I went to an incredible market this weekend in New York. It was beautiful. The Union Square Green Market is notoriously popular with local NYC chefs (especially those that are following the farm to table movement) and the offerings are extravagantly abundant. Spectacular fall produce was everywhere, ogled by about ten thousand hungry shoppers. The market provides an outlet for local New York farmers and artisans; cheese, meat, wool, honey, wine, cider, vegetables, seafood, plants, pies, cakes… I’ll take one of everything, please. You can tell that the vegetables are grown on someone’s personal farm because they are giant and funky, not tiny and perfect. Oh man, everything was so gorgeous. We would have had a bizarre but delicious meal of market menagerie had we been home that night.
Later that night we had dinner at backforty, a little restaurant that touts a very seasonal market menu. We ordered a small plate that included the most sinful little chunk of pork belly browned in maple syrup, with a little salad on the side of caramelized radish, apple and peppers. WOW. Maybe I embarrassed myself by slurping the last drops of pork fat and maple syrup off the plate, but do you think I cared?
The pork belly came from Flying Pig Farms, which I saw at the market that morning. I also saw the plump little French radishes and the Hungarian peppers. I love that.
Be sure to click on the pictures to enlarge them; they are best enjoyed giant sized.