SEASONAL CHEF
Finding and using 
locally produced food


Nesco American Harvest 700-Watt Food Dehydrator
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The Farm to Table Cookbook: The Art of Eating Locally
By Ivy Manning
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Market Report
New York, N.Y.
Wednesday, Feb. 20, 2007

The Market:
Union Square Greenmarket
17th Street and Broadway
New York City
Mon., Wed., Fri., and Sat.
8 a.m. to 6 p.m.

Market-Goer
: Mark Thompson

It was a wintry day, though not quite as wintry as it looks in the photographs. I shot photographs for a week (here an in Marin County, California) without realizing the camera was set for flourescent lighting. Hence, the gloomy blue tone. 

For naturally lit photographs from this market, you can check out previously posted reports from the months of December, November, October, September, August and May.

 



What I Bought:

cippolini onions, pearl onions, shallots

Price: $3/lb. for shallots and cippolini onions
$2.50/lb. for white pearl onions


sharp cheddar and edamer cheese

The colors are off in this photograph of cheese from Hawthorne Valley Farm. These selections are from opposite ends of the sharpest to mildest spectrum. 

Price: $13.95/lb. for cheddar
$11.95 for edamer



(clockwise from top left) unidentified, winesap, 
red delicious and mutsu apples

(clockwise from top left) bosc pear, cameo, golden delicious and McIntosh apples

Price: $.75-1.50/lb. for apples
$1/lb. for pears


Copyright 2005 Seasonal Chef