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Just like that, November hit us with that rosy-cheeked winter chill. In the city, we’re counting our blessings that our weekly farmers market is indoors at Port Authority (if you haven’t checked it out before, now is the best time—the produce is still plentiful, and we’re temperature controlled).
November, this cold, and the bountiful autumn vegetables we sell at the market each week, have turned my mind towards one thing: the upcoming food-focused holidays. So as news from the farm slows, we’ll be researching the best recipes to dress up your Katchkie produce at the holidays. Why not add a caramelized Katchkie onion puree or roasted poblanos to your mashed potatoes at Thanksgiving?
If you can bear the cold, head to a farmers market for inspiration, or just join us at Port Authority. It’s never too early to start testing those holiday recipes.
We currently have:
Acorn Squash, Arugula, Red and Golden Beets, Broccoli, Brussels Sprouts, Butternut Squash, Carrots, Cauliflower, Celeriac (Celery Root), Chard, Cilantro, Garlic, Kale, Leeks, Onions, Parsley, Poblano, Bell and Cubanelle Peppers, Radishes, Rapini, Rutabaga, Spinach, Tokyo Turnips, Purple-Top Turnips and gorgeous, gourmet microgreens!
Of course we still carry our Beet Chips, Artisanal Turkey Sandwiches (DiPaola Farms turkey, Hawthorne Valley cheese, caramelized onions, microgreens with herb mayo on Bread Alone bread), Artisanal Cheese Sandwiches (Hawthorne Valley cheese, caramelized onions, microgreens and pesto on Bread Alone bread), Celeriac Soup, Butternut Squash Soup, Cream of Broccoli Soup, Katchkie Coleslaw and our famous Thunder Pickles!