Union Square Farmers' Market

Fall is my favorite season to cook and entertain. There just seems to be something in the crisp air that draws me into the kitchen, happy to feel the warmth of the stove and bring people together around the table. Inspiration for the menu always comes from a trip to the farmers market.

Union Square Green market is one of the most abundant farmers markets in the country and I am lucky enough to be able to walk there. Visiting the market is a luxury that I am spoilt by four times a week.

Even on days when I’m rushed, I still feel the need to meander through and see what Mother Nature and the hard working growers and producers have brought to the bustling market on any given week. I love witnessing the subtle changes in the micro seasons on display rain or shine, spring or fall.

I have to confess that until moving to New York and visiting the farmers market I didn’t understand what “seasonal” really meant. Even though I grew up eating directly from my parent’s garden, I was too young to appreciate the ebb and flow of the seasons and a good year from a harder one. I would have never predicted that in the middle of Manhattan I would discover the true meaning and sense of place for early spring bitter greens and juicy peak summer fruits. The farmers market tells me what to eat and cook, not only for what tastes best for dinner, but also what to prepare for company and celebrations too.

Tonight a few friends are coming over for pre-dinner drinks and I knew a walk through the market would dictate what tasty morsels I would serve. I got a few Bosc pears from Breezy Hill Orchards, I like that they make an effort to grow as much as they can organically. If you’re in the mood for something sweet, their cider donuts are worth sampling!

The pears will be delicious roasted with maple syrup (also from the farmers market) and served with some local cheese from Anne Saxelby Cheese Mongers, my next stop. I also plan to make homemade crackers with freshly ground spelt flour I picked up from Cayuga Organics, who now sell a selection of locally grown dried beans and freshly ground flours at Union Square. On my way out of the market I spotted some cute baby radishes at Keith’s Farm and thought they’d add a nice refreshing bite to the mix.

Saxelby Cheese Mongers is in the Essex Street Market on the Lower East Side, the market has been around since 1940.  Today, it sells a wide range of culinary products, including produce, meats and groceries from far and wide, but not Anne Saxelby, she sells artisanal farmstead cheeses from New York and neighboring states. As soon as I mentioned the pears, she suggested Bayley Hazen, a raw milk blue cheese from Jasper Hill Farm in Vermont, similar to Stilton but more “fudgy” and “nutty” and a chevre from Beltane Farm in Connecticut to compliment. After sampling both I bounded home excited to get the pears in the oven and begin experimenting with making my own crackers.

I can’t help but think this platter would make a great start to a Thanksgiving dinner. Both the pears and crackers can be made ahead.

Maple Roasted Pears Recipe

Rustic Olive Oil Crackers Recipe

Market Photography by Matt Low

Food Photography by Amy Chaplin