are recipes highlighting everything that can be found at the market from spring to winter. There are also plenty of vegetarian recipes, and you may even find favorites from restaurants like the Kabocha toast from ABC Kitchen. Yum!
This salad by Seamus Mullen of Tertula tastes much more impressive than it sounds—the combination of mint, lemon and a hint of garlic in the dressing takes raw squash to a new level. I found it delicious without the cheese, but you may enjoy adding a light shower just before serving.