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Community Corner

Spring Greens in Windsor Terrace

Checking out the produce at J. Glebocki Farms in the Windsor Terrace Greenmarket

The Windsor Terrace Greenmarket is minuscule compared to its Grand Army Plaza counterpart at the other end of the Prospect Park. Cradled just inside the park’s entrance off Bartel Pritchard Square, the market has just five stands right now. On a sunny Wednesday morning, this might be all you need.

The current lineup includes Williams’ Fruit Farm’s spread of apples, free range eggs, baked goods and flowers; greenmarket staple Bread Alone; American Seafood, selling fresh catches like sea scallops, porgy, and bluefish; and J. Glebocki Farms.

John Glebocki is a fifth generation vegetable farmer from the black dirt region of Orange County, New York. They sell their produce at about 23 markets across the city and also offer wholesale and Community Sponsored Agriculture options.

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On the morning I was there, the farm stand was filled with spring greens. Gnarled white parsley root lay alongside purple and green mustard leaves, scallions, and bunches of arugula. Tubs held batches of chives and mint, plus salad mixes. The special of the day was broccoli rabe for $2 a bunch, so I bought a bunch of the bitter greens to take home, along with a bag of tatsoi, which the clerks described as a cross between bok choi and spinach.

I decided to use the broccoli rabe in my new favorite genre of sandwich: garlicky sautéed greens with cheese. In this case, I bought some fresh ricotta (and a loaf of ciabatta) at Russo’s on my way home from the market. The slightly sweet and mild cheese is a nice counterpoint for the spicy superveg. Here’s a recipe:

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Ingredients:

1 large bunch broccoli raab

2 tablespoons olive oil

3 garlic cloves, sliced

1 teaspoon dried red pepper flakes

Salt

Fresh ricotta cheese

Sturdy bread

Directions

Cut broccoli rabe into thirds and blanch in salted, boiling water for about five minutes. Plunge into cold water to stop cooking, then drain thoroughly.

Heat oil in a large pan over a medium flame, add garlic clove and red pepper. Cook until garlic is golden.

Add broccoli rabe to the pan and cook for about five more minutes. Add salt to taste. Let cool slightly.

Cut bread into slices about 1 inch thick. Spread with ricotta cheese. Top with cooked greens.  Serve open-face.

Et voila! A hearty springtime lunch. 

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