If you are someone that doesn’t go to the Union Square Greenmarket on a regular basis, I am urging you to make a trip there this week. Despite the unseasonable heat, fall is starting and the variety of produce offered at the Greenmarket is starting to turn over. What makes this week especially fun is the fact that is has been so warm recently. This means that the farmers are still bringing in some of their summer crops that might not usually be available at this time of year. Even if you don’t cook, it’s worth going to Union Square. I guarantee there will be something you like in a close to pristine form.
On my visit I got very excited and a little overwhelmed. Here is a delicious short rib dish (Sunday dinner and probably also lunch throughout the week) with a few alterations based on what looked good. It involves braised short ribs, purple cauliflower and sunchoke puree, caramelized Cippolini onions, roasted baby carrots, heirloom tomatoes, roasted white beets, radish greens, and celery leaf, all topped off with some of the braising liquid.
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