Farmers’ Market Pick: Multicolored Carrots

Before last weekend, I had never encountered carrots other than your basic orange variety. I stumbled upon a display of carrots including purple, white, yellow, and a red-orange at the Greenmarket and decided I needed to take a bundle home and try them out.

Overall, the flavor of each variety was pretty similar to the standard orange carrot, with the yellow a bit sweeter, the white a little bitter, and the purple tasting almost identical. You can see above that the purple carrot looked almost burnt because the color was so rich around the orange center.

Before moving on to the simple recipe, I should also note that I bought a new peeler from the famous peeler guy. He can usually be found Continue Reading →



Farmers’ Market Pick: Fingerling Potatoes

I picked up a pound of Rose Finn Apple Fingerling Potatoes at the farmers’ market this weekend. These fast-roasting potatoes are often more moist and flavorful than the standard Russet baking potatoes, making them an easy side dish. Here’s a quick recipe:

Oven Roasted Fingerling Potatoes
-1 pound fingerling potatoes, rinsed and dried
-Olive oil
-3 cloves minced garlic
-2 tsp dried rosemary
-Salt and fresh ground pepper to taste

1. Preheat oven to 500°

2. Place potatoes on in a square baking dish and drizzle with olive oil. Toss until all potatoes are fully coated and then add rosemary, garlic, salt, and fresh ground pepper. Toss again.

3. Roast until tender, approx. 20 minutes.



Farmers’ Market Pick: Heirloom Tomatoes

I’m sad to say the first time I had a true heirloom tomato was only a month ago. I’d been hearing all of the buzz about them, but it wasn’t until my birthday dinner at Dressler that I finally had a chance to try a stack of heirloom slices with my halibut entree. So, is the hype true? Do heirloom tomatoes really put their standard supermarket brethren to shame? I say absolutely. Not only do they have a superior taste and texture, they look fabulous, with a variety of colors ranging from green with zebra-like stripes to deep purple.

There are hundreds of varieties, but they can all be defined by a few key factors: they aren’t genetically modified in any way, no hybrids, they are the result of open-pollination (natural pollination), and the seeds have been passed down for decades, some saying at least 50 years, while some define heirlooms at 100 years.

I picked up a pint of small heirlooms last weekend at the Union Square Greenmarket from Tim Stark’s stand, however the photos above are from this week’s late day remains from another stand. Recipe-wise, they can be used in all of the ways your standard tomato can, but I think any recipe that overpowers their unique flavors is kind of a waste. I like chopping them into 1/2″ by 1/2″ cubes, tossing with a bit of olive oil and small bits of basil, sprinkling with a pinch of salt, and serving alongside any meat or veggie entree that could use a kick of acidity.
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