It's Spring!: What to Expect at the Market

Welcome to spring. Okay, so it's barely 40 degrees here in NYC, but the end is in sight.

This is the glorious season when the earth begins to warm up and prepare to provide us with fresh produce until the end of fall; I know you don't believe me, but I swear, it's true.

Those fabulous farmers who feed us have already started seeds indoors and they're getting ready to till their land once it thaws for good (last frost date in our region is around April 24th; to find your area's last frost date, click here .

As the weeks pass, we'll be spending more and more time at the Greenmarket and we hope you'll join us. We'll be highlighting in-season crops with recipes, how-to’s, and history.

Here's what you have to look forward to arriving at market stands in the next few weeks:

• Rhubarb
• Jerusalem Artichokes (aka Sunchokes)
• Mesclun greens (and other micro-greens)

Comments (16)

I was at Union Square last Saturday, and it did my heart good to see the increase in activity there. I love the Greenmarket.

yay, yay, yay.
and, uh, yay!

i was seduced by the jerusalem artichokes this weekend
they're goregous! all shiny and plump and prettier than i can remember them looking in years past... my boyfriend worked them into the soup he made me on saturday, a puree of parsnip, 'chokes and apples
it was astoundingly good, redolent of the coming of spring and soothing to my slightly bruised soul

This is an awesome feature! I'm so looking forward to spring and have begun to eat locally/in season so having a sneak peak at harvests is a welcome addition. But what do you do with a jerusalem artichoke?

oh jayme they are SO good!!! they're sort of a cross btwn a regular artichoke in flavor with a hint of celeriac and a bit of potato and, when raw, a texture kinda like jicama

you can roast them, puree them, pickle them, chop them and eat them raw or in salads, you can gratin them in a bath of oozy cheese, you can put them in soup, you can put them in rice, you can basically do anything with them that you would a potato or an artichoke or jicama
they rule, try them, you'll LOVE them!

thanks ann, I have never worked with a jerusalem artichoke before, good to know that I needn't be totally afraid of them!

How about fiddleheads? Edible wild fern, tastes like a cross between asparagus, green beans & okra. They are available only in the early spring in eastern Canada&US. Waiting for them at the market, they're good! Don't know if you guys get them. Check this out for info:
http://archives.cbc.ca/IDC-1-69-1371-8374/life_society/canadian_food/clip7

Leeds,
We do get them, usually in May. Looking forward to that!

whew! I'm glad! I thought you guys would really start thinking I'm making stuff up!!

Sara Kate, how do you cook them? I've only prepared them myself once by simply steaming them.

oops, just read the introduction through. "as the weeks pass...highlighting in-season crops with recipes, how-to's..."
I stand corrected! I must learn patience.

it's not terribly exotic, and still pretty far off, but i'm dying for a fresh, ripe, local tomato

ann -- your enthusiasm is inspiring. I'll have to hunt some down on my hot shake shack and TJ excursion this week. I'm doing a little spring food dance right now. it involves uh, a little drooling in anticipation.

cheers,
jayme

I just got back from Seattle (it's already spring there!), where i had fiddleheads in an omelette with bacon, chipotle, and gorgonzola! Amazing!

That omelette sounds great! I could go for one right now! Great combination, gotta try it. I know a shop where they smoke bacon, turkey, etc. The bacon is not like the commercial stuff, it's really good! (They make the ubiquitous Mtl smoked meat, but better than other places, IMO)

I SO glad it's spring again!!! I'm a member of the Washington Square CSA, and it was such a godsend last year. 7-12 pounds of fresh produce every week for six months for like $250! Look into CSAs in your area =)

Yay green market!

CSA's are fantastic. Just putting the finishing touches on the CSA information for my part of the world -- HellgateCSA.com (in Astoria). This year we have honey shares (local honey, drool) AND canning tomatoes.

Jerusalem artichokes are pretty kick-ass too. Cooked in olive oil and topped with a parmasean sauce. Have a second batch to do so will try something different but thanks all for the encouragement. Different than I thought but still good.

cheers,
jayme