Market Driven

Farmigo logo

Leafy, vibrant, farm-fresh produce, bursting with flavor…sounds like winter. Yes, really—if you know where to shop.

Bring the market to you with Farmigo, a website that connects consumers to farmers, allowing you to order in-season, locally produced food and to pick it up at convenient locations. We talked to Kallie Weinkle, Farmigo’s New York regional manager, to find out which goodies New York farms are growing and shipping now.

Red Malabar Spinach
Monkshood Nursery, Stuyvesant, NY
This crisp Asian vine is technically unrelated to true spinach, but produces thick, sweet, red-veined green leaves that taste great in salads and stir-fries. (Monkshood grows it in winter, thanks to season extension techniques.) It’s certified organic, and available in Farmigo’s “Salad Greens” pack.

Sunshine Kabocha Squash
Monkshood Nursery, Stuyvesant, NY
A close relative of the Japanese Kabocha (normally dark green with orange insides), this version is smooth, sweet and reminiscent of butternut squash or even sweet potato—and it’s at its peak now. Try cubing one with the skin off or on (it’s edible), roasting at 400°F for 30 minutes, mixing it with farro and ricotta salata cheese, and drizzling it with a red wine vinaigrette. Find it in Farmigo’s “Winter Squash Selection”; it’s certified organic.

Heritage Breed Eggs
Sawkill Farm, Red Hook, NY
You’ve never tasted eggs like these before. Hailing from a farm with four different heritage-breed hens, these flavorful blue(!) and brown free-range treasures are actually seasonal. Certain heritage hens are more sensitive to the number of daylight hours—they don’t lay as often in winter, so the last of fall’s gorgeous eggs are coming in now.

Those are seasonal “blues” we like.

Spinach image by Dr. Malcolm M. Manners, logo courtesy of Farmigo

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