Union Square Greenmarket Cooking Lesson
Farmers market
Union Square Greenmarket Cooking Lesson
Beyond Insta-worthy veggies, the farmers market has always been about the PEOPLE to me.
It’s my community, and in many ways, it’s a part of my family.
Last week, I went the farmers market to shop for my Union Square Greenmarket Cooking Lesson takeover. I had an incredible conversation with Rose Hubbert of Back to the Future Farms.
It took Rose and her husband Lee three years to settle on the name, eventually choosing it because farming, agriculture, and dairy are OUR future. They have been farming for six years.
The work isn’t easy, as you can imagine. Rose sleeps about 20 hours a week. From farming to driving to NYC to setting up at the farmers market to selling all day, the breakdown, and the drive home, it can be exhausting.
Rose said that at one point in her life she was worth 11.5 million, but now, as a farmer, she’s so much happier. She loves her home, her farm and the people she gets to support, like the local farmers she buys from to make her summer Greek yogurts and gelato.
It warmed my heart to hear Rose’s story, but it also confirmed something for me. The farmers market is about the people, the connection, and the conversations. That’s what makes the farmer’s market so magical to me.
Yes, as a chef, I love the farm-fresh ingredients, but having a connection with the people who grow, produce, and make my food is why I come back week after week.
I hope you enjoy my take over! Head over to the Union Square Greenmarket Instagram or visit my Instagram.
Eat Well,
xo Chef Carla
PS: Make my Homemade Everything Bagel Spice recipe to put on top of these eggs!
Simple poached eggs
This technique can be used to make one or two eggs (as I often do for breakfast) or a dozen eggs to feed a crowd or meal prep for the week. I’ve included reheating instructions, serving suggestions and Weight Watchers points information in the notes.
Ingredients
1 or more large eggs
2 tablespoons of filtered water per egg
¼ teaspoon white vinegar per egg, optional*
Sea salt and a few grinds of freshly ground pepper, to taste
1-2 teaspoons of everything bagel spice, optional
Special Equipment:
Muffin tin (use one with 12 muffin cups) or ramekins. Ramekins are oven-proof baking cups; you can use 6-ounce or 8-ounce ramekins, but you’ll need to monitor and adjust the cooking time depending on which size you use. The beauty of using a ramekin is that you can eat it straight out of the container and there is minimal clean up. My eggs came out perfectly cooked in 8-ounce ramekin for 12 minutes.
Instructions
Preheat oven to 375°.
Add two tablespoons of filtered water and ¼ teaspoon of white vinegar to each muffin cup.
Crack your eggs, one by one into a small bowl and then place it into the muffin cups. This will prevent adding broken yolk into the pan, which is fine but not ideal. Save the eggs with the broken yolks for scrambled eggs. Wipe any excess egg that you may have splashed on the top of the muffin tin.
Bake the eggs until runny but set, 10-12 minutes. If you like the yolk more cooked, you can bake them for longer.*
Remove muffin tin or ramekins from the oven and carefully pour out the excess hot water into the sink. Using a small spoon, gently loosen the eggs from the tin or ramekin by running it along the outside edge of each egg, then gently lift it out.
Serve with your choice of fixings.*
Chef Carla Notes:
- While this is a hands-off cooking project, don’t walk away from the oven. All ovens are different, so you’ll need to closely monitor the cooking time the first time you make this recipe. It may take some trial and error to achieve your desired doneness, but it’s worth it! Also, I like my eggs more set. The vinegar will help you achieve a more set egg. Not sure, try making the eggs with and without vinegar and see which way you prefer best.
- Reheating Instructions: To me, poached eggs are best served right away with a sprinkle of sea salt and a freshly ground black pepper but you can gently reheat them in the oven with 2 tablespoons of water for 3-5 minutes, at 375°, like how you first baked them. Or if you are at work, pop them into a microwave for 10-20 seconds. You can also eat them cold, if you cooked the yolks a bit more. Remember the everything bagel spice!
Servings Suggestions:
- I make a big green salad and top it with a poached egg, smoked salmon and a mix-and-match medley of raw and fermented veggies like kimchi, which are all zero points.
- I add in other fixings like 1/4 avocado (remember, fat is good!), a teaspoon of olive oil and a squeeze of fresh lemon juice. The egg yolk gives the salad a rich, creamy feel, so I don’t need tons of olive oil.
- Two teaspoons of everything bagel spice ties this all together—I don’t even miss the bagel!
- Don’t forget a pinch of sea salt and freshly ground pepper. The difference between a good salad and a great one is salt! Total points for this meal is 4 points.
Checkout These Recipes:
This is the perfect drink for a hot summer day. If you are in the north east, like me you know these days are numbered, the leaves are already falling! It’s inspired by the Venezuelan drink, Tizana, which is made with chopped fruit and grenadine and can be spiked.