About Gabrielle Langholtz
Gabrielle Langholtz went to high school in Manhattan but fell in love with Brooklyn while at college in Virginia, where her local bar had Brooklyn Brewery Stout on tap. She swilled it while writing her undergraduate honors thesis on the Brooklyn Bridge’s symbolism in art and literature, and moved to the boro upon graduating (‘98). While battling a vegetable addiction, she was simultaneously a member of the Park Slope Food Co-op, tended a community garden plot, held a CSA membership, spent weekends on a farm upstate, and was a farmers market shopaholic. She has taught in the NYU Food Studies department and for five years has managed publicity for Greenmarket, the nation’s largest network of farmers markets. She makes jam and pickles in her Park Slope apartment, pretending it’s a farmhouse, and says her personal mission statement is to raise public awareness about the impacts different eating choices have on ecology, health, and the richness of life.
Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies and Living Deliciously is my new bible on grass-fed meat. Much more than a cookbook, it’s a serious text on buying, cooking and overall understanding pastured meats. Joel Salatin says the book, “should grace every omnivore’s kitchen – open, stained, spattered and loved.” I plan to get mine splattered pronto, starting with this recipe.
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I purchased the worms with the best intentions.
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Here’s a pleasure that’s even better: wild blueberries you’ve picked yourself, for free, in a breathtakingly beautiful nature preserve.
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Peas are showing up on purportedly locavore menus around town, but honest local pods won’t debut at Greenmarket for another month or so. Until then, we like to pre-game with PEA SHOOTS, which are literally popping up all over and contain the true taste of the finished product, minus the waiting.
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These days, everyone’s abuzz over the arrival of spring at the Greenmarket. I’ve seen triumphant tweets about asparagus and fiddleheads and obsessive instagramming of duck eggs and ramps. But my personal favorite Greenmarket goods, which returned to Union Square last week, aren’t actually ready to eat.
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Despite misleading “spring menus” all over town, seeds are only just going into the ground, and for real Greenmarketeers, the cupboard’s still pretty bare. But there’s one ingredient that makes April eating great: eggs.
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I envisioned stories on scallops and seltzer, irrigation and infusions.
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Sure, this issue works as a to-drink list. But I didn’t just want to serve you a hedonistic roundup of bars to hit and bottles to buy.
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