September 21, 2012
I have totally seen similar boxes over by the Family Garden! Someone should grab all those cherry tomatoes and make slow-roasted pasta sauce. So good. ~AR wnyc: This is in our lunch room right now, up for grabs. —A.P.

I have totally seen similar boxes over by the Family Garden! Someone should grab all those cherry tomatoes and make slow-roasted pasta sauce. So good. ~AR

wnyc:

This is in our lunch room right now, up for grabs. —A.P.

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(Notes: 17)
  
Filed under: Produce Tomatoes WNYC 
September 3, 2012
This short article is packed full of awesome agricultural stats: - New York State is the second largest producer of wine after California. - New York produces the most cottage cheese and sour cream of any of the fifty states. - The average New York farm is less than 200 acres. The national average is twice that. - Pumpkins were the 18th-largest commodity in 2010 with sales of $35 million. And that’s just the start. The next time you run into a farmer, thank them. They do a lot of hard work and have a huge economic impact on our great state. So raise a toast to New York’s farmers the next time you sip a glass of Long Island Meritage or dig into a pot of Greek yogurt! ~AR (via NYS: Suffolk tops in flowers, pumpkins, sod)

This short article is packed full of awesome agricultural stats:

- New York State is the second largest producer of wine after California.

- New York produces the most cottage cheese and sour cream of any of the fifty states.

- The average New York farm is less than 200 acres. The national average is twice that.

- Pumpkins were the 18th-largest commodity in 2010 with sales of $35 million.

And that’s just the start. The next time you run into a farmer, thank them. They do a lot of hard work and have a huge economic impact on our great state. So raise a toast to New York’s farmers the next time you sip a glass of Long Island Meritage or dig into a pot of Greek yogurt! ~AR

(via NYS: Suffolk tops in flowers, pumpkins, sod)

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(Notes: 37)
  
Filed under: New York State Agriculture Farms Farming Wine Dairy Produce Commodities Vegetables 
August 21, 2012
Because I felt like it. Don’t forget that the NYBG’s own Greenmarket runs each Wednesday through November 21st, 9 a.m. to 3 p.m. And grounds admission is free on Wednesdays, so, y’know, it might behoove you to snag some fresh produce for your crisper drawer. —MN

Because I felt like it. Don’t forget that the NYBG’s own Greenmarket runs each Wednesday through November 21st, 9 a.m. to 3 p.m. And grounds admission is free on Wednesdays, so, y’know, it might behoove you to snag some fresh produce for your crisper drawer. —MN

(via flowerfood)

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(Notes: 13,019)
  
Filed under: market Greenmarket produce vegetables 
August 17, 2012
This summer has been hot, all over the United States, not just here in New York, and it has led to a lot of enfeebled produce. My lettuce petered out in May. My herbs gave up the ghost in June. And I have bought more than my fair share of fainting carrots. What’s a devoted produce lover to do? According to this timely article from Tasting Table, the solution lies in a solution … of ice water and vinegar that is! According to their unscientific (but well reported) study, a 10-minute soak in ice water spiked with a tablespoon of vinegar was all it took to bring a suffering squash, some insipid parsley, and a limp lettuce back to life. Have you ever tried this trick? Do you have any other tips for resurrecting seemingly past-their-prime veggies? We’d love to hear them in the comments! ~AR (via Shock Therapy | LiveFeed - Tasting Table)

This summer has been hot, all over the United States, not just here in New York, and it has led to a lot of enfeebled produce. My lettuce petered out in May. My herbs gave up the ghost in June. And I have bought more than my fair share of fainting carrots. What’s a devoted produce lover to do?

According to this timely article from Tasting Table, the solution lies in a solution … of ice water and vinegar that is! According to their unscientific (but well reported) study, a 10-minute soak in ice water spiked with a tablespoon of vinegar was all it took to bring a suffering squash, some insipid parsley, and a limp lettuce back to life. Have you ever tried this trick? Do you have any other tips for resurrecting seemingly past-their-prime veggies? We’d love to hear them in the comments! ~AR

(via Shock Therapy | LiveFeed - Tasting Table)

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(Notes: 12)
  
Filed under: Produce Vegetables Herbs Kitchen Tips 
August 5, 2012
I recently posted a picture from our weekly outdoor Greenmarket, showing off some of the gem-like tomato varieties being sold here on Wednesdays. The collection was a bit like a citrus-colored rainbow, something I was happy to play off of. But Amy, who also works at the Garden, easily beat me to the punch when it came to stepping up the concept. You can view some of Amy’s other shots over on her Flickr account. I promise you they’re just as delicious. —MN

I recently posted a picture from our weekly outdoor Greenmarket, showing off some of the gem-like tomato varieties being sold here on Wednesdays. The collection was a bit like a citrus-colored rainbow, something I was happy to play off of. But Amy, who also works at the Garden, easily beat me to the punch when it came to stepping up the concept.

You can view some of Amy’s other shots over on her Flickr account. I promise you they’re just as delicious. —MN

4:36pm  |   URL: http://tmblr.co/ZV1L5yQplGRo
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(Notes: 48)
  
Filed under: tomato plants greenmarket produce photography 
June 21, 2012
Wow, does anyone have any thoughts on what has made the price of peppers skyrocket over the last 30 years? Yet another great reason to grow your own! Also, you should take a look at this charticle documenting the change in what Americans eat over that same time period. I’m actually quite surprised by the drop in dairy consumption, but am not surprised in the least by the rise in processed foods and sweets.  What America Spends On Groceries : Planet Money : NPR via Bon Appetit. ~AR

Wow, does anyone have any thoughts on what has made the price of peppers skyrocket over the last 30 years? Yet another great reason to grow your own!

Also, you should take a look at this charticle documenting the change in what Americans eat over that same time period. I’m actually quite surprised by the drop in dairy consumption, but am not surprised in the least by the rise in processed foods and sweets.  What America Spends On Groceries : Planet Money : NPR via Bon Appetit. ~AR

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(Notes: 16)
  
Filed under: Food Produce Food Prices America What We Eat Food Politics 
May 14, 2011
"Astoundingly, organic items at farmer’s markets were nearly 40 percent cheaper than they were at neighboring supermarkets."

— New Study Compares Prices at Farmers’ Markets and Supermarkets. The Results Might Surprise You.

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(Notes: 7)
  
Filed under: Farmers Markets Vegetable Produce Food Prices 
May 5, 2011
Top 10 U.S. Farmers Markets Worth a Trip

Apartment Therapy put together a list of the ten farmer’s markets worth a trip in the U.S. What do you think? Did they get them all? Weigh in and let us know: Did Apartment Therapy miss your favorite farmer’s market?

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(Notes: 3)
  
Filed under: Farmers Markets Produce Travel apartment therapy 
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