I love Greenpoint. The reasons are many but on weekends, it comes down to this: Two Farmer’s Markets (one Saturday, one Sunday), both walking distance from our beautiful home. The Saturday McCarren Park Greenmarket is more commercial, with well-known vendors like Red Jacket Orchards and Ronnybrook Farms. It’s often crowded and the earlier you get there, the better the pickin’. It’s not necessarily the most scenic market either, so I prefer to get in and get out, so I can get cookin’.
On Sundays, McGolrick Park is my happy place.
I get a coffee, sit in the park and eventually make my way over to the market. With lesser-known vendors, I love the grass roots feel. I say hello to Barry of Barry’s Tempeh, sample yogurt from Sohha Savory Yogurt (try their za’atar seasoning, I put it on roasted carrots, avocado toast, etc.) and I eventually get around to picking out the week’s fruit, veggies and farm fresh eggs.
Vendors aside, my favorite part of going to any outdoor market is feeling inspiration from what’s growing. It’s the summer apricots, cherries, garlic scapes, tomatoes and berries that set my heart a flutter. And last weekend the strawberries and rhubarb made a serious impression. Serious enough to inspire an all-butter crust strawberry rhubarb pie.