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Gorzynski

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Primetime for Beans But Also Tomato Fights

Beans
Almost as good as Greenmarket food is the packaging. The environmentalist brings muslin for cheese-wrapping, the fashionista has a repurposed gift basket on her arm, and there’s a chef with a wheelbarrow-bike. We just met the most produce-specific shopper yet: She has a thermal bag for dairy, plastic containers for tomatoes and berries, ziplocks for baby salads, and regular bags for everything else. We stopped smushing peaches into our purse to watch her shop.

Huge Gooseberries Are Here; Callaloo Promises Immortality

After sighting the season’s first apricots at the Greenmarket last Saturday, we figure the dog days can’t be far behind. Gather your dinner-party guests while the weather is still cool enough for cooking, and be prepared to switch to a raw-food (or ice-cream) diet any day now.

Sour Cherries and Mountain Spinach Enter the Greenmarket’s Great Stage

If, like our frugal foremothers, you’re into preserving, now’s the time to mobilize. You can buy up berries for jam, freeze pitted cherries for future pies, pickle zucchini, turnips, garlic and beets, and put up enough pesto to see you well beyond tomato season. Or take the modern approach to seasonality, and eat up while the getting is good.

Medieval Zucchini and Bloomsday Cheese Compete for Your Greenmarket Attention

If you find yourself a little cowed by the impenetrable wall of leafy greens and swarms of rabid-looking guys in chef’s jackets in Union Square every Saturday, reach out to your local farmers. They’ll point you to what’s new, at peak, or just plain easy to cook, and they’re happy to brag about which restaurants are buying their stuff. This week that means zucchini, spinach, and carrots of a kind we haven’t seen yet this season.

Bouquets of Chive Flowers Bloom; Radishes and Raspberries Aplenty

The market has reached a critical mass: It’s no longer possible to snap up every piece of good-looking produce and carry it all home. Our plan of attack is to go early, do a walk-through before the buying frenzy, and bring big bags — oh, and hit the ATM first.

Lobsters Roll In, Fiddleheads Advance, and Ramps Retreat

Cool weather and rain have made for a slow growing season thus far, while also creating the ideal conditions for fiddlehead ferns, which sprout in damp, wooded areas and more than compensate for sun-bathing weather in our book.

Wild Dandelion Greens and Field-Grown Rhubarb Kick Off the Growing Season

The Greenmarket is looking more like dinner as all those inedible flowers make way for an increasing variety of produce. We’re not going totally locavore just yet, especially since the picking at gourmet markets is getting better by the day. But if need be, it could be done.

Getting Fresh With Extra-Local Lettuce and Immature Eggs

There’s already lovely salad to be had, and farms south of the city are beginning to pull up the first shoots of green garlic and chives; farmers upstate report that early crops will be harvested the moment the ground warms up enough.

Union Square Bursts Into Bloom

Farmers are just now planting seed; if storage potatoes and onions don’t scratch your spring foraging itch, greenhouse greens and a profusion of flowering plants, budding fruit-tree branches, cut flowers, and potted herbs should do it. We’ll be keeping tabs on seasonal foods at the gourmet markets until local produce is going strong.

Foul-Weather Friends: What to Get at the Greenmarket This Winter

Holiday tents full of "unique gifts" have sprouted once more in Union Square, crowding the produce, and beginning later today, we'll be updating you on what's new at the gourmet shops, not the Greenmarket. But although some farmers take off for the season after Thanksgiving and others come only through Christmas, there's still plenty to shop for at the market this winter. Look for the following hardy offerings when the weather is above freezing.

The Silkiest Pumpkin, P.C. Pâté, and Summer in Jars

Take a hint from the squirrels gathering acorns in Union Square and drag home bags of heavy storage foods like apples, onions, and potatoes. That way you'll be stocked for hearty cold-weather meals.