New York City's farmers markets have swapped the red and green of tomatoes and string beans for so many shades of brown and gold: onions, cheddar cheese, some squash, and plenty of potatoes. The greenmarket's current offerings can be a challenge for those looking to put together holiday meals. Just as we're starting to entertain more, the best of eating seasonal has faded here in the East. We should all take courage and get creative with the greenmarket's late fall vegetables, says Slow Food NYC. And I second their opinion. Last Saturday, when I started to browse the Grand Army Plaza Greenmarket I was in mourning for summer. "There's nothing here anymore," I moaned. But then I found some perfect tiny onions for $4 a quart. I baked the onions in a cream sauce with a little nutmeg, based loosely on a recipe from the new Joy of Cooking. The onions and Ronnybook milk had such a deep, comforting flavor, I skipped the cheese. Still, I need more help putting together my holiday menus to highlight local ingredients and I bet many of our NYC readers do too. We're in luck. At 6:30 p.m. tonight in the main branch of the Brooklyn Public Library, Slow Food NYC will hold a free class titled "Creating a Slow Food Holiday Feast." Chef Sandra McLean will talk about the tradition of using seasonal ingredients to create holiday meals and Greenmarket manager Gabrielle Langholtz will present a virtual tour of the Greenmarket and share tips on "foraging" the markets in the off season. Hope I'll meet some of you there.