| Recipe from June Russell |
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Greenmarket Farm Inspector, June Russell, is not only a local food champion but also an accomplished chef. Whether she's visiting regional farms, hosting grass-fed beef burger cook-offs or advocating on behalf of Greenmarket farmers, one thing is certain -- June works for good food. 
June has been waiting with anticipation to make these buckwheat crepes, as Greenmarket's Farmer Ground Flour has slowly gotten their small mill in Trumansburg up and running and brought more grain products to market. New York produces a lot of buckwheat, and now we have a beautiful, stone ground variety available at the Greenmarkets. Like most things at the market, the incredible flavor is a revelation.
Breton Crepes
Ingredients
1 1/2 cups buckwheat
1 tsp salt
1 whole egg
12 oz water
10 oz milk
A traditional crepe filling called "la complete" is made with ham, cheese and egg. For a Greenmarket version, try it with these ingredients:
*Cato Corner Dairyere
*Hudson Valley Duck prosciutto
*Egg
For the complete recipe, click here |
| Community Food Enterprise Report |
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Greenmarket presented on a panel with other U.S. based community food enterprises in D.C. on January 28th to celebrate the launch of the just released report which tells the amazing stories of 24 innovative locally-owned food businesses worldwide sharing their milestones, challenges, and strategies for success. Don't be fooled that local means small, locally owned food enterprises are increasingly competitive and are having a growing impact on their regional economies.
Read the entire Community Food Enterprise report here
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| Books We Love - Winter Reading |
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 Literary agent turned Greenmarket award-winning cheesemaker, Angela Miller of Consider Bardwell Dairy Farm, expounds on why green acres is the place to be in Hay Fever: How a cheesemaking farm in vermont changed my life.  For all of you devoted market shoppers who love to take your goodies home, get inspired by The Art of Eating In written by local gourmand-ista Cathy Erway, author of one of our favorite blogs, Not Eating Out in New York. Looking for food that is convenient, affordable and delicious? Look no further! In Louisa Shafia's new cookbook, Lucid Food, Louisa, owner of NYC-based Lucid Food, shows you
how to make earth-friendly food choices to support local food and reduce your carbon footprint.
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Last month Greenmarket joined up with NOFA-NY's Northeast Organic Wheat Project to co-host an exciting invite-only event that brought together local grain growers and millers from the Northeast with bakers, chefs, distillers and brewers to wrestle with the questions, issues and barriers around reviving our grain belt. Folks got to taste and give feedback on various heritage varieties being grown in the region that were made into delicious breads, pastries, pasta and corn tortillas by some of New York's best bakeries, like Orwasher's, Sullivan Street Bakery, French Culinary Institute, City Bakery, I Trulli, and Hot Bread Kitchen. It was a rare chance to have everyone in one room. The feedback and results have already done a lot to create demand and advance the reality that "locally grown" bread and other wheat products can flourish again in the region.
For more info read coverage from Edible Manhattan and the Food Systems Network
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| Greenmarket Upcoming Event |
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 Greenmarket Educated Eater Series Presents Off The Hook: A Conversation On Local Seafood
Saturday, March 13th
3-5 pm
92YTribeca - 200 Hudson Street, NYC
Do you want to know what fish are sustainable to eat? Are you confused by pocket seafood guides and competing certification labels? Do you wonder if any fish sold at farmer's markets are overfished? Greenmarket's Educated Eater series will bring together Greenmarket fishermen, a regulatory agent, a marine advocate, and a chef to help untangle these questions and talk about what's being done to promote sustainable fishing practices and why it's important to support our local fishing families and communities.
Panelists include Alex and Stephanie Villani from Blue Moon Fish in Mattituck, NY; Christopher M. Moore, Chief of Partnerships and Communications Division in the office of Sustainable Fisheries at NOAA Fisheries Service; Niaz Dorry, Director of the Northwest Atlantic Marine Alliance (NAMA); and Colin Alevras acclaimed Chef of the former Tasting Room and now Beverage Director at DBGB Kitchen & Bar.
Light local seafood snacks and New York State wine will be served.
Tickets available soon here
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| Big Thanks to Jimmy's No. 43 |
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On Saturday , January 16th, East Village restaurant and brew spot Jimmy's No. 43 held its 2nd Annual Cassoulet Cook-Off. Amateurs and pros battled it out while the attendees reaped all the meat n' bean goodness. Longtime Greenmarket friend and owner, Jimmy Carbone, graciously donated the proceeds to Greenmarket/CENYC. Thanks, Jimmy!
See more great Cassoulet Cook-Off photos here
Photo credit: Kelly Neal
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| Other Upcoming Events |
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The Future of Food with Y+30
Tuesday, February 23rd
7pm
92YTribeca - 200 Hudson Street, NYC
Industry experts discuss what our food world will look like in 30 years. Panelists include Chef Michael Anthony of Gramercy Tavern, Glenn Roberts, founder of Anson Mills, marketing whizzes from Rooster Design Group and writer and Food52 co-founder Amanda Hesser.
Purchase tickets here
  Hungry Filmmakers
Tuesday, February 23rd
7pm
Anthology Film Archives - 32 Second Avenue, NYC
Hungry Filmmakers showcases the work of filmmakers who are dedicated to furthering sustainable food dialogue in a social, friendly environment that allows for deeper discussion. Offering viewers a sampling rather than a full screening of each, the program includes ten-minute excerpts of each of the featured films. A panel discussion with the filmmakers follows.
This round of films includes FRESH Ana Sofia Joanes, MAD COW INVESTIGATOR Nancye Good WHAT'S ON YOUR PLATE? Catherine Gund, THE END OF THE LINE Rupert Murray, and FLY ON THE WALL Jenny Montasir.
Purchase tickets here
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| Take Action for Local Farms! |
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No Farms No Food Rally
Monday, March 15th
Albany
More than ever before, we need to tell our state leaders why they have to invest in New York's farm and food system. Severe and disproportionate cuts to New York's food, environment and agricultural programs have been proposed in Governor Paterson's 2010-2011 State Budget.
Some proposed cuts eliminate programs that help farmers make a good living, such as the Farmers Market Grants program and the New York Farm Viability Institute. Other programs have been slashed. The Farmland Protection Program, the premier state program for protecting irreplaceable farmland from development, may be shut down for at least two years. Meanwhile, the Hunger Prevention and Nutrition Assistance Program, which helps provide nutritious food to food pantries, is being cut by $1 million.
These cuts are not inevitable! Current funding for farms and food represent far less than one percent of the state's $130 billion budget. There are other solutions to our budget woes than slashing programs that invest in a farm and food system which strengthens the economy, feeds people and protects the environment.
Make a statement about your food priorities. Send a message to state leaders. Join the No Farms No Food Rally on March 15th at the State Capitol in Albany. Ask your local farmers market, community garden, coop or other organizations to sign on as a supporter of the No Farms, No Food agenda.
For more information or to take action, visit American Farmland Trust or e-mail newyork@farmland.org or call (518) 581-0078.
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