Good news for Morningside Heights: Michael Grady Roberson, the former farmer of Queens County Farm Museum (you can read about him in Edible Queens) has started selling at the Sunday Columbia Greenmarket on Broadway and W.115th Street, right outside the gates of Columbia University.
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How often do you get a chance to learn how to properly tie a roast? Stuff a sausage? Butcher a bird? Not too often? Never at all? Yup, we didn’t think so. In our upcoming installment of our popular How to series, we’ve gathered some of the best butchers around to show you how it’s done. How to Slice it will go down at the Brooklyn Brewery on Wednesday, February 22nd from 8 pm to 10 pm with doors opening at 7:30 pm.
We don’t know what your procrastination techniques might be, but ours usually involve window shopping at grocery stores. It’s “research,” right? We’re not really goofing off. So while we should’ve been hard at work on all the details of the Dairy issue that’s due to the printer in about 20 minutes, we figured it was a good time to check out Beecher’s Handmade Cheese, the Seattle import that hit the corner of 900 Broadway near Union Square last summer.
It might not be the most bitter winter in recent memory, but in February fresh produce is still pretty scarce even when it’s 62. So in recent weeks we’ve been happily guzzling a slew of picked-in-summer-and-minimally-processed local produce products like this tomato juice from Migliorelli Farm. (So good we couldn’t even keep it long enough to take a photo.) The Tivoli, N.Y. grower–find them at dozens of Greenmarkets citywide–also has tomato sauces (three for $15 last time we went by) and frozen vegetables like kale, corn, mustard greens and Brussels sprouts.
Not only does this recipe call for butter, milk, half-and-half, and heavy cream, it of course deploys plenty of cheese—three types of cheddar plus Monterey Jack. But the crowning glory is, get this, cream cheese. After throwing everything else together—oops I mean assembling the layers—you dot the top with little blobs of cream cheese, which, once baked, become the best part of the dish. The recipe calls for four ounces, but I just might double that next time.
Today on our weekly NY1 television segment we visit Orwasher’s Bakery on the Upper East Side, whose 100-year-old basement brick ovens were bought by Keith Cohen in 2007. (And were profiled in the last issue of the magazine, to boot.) As you’ll see in the piece (online right here), Cohen bought the place with a vision to make true artisan breads using the best of both old-fashioned techniques and new ideas. But we forgot to tell you about his amazing jelly doughnuts.
As the New Year approaches, with its cavalcade of “best of” and “top 10″ lists, we invite our readers to vote in a very Edible way–for your favorite farmers, brewers, bartenders and food systems innovators as part of Edible Communities Sixth Annual Local Hero Awards. The process is already underway and ends this Friday, December 16, so nominate your favorite farmer, chef, eatery, food shop, food artisan and non-profit now.
Years ago, we were lucky enough to get a pre-dawn tour of Fulton Fish Market, a few months before the old outdoor stalls shuttered and moved operations to a state of the art building in the south Bronx. It was the middle of winter and there on the East River waterfront ice and fish had pretty much become one. As fishmongers went about their work with bloody hooks and layers of clothing, the homeless guys camping out down on the cobblestones of South Street Seaport lit fires in metal trashcans and oil drums to beat the frigid cold. This Sunday’s New Amsterdam market is an homage to what came before, minus the cold and dark and plus a few lobster rolls and other goodies. Called the “Wintermarket,” it’ll feature a whole section of seafood from fisheries of the Northeast and New England.