Tradicionalni recepti

Žetva na trgu 2014. Dolazi na Union Square

Žetva na trgu 2014. Dolazi na Union Square

Festival je predstavio gotovo 50 lokalnih restorana

Dan Myers

Događaj se odigrao na sjevernom kraju Union Square -a.

U četvrtak uveče, 19th Godišnje Žetva na trgu događaj je došao na sjeverni kraj Union Square -a, i kao i prethodnih godina, bio je to izuzetan izlog najfinije hrane koju lokalni restorani mogu ponuditi, kao i najboljih vina koja se proizvode u državi.

Postavljeno unutar divovskog šatora u prostoru koji se također koristio za Union Square Greenmarket, gotovo 50 restorana iz neposredne okoline posluživalo je zalogaje nekih njihovih klasičnih jela. BLT Prime, Knickerbocker Bar & Grill i Strip House poslužuju kriške vrhunskog odreska, BLT Fish Shack poslužen lobster kiflice, novi glavni kuhar Blue Smokea Jean-Paul Bourgeois poslužio je slatka i ljepljiva rezervna rebra koja su bila najveći hit na događaju, Ilili je poslužio osmosatnu svinjetinu, Union Square Café poslužio je špagete sa školjkama, a Blue Water Grill poslužio je jaja s jastozima iz Mainea. Vinarije, mnoge iz Finger Lakes, također su iznijele neke od svojih najboljih ponuda.

Prihod od događaja ići će u Union Square partnerstvo, koja 37 godina radi sa stanovnicima područja, preduzećima i institucijama na poboljšanju kvalitete života u susjedstvu, i jasno je da su do sada uspjeli.


Žetva na trgu 2014. dolazi na Union Square - recepti

Redovi blistavog voća i povrća. Ljubazni uzgajivači koji vam mogu reći odakle dolazi vaša hrana & mdash i kako je skuhati. Beskonačno besplatni uzorci. Ne postoji ništa poput dobrog poljoprivrednog tržišta.

No, ovih dana na poljoprivrednim tržištima ima mnogo više od nekoliko nestabilnih štandova. Sada kada je & ldquolocavore & rdquo svima omiljena riječ rsquos, vjerovatno ćete vidjeti demo demonstracije kuhara i pokupiti uzorke jaka sira kao što ćete kupiti tipične proizvode (bez uvrede, jabuke i krumpir). Zato uzmite svoju najslađu torbu i hrpu novčanica u dolarima: Ovo je 10 najboljih gradskih poljoprivrednih tržišta u SAD-u

1. Green City Market, Chicago: Ako ste ljubitelj poljoprivrednog tržišta, vjerovatno ćete biti izbačeni svakog novembra kada većina zatvori prostor za zimu. Ali ako vam je Chicago rodni grad, imate sreće: tržnica Green City opslužuje lokalno stanovništvo tokom cijele godine. Osim toga, ne možete navaliti na sve, od karnita do javorovih bombona. Možda ne u isto vreme.

Fotografija ljubaznošću Toma Camponea/Flickr

2. Farmerska tržnica Copley Square, Boston: Utorkom i petkom Copley Square se pretvara u nered proizvoda u duginim bojama. Takođe postaje mjesto na koje trebate otići ako želite kupiti kolačić veličine vašeg lica. Ili napunite krofne od jabukovače. Ili kolačići od pistacija do ruke. Hej, nitko nije rekao da sve kupovine poljoprivrednika na tržištu moraju biti zdrave, zar ne?

Fotografija ljubaznošću jennie-o/Flickr

3. Tržnica poljoprivrednika u Portlandu, Portland: Je li iko iznenađen što Portland, zemlja okupljanja ljubitelja organskih proizvoda i kamiona s hranom, ima svoje ime za ozbiljna poljoprivredna tržišta? Farlandska tržnica u Portlandu, s lokacijama diljem grada, pozdravlja više od 200 prodavača koji će vam napuknuti želudac (a novčanik istančan). No, od koga se moglo očekivati ​​da odoli ručno rađenim čokoladnim tartufima? Ili lokalno kiselo tijesto? Ili burritos za doručak? Portland, evo nas.

Fotografija ljubaznošću Matta Kowala/Flickr

4. Tržnica poljoprivrednika Urban Harvest, Houston: Jeste li ikada sanjali da ćete u subotu ujutro vani pojesti vruću croque madame dok idete u kupovinu emu jaja i slušate neke melodije uživo? Naravno, svi smo bili tamo. Srećom, pijaca Urban Harvest Farmers Houston u Houstonu, jedna od najboljih i najživljih u gradu, može vas riješiti.

Fotografija ljubaznošću Urban Harvest

5. Union Square Greenmarket, New York: Jedna od rijetkih njujorških institucija koja je jednako popularna među lokalnim stanovništvom kao i među turistima, Union Square Greenmarket silazi u centar Manhattana svakog ponedjeljka, srijede, petka i subote. Uz svježe proizvode i cvijeće, možete pronaći i neobična otkrića poput nojevih jaja i odrezaka od losova. Savjet: Sastavite korpu za piknik i nakon toga krenite u Central Park-to je gotovo kao putovanje na selo. Vrsta.

Fotografija ljubaznošću Johna Joh/Flickr

6. Ferry Plaza Farmers Market, San Francisco: San Francisco nije običan grad, a Ferry Plaza nije tržište običnih poljoprivrednika - "ultimate foodie Mecca" mogao bi biti precizniji opis. Neka tržišta prodaju slaninu, a ova bulgogi tacos. Neki prodaju jabukovaču, ova ima sodu od ruže i limuna. Samo kažem'.

Fotografija ljubaznošću Eric Heath/Flickr

7. Dupont Circle FRESHFARM Market, Washington, DC: Nakon pregledavanja lokalnih proizvoda na poljoprivrednoj tržnici Dupont Circle (dozvoljeni su samo prodavci iz područja sliva zaliva Chesapeake), pretraživači za vikend mogu učestvovati u svemu, od časova kuvanja do sesija aranžiranja cveća. Samo pričekajte: Brzo ćete postati savršeni domaćin večere.

Fotografija ljubaznošću FRESHFARM marketa

8. Tržnica poljoprivrednika Univerzitetskog okruga, Sijetl: Biste li svoje kulinarske interese opisali kao "nišu"? Tržište poljoprivrednika Univerziteta u Sijetlu je tržište za vas. Jedan prodavač specijaliziran je za sireve od ovčjeg mlijeka, drugi u soli treći prodaje samo lješnjake. Dodajte još desetine i gledate u čudesnu zemlju ljubitelja hrane. I jesmo li spomenuli da postoji mac i sir?

Fotografija ljubaznošću Seeming Lee/Flickr

9. Morningside Farmers Market, Atlanta: Brinete li o zdravlju okoliša koliko i o svom? Morat ćete se uputiti na Atlanta's Morningside Farmers Market, jedino tržište u gradu u kojem je zajamčeno da su svi proizvodi organski. Moći ćete i uloviti domaće kuhare koji prikazuju recepte s ljubičastim krumpirom i drugim specijalitetima. Jer svi znaju da je ljubičasti proizvod najboljeg okusa.

Fotografija ljubaznošću Sam Camp/iStock/Thinkstock

10. Farmerska tržnica Santa Monica, Los Angeles: Kako ugodno provesti dan na poljoprivrednoj tržnici Santa Monica: 1) Vozite bicikl i ostavite ga s besplatnim servisom za bicikle. 2) Pokupite avokado, paradajz iz nasljedstva i više SoCal nagrade. 3) Naručite omlet po mjeri. 4) Idite na vožnju ponijem. Zapravo, možda zadnju zadržite za malo mlađe polaznike.

Fotografija ljubaznošću Amande Grandfield/iStock/Thinkstock

1. Green City Market, Chicago: Ako ste ljubitelj poljoprivrednog tržišta, vjerovatno ćete biti izbačeni svakog novembra kada većina zatvori prostor za zimu. Ali ako je Chicago vaš rodni grad, imate sreće: tržnica Green City opslužuje lokalno stanovništvo tokom cijele godine. Osim toga, ne možete navaliti na sve, od karnita do javorovih bombona. Možda ne u isto vreme.

Fotografija ljubaznošću Toma Camponea/Flickr

2. Farmerska tržnica Copley Square, Boston: Utorkom i petkom Copley Square se pretvara u nered proizvoda u duginim bojama. Takođe postaje mjesto na koje trebate otići ako želite kupiti kolačić veličine vašeg lica. Ili napunite krofne od jabuka. Ili kolačići od pistacija do ruke. Hej, nitko nije rekao da sve kupovine poljoprivrednika na tržištu moraju biti zdrave, zar ne?

Fotografija ljubaznošću jennie-o/Flickr

3. Tržnica poljoprivrednika u Portlandu, Portland: Je li iko iznenađen što Portland, zemlja okupljanja ljubitelja organskih proizvoda i kamiona s hranom, ima svoje ime za ozbiljna poljoprivredna tržišta? Farlandska tržnica u Portlandu, s lokacijama diljem grada, pozdravlja više od 200 prodavača koji će vam napuknuti želudac (a novčanik istančan). No, od koga se moglo očekivati ​​da odoli ručno rađenim čokoladnim tartufima? Ili lokalno kiselo tijesto? Ili burritos za doručak? Portland, evo nas.

Fotografija ljubaznošću Matta Kowala/Flickr

4. Tržnica poljoprivrednika Urban Harvest, Houston: Jeste li ikada sanjali da ćete u subotu ujutro vani pojesti vruću croque madame dok idete u kupovinu emu jaja i slušate neke melodije uživo? Naravno, svi smo bili tamo. Na sreću, pijaca Urban Harvest Farmers Houston u Houstonu, jedna od najboljih i najživljih u gradu, može vas riješiti.

Fotografija ljubaznošću Urban Harvest

5. Union Square Greenmarket, New York: Jedna od rijetkih njujorških institucija koja je jednako popularna među lokalnim stanovništvom kao i među turistima, Union Square Greenmarket silazi u centar Manhattana svakog ponedjeljka, srijede, petka i subote. Uz svježe proizvode i cvijeće, možete pronaći i neobična otkrića poput nojevih jaja i odrezaka od losova. Savjet: Sastavite korpu za piknik i nakon toga krenite u Central Park-to je gotovo kao putovanje na selo. Vrsta.

Fotografija ljubaznošću Johna Joh/Flickr

6. Ferry Plaza Farmers Market, San Francisco: San Francisco nije običan grad, a Ferry Plaza nije tržište običnih poljoprivrednika - "ultimate foodie Mecca" mogao bi biti precizniji opis. Neka tržišta prodaju slaninu, a ova bulgogi tacos. Neki prodaju jabukovaču, ova ima sodu od ruže i limuna. Samo kažem'.

Fotografija ljubaznošću Eric Heath/Flickr

7. Dupont Circle FRESHFARM Market, Washington, DC: Nakon pregledavanja lokalnih proizvoda na poljoprivrednoj tržnici Dupont Circle (dozvoljeni su samo prodavci iz područja sliva zaliva Chesapeake), pretraživači za vikend mogu učestvovati u svemu, od časova kuvanja do sesija aranžiranja cveća. Čekajte: Brzo ćete postati savršeni domaćin večere.

Fotografija ljubaznošću FRESHFARM marketa

8. Tržnica poljoprivrednika Univerzitetskog okruga, Sijetl: Biste li svoje kulinarske interese opisali kao "nišu"? Tržište poljoprivrednika Univerziteta u Sijetlu je tržište za vas. Jedan prodavač specijaliziran je za sireve od ovčjeg mlijeka, drugi u soli treći prodaje samo lješnjake. Dodajte još desetine i gledate u čudesnu zemlju ljubitelja hrane. I jesmo li spomenuli da postoji mac i sir?

Fotografija ljubaznošću Seeming Lee/Flickr

9. Morningside Farmers Market, Atlanta: Brinete li o zdravlju okoliša koliko i o svom? Morat ćete se uputiti na Atlanta's Morningside Farmers Market, jedino tržište u gradu u kojem je zajamčeno da su svi proizvodi organski. Moći ćete i uloviti domaće kuhare koji prikazuju recepte s ljubičastim krumpirom i drugim specijalitetima. Jer svi znaju da je proizvod ljubičaste boje najukusniji.

Fotografija ljubaznošću Sam Camp/iStock/Thinkstock

10. Farmerska tržnica Santa Monica, Los Angeles: Kako ugodno provesti dan na poljoprivrednoj tržnici Santa Monica: 1) Vozite bicikl i ostavite ga uz besplatnog servisera za bicikle. 2) Pokupite avokado, paradajz iz nasljedstva i više SoCal nagrade. 3) Naručite omlet po mjeri. 4) Idite na vožnju ponijem. Zapravo, možda zadnju zadržite za malo mlađe polaznike.


Tajna iza slatkih poslastica od jagoda u Momofuku Milk Baru

Kad su u pitanju jagode, plavokosa jagodica iza Momofuku Milk Bar-a, Christina Tosi, pomalo je opsjednuta. U mjesecima koji su prethodili ljetu, ona sanja da će oni doći u sezonu. I dok je još radila smjene u restoranima na Bouley-u i WD-50, odbrojavala je do kraja svakog od kraja juna do početka septembra, u najboljim mjesecima bobica, kako bi uspjela ponestati i pronaći najbolje u Uniji Square Greenmarket je mogao ponuditi.

Tosi je kao dijete ljetovala sa porodicom na farmi u centralnom Ohaju. I lako je pogoditi, na osnovu ludo slatkih izmišljotina koje 32-godišnja kuharica, osnivačica i vlasnica Milk bara, izgovara da nije baš bila tip koji bi sjedio i jeo gomilu sirovog voća i povrća. Uvijek je bila slatka, čak i kad je u pitanju moda (majka bi je odjenula u majice i haljine na temu Strawberry Shortcake). "Kao dijete sam bila izbirljiva hrana", objašnjava ona, "a jedna od jedinih svježih stvari sa zemlje koju bih pojela bila je zdjela jagoda s malo šećera na vrhu."

U ljeto 2003., kada je Tosi počela raditi kao slastičarka u Bouleyju, saznala je da su ogromne Driscoll jagode veličine "bejzbol", unatoč veličini, inferiornog okusa. Zatim, kasnije u ljeto, otkrila je intenzivno aromatične jagode Tristar. „Otišli smo na pijacu Union Square i tamo dobili stanove i stanove - prvi rod žetve“, sjeća se ona. “Bili su super sićušni i vrlo, vrlo, vrlo crveni, a tako nevjerojatno mirisni i punog okusa. Bilo je neosporivog slatka i kiselosti. ” Sada, u svojoj kuhinji u Williamsburgu-gdje priprema slatkiše za sve lokacije Milk Bar-a u atmosferi "Willy Wonka" (nasmijani radnici okruženi šerpama Crack Pie-a, ogromni blenderi sa pudingom, hrpe kolača koji se skoro prevrću ) - kiseli iste jagode prije pireja kako bi napravila podlogu za napitke od mlijeka, pekmez (slojevit u kolač od limuna od jagoda) i glazuru (pomiješanu s maslacem i šećerom).

Image

Tosi kupuje Tristars više od jedne decenije od Ricka Bishopa sa Mountain Sweet Berry Farma u Roscoeu u New Yorku. Prvi put se poklonila njegovim bobicama bez premca u proljeće 2006. godine kolačem od jagoda koji je napravila za Momofuku Ssam Bar Davida Chang -a. Sada je opet na svom zadatku sa svojim sendvičem od kukuruznog peciva od kukuruznog pekmeza od jagoda, novim letnjim receptom kreiranim posebno za T. To je oda biskupovim jagodama, kao i njegova mekana tačka za kolačiće. Marmelada je ista kao i ona za kolač od limuna od jagode, ali po prvi put ga kombinira s kukuruznim kolačićem Milk Bar. (Za zapisnik, ona obično slaže slatke stvari na tortu. "To je užasna stvar, znam", kaže ona, "ali i ja sam okružena tortom ... pa je tost dostupniji za druge.”)

Ispod je recept za oba elementa sendviča sa desertom - ali ako je kuhinja prevruća za pečenje ovog ljeta, kolačiće možete naručiti putem interneta, a zatim ispeći džem s vlastitim bobicama Tristar.

Kiseli sendvič sa pekmezom od jagoda i kukuruznim kolačićem

Kukuruzni kolačići (recept ispod)
Kiseli džem od jagoda (recept ispod)

1. Na kesice nanesite veliku hrpu džema i pritisnite ih zajedno, po dva, da napravite slatke sendviče.

Kiseli džem od jagoda

2 kašike sirćevog sirćeta
1 kašika vinskog sirćeta od pirinča
1 mahuna kardamoma
5 sjemenki korijandera
1 kašičica soli
1 ¾ šolje šećera
1 kašika pektina
3 šalice jagoda, oljuštene i pasirane, zatim procijeđene (savjet kuhara: Što je jagoda više u modricama i prezrela, to bolje.)

1. U loncu srednje veličine staviti na jaku vatru, staviti sirće i začine da zavrije. Kad proključa, izvadite ribu i bacite začine.

2. U manjoj zdjeli pomiješajte sol, šećer i pektin. Pospite ga u lonac vrućeg, začinjenog octa i umutite. Plamen smanjite na srednju temperaturu.

3. Umutite pire od jagoda. Zagrijte mješavinu i povremeno miješajte. Ugasite plamenik na laganu vatru i nastavite povremeno miješati još 3 minute dok se smjesa ne zgusne.

4. Vrući džem sipajte u posudu bilo koje odgovarajuće veličine i oblika otpornu na toplinu i premjestite u zamrzivač da se potpuno ohladi. Čuvan u hermetički zatvorenoj posudi ili staklenci, kiseli džem od jagoda čuvat će se do 6 mjeseci u zamrzivaču ili hladnjaku.

Savjeti kuhara za ostatke džema: Namažite ga na komad tosta, zarolajte u krepe, upotrijebite kao sloj kolača ili uvrnite u sljedeću seriju slatkih lepinja ili kolača od kave. Uzimamo i džem i miješamo ga s jednakim dijelovima maslaca da napravimo namaz za kruh i doručak, ili da ga pečemo umjesto običnog starog maslaca u receptima za kekse, brioše ili muffine. Zalijte šećer slatkiša i prstohvat soli s maslacem s okusom i dobit ćete glazuru za kolače ili peciva s cimetom.

Kukuruzni kolačići

2 štapića maslaca, na sobnoj temperaturi
1 1/2 šolje šećera
1 jaje
1 1/3 šolje brašna
1/4 šolje kukuruznog brašna
2/3 šolje liofiliziranog kukuruza u prahu
3/4 kašičice praška za pecivo
1/4 kašičice sode bikarbone
1 1/2 kašičice košer soli

1. Kombinujte maslac i šećer u posudi miksera sa postoljem sa kremom i kremom zajedno na srednje jakoj temperaturi 2 do 3 minute. Sastružite stranice posude, dodajte jaje i mutite 7 do 8 minuta.

2. Smanjite brzinu miksera na nisko i dodajte brašno, kukuruzno brašno, kukuruzni prah, prašak za pecivo, sodu bikarbonu i sol. Miješajte samo dok se tijesto ne sjedini, ne duže od 1 minute. Sastružite stranice zdjele.

3. Pomoću kugle za sladoled od 2 3⁄4 unce (ili mjere od 1/3 šolje) odvojite tijesto na lim obložen pergamentom. Poravnajte vrhove kupola tijesta za kekse. Čvrsto umotajte lim u plastičnu foliju i ostavite u frižideru najmanje 1 sat, ili do 1 sedmicu. Ne pecite kolačiće na sobnoj temperaturi - neće se pravilno ispeći.

5. Ohlađeno testo rasporedite udaljeno najmanje 4 inča na plehove obložene pergamentom ili Silpatom. Pecite 18 minuta. Kolačići će se napuhnuti, ispucati i raširiti. Nakon 18 minuta trebali bi se blago zapeći na rubovima, ali ipak svijetlo žuti u sredini dati im dodatni minut ako ne.

6. Kolačiće potpuno ohladite na tavi pre nego što ih prebacite na tanjir ili u hermetički zatvorenu posudu za skladištenje. Na sobnoj temperaturi, kolačići će ostati svježi 5 dana u zamrzivaču, čuvaju se 1 mjesec.


Recept od vrta do stola: začinski spanać sa 66 kvadratnih stopa

Uzgajao sam povrće na celodnevnom suncu. Zatim smo se preselili iz Brooklyna na Manhattan i dogodila se hladovina. Na našoj novoj terasi u Harlemu nisam imao pojma, tačno, koliko ćemo svjetla imati, doći će najduži dani ljeta.

Ali kad smo prošle jeseni potpisali zakup, južno sunce već je bilo ispod visoke zgrade ispred nas.

Fotografija Marie Viljoen za Gardenista.

Gore: Ispostavilo se da je moja terasa u Harlemu dobila samo četiri sata direktnog sunca. S manje sunca paleta jestivih biljaka se smanjila. Paradajz, paprika i krastavci više nisu bili opcija, ali nadao sam se lisnatom zelenilu. Jednog dana prošlog proljeća slučajni susret na pijaci Union Square učinio je veliku razliku.

Iznad: Zapali su mi mali lonci zasađeni mesnatim sjajnim lišćem. Malabar spanać, rekla je etiketa. Bio je maj, to opasno doba godine kada se čini da je sve moguće. Kupio sam ih, posadio i tek tada sam obavio istraživanje. (Znam - ali ko god rekao da dobar vrtlar mora biti strpljiv, sve je pogrešno. Ponekad “Prvo, pitajte kasnije ” dovede vas tačno gdje trebate biti.)

Gore: Malabarski spanać ima dugačak popis uobičajenih naziva. Klizavo povrće, na kineskom. Amunututu u Yorubi (Nigerija). Cejlonski spanać: moderna Šri Lanka je ostrvo u obliku suze na vrhu Indije. Malabar se odnosi na regiju na jugozapadu Indije.

Uobičajeni nazivi su indicije koje ukazuju na to kako se biljka koristi i gdje se javlja – u tropima, u ovom slučaju. Tropske biljke se često koriste kao sobne biljke u umjerenim regijama: navikle su na tople temperature i indirektno svjetlo, prirodno rastu s konkurentima za sunce. Moje novo vinogradarsko povrće nije bilo izuzetak, što je bila dobra vijest za moj vrt u Harlemu.

Gore: Nekoliko sedmica u maju moje sadnice su samo sjedile u podnožju svojih optimističnih bambusovih čajeva, dureći se. Zatim sam otišao, a kad sam se vratio početkom jula, njihove zelene stabljike, poput mladih pitona, navile su se do pola njihovih nosača od 6 stopa. Za još dvije sedmice su se iskoristili i naginjali prema svemiru. Sklopila sam ih i natjerala da se ponovo penju. Siktali su. Zaključao sam vrata terase.

Gore: Botanički gledano, malabarski špinat nema nikakve veze s onim što većina Amerikanaca naziva špinatom. Njegovo pravo ime je Basella alba (ili Basella rubra, koji ima crvene stabljike). Spanać je Spinacia oleracea. Još jedna velika razlika je u tome što, iako običan spanać voli prohladno, čak i hladno vrijeme, malabarski spanać će se probuditi i rasti tek kad su topli dani, što ga čini idealnom lisnatom zelenom alternativom za ljeto. I prepuna je vitamina.

Gore: Sada, u ovim opadajućim danima rastuće godine, moje su loze dostigle vrhunac i toliko su plodne i masne da ih jedemo nekoliko puta sedmično. Njihova ukrasna vrijednost bila je vrlo jaka - s neočekivanim bonusom sjajnog crnog voća (koje ima vodenast okus) –, a ja sam oklijevao da ih žestoko uberem ranije. Ali znam da će kad dođe prvi jak mraz sve biti gotovo. Pa sada pravim kao zeko i žvačem.

Iznad: Sirovi listovi čine savršene omote i jestive tanjure za nadjeve i preljeve, poput super-svježeg divljeg lososa, koji se u zadnji čas baca sa srcima celera brzo kiselim, sokom limete, mikro-rendanim đumbirom i koricom limete. Kad pravim snopove arome jugoistočne Azije, lišće je savršeno za presavijanje oko mirisnog punjenja koje kaplje i nudi izvrsnu hrskavost, a njihov klizavi sok hladi vruća zalogaja.

Gore: Što se tiče kuhanja, isprva sam tražio kulinarsku inspiraciju u Indiji, tropskoj Aziji i Africi. Gulaši od lisnatog zrna s rajčicom i kikirikijem govore zapadnoj Africi, a kinesko klizavo povrće odlično se slaže sa sojom, đumbirom i mrvicama šećera. Indijski saag bio je prirodan izbor. Uzevši inspiraciju iz te složene mješavine začina, rifovao sam na izraelsku temu, pirjajući lišće i vitice začinima shawarma. Delicious.

Shawarma Greens, za dvoje

Odlične su, tople, jedu se s malo prirodnog jogurta.

Preostalu smešu flaširajte u hermetički zatvorenu teglu. Traje mnogo mjeseci i božanstven je sa sporo pečenim jagnjećim mesom, piletinom ili umiješanim u jogurt za umake.

  • 1 kašika semenki kima
  • 1 kašika sumaka
  • 2 kašičice zrna crnog bibera
  • 1 kašičica semenki komorača
  • 1 zvjezdasti anis
  • 5 klinčića
  • 5 mahuna kardamoma
  • ½ štapića cimeta
  • ¼ žličice sjemenki piskavice
  • ½ celog muškatnog oraščića, naribanog
  • ¼ kašičice paprike

Umutite sve u mlinu za začine dok se fino ne izmlati. Flaša odjednom.

  • 1 kašika maslinovog ulja
  • 1 češanj češnjaka, zdrobljen i isjeckan
  • 4 unce lišća i mladih stabljika malabarskog špinata
  • 1 kašika limunovog soka
  • ¼ kašičice začina schwarma
  • Sol, prstohvat

U šerpi na srednjoj vatri zagrejte ulje i dodajte beli luk. Pirjajte dok ne postane proziran, pa dodajte spanać. Pojačajte temperaturu i kuhajte par minuta. Okrenite i dodajte sok od limuna i začine. Nastavite kuhati dok se lišće ne sruši, ali ne izgubi svoju svijetlu boju. Poslužite odjednom.

Da biste sami uzgajali, sjeme započnite u zatvorenom prostoru, šest sedmica prije posljednjeg mraza, ili posijajte vani kada noćne temperature ostanu iznad 50 stepeni F. Ili kupite ukorijenjene reznice na lokalnoj farmi i u rasadniku.

Pogledajte blog Marie#8217s 66 kvadratnih stopa (plus) za više njenih vrtlarskih avantura. I obiđite njen vrt u 66 Square Feet (Plus) na Harlemskoj terasi.

Konačno, saznajte više o tome kako uspješno saditi, uzgajati i njegovati špinat s našim špinatom: Vodič na terenu.

Zanimaju vas druge jestive biljke za vaš vrt? Dobijte više ideja o tome kako saditi, uzgajati i njegovati različite jestive biljke (uključujući cvijeće, bilje i povrće) pomoću naših jestivih biljaka: Vodič na terenu.


Često Postavljena Pitanja

Uvijek tražimo nove lokacije u New Yorku s gustim pješačkim prometom, prostorom za kamione i podrškom zajednice. Nauči više.

Greenmarket upravlja tjednim tržištima na preko 50 gradskih lokacija. Union Square i Grand Army Plaza mogu se pohvaliti sa po nekoliko desetina poljoprivrednika. Na drugim lokacijama, tržnice se kreću od dva do petnaest štandova.

Svaka farma na Greenmarketu postavlja svoje metode uzgoja, standarde kvalitete i cijene. Kupujte u blizini kako biste zadovoljili svoje potrebe. Bilo da imate budžet ili tražite poslasticu, Greenmarket ima nešto za vas.

Poljoprivrednici na zelenom tržištu podižu usjeve na poljoprivrednom zemljištu u sjevernom dijelu New Yorka i u susjednim državama. Tropski i suptropski usjevi poput citrusa i kave ne rastu u ovoj regiji. Domaći usjevi poljoprivrednika na zelenim pijacama prikazuju sezonske blagodeti, poput šparoga i rabarbare u proljeće, breskve i kukuruz ljeti, bundeve i kruške u jesen. Mliječni proizvodi, meso, med, vuna i drugo dostupni su tokom cijele godine.

Prema zakonu, tekuće mlijeko mora biti pasterizirano kako bi se moglo prodavati na poljoprivrednim tržnicama u državi New York. Poljoprivrednici mogu prodavati odležane sireve napravljene od sirovog/nepasterizovanog mlijeka, pod uvjetom da odleže najmanje 60 dana. Država New York ipak licencira neke mliječne farme za prodaju sirovog/nepasteriziranog mlijeka sa svojih farmi, ali kupci moraju otputovati na farmu kako bi obavili kupovinu.

Neki znaju. Svi oni lično ulažu u zdravlje vode, tla i zraka na farmama na kojima žive i podižu svoje porodice. Pitajte poljoprivrednike o njihovim metodama. Mnogi kupci upravo iz tog razloga traže poljoprivredna tržišta kako bi se sastali sa poljoprivrednikom i pitali kako su podigli svaki usjev.

Pitajte poljoprivrednika. Mnogi usjevi ubrani su manje od 24 sata prije stavljanja na tržište. Neke namirnice se duže čuvaju, poput luka, jabuka, krompira i sira. Budući da poljoprivrednici na Greenmarketu sami uzgajaju ovu hranu i donose je sa svojih lokalnih farmi tog jutra, njihovi proizvodi putuju vrlo kratko i udaljeni su od farme do vas. Svi učesnici Greenmarketa moraju slijediti sigurnosne standarde propisane od strane Ministarstva poljoprivrede i tržišta države New York. Farme, objekti i tržišta pregledavaju se kako bi se osigurala usklađenost.

Neprodani proizvodi hrane gladne. 2017. poljoprivrednici i pekari Greenmarketa donirali su gotovo 1 milijun funti hrane City Harvest -u, Banci hrane u New Yorku i susjednim narodnim kuhinjama i ostavama za hranu.

Većina zelenih tržnica nalazi se na otvorenom u javnim prostorima, a prisustvo pasa i odgovornosti vlasnika pasa regulirani su zakonom New Yorka. Pažljivi šetači pasa s dobro odgojenim psima na povodcu dobrodošli su na naše tržnice na otvorenom. Ako dovedete svog psa, pobrinite se da on/ona ne "markira" unutar štandova na farmi i zapamtite da može biti izazov šetati psa u gužvi i uskim prostorima između stolova.

Neke farme, posebno voćnjaci, dočekuju posjetitelje da ih sami odaberu. Pitajte na štandu ili pogledajte našu listu farmi za odabir sami.

Iako Greenmarket nema poklon bon za kupovinu, kupci mogu kupiti žetone za zaduženje/kredit na većini Greenmarketa i te žetone poklanja prijateljima/porodici na poklon. Tokene prihvaća većina poljoprivrednika Greenmarketa i mogu se koristiti za kupovinu bilo koje stavke na Greenmarketu. Za popis lokacija na kojima možete kupiti debitne/kreditne žetone provjerite pojedinačne stranice tržišta koje se nalaze na našim tržištima

EBT (elektronički prijenos beneficija) koristi se u New Yorku i državi New York za administriranje markica za hranu i drugih pogodnosti. Ova "kartica za hranu" je slična debitnoj kartici i omogućava korisniku pristup njegovom računu za markice za hranu. Kupci s bonovima za hranu sada mogu prevući svoju karticu za žetone, koje zatim koriste za kupovinu proizvoda, mesa, mliječnih proizvoda, peciva i druge hrane na mnogim lokacijama Greenmarketa.
FMNP daje kupone za korisnike, program za žene i dojenčad i djecu (WIC) i za starije osobe u Programu dopunske hrane za robu (CSFP) za kupovinu lokalno uzgojenog svježeg voća i povrća na poljoprivrednim tržnicama od jula do sredine novembra. Provjere FMNP -a omogućavaju učesnicima WIC -a i seniorima CSFP -a da uz hranu koju WIC i CSFP obezbijede dobiju ove hranljive svježe proizvode. Raspitajte se o podobnosti za FMNP u svom lokalnom WIC -u ili Centru za starije osobe. Ako vam je potrebna pomoć pri pronalaženju centra u vašoj blizini, nazovite 311.
Saznajte više o žetonima i kuponima na Greenmarketsu

Poljoprivrednici plaćaju naknadu za prodaju na Greenmarketu. Donacije i donacije sa zahvalnošću primaju pojedinci, fondacije i korporacije. Donirajte sada.

Uvijek tražimo volontere koji će učiniti sve, od unosa podataka do demonstracija kuhanja. Za više informacija i popunjavanje prijave za volontiranje posjetite našu stranicu za volontere.

S vremena na vrijeme, Greenmarket dozvoljava organizacijama usklađenim s našom misijom da provode promotivne aktivnosti kao gosti na tržištu. Molimo ispunite zahtjev. Imajte na umu da gosti na tržištu mogu distribuirati informacije ili literaturu i razgovarati s kupcima. Gosti ne smiju prodavati usluge, robu i/ili tražiti donacije. Gosti moraju ponijeti svu potrebnu opremu (npr. Stolove i stolice), ne nudimo opremu, struju ili sadržaje.

Greenmarket -ov program tehničke pomoći, FARMroots, obrazuje i podržava poljoprivredne proizvođače sa iskustvom u poljoprivredi da osnuju svoje ekonomski održivo malo poljoprivredno preduzeće u regiji New York. Svake godine FARMroots vodi osmonedeljni kurs planiranja cijele farme od jeseni do rane zime. Saznajte više o programu obuke Počeci farme.

Da, mi koristimo pravila za upravljanje našim tržištima, definiranje prihvatljivosti sudionika i proizvoda i postavljanje očekivanja za naše sudionike.

Imamo detaljne zahtjeve za podobnost proizvođača i za svaku kategoriju proizvoda koji se mogu prodavati na našim tržištima, kako bismo osigurali podršku našoj misiji: podržati regionalne poljoprivrednike i očuvati poljoprivredno zemljište u budućnosti za budućnost.

Ako ste a lokalni poljoprivrednikako ste zainteresirani za prodaju proizvoda koje uzgajate ili uzgajate, molimo vas da ispunite ovaj upitnik za poljoprivrednike kako biste zatražili prijavu.

Ako ste nije poljoprivrednik, prihvaćamo proizvođače koji nisu poljoprivrednici za vrlo ograničene kategorije proizvoda. To su isključivo plodovi mora, konzerve (džemovi, želei, kiseli krastavci, čatni) i peciva. Lokalni ribari mogu prodavati plodove mora koje uberu iz srednjih Atlantika koristeći svoje komercijalne ribarske čamce. Lokalni proizvođači konzervi mogu prodavati konzerve napravljene od domaćih proizvoda. Lokalni pekari mogu prodavati peciva koja proizvode od lokalno uzgojenih sastojaka (brašno, proizvodi, mliječni proizvodi, meso, jaja, zaslađivači itd.). Ako ste nije poljoprivrednik, ali proizvođača čiji proizvod odgovara ovim vrlo ograničenim kategorijama, molimo vas da ispunite ovaj Upitnik za nepoljoprivrednike kako biste zatražili prijavu.

Imajte na umu da nećemo uzeti u obzir: preprodavce, zadruge, bilo koga ko nije poljoprivrednik ili proizvođač, nikoga izvan našeg lokalnog regiona ili proizvođače koji nisu poljoprivrednici koji nisu u skladu s tri gore navedene kategorije.

Za popunjavanje upitnika morate imati instaliran besplatni Acrobat Reader 8 ili noviji. Nećemo moći vidjeti vašu prijavu ako koristite Mac izvorni PDF preglednik ili ako koristite stariju verziju Adobea.


Ako postoji išta ukusnije od tek ubranog paradajza sazrelog s vinove loze ili svježeg zlatnog kukuruza, to mora biti čokolada ili ljepljiva konfekcija puna ugljikohidrata. Svi su dostupni na Harvard Farmers ’ marketu, koji se održava tjedno na Science Center Plaza i u Allstonu. Ali njihovo porijeklo može vas iznenaditi.

Znati odakle hrana dolazi nikada nije bilo važnije u doba globalne trgovine i javnih rasprava o tvorničkoj poljoprivredi i genetski modificiranoj hrani. Ovaj etos je dio pokreta od farme do stola, koji naglašava lokalnu hranu, poput one koju prodaju farme i prodavači koji opslužuju Harvard Farmers Market.

Taza Chocolate je jedan od takvih prodavača. Proizvodeći krugove kamene čokolade u obližnjem Somervilleu, Taza je posvećena održivosti, čak i kad kakao zrna dobiva iz Bolivije, Belizea i Dominikanske Republike. Baveći se direktnom trgovinom sa certificiranim organskim farmama u ovim zemljama bez posrednika, Taza može plaćati uzgajivačima kakaovca znatno iznad tržišnih plaća. Grah ide ravno u Somerville, gdje se pretvara u čokoladu.

Odmah niz cestu kod Union Square Donutsa, radnici u proizvodnji stižu u zoru, spremni za rolanje, rezanje, prženje i glaziranje svježih krafni prije nego što većina ljudi pritisne dugme za odgodu. Rade uglavnom u tišini, osim buke s radija i telefona koji rijetko prestaju zvoniti. Teško je pronaći dobru krofnu.

Dalje, u Middleborou, Mass., Pijetlovi signaliziraju još jedan dan na farmi za Davea Purpuru, koji iznajmljuje svoje površine za Platonovu organsku farmu za žetvu. Bivši softverski inženjer bavi se poljoprivredom skoro deceniju. On i nekoliko farmera prevoze dnevnu žetvu do Purpurine kuće, gdje se ona ispire i pakira u kutije prije nego što se pošalje na pijace.

Tablica sa životinjama, kukuruznim stablima i sunarodnicima pruža filmski, čak i romantičan pogled. “Everyone thinks that until they get out here for a few hours, and it’s 90 degrees, and the romance goes out the window,” said Purpura. It’s hard work that makes a farm work.

Additional reporting by Crystal Chandler.

1Farmer Dave Purpura named his Middleboro, Mass., farm Plato’s Harvest after his beloved pet goat. 2Chickens graze between the rows of produce at Plato’s Harvest. 3On a harvest morning, Dave Purpura directs workers Ron Aakjar (left) and Tim Birnstiel. 4Ron Aakjar plucks squashes for the day’s farmers’ markets. 5Dave Purpura steps in the pen to feed — and pet — his pigs. 6Carrots get rinsed before being boxed for that day’s farmers’ market. 7Tim Birnstiel shakes off some greens. 8Founded in 2006, Taza specializes in Mexican-style chocolate. 9Taza participates in direct trade with organic cocoa farmers in Bolivia, Belize, and the Dominican Republic. Although not used in chocolate production, shells from the beans can be used for tea, mulch, and as a natural termite repellant. 10Anyone can take a tour of Taza’s Somerville factory. Here, tour leader Krysia Villon explains the three-day production process, which includes grinding cacao beans and wrapping the chocolate. 11Taza’s chocolate is an organic, vegan, dairy- and gluten-free treat. 12Using stone mills instead of steel mills like most chocolate on the market gives Taza products a unique, grainy texture. 13Taza employees prepare the final product for wrapping. 14Inside Somerville’s Union Square Donuts, the mood is fun, like its gigantic crave-worthy maple bacon doughnuts. 15Union Square Donuts co-owner and pastry chef Heather Schmidt tapes up the week’s farmers’ market schedule. 16Sarah Willis (from left) and Hillary Brown roll pastry dough inside the kitchen. Their work typically starts around 4 a.m. 17Paige Degeorge (from left) and Dominic Dellaquila work on a batch of doughnuts. 18Production manager Kristen Rummel counts and boxes doughnuts intended for afternoon’s farmers markets. 19Fresh-cut doughnuts, ready for the sputtering oil. 20Sarah Willis strikes an artful balance carrying doughnuts to the walk-in fridge to chill.

Farm-to-Table Living Takes Root

Erich Schultz, head farmer at Agritopia in Gilbert, Ariz., watches over a group of chickens. Agritopia is one of a growing number of “agrihoods” across the country.

Kredit. Laura Segall for The New York Times

Erich Schultz, head farmer at Agritopia in Gilbert, Ariz., watches over a group of chickens. Agritopia is one of a growing number of “agrihoods” across the country.

Kredit. Laura Segall for The New York Times

Garrett Gruninger, 25, works in the field at Agritopia.

Kredit. Laura Segall for The New York Times

Mr. Gruninger and Simone Baker, 22, at work in the vegetable rows. Sixteen of Agritopia’s 160 acres are certified organic farmland.

Kredit. Laura Segall for The New York Times

Mr. Schultz talks with the developer and a resident of Agritopia, Joseph E. Johnston. 

Kredit. Laura Segall for The New York Times

Nicki Teston works in her plot in the community garden at Agritopia.

Kredit. Laura Segall for The New York Times

Carrots pulled fresh from the field.

Kredit. Laura Segall for The New York Times

Agritopia boasts row crops (artichokes to zucchini), fruit trees (citrus, nectarine, peach, apple, olive and date) and livestock (chickens and sheep).

Kredit. Laura Segall for The New York Times

Mr. Schultz holds a day-old lamb.

Kredit. Laura Segall for The New York Times

The hub of the community is a small square overlooking the farm where the market is open Wednesday night.

Kredit. Laura Segall for The New York Times

Ms. Baker talks with Janet Martinez of Queen Creek, Ariz., over a box of fresh produce.

Kredit. Laura Segall for The New York Times

Residents pay $100 a month for fresh produce, eggs and honey.

Kredit. Laura Segall for The New York Times

GILBERT, Ariz. — In many American suburbs, outward signs of life are limited to the blue glow of television screens flickering behind energy-efficient windows. But in a subdivision of this bedroom community outside Phoenix, amid precision-cut lawns and Craftsman-style homes, lambs caper in common green areas, chickens scratch in a citrus grove and residents roam rows of heirloom vegetables to see what might be good for dinner.

The neighborhood is called Agritopia, and it’s one of a growing number of so-called agrihoods, residential developments where a working farm is the central feature, in the same way that other communities may cluster around a golf course, pool or fitness center. The real estate bust in 2008 halted new construction, but with the recovery, developers are again breaking ground on farm-focused tracts. At least a dozen projects across the country are thriving, enlisting thousands of home buyers who crave access to open space, verdant fields and fresh food.

“I hear from developers all the time about this,” said Ed McMahon, a senior fellow for sustainable development at the Urban Land Institute, a nonprofit real estate research group in Washington, D. C. “They’ve figured out that unlike a golf course, which costs millions to build and millions to maintain, they can provide green space that actually earns a profit.” Not to mention a potential tax break for preserving agricultural land.

Sixteen of Agritopia’s 160 acres are certified organic farmland, with row crops (artichokes to zucchini), fruit trees (citrus, nectarine, peach, apple, olive and date) and livestock (chickens and sheep). Fences gripped by grapevines and blackberry bushes separate the farm from the community’s 452 single-family homes, each with a wide front porch and sidewalks close enough to encourage conversation. A 117-unit assisted- and independent-living center is set to open this summer.

The hub of neighborhood life is a small square overlooking the farm, with a coffeehouse, farm-to-table restaurant and honor-system farm stand. The square is also where residents line up on Wednesday evenings to claim their bulging boxes of just-harvested produce, eggs and honey, which come with a $100-a-month membership in the community-supported agriculture, or C.S.A., program. Neighbors trade recipes and gossip, and on the way home can pick up dinner from one of a few food trucks stocked by the farm.

“Wednesday is the highlight of my week,” said Ben Wyffels, an engineer for Intel who moved here with his wife and two sons two years ago from another Phoenix suburb, attracted by the farm and the community’s cohesiveness. “To be able to walk down the street with my kids and get fresh, healthy food is amazing,” he said, and has helped steer his family toward kale and carrots and away from chicken nuggets and hot dogs.

This way of life does not come at a premium, either Mr. Wyffels, like residents of other agrihoods, said his home cost no more than similar houses in the area. And because the Agritopia farm is self-sustaining, as farms are in many of these developments, no fees are charged to support it, other than the cost of buying produce at the farm stand or joining the C.S.A.

Agritopia was among the first agrihoods — like Serenbe in Chattahoochee Hills, Ga. Prairie Crossing in Grayslake, Ill. South Village in South Burlington, Vt. and Hidden Springs in Boise, Idaho — established just as the real estate market collapsed. They have emerged intact, with property values appreciating and for-sale signs rare.

At Serenbe, all 152 homes are occupied and its 3 restaurants draw tourists from surrounding states. Builders are adding 10 custom homes, with plans to break ground on at least another 20 by year-end. The 7-acre organic farm, soon to expand to 25 acres, lured Vikki Baird, a fund-raising consultant, who moved to Serenbe last summer from the affluent Buckhead neighborhood in Atlanta. She had divorced, and said she was looking for a “healthy place” to settle. “You walk down the street, open your bag and say, ‘Give me what’s fresh this week,’ ” Ms. Baird said.

Newer developments include Willowsford in Ashburn, Va., which opened in 2011 and was named the National Association of Homebuilders’ 2013 suburban Community of the Year, largely because of its 30-acre farm and a culinary consultant who regularly teaches classes in how to prepare whatever is in season. The Kukui’ula community in Kauai, Hawaii, opened in 2012 and has a 10-acre farm in addition to a clubhouse, spa and golf course.

Image

“As a developer it’s been humbling that such a simple thing and such an inexpensive thing is the most loved amenity,” said Brent Herrington, who oversaw the building of Kukui’ula for the developer DMB Associates. “We spend $100 million on a clubhouse, but residents, first day on the island, they go to the farm to get flowers, fruits and vegetables.”

Mr. Herrington regularly fields calls from other developers who want to incorporate farms into their housing projects. At least a dozen new agrihoods are underway or have secured financing, including Bucking Horse in Fort Collins, Colo. Skokomish Farms in Union, Wash. Harvest in Northlake, Tex. Rancho Mission Viejo in Orange County, Calif. and Prairie Commons in South Olathe, Kan.

Šta kuvati ove nedelje

Sam Sifton has menu suggestions for the week. Na New York Times Cookingu čeka vas na hiljade ideja šta da kuvate.

    • Slano-slatka marinada od češnjaka i mladog luka poboljšava ove korejske goveđe hamburgere kiselim krastavcima od susama i krastavaca iz Kay Chuna.
    • Ako na tržnici možete doći do dobrog lososa, isprobajte ovaj odličan recept za pečeni losos od kopra.
    • Razmotrite ove rezance dan i dan iz kafića China u New Yorku. Nečuveno.
    • Što kažete na hrskave kolače od graha s harissom, limunom i začinskim biljem? Isprobajte ih s malo jogurta i kriškama limuna.
    • Bistek Angele Dimayuga jedno je od sjajnih krmiva, sa pirinčem sa strane.

    Their success or failure may depend on hiring the right farmer. Agritopia went through four before finding the right one.

    “This type of farming is hard and requires an incredible ability to multitask,” said Joseph E. Johnston, the developer and a resident of Agritopia, which sits on what was once his family’s farm. “I’m not sure most developers have the patience to really see it through and make it work.”

    Though Mr. Johnston’s father planted four kinds of commodity crops, like cotton and corn, a community farmer must plant a vast variety of highly perishable, organic (or at least not chemically treated) crops, then market them to residents and sell the excess at farmers’ markets and to local chefs. Agritopia sells to 20 highly regarded chefs, including Charleen Badman (a.k.a. the “Vegetable Whisperer”) of the restaurant FnB and Chris Bianco of Pizzeria Bianco.

    “You have to be an excellent grower but also good at customer relations, business projections and labor controls,” Mr. Johnston said. “There’s no manual or anyone at the county extension service to tell you how to do this.”

    For guidance, many developers are turning to suburban farm consultants like Agriburbia in Golden, Colo., and Farmer D Organics in Atlanta, which assist in choosing farm sites, building the requisite infrastructure and hiring farmers who work for salary or in exchange for housing and proceeds of whatever they harvest.

    “The interest is so great, we’re kind of terrified trying to catch up with all the calls,” said Quint Redmond, Agriburbia’s chief executive. In addition to developers, he hears from homeowners’ associations and golf course operators who want to transform their costly-to-maintain green spaces into revenue-generating farms.

    Driving the demand, he said, are the local-food movement and the aspirations of many Americans to be gentlemen (or gentlewomen) farmers. “Everybody wants to be Thomas Jefferson these days,” he said.

    Take L. B. Kregenow, a lawyer who with her husband, David, a doctor, has contracted to build a home in the Skokomish Farms community southwest of Seattle.

    “I’m a foodie and interested in animal husbandry and cultivating my own wasabi and mushrooms,” Ms. Kregenow said. But she also likes to travel, which she said makes living in an agrihood ideal. “For me, the serious downside of farming is doing it on your own means, doing it 365 days a year,” she said. “But in this scheme we will have a farm without all the responsibility.”


    1. New York

    One of the largest states in the Northeast, New York easily slides in at number one on our list. The Empire State ranks third in hunter density nationwide (15.1 hunters per square mile), and while harvest numbers are competitive nationally, 54 percent of all bucks harvested were yearling deer.

    In fact, only 18 percent of all bucks harvest in New York were three and a half years old or older (fourth lowest nationally). This, combined with the highest average snowfall in the nation, means New York has a large number of hunters enduring miserable conditions and a hostile political climate (in New York, you pay extra for your bowhunting "privilege") to hunt a deer herd that is imbalanced at best.

    That, friends, is enough to earn New York the number one spot on our list of 10 Worst Deer Hunting States in the country.

    If you're tired of the crummy hunting in your neck of the woods, Ox Ranch in Texas has always been a haven for out of staters to come enjoy whitetail deer hunting.


    Fine Dining In Berlin: Hotel Michelberger Chef Alan Micks Rings In the Fall Harvest

    At 36, Limerick-born chef Alan Micks has worked all over the world, with stints at the five-star Lanesborough in London, in the grand hotel of his home country, Dublin's stately Merrion, in Melbourne and Auckland, as well as with Wiley Dufresne (WD 40)and Marcus Samuelson (Aquavit) in New York. It's only apt, then, that the wiry, black-haired Irishman has found his stove and made a big splash in Berlin, the Continent's burgeoning playground-for-the-global-literati, old-school and new.

    The Ferocious Celt In Repose: Alan Micks in the Michelberger dining room. (Photo: Guy Martin)

    For his part, Chef Micks is hitting a sweet mid-career stride, during which, every time he fires up the grill or picks up a knife, every culinary twist and turn of the vagabond years leap off the flame or the blade and onto the plate. Great chefs become composers in this phase of their lives their meals are symphonic, their cuisine is the history of their travels, and that is happening at Micks' stove right now. This week he kicks off his eclectic-yet-classic fall menu in the Hotel Michelberger, where he's been marshaling the hotel's all-organic offerings since 2014.

    Sashimi DeLuxe, Via Irish Fish Chowder: Cured wild North Sea trout, green apple and celeriac . [+] garnish, lemon sorrel, and almond milk. (Photo: Guy Martin)

    Whether you're bashing through Berlin on business or pleasure, Micks' broad menu, from North Sea-run trout to blood sausage with mashed potatoes to grilled mackerel with purslane, will stand up any number of repeated visits. Micks has his own hunter in the Mecklenburg-Vorpommern countryside between Berlin and the North Sea who brings in the wild boar and venison, and who runs a team of foragers all summer long in the north German forests to supply Micks with rare wild herbs and berries, purslane, lemon sorrel, yarrow, rosehips, and fir shoots.

    The meeting of Micks and north Germany's organic farmers and hunters is a match that has taken some social and political engineering. Basically, the Wall had to fall. It's taken the full quarter-century since the fall of the Wall for the lovably insane organic farmers to tame the Mecklenburg and Brandenburg countryside, and those farms are now fueling a food revolution in Berlin that approximates what the Union Square Greenmarket did for the chefs of Manhattan twenty-five years ago. Alan Micks and his international staff at the Michelberger – a Frenchman, a Kiwi, a Belgian, an Irishman, and a German – are at the dagger point of that vanguard, and they easily lead Berlin in pure body-slamming culinary innovation, delivering an exquisitely-tuned mashup of old-German, French, Italian, Irish, English, and Pacific Rim influences.

    Autumn In The Brandenburg Woods and Fields: Grilled pointed cabbage, grilled mushrooms, roasted . [+] parmesan, mushroom broth. (Photo: Guy Martin)

    The poster-boy for that melange on the new menu is the wild sea-run trout paired with sorrel, a raw-apple-and-celeriac garnish, roasted almonds, and homemade almond milk.

    "We get the fish from the Danish-German fishermen in the islands off the coast, and we air dry the filets," says Micks with epic nonchalance, "the almonds come from Greece and are fat, so they give off a good rich milk when we grind 'em up. We get good apples in the fall, so we cut them lengthwise really fine, almost like tiny little french fries, but fresh."

    The result is a fresh, pillowy, protein-filled, sweet and tart bowl from the ocean and the woods, a raw, nutty chowder that could as easily come from Ireland as it could come from the South China Sea. It's that 8,000-mile reach that's key to understanding the Micks stove.

    Micks and the Michelberger have gained tremendous ground in the three years since he's been at the stove. The hotel, founded by Nadine May and Tom Michelberger in a former 19th-century factory building in East Berlin in 2009, has become the business-hang for the media and music executives from the offices along the eastern reaches of the River Spree – Universal has their offices directly across the river, and the dozens of clubs in Kreuzberg and Freidrichshain draw the city's new-media and music elite. Which is why the restaurant, and the hotel, are jammed to the rafters every night during Berlin's two annual fashion weeks. The private library bookable at the Michelberger, just above and behind Micks' kitchen, seats eighteen comfortably, for which people also queue.

    Fresh Off The Boat: Grilled mackerel, heirlooms, homemade ricotta, purslane and basil garnish. . [+] (Photo: Guy Martin)

    But even if you're just rolling in for a simple, fortifying weekday business lunch of bangers-and-mash, Micks has a surprise in store: an organic sausage, roasted and crumbled over his patented smoked-butter mashed potatoes. Berliners are not known for their love of mashed potatoes, but they're mad for this plate.

    The classic Micks interplay of the raw versus the cooked shows through on the entire card. The wild rose hips he gets from the foragers he crushes into sauces to garnish the quince-and-rice pudding. His bresaola comes from an organic, and lovably insane, buffalo farmer in Brandenburg.

    "Some things you have to cook," says Micks, summing up his brutal-yet-tender approach to managing the countryside bounty. "And some things you can just cook by cuttin' 'em with a good knife or hittin' 'em with a hammer."


    A Big Data Startup Factory: Frost Data Capital's Novel Recipe

    Frost Data Capital is pursuing a model for building and selling companies focused on big data and analytics that breaks many of the assumptions of traditional VC funds and incubators. Frost Data Capital’s founders are betting their model will lead to predictable success that will attract a new class of older, more stable entrepreneurial leadership who will build companies that are precisely targeted to enterprise needs. The hoped for result is a more predictable series of significant but modest exits.

    In essence the model amounts to this: By focusing on big data and analytics, assuming responsibility for coming up with the ideas, working with a network of large enterprises, employing seasoned, older executives as leaders, giving those leaders a stake in each others’ success, and providing lots of hands-on help, Frost Data Capital claims it will be able to make a much larger return for everyone involved.

    The key element here is win-percentage. If Frost Data Capital’s forgoes larger wins but does not achieve a higher rate of success, it is hard to see how the lower returns will make up for the losses. But, if Frost Data Capital can make this work, and it seems that other investment firms have to some extent, then it may have created a new type of incubator. Let’s take a closer look at how Frost Data Capital seeks to make this model work.

    Yeast cultures in an incubator (Photo credit: Wikipedia)

    ThingWorx as a Case In Point

    The purchase of ThingWorx by PTC last year provides an illustration of some of the principles that drive Frost Data Capital’s model. ThingWorx, an application building platform for the Internet of Things, was founded in 2009 by Russ Fadel, Rick Bulotta, and John Richardson. Fadel and Bulotta had previously founded Lighthammer, a system for manufacturing analytics that was purchased by SAP.

    When they founded ThingWorx, Fadel and Bulotta had many of the elements of what Frost says matters in place. They were experienced leaders, they had many relationships with established enterprise companies, and they were focused on a big data problem, although, unlike Frost, application development rather than analytics was the focus.

    ThingWorx executed with extreme focus, built the minimum viable product, got more wins, raised two rounds from Safeguard Scientifics, and then in 2013 they faced the challenge of scale, which led to a Frost-style exit. To fund the creation of a global sales team, ThingWorx either had to raise a significant amount of money, which would dilute the owners, or find another way of building a channel to reach a large number of customers.

    Discussions of a partnership with PTC, a software company that creates products for product and service lifecycle management, led to an acquisition for $112 million, with an earn out potentially worth another $18 million. In the first quarter, backed by PTC’s guarantee of long term viability and its much larger sales force, ThingWorx sold more product than it had since it was founded.

    This, as far as I can understand it, is the sort of win that Frost is looking for. ThingWorx had a solid business and technology logic from day one. ThingWorx then created and expanded a minimum viable product. They make sure the product was relevant by using their established network of enterprise customers to validate their vision. The exit came without having to invest in a massive infrastructure for expansion.

    While the exit price, $112 million, does not make the deal the next Google, it does provide a solid return for everyone involved. In addition, the ThingWorx executives now get to complete the product, grow the business, and reap further rewards with a lower risk profile.

    How Could the Frost Model Work?

    For Frost Data Capital to succeed it needs to change the win rate. Instead of getting a successful exit on 1 in 10 of its investments like a traditional Venture Capital firm, Frost aims to have half or more work out into an exit of from $100 million to $500 million. Let’s see how each of Frost’s assumptions contributes to this result.

    Focus on Big Data and Analytics: Big data turns the lights on and allows the creation of high resolution models of business activity. In most cases, these models first allow re-engineering of processes for efficiency and increased automation and eventually lead to stronger predictions. This area is broad enough to encompass hundreds of companies in different industries, and narrow enough to allow patterns to be discovered.

    Coming Up With The Idea: The Frost model is that its braintrust explores many ideas in conjunction with its enterprise partners and technology executives in its networks. While Frost may at times entertain pitches from entrepreneurs, the core model is that the braintrust selects and vets an idea and then assembles a management team. This model is a departure from most VC firms who field pitches, although it is not uncommon for a VC to assemble a team to pursue an idea that a partner feels strongly about.

    Hyper Hands On Stewardship: While most VCs provide some vague promise of help, they rarely follow up besides attending board meetings and the occasional opportunistic meeting. The Frost model is that the VC braintrust engages fully and never leaves. Making this model work requires physical co-location of the management team in San Juan Capistrano in California, which could be a limiting factor for recruiting talent, although it doesn’t seem to have been an issue to date. Heavy involvement also limits the maximum number of companies that can be developed simultaneously. It will be interesting to see of the Frost team wearies of this model.

    Working with Acquirers and Customers from Day One: Frost intends to increase the pace and likelihood of $100 million to $500 million exits by working with potential customers and acquirers from the beginning to the end of its process. While this approach will provide a lot of real world insights and help cut out weak ideas early in the process, it also has the potential of falling prey to the dynamics of the Innovator’s Dilemma. Will truly disruptive ideas also be cut?

    Use-value Acquisitions: The use-value of technology dwarfs the value harvested by the vendor. For example, when Accenture does a project to reduce days sales outstanding or some other key metric by using some fancy analytics and a new process or two, the implementation may cost $10 to $20 million, but the return to the company can be $100 million or more, in the first year. In subsequent years that return just piles up. When Google, Amazon, and Yahoo buy startups, they are often seeking to use that technology in their internal operations rather than sell it as a product. In other words, the justification is based on use-value, not on the potential of the technology to support a viable business. By maintaining its intimacy with large potential buyers who have massive global operations, Frost opens the door for more use-value acquisitions. Frost’s recently announced partnership with GE that is focused on the IOT should lead to this type of exit.

    Seasoned Leadership: Frost is not looking for CEOs who are the next Steve Jobs, dynamic leaders with irresistible magnetism. Rather, Frost is looking for leaders who are more like Tim Cook, Apple’s current CEO, solid managers with deep industry expertise. These people often face the conundrum of having deep expertise in an industry and the relevant technology without having a way to monetize it. Becoming a consultant means learning to sell services and run an organization, which is a task and skill these executive may not have. Rising inside a company means your return is limited. Frost offers this class of leader a way to put their deep expertise to work in a startup with some training wheels to reduce risk. Even if the potential exits may be smaller than the billion dollar enterprise home runs of Silicon Valley, like Splunk, for example, the path to success is less risky and the returns are far better than just having a job.

    Shared Success: One challenge of recruiting senior leaders, people Frost describes as “in their forties with young children” is that they are not likely to buy into a fantastic tale of eventual riches. They know that even with everything aligned according to the Frost model, things still may not work out. To provide a buffer against the worst case, Frost leaders are also given a stake in related companies in the portfolio so they can benefit from their success. Rikin Shah, Frost’s Chief Strategy Officer, said that that this model also encourages cooperation.

    Product Development Process: Frost finds inspiration in Eric Ries’s Lean Startup framework, Clayton Christensen’s Innovator’s Solution, Geoffrey Moore’s Crossing the Chasm, and the design thinking philosophy of the Stanford Design School. All of these sources have deep wisdom to impart, but startups are built from good ideas and great execution. It seems to me that Frost will spend more time designing and less time pivoting than most startups that adhere to the lean startup principles. There will also be tension between focusing on current needs of customers and being truly disruptive.

    How Different is the Frost Model?

    Frost is clearly different from the classic models of incubators full of energetic and brainy ingenues like Y-combinator or mega-VCs like Kleiner Perkins or Sequoia who get most of their deals fielding pitches.

    But there are elements of the model that are in play at other firms.

    +) At Incubaid, Kristof De Spiegeleer, CEO of the Belgian-based incubator, focuses on data center and cloud companies and uses a network of companies as early adopters.

    +) Lightspeed is known for coming up with the idea for companies and making them happen. Mobile Iron is a prominent example of a firm founded based on an idea from Lightspeed partner Tim Danford.

    +) Fred Wilson of Union Square Ventures and his partners often spend a year or more figuring out a market before making investments, as he explained at the Data Driven Meetup #18.

    +) Andreessen Horowitz and many other VC firms have internal consultancies that play a hands on role in marketing, hiring, PR, and other areas.

    +) There have been a couple of generations of incubators that have focused on specific markets and intended to provide additional support for ideas. IdeaLab is a good example here.

    But Frost does seem unique in combining all of the elements mentioned above and for essentially rejecting the portfolio approach. As mentioned, for Frost’s model to work, they will have to have a higher win percentage than the typical VC firm, but that’s a responsibility they seem happy to take on.

    Another aspect Frost is after is velocity. "At any given time, Frost Data Capital is considering ten to 15 ideas with the goal of starting around a company a month", says John Vigouroux, managing partner and president of Frost Data Capital.

    Dan Gordon, Technology Partner at Valhalla Partners, a DC-based VC firm, does not see how the model can work. “I think the gist of the Frost model -- that by careful selection and nurturing of the startup you can accept more modest winners in exchange for fewer losers -- is a bit like the Philosopher's Stone. Startup investors -- VCs, angels, incubators, and everyone else -- have been chasing one or more variant of this idea for years,” said Gordon.

    “The challenge to the Frost model is that you get only part of your wish: you get modest gains in your winners, but you don't get any more winners (or not enough more) than you would have in the ‘hits’ model. So you end up with the same (or essentially the same) # of winners propping up 70% losers, but the winners aren't breakouts. There's nothing about the model -- except for the Lean Launchpad stuff -- that prevents losers. Losers lose for all kinds of reasons, many of which are not anticipate-able.”

    But in doing the research for this article, several examples of investment firms and incubators that share many traits with Frost such as Cogo Labs, Accretive LLC, Betaworks, and the Kaplan/Techstars EdTech Accelerator collaboration. My next task in this research direction is to figure out what can be learned from the organizations that have chosen this strategy.

    What Does Victory Look Like?

    What happens if the Frost model works? Given how intimately Frost will be working with industry incumbents, it is more likely that a dramatic improvement within the current framework of an industry will be the outcome, rather than disruption of the status quo.

    In my view, Frost will spawn companies that will be absorbed into industrial portfolios. Sometimes the companies will become part of a portfolio, like Smart Signal was added to GE Intelligent Platforms. But in other cases, the technology will be purchased to provide a proprietary advantage, in other words, just for the use value within one organization.

    If Frost proves it has the ability to consistently and repeatably develop ideas that have massive use value, there is a better game to play. They should then forget about selling the companies and instead become a private equity firm, investing in companies and applying their insights related to big data to improve operations. This way, they could harvest all the use value at the companies they purchase and get even higher returns.


    Pogledajte video: I Played Chess Hustlers in Union Square Park (Oktobar 2021).