Greenmarket Turkey Buying Guide 2011

Greenmarket's 2011 guide to locally-raised gobblers

Want to know the best place to score a local turkey for Thanksgiving? Greenmarket's 2011 guide is here just in time! To get your bird in time for turkey day, visit your neighborhood Greenmarket or call the farmer soon. Quattro’s Game Farm Eastern Breed Wild Turkeys, $7.49/lb Heritage Bourbon Red Turkeys $8.59/lb White Broad Breasted Turkeys $4.25/lb Where to order: Union Square Greenmarket, Saturdays (Manhattan – 17th St & Union Square West) or by contacting the farm at 845.635.8202 When: Orders taken now until sold out

Pick Up: Saturday, November 19th and Wednesday, November 23rd at the Union Square Greenmarket

Arcadian Pastures Geese, $7.95 lb White Holland Broad Breasted Turkeys $8.95/lb Where to order: Grand Army Plaza Greenmarket, Saturdays (Brooklyn – Flatbush & Prospect Park W) Greenpoint Greenmarket, Saturdays (Brooklyn – Union and Driggs) Union Square Greenmarket, Wednesdays (Union Square W & 17th St) or by contacting the farm at 845.635.8202 or online at www.arcadianpastures.com When: Orders taken now until sold out

Pick Up: Saturday, November 19th at the Grand Army Plaza and Greenpoint Greenmarkets Wednesday, November 23rd at the Union Square Greenmarket

Violet Hill Farms Pasture-Raised White Broad Breasted Turkeys, $4.75/lb Where to order: Union Square Greenmarket, Saturdays (Manhattan – 17th St & Union Square West) or by contacting the farm at 845.665.3718 or visiting www.violethillfarm.com When: Orders taken now until sold out

Pick Up: Saturday, November 19th or Wednesday November 23rd at the Union Square Greenmarket

Norwich Meadow Farms Certified Organic Pasture-Raised White Double Breasted Turkeys, $6/lb Where to order: Union Square Greenmarket, Mondays, Fridays & Saturdays (Manhattan – 17th St & Union Square West) Tompkins Square Greenmarket Sundays (Manhattan – 7th St & Ave A) Tucker Square Greenmarket Saturdays (66th St & Columbus) 92nd Street Greenmarket (92nd St & 1st Ave) or by contacting the farm at 607.336.7598 or pay online via PayPal @ www.norwichmeadowsfarm.com When: Orders taken now until sold out

Pick Up: Monday, November 21st or Wednesday November 23rd at the Union Square Greenmarket

Garden of Spice Pasture-Raised White Broad Breasted Turkeys, $5 per pound Where to order: Union Square Greenmarket, Wednesdays (Manhattan – 17th St & Union Square West) Abingdon Square Greenmarket, Saturdays (Manhattan – W 12th St & 8th Ave) or by contacting the farm at 518.695.6801 or Ben Shaw at bshaw520@hotmail.com When: Orders taken now until sold out

Pick Up: Saturday, November 19th at the Abingdon Square Greenmarket Wednesday, November 23rd at the Union Square Greenmarket Wednesday, November 23rd at the Grand Army Plaza Greenmarket

Northshire Farm Pasture-Raised White Broad Breasted Turkeys, $4.75 per pound Where to order: Union Square Greenmarket, Saturdays (Manhattan – 17th St & Union Square West) or through their Facebook page. When: Orders taken now until sold out

Pick Up: Saturday, November 19th or Wednesday, November 23rd at the Union Square Greenmarket

Raghoo Farms White Broad Breasted Turkeys, $4/lb Where to order: Union Square Greenmarket, Mondays (Manhattan – 17th St & Union Square West) 97th St Greenmarket, Fridays (Manhattan—97th St & Columbus) Greenpoint Greenmarket, Saturdays (Brooklyn—Union & Driggs) 82nd St Greenmarket, Saturdays (Manhattan—82nd St btw 1st & York) or by calling the farm at 518.568.5623 When: Orders taken now until sold out

Pick Up: Saturday, November 19th at the 82nd St and Greenpoint Greenmarkets Monday, November 21st at the Union Square Greenmarket Wednesday, November 23rd at the 97th St Greenmarket (*NOTE—the 97th St Greenmarket will be open on Wednesday, November 23rd and closed on Friday, November 25th)

McEnroe Farms White Broad Breasted Free Range Certified Organic Turkeys, $4.59/lb Where to order: Union Square Greenmarket, Wednesdays (Manhattan – 17th St & Union Square West), by calling the farm at 518.789.4191 or visiting http://turkeys.mcenroefarm.com When: Orders taken now until sold out

Pick Up: Wednesday, November 23rd at the Union Square Greenmarket

DiPaola Turkey Farms White Broad Breasted Turkeys Whole turkey $3.39 per pound Bone-In Breast $6.59 per pound Where to order (whole birds only): Union Square Greenmarket, Wednesdays & Fridays (Manhattan – 17th St & Union Square West) Abingdon Square Greenmarket, Saturdays (W 12th St & 8th Ave) Stuyvesant Town Greenmarket, Sundays (14th St Loop & Ave A—in the oval) Tompkins Square Park Greenmarket, Sundays (7th St & Ave A) Tucker Square Greenmarket, Saturdays (Manhattan – 66th St & Columbus) Tribeca Greenmarket, Saturdays (Manhattan – Greenwich St & Chambers) 79th Street Greenmarket, Sundays (Manhattan—79th St & Columbus) 97th Street Greenmarket, Fridays (Manhattan – 97th St & Columbus) - market open Wednesday before Thanksgiving for pick-ups Inwood Greenmarket, Saturdays (Manhattan – Isham St btw Seaman & Cooper) Brooklyn Borough Hall Greenmarket, Saturdays (Brooklyn – Court & Montague Sts) Grand Army Plaza Greenmarket, Saturdays (Brooklyn – Flatbush Ave & Prospect Park West) Fort Greene Greenmarket, Saturdays (Brooklyn – Washington Pk & Dekalb) Carroll Gardens Greenmarket, Sundays (Brooklyn – Carroll St btw Smith & Court) Cortelyou Greenmarket, Sundays (Brooklyn – Cortelyou & Rugby Rds) Greenpoint Greenmarket, Saturdays (Brooklyn – Union btw Driggs & N 12th St) St. George Greenmarket, Saturdays (Staten Island – St Marks & Hyatt St) Columbia Greenmarket, Sundays (Broadway btw 114th Sts) Jackson Heights Greenmarket, Sundays (34th Ave btw 77th & 78th Sts) or by contacting the farm at 609.587.9311 or at www.dipaolaturkeyfarm.com When: Orders taken now until sold out Pick Up: Any market you ordered from Interested in learning more about heritage breed turkeys? Visit heritageturkeyfoundation.org

Meat Week is here + Meat buying guides

Kicking off with 'Meat with a Twist,' a celebration at City Winery, Meat Week will showcase the farmers, markets, and chefs who bring sustainably raised, local meat to the masses in NYC.

Take in a butchering demonstration, learn about rare cuts, hear from farmers and enjoy samples of the fine proteins they are producing. Greenmarkets across the city will provide educational information, recipes and cooking demonstrations featuring meat raised by regional farmers.

Check out the Meat Week website for a complete schedule.

We've also put together some great guides to the different cuts of beef and pork, including tips on how to cook them.

Download Beef Cuts & How to Cook Them and Pork Cuts & How to Cook Them.

Support School Recycling Champions on Kickstarter

GrowNYC is trying something new. Kickstarter, the largest funding platform for creative projects in the world, invited us to launch a project.

We're trying to raise $10,000 in 60 days to bring our Recycling Champions program to one school in each borough in 2011-12. We'll work alongside students, teachers, administrators and custodial engineers to educate the school community about the importance of recycling, provide professional development resources and presentation tools, facilitate classroom activities and lessons, and create youth recycling "ambassadors" to motivate and educate community. Make your pledge TODAY and get fun rewards!

Vote for GrowNYC's School Recycling Champions on Kickstarter!

High Schoolers clean up McCarren Park

Mike Zamm, Director of GrowNYC's Environmental Education program, recently spent 7 weeks putting students at Frances Perkins Academy through a water workshop, teaching kids about hydrology, the water cycle, New York City's watershed, and more.

As a culmination of 7 great weeks of work, students from Frances Perkins mulched 36 trees and planted 13 large trees across the street from their school, in McCarren Park in Williamsburg, Brooklyn. The project will help control storm water runoff and erosion in the Newtown Creek watershed.

A Prince in the Market

In addition to the Times' Bill Cunningham and a throng of dedicated regular Saturday market goers, on October 22, the Union Square Greenmarket was host to the Crown Prince and Princess of Denmark and three world-renowned chefs from Copenhagen, including Adam Aamann, Claus Henriksen, and the famed René Redzepi of "the world's best restaurant," from Noma.

Celebrating the New Nordic Cuisine at a cook out in the Union Square Pavilion, streams of New Yorkers lined up to sample Danish fare prepared with locally grown ingredients sourced directly from the farmers at the Union Square Greenmarket.

Joel Salatin at Union Sq on Wed, Nov 2

The Union Square Greenmarket will host acclaimed author Joel Salatin for a free Q&A and book signing at the Union Square Pavilion on Wednesday, November 2nd, from 11:30 AM to 1:00 PM.

Salatin, whom you may recognize from his appearances in Food Inc. or The Omnivore’s Dilemma, will be signing copies of his new book, Folks, This Ain’t Normal. He was recently profiled in Time Magazine.

Edible's Queens Uncorked Hurricane Relief Benefit

GrowNYC is thrilled to announce that it will be the beneficiary of Edible Queens' Queens Uncorked, a local wine and food event pairing Long Island wine with Queens restaurants and food artisans. The event, Wednesday, November 2 from 6:00 PM to 9:00 PM, will features 3 hours of local wining and dining at Long Island City's coolest event location, The Foundry.

Proceeds of the event will go specifically to local farmers who've been severely impacted by Hurricane Irene. Greenmarket farmer Gary Glowaczewsk, who lost most of his crops in the storm, will be in attendance at the event.

Buy a ticket to Queens Uncorked!

Chamber Players International Concert to Benefit GrowNYC's Hurricane Relief Fund

Friday, October 21, 7 p.m.
Chamber Players International Concert to Benefit GrowNYC's Hurricane Relief Fund
The Jerome L. Greene Performance Space
44 Charlton Street, Manhattan [map]
Tickets: $25 online and at the door

Chamber Players International present a benefit concert event for GrowNYC’s Greenmarket farmers. The program features works by Beethoven and a world premier by guest artist Reinhard Seehafer, internationally renowned composer and symphony conductor. The ensemble consists of world class, award-winning performers including violinist Anna Rabinova, member of the New York Philharmonic and winner of the Leipzig and Belgrade International Violin Competitions. 100% of the proceeds generated by the concert will be donated to the recovery fund to help GrowNYC’s Greenmarket farmers who were severely impacted by Tropical Storms Irene and Lee in early September.

Buy tickets.

Nearly 2 million pounds of food donated

Greenmarket is proud to announce that farmers and producers working with our Fresh Pantry project donated nearly 2 million pounds of fresh food in 2010.

1,946,119 pounds of fruit, vegetables, and baked goods were donated to 37 local food pantries, soup kitchens, community centers, and City Harvest trucks in all 5 boroughs.

Many thanks to our project partners, City Harvest and the New York City Coalition Against Hunger, their dedicated volunteers, and the local pantries and facilities that prepare and serve all that food!

Locavore Challenge: Week Two

For the second week of our Locavore Challenge food diaries we'll be following along with Gabrielle Langholtz, editor of Edible Manhattan and Edible Brooklyn.

Prior to editing for Edible, Gabrielle worked as the publicity coordinator at Greenmarket for 8 years. More recently, she married Craig Haney, livestock manager at Stone Barns, who makes a few appearances in this food diary.

Thursday Sept 8th

11:30 AM: hard boiled egg (from Craig’s hens) and maple yogurt from Old Chatham. 2:00 PM: giant salad w beets & almost-gone-bad goat cheese and lots of raw garlic and a little too much sherry vinegar 4:00: craving something sweet, snuck a spoonful of sugary hazelnut spread from Le Pain Quotidien, then regretted it and spit it into the compost where it looked totally nasty. Much better on toast! Dinner: friggin amazing boiled scarlet runner beans. WOW. They literally taste like peaches. I was yelling “peaches!” as I ate them. Craig said I was crazy. Also corn soup: All summer I’ve been saving and freezing corn cobs, when I get a big gallon Ziploc full I boil em up with onions skins and carrots tops – amazing corny stock. Cooked that up with corn and onions from CSA and...frozen corn kernels from the supermarket.

Friday Sept 9th

2 open faced mayo-cuke sammies w lots of black pepper. I’m an addict green tea – water wasn’t hot enough – meh (one bite of a gluten-free pancake that was SO too-sweet! Wtf bob’s red mill?) Snacks throughout the day: Boiled beets and hunk of goat cheese eaten standing up PB and pickled jalepenos on rice crackers (no I’m not pregnant – try it). Three rice crackers slathered with mayo, then pepper on top with lots of cuke slices on that. Staple lately. DINNER: 6:30 tilapia burrito the size of my head. Ate the whole thing. Want to die. Bedtime snack – honey fro yo, which is incredibly easy (strain yogurt, puree with honey, freeze in ice cream maker, wow)

Saturday Sept 10th

Breakfast: White tea, Whole cuke All day long: Green zebra tomato sandwiches with mayo. Life-changing. DINNER: BLTs - so freaking easy and delicious. Summer squash cooked in bacon grease – turned out too greasy. Awesome green salad with liberal application of raw garlic. Corn on the cob – complete with cornworms (which on the bright side, prove the plants weren’t sprayed) Late night sweet tooth – Mast Brothers chocolate, the nib bar. I don’t know what I would do without them.

Sunday Sept 11th

Late breakfast of Squid stir-fried with basil, garlic, and lots of jalapeno (all local and frigging delicious) eaten with peanuts and couscous. Meant to split it with Craig but ate the whole thing. Stuffed rest of day. Peach-tomato crisp (thank you Mark Bittman) Went to Prune for a media dinner for The Perennial Plate, which I want to BE. Ate whole shrimp, raw oyster, pig heart…good but the conversation itself was the real feast. Sat next to Melissa Clark, she hardly ate a thing!

Monday Sept 12

Made hot pepper confit from River Cottage Everyday. Just cut up chiles, covered in oil (yes that’s a lot of oil – deal with it). Let it bubble for maybe 10 minutes. Freakaing amazing. Thought of too many ways to eat it all day, including stirred into plain yogurt, eaten off bread, and eaten with a spoon. Picnic dinner: Fennel-carrot slaw, pasta w pesto & tomatoes (cant get enough pesto these days), boiled beans & carrots – Craig thinks they’re too plain but I love to eat them with no other seasoning at all so I can really taste them.

Tuesday Sept 13th

Breakfast: Oatmeal w plain yogurt and chile-pepper confit Snack: Dates w Ronnybrook crème fraiche Late lunch: Cucumber salad with cilantro, scallions, chili flakes and a few dashes of fish sauce. Totally addictive. Dinner: ground lamb cooked with tomatoes, onions, garlic (all from CSA) and brown rice Late-night sweet tooth: Liddabit Sweets caramels, the ricotta-orange flavor. Considered eating wrapper too.

Wednesday Sept 14th

Homemade granola with nothing local in it except the maple syrup, but at least I poured local milk all over it. Late morning – huge green salad with boiled beets, plus feta from my raw-milk club. Late afternoon – tuna-kimchi sandwich. My standby. Just 3 ingreds: tuna, kimchi, mayo. Survival food, and damn enjoyable I might add. Also ate half a cuke. Made oven-roasted tomatoes, so easy and delicious. Meant to freeze em all for winter soups but ended up eating half of them on pasta for dinner, with a little parmesan. Yum. Sweet tooth – last of cantaloupe sorbet, which couldn’t be easier. Peel and seed cantaloupe, puree with sugar and juice of half a lemon, freeze in ice cream maker. So good. I love you David Lebovitz!

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