The Pocket Greenmarket
We’re tried-and-true Greenmarket lovers, but when we missed out on the first asparagus of the season, we were very sad. Happily, you no longer need to cry over missed fiddlehead ferns because you can now download the free Union Square Greenmarket app (available for both Android and iOS versions).
Forgot the market’s hours and the days it’s open? Check the app. Need to make a beeline for the season’s first peaches? View a daily map of the market’s vendors on the app. Want to plan your dinner party menu before you head to market? Find out which producers are at the market and what they’ve got on their stands. Want to know more about your favorite farmers, bakers, beekeepers and fishermen? Read up on the 140 farmers and vendors.
“It’s essentially the market in your pocket,” says David Hughes, Union Square Greenmarket Operations Manager. “Customers can see who’s at market and what’s in season. They can also search for specific items. We update the data every morning so you’ll always see the most current market offerings–who has TriStar Strawberries today? Has okra season begun? Well, now you’ll know even before you show up.”
To get you inspired to hit Union Square, or any farmers’ market near you, here’s a summery Sugar Snap Pea and Whipped-Ricotta Tartine recipe from The New Greenmarket Cookbook by Gabrielle Langholtz. Now you can double check that pea shoots are available with your handy new app.
Sugar Snap Pea and Whipped-Ricotta Tartines
1 cup fresh ricotta cheese
¼ cup extra virgin olive oil, divided, plus more for brushing
Kosher salt and freshly ground black pepper
Four ½-inch-thick slices of peasant bread
1 peeled garlic clove
½ pound sugar snap peas, ends trimmed and strings discarded
2 ½ tablespoons Champagne vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
½ cup snipped pea shoots
3 large radishes, cut into thin matchsticks
About ⅓ cup crushed red pepper, for garnish
In a medium bowl, using a whisk, whip the ricotta with 2 tablespoons of olive oil and season with salt and pepper.
Preheat a grill pan. Brush the bread on both sides with olive oil. Grill over moderate heat, turning once, until toasted but still chewy in the middle, about 2 minutes. Rub the toasts with the garlic clove and season with salt and pepper.
Prepare an ice water bath. In a large saucepan of salted boiling water, blanch the snap peas until bright green, about 1 minute. Transfer the snap peas to the ice bath to cool. Drain and pat dry, then thinly slice lengthwise.
In a medium bowl, whisk the vinegar with the shallot, mustard, and the remaining 2 tablespoons of olive oil. Add the snap peas, pea shoots, and radishes; season with salt and pepper; and toss to coat. Spread the whipped ricotta on the toasts and top with the snap pea slaw. Garnish with crushed red pepper and serve.
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