In this Issue
Upcoming Market Dates
New Year's Resolution
Recipe of the Month

Grainstand Market Schedule
GrowNYC's Union Square Greenmarket every Wednesday and Saturday year-round

January 11: Grand Army Plaza (Brooklyn)
January 18: McCarren Park (Brooklyn)
January 19: Jackson Heights (Queens)
January 25: Fort Greene (Brooklyn)

February 1: Inwood (Manhattan)
February 2: Carroll Gardens (Brooklyn)
February 8: Grand Army Plaza (Brooklyn)
February 15: McCarren Park (Brooklyn)
February 16: Jackson Heights (Queens)
February 22: Fort Greene (Brooklyn)
We will not be attending GrowNYC's Columbia or 79th Street Greenmarkets in January or February, but will return in March.

Our GrowNYC Grains & Guests program will be on hiatus for January and February. Check back in March to see which brewer, distiller, or oil producer will be joining us at market.

Pre-ordered bulk bags are available at GrowNYC's Union Square Greenmarket every Wednesday and Saturday, as well as at any of our pop-up locations upon request. Check availability and pricing here.  
Save the Date!
Home Bakers Meet-up

When: February 24 6PM- 9PM
Location: Project Farmhouse
76 E 13th St, New York, NY

It's our favorite time of year again!

Bakers of all experience levels are welcome to swap samples with fellow grain geeks and share secrets on how to get a really crusty crust. Some of New York City's best professional bakers be on hand to talk tips and techniques.

Bring a loaf of your favorite home baked bread, pastry, cookie, or cake made with locally-grown grains and flours, and copies of your recipe to trade with others. 

Tickets are $20 and include event entry and one drink.
Other Events:
Cascadia Grain Conference
January 17 & 18
Olympia, WA
"Connect, learn and grow with us with educational and hands-on sessions, field trips, panels, local grain meals and more! With Keynote Speaker Mel Darbyshire of Grand Central Bakery and featuring the work of many regional grain luminaries across the country. Come enjoy all things grain with a focus on sustainable agricultural practices, regional economic development and the delicious potential of a local grain economy."

Hudson Valley Value-Added Grain School
February 7: 9AM-4PM
Coxsackie, NY
The focus this year is on the ancient grains--spelt, emmer, einkorn, and heritage corn—their production practices, and markets. The conference covers everything from an overview of ancient grains to their nutrition and uses, and how to grow and produce them.

NOFA Conference
January 17-19
Syracuse, NY
"NOFA-NY’s 38th Annual Winter Conference is an unparalleled opportunity to connect with sustainability-minded farmers, gardeners, and consumers. The conference is one of the largest in the region with more than 1,100 attendees annually, plus more than 100 educational workshops and an approximate 80 trade show vendors. We hope to see you there!"

PASA Sustainable Agriculture
February 6-8
Lancaster, PA
"Each February since 1992, farmers, food system professionals, educators, advocates, homesteaders, and others who are passionate about building a better food system have gathered at our annual Sustainable Agriculture Conference for four days of intensive learning on 100+ food and farming topics."

New Year's Resolution: Cut Out Food Waste
(By eating more French toast)
A new year means reflection, re-evaluating our goals, and setting new resolutions. This year (and every year) we are focusing on food waste--being mindful of it, cutting back when we can, and finding creative ways to use the last of the stale bread. Home bakers- we know about your freezers full of old bread. Breathe new life into your too sour, over-proofed, and flat loaves. Here are a few ideas to make delicious use of those bread heels, freezer burned slices, and dry/ crumbly half loaves.
French Toast- A Brief History

The first known recording of French toast was in 4th century Rome. In order to make the most of any available food, stale bread had to be made palatable. Thus 'pain à la Romaine' was born by soaking sliced bread in a mixture of milk and eggs, frying it in oil, and serving it with honey.

In 15th century England, a version of French toast called "pain perdu" or "lost bread" was the culinary rage. (Fun fact: This is where Greenmarket bakery Lost Bread Co. got their name!)
Some believe the name “French” does not designate the dish's country of origin, but instead refers to a verb “to French” which means “to slice” in Old Irish.

Another theory is that the name is simply a marketing ploy, preying on America's fascination with French cuisine.

Whatever the origin, there is no arguing the prevalence of French toast in past and current times, and for good reason.
Recipe of the month- Ribollita
A Tuscan vegetable, crusty bread, and bean stew. Full of flavor, perfect for
cutting down on bread waste in the winter.


*1 large onion
*3 medium carrots
*2 celery stalks
*8 garlic cloves
*2 bunches kale
*1 small wedge of Parmesan with rind
*1 28-oz. can whole peeled tomatoes
*1/2 loaf crusty country bread (about 10oz)
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
*1/2 lb yellow eye beans (soaked for 8 hours)
3/4 tsp. crushed read pepper flakes

*Ingredients available seasonally at your local Greenmarket

1. Place a rack in middle of oven; preheat to 450°. Time to prep your veg! You are going to make a mirepoix, which is just a fancy French word for the combo of chopped onions, carrots, and celery that form the flavor base for a lot of European dishes. First, cut 1 large onion in half. Peel and discard skins. Finely chop and transfer to a medium bowl.
2. Wash, peel, and trim 3 medium carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins if you don't mind larger pieces of veg in your soup.) Add to bowl with onion.
3. Chop 2 celery stalks crosswise into ½" pieces. Add to bowl with the rest of the mirepoix.
4.Smash and peel 8 garlic cloves with the back of your knife. If any of them are left more or less intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl.
4. Strip stems from 2 bunches Tuscan kale and discard. Wash if necessary, then tear leaves into 2" pieces; set aside.
5. Cut rind off of 1 small Parmesan wedge; set aside.
6. Place 28 oz. canned tomatoes and their juices in a strainer set inside a medium bowl. (You need that bowl to collect the juice, which you're going to use later—don't throw it out!) Squeeze tomatoes and crush them with your hands while leaving them submerged in their liquid so they don’t squirt.
7. Tear ½ loaf crusty country bread into 1½" pieces.
8. Heat ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add bowl of mirepoix and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.
9. Lift strainer full of tomatoes and give it a few shakes to remove any liquid. Add tomatoes (but not juices!) and cook, stirring occasionally, until some of the rawness is cooked off, about 10 minutes. Giving those tomato solids a chance to caramelize before adding the liquid back in helps to add a lot of flavor to the stew. (Remember: Reserve the juices, you’re going to use them!)
10. While tomatoes are cooking, add beans to the pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.
11. Add kale in two additions, stirring often and allowing to wilt in between.
12. Add about one-third of torn bread (no need to measure, just eyeball it) and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.
13. Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.
14. Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.
15. Ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.
Recipe adapted from Bon Appetit
Heading photo from Julia @breadandbasil
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