Union Square Greenmarket

Accidental Locavore Farm Box Week 1: Without a Box

by Anne Maxfield on June 7, 2012

Still in shock from the loss of the farm and my weekly box, the Accidental Locavore started to figure out a solution. First up, a trip to the Union Square Greenmarket, with a hugely optimistic idea that there would be cherries. No such luck, but found some new-to-me, spotted romaine lettuce from Eckerton Hill Farms. It was so pretty that it’s the June calendar photo. Strawberries were in season so I got a box and talked to the farmer about their CSA. Still not sure if that’s the direction I want to go.

Saturday found me at the farmers’ market in Millbrook.  It was pretty low-key, probably because the weather wasn’t very good (otherwise golfing, not shopping, would have been the preferred activity). I started talking to Jeff from Arch River Farm about getting a share of a pig (have to wait till March, as summer pigs are no good, according to Jeff). Somehow we started talking about hot dogs. He said he made the ultimate hot dogs. Always happy to support a man who is proud of his product, I picked up a pack for my husband, who loves hot dogs, and some Italian sausage for the pasta I was making that night.

Jeff was right, these were fabulous hot dogs! They were so good that the Locavore, who usually only eats them under duress, happily had two! The next day found Frank trying to concoct the onion relish that’s a staple on hotdog carts throughout Manhattan. Click here for the recipe.

Back to the CSA vs. farmers’ market quandary. Part of me likes the idea of just buying what I need at the time at the various farmers’ markets but the downside to that is just buying the old standbys and not being stretched by unfamiliar produce. The work-around would be to buy at least one unfamiliar thing every week. The spotted romaine fit that challenge (kinda, sorta…not really a stretch).

The other part wants someone else to present me with something to cook. I’m sure you’ve all been stuck at times, hoping for inspiration and the answer to “what’s for dinner?” With the surprise of the farm box, the nightly veggie question was solved with a quick glance through the fridge; yes, five weeks of eggplants can be extremely challenging, but the discovery of padrón peppers would make up for that in an instant!

So, while a solution still hasn’t manifested itself, I’m out exploring. What would you do?



Accidental Locavore Turnip Greens With AndouilleThe Accidental Locavore loves turnip greens! Who knew? They were in my first farm box of the season and they were delicious. How did they get so good? Well, fresh from the farm is always good and for once, no bacon was used in the making of this dish. Not to worry, pork products still made an appearance in the form of andouille from Uphill Farm near us upstate (also at the Union Square Greenmarket). To prep the greens, stem them like spinach and soak in cold water to get rid of the sand, rinse and let dry. This is an easy dish and will serve 2 as a main course. Feel free to substitute any sausage you like, Italian would work fine.

  • 1 bunch turnip greens, washed and stemmed
  • 1 tablespoon olive oil
  • 4 links andouille sausage, sliced into 1/2″ disks
  • Salt and pepper to taste (about 1/2 teaspoon each)
  • 1 tablespoon fresh lemon juice

In a large sauté pan over medium-high heat, warm the olive oil, add the andouille sausage. Sauté for about 8-10 minutes until the sausage is cooked through. When the andouille is done, toss in the turnip greens. To the greens, add the salt & pepper and the lemon juice. When the greens are softened, about another 10 minutes, they’re done.Accidental Locavore Turnip Greens

Southerners might be shocked at the short cooking time, however I thought they were great. The turnip greens tasted a lot like another favorite, broccoli rabe with the andouille giving them a nice flavor combination of smoke with a little heat. Looking at the sausage and greens in the pan, I had a momentary wish that my stove wasn’t so slow at boiling water for a pot of water for pasta. If you want to toss the turnip greens and sausage with pasta, orecchiette is the traditional version and that way you can feed four with one bunch of greens.

How do you usually serve turnip greens?


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