MY FRIDAY MORNING RITUAL is to visit my neighborhood farmers’ market on West 97th Street, often with one friend or another who lives nearby. Today—because it was pouring rain of course—I decided to switch things up a bit and make the trek down to Union Square Greenmarket. I have to say the sights just made me feel like singin’ in the rain.
I was early enough to bump into (be run over by) chefs foraging for the day’s ingredients. You can learn a lot from how they eye the produce and then hone in on, say, the romano beans and buy four big bags of them. Plus perfect bunches of dandelion greens. You look at what they choose and see that, yes, it is at its peak of perfection that day, at that farm stand. (And as Mario Batali once pointed out—in encouraging people on all sorts of budgets to shop at farmers’ markets—when you buy a particular crop at its season’s peak, it’ll also be at its cheapest.)
One hyperfocused chef/cook (maybe he was running late and worried he’d miss out on a crucial ingredient) rushed into the Migliorelli Farm stand and said, “I want all your Tuscan kale, all of it. I’ll take all you have.” Now this is not a small farm stand, so that’s a big load of kale! Tuscan kale soup? Sautéed Tuscan kale? Maybe the menu will reveal all.
As usual, I bought enough beans and tomatoes and potatoes and greens to feed an army and give me a good upper body workout at the same time. With a lovely piece of Yellowfin Tuna from Mermaid’s Garden in my fridge, I have all the makings of a Salade Niçoise Royale, as Nancy Harmon Jenkins refers to the new-fangled version of this dish that includes tuna. In The New Mediterranean Diet Cookbook, she reminds us that traditionalists don’t include tuna, or even potatoes. I guess in this case I’m not a traditionalist.
On the way home, I stopped by Eataly to refuel with a latte and apricot croissant. It was just after opening hour and the place was amazingly calm. I relaxed for a while and then strolled through the store, spotting the frisée (above) I needed and hadn’t found at the market. That will be for a salad with golden beets. But more about that another day.