Foraging the Union Square Green Market

New York City's Green Markets started out as an experiment in 1977.  John McPhee's New Yorker article "Giving Good Weight" describes the then twelve-month-old experiment in exquisite detail.

Today the Union Square Market alone brings fresh produce to the city from dozens of farms four days a week. In one week, our urban 'foraging' might result in:

  • a breakfast of sunny-side-up eggs with olive oil and thyme, sliced baguette with butter and fresh strawberries
  • a lunch of garlic cheddar cheese, pesto & ripe tomato sandwiches on a baguette  with cucumber spears and a peach

  • a dinner of tri-colored pasta, cherry tomatoes and goat cheese

  • a dessert of greek yogurt with strawberries and honey

It is entirely possible to stock your home entirely from the Union Square Greenmarket which operates four days a week (and where you can compost your kitchen scraps). Some favorite purveyors include:

 

 

jane beck

rayogram, 305 West Broadway Suite 275, New York, NY 10013

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