I had the joy of spending a couple hours at the Union Square Farmer’s Market with Chef Joe Macchia of Biblio learning about kohlrabi, celtuce, and the secrets of keeping basil alive. Chef Joe takes much pride in his seasonally-inspired menu embracing the freshest locally-sourced ingredients while creating what has been called “elegant comfort food”. Joe hand-picks the majority of the produce that gets chopped, mashed, fried and even juiced in his kitchen; requiring a very early morning at least once a week. But there was no sign of fatigue once this food lover entered the market with eyes wide and culinary gears turning. The atmosphere is a mix of hectic and inspiring: chef coats dotting the crowds of nearly-clueless food lovers like myself. Luckily, most of the produce is well-labeled and, if you muster up the courage to ask a question, the employees are more than excited to help and even provide some helpful tips. The farmers, primarily from New Jersey and New York, recognize the chefs even without their uniform, giving a warm welcome and, if they’re feeling particularly friendly, hand over a few tastes of their finest.
I have a terrible tendency of not ever writing down/remembering how I put things together when it comes to culinary explorations. Summer resolution: Start.
After a delicious apple based salad at Five Leaves in Brooklyn yesterday, where I joined a friend for a late lunch, I was reminded of the many fresh flavors that make summer a season of fruit, herbs and texture.
Working solely with what I had in the kitchen I created, in my opinion, a perfect mix of earthy, spicy, creamy and crispy. I paired this salad with some chicken that was baked with a honey, orange juice and dill sauce.
3 medium sized radishes, rinsed
1 ruby red grapefruit
1/2 c. walnut pieces
3 tablespoons Greek yogurt (I strongly prefer Fage Total)
1- 5 oz package mixed baby greens (washed and drained)
1 tsp salt & 1 tsp pepper
1. Place mixed greens in large mixing bowl. Add Greek yogurt and salt and pepper. Toss until dispersed evenly. Refrigerate for 15 minutes.
2. Cut grapefruit so it is pith-free. This tutorial is great! Set aside.
3. Grate radishes. Chomp on the ends to avoid hurting your fingers 🙂 Set aside.
4. Arrange handful of mixed greens on plate. Top with walnuts and radishes. Add grapefruit segments.