Greenmarket Inspiration: Planning a Week’s Worth of Cooking

One of the big perks of working in the Union Square area is the greenmarket. On Mondays, Wednesdays, and Fridays (plus the weekends), we have access to tons of local farmers, bakers, and other food producers. I don’t usually shop with a plan in mind, but I do try to pick things that I know can be used in a few different ways.

I always pick up apples as a snack item (or for things like baked apples), but paired with the lettuce, plus some walnuts, dried cranberries, and cheese, and I could make a pretty stellar salad.

Leeks could be cooked into potato leek soup or grilled, for a really delicious savory flavor, and served on top of bruschetta (a dish I first tried at Eataly) with a roasted pepper spread.

Spinach can be sauteed with mushrooms and a little white wine for a delicious sauce for pasta. Or I could top with bacon and bleu cheese for a hearty salad.

Broccoli and bok choy are both great for stir fries, but they can also be used for soups, or grilled and drizzled with a little lemon juice and butter for a bit of bitterness to contrast delicate fish.

What are you picking up in the markets right now?