Green Market

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: