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Keith’s Farm

  1. At the Greenmarket
    Special Edition: Meat, Potatoes Become Market MainstaysThe season of hearty eating is nigh, and the Greenmarketers are happy to oblige with dozens of different spud varieties and meat from boar bacon to bison burgers.
  2. At the Greenmarket
    The Silkiest Pumpkin, P.C. Pâté, and Summer in Jars Take a hint from the squirrels gathering acorns in Union Square and drag home bags of heavy storage foods like apples, onions, and potatoes. That way you’ll be stocked for hearty cold-weather meals.
  3. At the Greenmarket
    Pear Cider Ripe for Spiking; Showers Bring Maitake Mushrooms While window designers struggle into cabs with 100-pound pumpkins for their autumn displays, cooks can bring home the big flavors of roots, tubers, mushrooms, apples, and pears.
  4. At the Greenmarket
    Estella Squash Arrive, and Gorgeous Frost Berries Make Brief Appearance Watermelon and winter squash face off at the market this week: Summer melons will soon be a memory, but the earthy-sweet flavors of fall foods like squash and apples are coming into their own. And don’t forget the pumpkins.
  5. At the Greenmarket
    Concord Grapes Ripen, Summer Corn Lingers On Thanks to the cool weather, the produce at Union Square looks perky this morning, as hardier lettuces and winter squash replace their delicate summer counterparts. Even late-afternoon visitors will find the stands looking fresh. What to Look For Purple-black Concord grapes are a flavor-packed fall phenomenon. Their sweet-tart intensity is easiest to appreciate once the seeds have been separated from the aromatic flesh. Try them in sorbets and gelées, or make them into Concord-grape ketchup (recipe) ($5 per quart at Cheerful Cherry Farm, available Friday and Saturday).