At Morgiewicz Produce of Goshen, NY: white, red and Yukon gold potatoes, $1/lb or $4/5lbs; green Boston lettuce, $1.50/ea; arugula, $1.75/bunch; sweet corn, $1/3 ears; Cippolini onions, $2/bunch; colored bell peppers, $2.50/lb; eggplant, $1.20/lb. Celery is right around the corner. Up in Goshen, a late frost coupled with cooler June evenings delayed the tomatoes but they’ll be here next week too, so ready the bacon and lettuce.
At Toigo Orchards in Shippensburg, PA: plums and apricots, $3.50/pint or $6/quart; nectarines, $1.99/lb.
Meredith’s Bread offers baked goods and jams.
The Morgiewicz’, being the busy farmers that they are, have time only to enjoy their fruit in its purest form. Radiant yellow and purple plums and nectarines can be happily married, however, to a crumbly topping and quality time in the oven. A simple topping of flour, sugar—you can use brown and white, butter, cinnamon and nutmeg, and if you care to, oatmeal, will do well crumbled on top of the juicy fruit that’s been zested with lemon and sprinkled with sugar. Bake for about 30 – 40 minutes. Once cooled, top with ice cream or for something different, crème fraiche. It can bake during dinner and when it’s time for dessert, you breezily emerge from the kitchen: cue applause.
The Greenmarket at 57th Street and 9th Avenue is open on Saturdays (year round) from 8am - 6pm and Wednesdays (April - December), also from 8am - 6pm.
For a list of current Greenmarkets in NYC, click here.