Greenmarkets are a growing field that both consumers and merchants can benefit from – not just economically but health-wise as well.
“People shop at green markets because they are interested in the outlet of the freshest produce and to speak with the people who directly grow their food,” said Jeanne Hodesh, publicity coordinator at Greenmarket. “The Elmhurst market is right across the street from Elmhurst Hospital, which provides health benefits for the patients at the hospital.”
One of the farmers at the Elmhurst market, Gary Glowaczewski, plants vegetables from his 200 acre farm in Goshen, New York. Goshen is nicknamed the “muck land” or “black dirt,” because the dirt has a very soft texture and a dark color which is great for cultivating vegetables.
“On my farm there are 26 men who cut and weed by hand,” said Glowaczewski. “The cultivation helps kill the weeds.”
Gary specializes in vegetables ranging from onions, radishes, zucchini and lettuce. He charges customers $2 for onions by the bunch, and yellow zucchinis 75 cents to $1 a pound.
“We keep our fields very clean for less disease and we cultivate the ground to give it a lot of air so the roots can soften,” said Glowaczewski. “We stick to a certain planting schedule and plant every five to seven days for fresh produce.”
According to GrowNYC, 230 family farms are involved with the greenmarket program. A total of nine markets are located throughout Queens. The farmers come from regions 250 miles north, 120 miles south and 170 miles east or west of New York.
“Greenmarkets have no middle man and fruits are harvested the day before the market or before the farmer comes to the market for a fresher harvest,” said Hodesh. “Supermarkets usually get their goods from thousands of miles away and the fruit is picked before it is ripe.”
Here are some healthy recipes courtesy of GrowNYC.
FRESH MARKET TABOULI SALAD
Here is a recipe courtesy of M. Rebholz, Greenmarket Manager,
Ingredients:
2 cups couscous or bulgur, cooked
¼ cup lemon juice
¼ cup lime juice
¼ cup extra virgin olive oil
*4 radish, diced small
*3 tomatoes
*1 cucumber
*4 scallions, thinly sliced
*1 bunch parsley
*1 bunch mint
*Ingredients available seasonally at your neighborhood Greenmarket
Instructions:
In a large bowl, toss couscous or bulgur with lemon/lime juice, oil, salt and pepper. Let the food sit until reaches room temperature.
Combine bulgur/couscous with fresh chopped veggies and enjoy!
CORN & GREEN BEANS
Recipe courtesy of Chez Panisse Vegetables by Alice Waters
Ingredients:
*Corn, off the cob
*Green Beans
*Butter
*Fresh herbs (parsley or basil)
*Ingredients available seasonally at your neighborhood Greenmarket
Instructions:
Slice corn kernels off the cob with a sharp knife. Trim the ends from some slender green beans. To a pot of boiling water, add the green beans; after a minute or two, when they are just about cooked, add the corn. After another minute or two, drain the vegetables and put them in a warm bowl with a little butter, salt, pepper and some chopped parsley or basil.
SLOW COOKED STRING BEANS WITH TOMATO
Recipe from Chef Caroline Fidanza of Diner Restaurant
Ingredients:
*3 lbs. string beans
*6 large tomatoes, diced
*10 cloves garlic, cut in half
¼ cup extra virgin olive oil
Salt to taste
*Ingredients available seasonally at your neighborhood Greenmarket
Instructions:
In a large pot with lid sauté garlic in olive oil-enough to cover the bottom of the pot- until golden. Add string beans and tomatoes and plenty of salt.
Stir all ingredients and lower to a simmer. Place lid on pot and cook until beans are very soft- 45 minutes to an hour. Stir occasionally to prevent sticking.
