After a delightful day in the city visiting the Union Square Market with my little one, husband, and two best friends I was happy with the three heavy bags full of fresh veggies and herbs I had brought home. By the time I put my little one to sleep I was tired, but instead of going to sleep myself I went to the kitchen to clean, wash and dry my fresh vegetable. While on this task many recipe ideas were passing through my nonstop food thinking mind. For sure living in a big city has its advantages; who would not think that eating fresh food was as simple as going to the Union Square Market or to the many other green markets around the city? I think one of the most attractive things about New York City is its easy access to various hard to find produce and food stuffs.
So eating fresh food is not unthinkable here. It is rare, though, to think in this country of fresh as referring to vegetables, herbs, or fresh meat harvested or butchered a day ago or perhaps the same morning you are buying it. This is because in this country most food items are imported from around the world. It is not that the vegetables at the vegetable stores and supermarkets do not look fresh or deliciously healthy, they do, but they contain added chemical and pesticide. These chemicals allow fruit and vegetables to keep looking fresh and to last longer. This is an awful truth that bothers me tremendously because although we know about this added substance, we still consume these produces every day. Vegetables and fruits are supposed to be healthy food items. I see vegetables and fruit as the fountain of life and the chemicals, pesticide and the wax added substances are not part of this life formula equation. But then again this is the only way fresh produce can tolerate long distance – mobility and an extended life. We should make it normal again though to go to the local green markets as it used to be in the past and as it still is in many part of the world.
Going to the green markets is sometimes perceived as a luxury, an expensive commodity which is hard to afford. None the less, most of the vegetables I buy for instance are cheaper in the green markets than in the local Korean’s stores in my neighborhood. Of course, I have to admit that certain items cost more too, as for instance my heirloom tomatoes which are the main reason I started this conversation today. Although, I can say with much certainty that the beauty, flavor and taste are not to be compared to any tomatoes travelling miles and miles, to then be sprayed with further chemicals before they sit looking fresh and beautiful in our local supermarket shelves.
So as I was saying, that evening after putting all my vegetables in the refrigerator, I went to bed thinking how I was going to eat my tomatoes. This is because I only like to sprinkle my tomatoes with a little bit of salt – as I always say you do not need much seasoning when your ingredients are fresh. When lunch finally arrived, I already knew what was for lunch a “heirloom tomatoes and radish salad with an olive oil – sherry vinegar vinaigrette” and to make it beautiful I garnished with micro green pea sprouts and that was it…ready.
Heirloom tomatoes and radish salad with olive oil –sherry vinegar vinaigrette
3 heirloom tomatoes
2 Tablespoons of good olive oil
1 Tablespoon sherry vinegar
Micro green baby sprouts for garnishing (optional)
Slice the radishes and tomatoes. Arrange the tomatoes in the center of a plate and then place the radishes all around. Mix the olive oil, vinegar, salt and pepper and wish well with a fork or wish. Drizzle vinaigrette over the salad and garnish with the micro pea sprouts. Enjoy and happy summer!
Find the green market closest to you in New York City’s five boroughs.
This post is also available in: Spanish