New Amsterdam Market & Apple Season in New York

This week's post is featured on Oyster Culture, where I share a bit about the New Amsterdam Farmer's Market. Below is an abridged post. When you have a chance, please visit LouAnn, and say hi.



These things often start in abandoned parking lots. Hard working people congregate early in the morning with packs of wooden crates, unhinging them with crow bars. Fold-out tables are set up to offer the real prize, fresh farm grown produce, and pretty soon it becomes an exchange. And what was formerly an empty parking lot over time becomes a lively center of commerce.

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Fresh from New York Farmers' Market Spring Season's Spotlight on Ramps

Over the weekend, my husband and I strolled a few blocks down to the Union Square Greenmarket, following a fabulous lunch at the Gramercy Tavern.  It's still early in the season, it will be a few more weeks before we see berries, tomatoes and stone fruits hit the market. I'm looking forward to it. During my recent visit I found a great seafood stand, Seatuck Fish Company, that was selling razor clams for $6.50/lb harvested off the shores of Long Island.

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Saint Rémy de Provence

Saint Rémy de Provence is a charming village in the South of France well known for its large outdoor market, which is held each Wednesday morning when vendors line the streets offering some of the best local culinary delights.

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NEW AMSTERDAM MARKET

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.

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SATURDAY FARMERS MARKET Union Square New York

I receive so much inspiration from the farmers' market that I can't help but attempt to capture the simple beauty of the fresh fruits and vegetables displayed. Being surrounded by fragrant and gorgeous produce is invigorating to me, it awakens my senses and feeds my curiosity, creativity and imagination. Wherever I go in the world, I look forward to visiting the local markets because it tells me so much about their way of life. So without further ado, I wanted to share with you some of my local inspiration at the Union Square Farmers' Market.

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FLUFFY BLUEBERRY PANCAKES

Blueberries are in season and at its peak at the Union Square greenmarkets. These plump and juicy berries are so irresistable that maybe only half of the berries make it home, the others have been insatiably gobbled up. It goes without saying that I think this superfood is enjoyed best in its fresh form. However, if you are lucky to have stronger restraint than I do, these yummy berries are wonderful integrated into a pancake mix.

RECIPE

Fluffy Blueberry Pancakes

2 cups all-purpose flour*

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 cups buttermilk**

1/4 cup melted unsalted butter, plus some for frying

1 cup blueberries

METHOD

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, be careful to avoid over mixing as an over mixed batter will result in flat and heavy pancakes.

Heat some butter in a skillet over medium heat. Ladle roughly 1/3 cup of batter into the skillet and sprinkle the top with a few blueberries. Cook for 2 to 3 minutes on each side.

* Health tip: You may consider adding a tablespoon of grounded flax seed to the all purpose flour to meet 2 cups for some extra nutrition.
** Tip: If you do not have buttermilk, you may substitute with vinegar or lemon juice and milk. In a liquid measuring cup, add two tablespoons of vinegar or lemon juice and enough milk to reach the 2 cup line. Allow the milk to stand and develop curds over 5 minutes.

CHERRIES

Gorgeous sour cherries, perfect for pies and cobblers!

Variety is the spice of life!

Cherries in many colors and flavors!

RECIPE
Easy Cherry Cobbler
1/2 cup butter
1 cup all-purpose flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla (optional)
1/2 teaspoon cinnamon (optional)
1/2 teaspoon nutmeg (optional)

2 cups sour cherries pitted*
1/2 cup white sugar (3/4 cup if you like it sweeter)
1 tablespoon all-purpose flour



* Tip: If you do not have a cherry pitter, use a drinking straw to pit the cherries. Hold the cherry flat on a plate, puncture the cherry with the straw where the stem grows, and pull the straw out. The pit will be at the end of the straw.

METHOD
Preheat the oven to 350 degrees F.
Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted in roughly 5 minutes.

For the flour mixture
In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder (and spices, if desired). Mix in the milk (and vanilla, if desired) until blended, it's okay if there are a few lumps. Pour the batter into the baking dish over the melted butter. Do not stir.

For the cherry filling
In a bowl, toss together cherries, 1/2 cup of sugar and 1 tablespoon of flour. Pour the cherry mixture evenly over the batter. Do not stir.

Bake for 50 - 60 minutes in the preheated oven, until golden brown. An easy way to check for doneness is to insert a toothpick into the cobber, which if done, should come out clean.