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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.