Roughly a week ago I attended the New Amsterdam Market in the South Sea Port, basically at the tip of Manhattan. This was my first visit, and I am kicking myself for not attending sooner. New Amsterdam Market is held the third Sunday of each month, and while it is unclear whether it will continue next year, I certainly hope they gain the necessary support to keep it open.
In contrast to the weekly farmers' markets held across the city, New Amsterdam Market features a multitude of local and gourmet purveyors of ready made food, and integrates a only a hand full of farm stands that feature fresh produce. Since most of the products offered were sold in jars and plastic packages, it may surprise you that I found this open-air market a wee bit more rustic than most other farmers' markets in the city. The bare crate and barrel location under the FDR freeway, and views of the sea barges and the Brooklyn Bridge probably had a strong influence.
This braised beef brisket was topped on a a thin crust of bread with a light slathering of School House Kitchen hot sweet mustard. It was quite delightful.
Another popular line was for Luke's Lobster, which offered lobster, crab and shrimp rolls. The lobster rolls were brimming with enticing bright reddish orange chunks of lobster flesh. We were both looking forward to trying some, but were quickly deterred by the long wait.
In addition to freshly shucked oysters, other fresh seafood items were available to take home including mussels, lobsters and whole fish.
Not all of the food was local as we found with Stonehouse olive oil and vinegar, which is produced in northern California. Nonetheless we purchased a couple of bottles because we are familiar with the quality of their products.
Katchie Farm which is a local producer came out in full force with a wide range of salsas, sauces and jams, just in time for the holidays.
There were two kimchi stands, and I favored the product offered by Mother-In-Laws kimchi. I also think the name is totally rad.
There were plenty of honey, all locally produced and of different flavors.
Also available were maple syrup. I wonder why these items are always sold in large jugs. Even the smaller container seems a bit too big.
Of course, there were plenty of novelty items, including these bacon peanut brittles.
Also novel was the collection of wild mushrooms from the Wild Gourmet Food / Wild Food Gatherers Guild. It appears that most of them are of the oyster variety.
None of the above would be complete without chocolate, cheese and wine, which the market generously provided. If you are curious about Taza stone ground chocolate, please see Beach Eats' review on it. The cheeses from Escot Valley Farm looked and smelled excellent!
Thanks for coming along with me to explore new markets!