Union Square farmer's market still has some stray greens, an occasional lonely year end cucumber (some now grown in tunnels and greenhouses), lots of fall Brussels sprouts, kale, bok choy and mustard greens and a wide array of winter squash. The onions and root vegetables are still looking good while there has been a sudden decrease in the more tender lettuces and salad and micro greens that can't handle the winter weather. The apples are still abundant but some have been stored and are not as crisp so choose carefully. The great thing about New York is the variety that abounds, even in winter.
Some winter recipes with what is fresh today:
jerusalem artichoke with lemon and olive oil peel and cut into small cubes, steam until tender, whisk olive oil, lemon, 1/2 teaspoon of apple cider vinegar, 1 teaspoon raw honey and toss together. Serve warm or cold.
baked carnival squash with pecans and maple syrup cut the squash in half and bake facing up on 350 for 1-2 hours depending on the size of the squash. Scoop out seeds. Mix 2 tablespoons of maple syrup with 2 tablespoons of coconut oil, stir together well. Put halved pecan pieces into the squash's seed cavity, drizzle the syrup mixture on top and bake for another 10 minutes.
apple muffins grate three apples, and keep any juice with the apples. Mix dry ingredients first: 2 cups flour (we use gluten free part buckwheat, part chick pea and part brown rice flour), 1 1/2 teaspoon baking powder, a dash of cinnamon, ginger and nutmeg. Then add grated apples and any liquid from them, 1/2 cup almond milk, 2 teaspoons apple cider vinegar, 1 tablespoon coconut oil, 1/4 cup honey. Stir well. If not moist enough, add almond milk to desired consistency.
dark green leafy steamy stir fry slowly saute ginger, shallots, and garlic in olive oil until sweet. Add shredded lacinato kale, shredded bok choy, quartered Brussels sprouts, and chives or field garlic. Slivered shitake mushrooms do well in this too. Stir the vegetables over medium or low heat. Separately, combine 1 teaspoon soy sauce, 2-3 tablespoons water, 1 teaspoon of honey and 1 tablespoon balsamic vinegar. Mix well, pour over the stir fry, cover for a few minutes and let it steam. Sprinkle with black sesame seeds and serve.
Another way to cook leafy greens is to brown some garlic in olive oil. Then add the washed torn leaves and some salt. Cook until wilted and tender. Easy and delicious.
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