This weekend, we made our first return visit to the big Saturday Greenmarket in Union Square since we moved back to New York. With Julian strapped into his carrier, we wove our way through the crowds, sidestepping little dogs and granny carts, selecting meats and produce for the week ahead. I wasn’t sure how our little guy would do surrounded by so many sights and sounds and people, but he seemed to really love the bustling market, smiling and babbling at anyone who met his eye.
We visited many of our old favorites, picking up Rocambole garlic and scapes from Keith’s Farm, shell peas and broccoli rabe from Migliorelli, baby back ribs and sweet Italian sausage from Flying Pigs, Cherry Lane tomatoes, Elk Trails bison, and ground mutton from 3-Corner Field Farm. But we were eager to try out some new-to-us vendors as well, and rounded out our market haul with a big, beautiful ribeye and a fresh whole chicken from Grazin’ Angus Acres.
We treated both meats simply, searing the ribeye that night and serving it sliced alongside a crunchy wedge salad (minus the bacon, but with plenty of blue cheese studding a creamy homemade buttermilk dressing), and prepping the bird brick chicken-style.
These two meals couldn’t have been simpler, more flavorful, or more satisfying, and while we are really looking forward to revisiting the familiar flavors of foods from our old favorite farms, we’re happy to have added a new one to the list.