August 2020
Grainstand Market Schedule
Find the Grainstand at the GrowNYC Greenmarkets listed below:

Union Square Greenmarket every Wednesday and Saturday year-round.

Additional market dates:

September 5: Inwood (Manhattan)
September 6: Carroll Gardens (Brooklyn)
September 12: Grand Army Plaza (Brooklyn)
September 13: TBD
September 19: McCarren Park (Brooklyn)
September 20: Jackson Heights (Queens)
September 26: Fort Greene (Brooklyn)
September 27: Columbia (Manhattan)
September 27: 79th Street (Manhattan)
Update: We will be attending both the Columbia and 79th street Greenmarkets on the 4th Sunday of the month.

To see the full schedule click here.
Pre-ordered bulk bags are available at any of our locations upon request. Check availability and pricing here. 
Summer Baking: Biscuits
This month's feature: biscuits! Not only because they are the perfect summer baking project (pair with the berry or stone-fruit of your choosing) but also because we are reminiscing on a time when we could all be together. Last summer we reveled in the company of friends and co-workers, sharing food and baking tips while we tested out the same biscuit recipe on seven different flours.

The crowd favorite was the einkorn biscuit by almost unanimous consensus. The tangy flavor of the einkorn worked perfectly for a buttermilk biscuit.

For many of us, much of the joy in cooking and baking comes from sharing a meal. Though we can't be gathering around a plate of biscuits for now, we hope you are practicing at home, experimenting, and learning.

When we are able to reunite, there will biscuits aplenty. We'll all have a better understanding of the perfect fat to flour ratio for spelt, frederick, and einkorn, and the berries will taste that much sweeter.
Carla Hall's Flaky Buttermilk Biscuits
  • *1 1/4 cups all-purpose flour, plus more for shaping the dough**
  • 1½ teaspoons baking powder
  • 1 teaspoon granulated sugar
  • *½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 tablespoon vegetable shortening
  • *4 tablespoons (½ stick) cold unsalted butter
  • *¾ cups cold cultured buttermilk

*Ingredients available at your local Greenmarket
**Feel free to sub all-purpose for frederick flour for a flaky and buttery biscuit
  1. Spray a sheet pan lightly with nonstick spray. Preheat oven to 450°F.
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the shortening and use your fingertips to pinch it completely into the flour mixture.
  3. Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated.
  4. Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
  5. Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Press the dough out again, sprinkle with a little flour, and fold it into thirds again. This time folding in the open ends first. Repeat one more time. Dough should no longer be sticky.
  6. With a floured 2-inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
  7. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.
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