Forget the Cookbook, What You Missed at Today’s Greenmarket was Cauliflower, in Two Colors

If you skipped the Edible Brookyn Cookbook sale and signing at Union Square Greenmarket today (that’s us below) no worries: The book’ll be back at Manhattan’s biggest market next month. (You can also score a signed copy at the Barnes & Noble tomorrow night in Park Slope, Brooklyn, or on Saturday at Brooklyn’s Grand Army Plaza Greenmarket.) But you also missed the cauliflower wizardry of market manager David Sherman. He’s there every Monday and Wednesday, and when some famous chef or cookbook author isn’t cooking for shoppers, he is.

David Sherman’s cauliflower and paper pan-fry, served up for free at Union Square Greenmarket. This market manager never broke a sweat. 

If you skipped the Edible Brookyn Cookbook sale and signing at Union Square Greenmarket today (that’s us below) no worries: The book’ll be back at Manhattan’s biggest market next month.

(You can also score a signed copy at the Barnes & Noble tomorrow night in Park Slope, Brooklyn, or on Saturday at Brooklyn’s Grand Army Plaza Greenmarket.) But you also missed the cauliflower wizardry of market manager David Sherman. He’s there every Monday and Wednesday, and when some famous chef or cookbook author isn’t cooking for shoppers, he is. In the course of three hours we watched Sherman saute up three sessions worth of powerfully purple and sunny yellow-gold cauliflower with red peppers, purple onion, fresh thyme, a little cider vinegar and a shake or two of market-sourced paprika. Pretty awesome, and easy to do, too. Impressive! Plus, as Sherman told the crowd, those colors are no new-fangled invention: Cauliflower, potatoes and carrots all originally came in shades of purple — and thanks to Greenmarket farmers going back to older, tastier heirloom varieties they do again. And thanks to David Sherman, today you got to taste them.

Read it, and weep.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.