CORTELYOU GREENMARKET
COMMUNITY
COOKBOOK Recipes from and inspired by members of the Cortelyou Greenmarket
A special word from Emily Winkler-Morey, Cortelyou Greenmarket’s Market Manager. I have been working at Cortelyou Greenmarket since 2013. I knew very little about cooking when I started working here. I have learned so much over the years from doing cooking demonstrations and exchanging recipes with customers and farmers. Though we’ve had to change how we operate during the pandemic, spring asparagus, summer peaches, and fall squashes are still here. People still get excited about fresh, local food, and want to share that excitement with each other. I hope you enjoy this collection of recipes from members of the Cortelyou Greenmarket community. Happy cooking! Emily Winkler-Morey December 2021
2
SERVINGS
45 m
PREP TIME
Refreshing Cucumber Soup BY MIRTA RINALDI
INGREDIENTS
INSTRUCTIONS
3 cucumbers*
Cut the cucumbers in half, peel and scoop out the seeds. Save one whole clean cucumber and dice into small pieces, then set aside.
2 garlic cloves* 2 cups plain yogurt* 1 cup roasted walnuts or roasted pine nuts ½ loaf old bread (1 or 2 days old) cut into pieces* 2 tbsp sunflower or walnut oil
Add in the food processor or blender: 2 whole cucumbers, ½ cup walnuts or pine nuts, bread, garlic, walnut or sunflower oil, cold water, yogurt, salt and pepper to taste.
1 cup cold water 1 tbsp fresh lemon juice or lime juice 1 tbsp olive oil 1 tsp salt or more to taste
Chill a bowl to serve the soup in and add the mixture. Lastly, add the diced cucumbers and the other half of walnuts chopped in small pieces. Drizzle with olive oil. Buen provecho!
“Hi! I am Miss Refreshing, my name is Cucumber Soup and I am the best summer soup!” *Ingredient available seasonally at your neighborhood Greenmarket.
Mirta Rinaldi
“
LISA DIHN
I salivate at the thought of its varied textures, its sweet yet savory profile, and the opportunity to make the prettiest wrapped rolls.
2
SERVINGS
45 m
PREP TIME
Seafood Spring Rolls with Fish Sauce BY LISA DINH • MARKET SHOPPER
INGREDIENTS
INSTRUCTIONS
Spring roll rice paper wrappers
Wash and prep all fruits and vegetables then set aside on separate small plates.
1 package vermicelli noodles For the sauce 3 Thai red chili peppers finely diced (can be substituted with jalapeno)* 3 Tbsp sugar
Make the noodles: Add noodles to salted, boiling water. Cook for about 10 minutes then strain when cooked, about 10 minutes. Set aside on a separate plate.
1 lime, juiced 1 cup fish sauce For the vegetables and fruit 1 head of romaine lettuce, cut into bite sized pieces* 2 cucumbers, julienned* 1 bunch fresh mint, leaves removed from stems (0.75 oz)* ½ bunch basil, leaves removed from stems (1.25 oz)* ½ bunch cilantro, diced (1.4 oz)* 3 starfruit (can be substituted with other sweet fruit, like pomelo, kiwi, pomegranate) For the fish 1 lb fish of choice (try sea bass, branzino, or flounder)* 3 Tbsp ginger, finely diced*
Steam the fish: Fill a large pot about halfway with water and bring to a boil. Place fish on a heat-safe plate. Add diced ginger on top of fish. Place plated fish on top of boiling water to steam. Cover plate with a lid and allow to steam until cooked and tender, about 10 minutes. Cut off fish head and tail. Set aside on a plate.
Make the sauce: Mix the sugar and lime juice in a small bowl. Add 1 cup of fish sauce and diced pepper. Mix and set aside.
Once fish is steamed, noodles are cooked, sauce is done, fruits and veggies are prepped, and all the various elements are “mise en place” style on separate plates, you are ready to assemble your spring rolls!
continued on next page... *Ingredient available seasonally at your neighborhood Greenmarket.
Seafood Spring Rolls with Fish Sauce BY LISA DINH
INSTRUCTIONS cont. Place hot, but not boiling, water in a bowl big enough to fit a sheet of rice paper wrapper. Soften the wrapper by dipping it in hot water then lay it on a plate or work surface. On one edge of the rice paper, add desired amount and variety of fruits, vegetables, noodles, and fish.
Begin rolling the rice paper wrapper with ingredients tucked until midway. Fold the two sides of the rice paper wrapper in towards the center to cover the ingredients so the shape of the roll becomes cylindrical. Once rice paper wrapper is folded over, continue rolling the other half until the spring roll is created. Repeat with remaining ingredients. Serve immediately with prepared sauce.
6
SERVINGS
45 m
PREP TIME
Egyptian Cabbage Stir-fry BY NOURA MEGALEY • SHOPPER & GUEST COOK
INGREDIENTS
INSTRUCTIONS
1 large cabbage*
Boil whole cabbage leaves in water for 1 minute. Remove and let cool.
1 large onion* ½ bunch dill* 2 small (or one large) chili peppers, hot or mild depending on taste*
Dice onion and sauté in a pan with cooking oil over medium heat.
½ bunch cilantro* ½ bunch Italian Parsley* 1 tomato*
Seed and dice peppers and add to onions.
Sazón Goya seasoning with saffron (yellow package) to taste
Chop cabbage into strips and add to pan.
Seven spice mix (black pepper, all spice, cinnamon, nutmeg, coriander, cloves, and ginger)
Dice tomato and add to pan.
Salt to taste Add spices to taste and cook until the cabbage is somewhat soft and most of the liquid has evaporated, stirring as needed.
Finely chop all fresh herbs and mix into stir fry at the last minute. Serve warm with rice. Enjoy!
*Ingredient available seasonally at your neighborhood Greenmarket.
“
KIANA ROLLINS
Try this cold-pressed cocktail to awaken your taste buds to a creative way to add some fruits and veggies in your next glass!
1 5 m
SERVING PREP TIME
Kiwi Cucumber Margarita BY KIANA ROLLINS • MARKET SHOPPER
INGREDIENTS
INSTRUCTIONS
½ ounce cold-pressed kiwi juice
Add kiwi juice, cucumber juice, agave syrup, triple sec, and tequila into a shaker filled with ice, and shake until well-chilled.
½ ounce cold-pressed cucumber juice* ½ ounce agave syrup ½ ounce lime juice, freshly squeezed ½ ounce triple sec, like Cointreau 1 ½ ounces blanco tequila, like DeLeon Platinum Tequila
Strain into a rock glass over fresh ice.
Garnish with diced kiwi and cucumber. Enjoy!
Garnish Diced kiwi and cucumbers* to place on top of cocktail
“Within the last few years, we have seen many people trying to incorporate more fruits and vegetables into their diets. This recipe incorporates fresh kiwi and cucumber juices to add a refreshing twist on a classic cocktail!” *Ingredient available seasonally at your neighborhood Greenmarket.
Kiana R.
“
EMILY WINKLER-MOREY
This is a simple, affordable and delicious way to enjoy whatever vegetables are currently available at the farmers market.
4
SERVINGS
30 m
PREP TIME
Adaptable Bean and Vegetable Soup BY EMILY WINKLER-MOREY • MARKET MANAGER
INGREDIENTS
INSTRUCTIONS
1 large or 2 medium potatoes*
Put a soup pot on medium heat with just enough water to cover the bottom about ½ inch.
1 small onion* 2-4 cloves garlic* 2 tbsp butter* or oil Any other seasonal vegetables you want (such as root vegetables, celery, peppers, summer squash, or leafy greens) chopped into bite-sized chunks* 2-3 cups of chicken or vegetable broth* 2-3 cans of beans, at least one of which is a starchier variety such as kidney or cannellini 1 can of diced tomatoes, or 2-3 chopped fresh tomatoes*
Clean the potatoes, cut them into small pieces, and put them in the water when it starts to boil. Give the potatoes around an 8-minute head start before adding other ingredients. Use that time to prep the other vegetables.
Once the potatoes have cooked enough to be slightly soft and translucent, add onion, any other root veggies (such as celery root, sweet potato, carrots, or parsnips), and any winter squash, along with the butter or oil, spices, and a splash of the broth. Stir.
Salt, pepper, turmeric, cayenne pepper, and cumin to taste Olive oil and lime to taste
Optional toppings
Give the root veggies a couple minutes, then add any celery, peppers, and summer squash.
Sliced or grated cheese* Toasted bread* or crackers Pickled veggies* Avocado
Let that cook for another couple minutes, then add tomato and garlic, and any tougher greens (such as cabbage, kale, or collards). Stir.
Hot sauce Rinse and drain the beans then add them to the pot. Add the rest of your broth. *Ingredient available seasonally at your neighborhood Greenmarket.
continued on next page...
Adaptable Bean and Vegetable Soup BY EMILY WINKLER-MOREY
INSTRUCTIONS cont. Add any tender greens (such as spinach, arugula or Swiss chard). Stir.
Bring soup to a boil, then turn down the heat to low and simmer for 5 minutes.
Use a potato masher to break up some of the beans and potatoes, releasing starch into the broth, then let it continue to cook on low heat for around 10 more minutes.
Make sure the potatoes and other tougher vegetables are cooked through, then turn off heat. Taste for seasoning, and add more spices if needed.
Serve with a drizzle of olive oil, a splash of fresh lime, and any other toppings you want. Enjoy!
4
SERVINGS
45 m
PREP TIME
Spicy Corn Chowder BY JUDI SEDOR • FARMER, NEWGATE FARM
Adapted from Rashanda Cobbins, Taste of Home Food Editor
INGREDIENTS
INSTRUCTIONS
10 ears of fresh corn (about 5.5 cups)*
Cut corn off the cobs. Rub edge of a knife over each cob to “milk” it. Add enough water to cob juice to equal 2 cups. Set aside.
1 ¼ cup of water 6 bacon strips, chopped* 2 small onions, chopped* 2 small green peppers, chopped* 1 spicy chili pepper ( jalapeno, habanero, or poblano all work well), seeded and finely chopped* 1 tsp ground chipotle pepper 2 tsp salt
In a large Dutch oven, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard fat, reserving 2 Tbsp. in the pan.
Add the onions, green peppers, and chilli pepper to skillet. Cook and stir over mediumhigh heat until soft, 3-4 minutes.
¾ tsp cumin ¼ tsp pepper 1 cup heavy cream* 1 medium lime, zested and juiced
Add chipotle pepper, salt, cumin, and pepper and cook 1 minute longer. Stir in corn kernels and liquid. Bring to a simmer; cook until corn is tender, and mixture has thickened slightly, 2025 minutes.
Optional toppings
Cilantro*, lime wedges, sliced chilli peppers* Sour cream Crumbled feta* or queso fresco
Stir in cream and lime zest and juice. If desired, puree with an immersion blender to desired consistency or leave it chunky.
Garnish with reserved bacon and toppings as desired.
*Ingredient available seasonally at your neighborhood Greenmarket.
10
SERVINGS
2 Hr
PREP TIME
Garlicky Kale, Big Batch! BY ANDREA DEL VALLE & JA’NET McCLAIREN
INGREDIENTS
INSTRUCTIONS
1 medium onion, diced*
Chop and wash the kale, removing large stems. Try for a medium-sized chop so that it isn’t so small. This step takes a little time, but don’t leave the leaves so big that it’s hard to chew.
1 head of garlic, minced* 2 big bunches of kale or 3 smallish bunches (green or red)* ½ cup of extra virgin olive oil Kosher salt to taste Garlic powder to taste (optional)
Use a 12” skillet or pot with high sides and a lid. Pour olive oil into the pot and heat on medium until it shimmers. Add onion and cook until translucent, about 5-8 minutes. Add garlic, stir to mix with onion and cook mixture for about 30 seconds more.
Pack as much kale as you can fit into the pot, cover and cook for about 5 minutes. As the kale wilts and as soon as you can fit more, add another batch of kale to the pot. Use tongs to stir and move the uncooked kale to the bottom of the pot so that it can mix with the juices and distribute the onions and garlic.
Add pinches of salt and garlic powder to taste, if desired, cover with lid and let cook for 5-8 more minutes. If the liquids have reduced too much, add more olive oil so that the kale doesn’t burn.
*Ingredient available seasonally at your neighborhood Greenmarket.
As soon as you can fit more chopped kale into the pot, repeat the process until all the kale has been cooked to desired tenderness.
4
SERVINGS
45 m
PREP TIME
Seatuck Fish Splat Bag with Garlic Scapes & Pasta BY SEATUCK FISH CO. • GREENMARKET FARM
INGREDIENTS
INSTRUCTIONS
1 Seatuck Fish Splat Bag (12 butter clams & 12 mussels)*
Open the Seatuck Fish Splat Bag and allow mussels and clams to soak in cold water bath while preparing other ingredients.
3 garlic scapes, diced* ½ yellow onion, diced* 2 tbsp Italian Parsley, finely chopped* 1 cup dry white wine* 1 cup your favorite pasta* (this recipe is prepared with orzo) 1 cup vegetable or seafood broth* ½ lemon* 1 tbsp Extra Virgin Olive Oil (EVOO)
In a large, deep sauté pan heat 1 tbsp EVOO over medium heat. Add onion and garlic scapes and cook until onion turns mostly translucent. Add white wine and broth, increase heat and bring to a boil.
Using a slotted spoon transfer the butter clams and mussels to the sauté pan. Cover sauté pan, reduce heat to a simmer and let cook for 7 minutes. Clams and mussels should open wide after 7 minutes.
Transfer open clams and mussels to a large bowl using a slotted spoon. Add uncooked orzo to simmering broth and stir frequently. Do not allow orzo to stick to bottom of pan. While orzo is cooking separate butter clam and mussel meat from their shells; discard shells.
*Ingredient available seasonally at your neighborhood Greenmarket.
When orzo is cooked to the consistency of soft pasta remove from heat. This should only take a few more minutes than it takes to separate the meat and shells, and the broth should be almost entirely absorbed by the orzo. Add butter clam and mussel meat back to the sauté pan. Mix in chopped parsley, squeeze lemon juice over top of mixture and gently stir to combine.
6
SERVINGS
1.5 Hr
PREP TIME
DiPaola’s Turkey Meatloaf BY DIPAOLA TURKEY FARM • GREENMARKET FARM
INGREDIENTS
INSTRUCTIONS
1 ½ cup yellow onion, chopped*
Preheat the oven to 325° F.
1 tbsp olive oil 1 tsp kosher salt ½ tsp black pepper ½ cup Worcestershire sauce ¼ cup chicken stock*
In a medium sauté pan, over medium-low heat, cook the onions, olive oil, salt and pepper until the onions are translucent, but not browned, approximately 15 minutes.
¾ tsp tomato paste 2 ½ lbs. ground turkey breast* ¾ cup plain dry breadcrumbs
Add the Worcestershire Sauce, chicken stock and tomato paste and mix well.
2 eggs, beaten* ¼ cup ketchup
Allow to cool to room temperature
Combine the ground turkey, bread crumbs, eggs and onion mixture in a large bowl. Mix well and shape into a regular loaf on an ungreased cookie sheet. Spread the ketchup evenly on top.
Bake for 1 hour or until the internal temperature reaches 160° fahrenheit and the meatloaf is cooked through.
*Ingredient available seasonally at your neighborhood Greenmarket.
2
SERVINGS
5 m
PREP TIME
Fresh Salsa (Pico de Gallo) BY DAVID BIRNBAUM • GUEST CHEF & SHOPPER
INGREDIENTS
INSTRUCTIONS
1 white onion*
Chop onion and tomato, and mix to combine.
2 ripe tomatoes* 2-3 Serrano or jalapeno chilies* Fresh cilantro* Dash of lemon or lime juice
Finely chop chilies and cilantro and add them to the mix.
Salt to taste Add lime or lemon juice and salt to taste. Enjoy!
*Ingredient available seasonally at your neighborhood Greenmarket.
“
CAROLINE HITESHEW
I love using King Oyster mushrooms from Greentopia Farm for this easy weeknight recipe. The meaty texture is delicious and the scoring technique helps to soak up all the sauce.
2
SERVINGS
Mushroom Tacos
45 m
PREP TIME
BY CAROLINE HITESHEW • GMKT REGIONAL COORDINATOR
INGREDIENTS
INSTRUCTIONS
2 pints of King Oyster mushrooms*
Slice mushrooms lengthwise. Using the tip of your knife (a paring knife works well), lightly score the flat, cut side of the mushrooms in a crisscross pattern.
½ cup soy sauce* 2 tbsp gochujang 1 tsp sugar lime juice to taste ( juice from ½ or 1 lime) 3 tbsp peanut or canola oil
Prepare the sauce: Place soy sauce, gochujang, sugar, and lime juice in a small bowl and whisk to combine.
6 corn tortillas
Topping Ideas
Prep any toppings that you’ll be using.
Cilantro* Pickled red onion* Queso fresco, or another crumbly cheese* Sour cream Avocado Cabbage* Radishes*
Heat oil over medium high heat in a cast iron skillet. Add mushrooms cut side down and cook until golden. Flip over mushrooms and cook until they start to release moisture. Turn the heat down to medium and add the sauce to the pan. Toss vigorously until the mushrooms are well coated. Remove from heat.
Lime wedges Turn the burner on medium and place a tortilla directly on flame. Turn it over once tortilla is slightly charred and puffed up. Once 2nd side is done, place on a plate and cover with a clean cloth towel. Repeat with the remaining tortillas.
*Ingredient available seasonally at your neighborhood Greenmarket.
Assemble the tacos: Place 2-4 pieces of mushrooms on each tortilla and top with desired toppings. Buen provecho!
Thank you for supporting GrowNYC’s Cortelyou Greenmarket! Created in 1970, GrowNYC empowers all New Yorkers to pursue a clean and healthy environment through environmental and food access programs that transform communities block by block.
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Cover photo by @tonytypes. Design by Rishma Lucknauth.
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