Neighborhood Treats at the Hudson Yards Farmers Market
We all go to the farmers market with the best intentions — namely, to buy plenty of fresh, local vegetables for making healthy, home-cooked meals — but sometimes, we leave with tote bags full of baked pastries, and end up spooning down some freshly made ice cream. Whatever your go-to farmers market treat is, foodies who live at the 555TEN luxury rentals will find something to love at the Hudson Yards Farmers Market. Stock up on summer staples like juicy tomatoes and dark, leafy greens, or indulge in a handcrafted treat. Either way, you’re turning what some consider a tedious chore — grocery shopping — into a chance to spend time outside, run into friends, taste local treats, and support local farmers and artisans. Here are some of our favorite vendors to check out at the Hudson Yards Farmers Market on 34th Street and Hudson Boulevard East. The market is open every Thursday from 8:30 a.m. to 4:00 p.m. until November 21.
When it comes to summer treats, the siren song of Nancy’s of Woodstock Artisanal Creamery is nearly impossible to ignore. Straight out of the Catskill Mountains, Nancy’s of Woodstock uses only ingredients grown or sourced from the New York mountain range — including the milk — and leaves out additives, such as gluten, dyes, and preservatives. The result is a rich homemade ice cream that harkens back to an earlier time, when most foods were made by hand at home rather than produced in a factory. So, the foundation is solid, but what about the flavors? Nancy’s offers varieties that range from the “familiar flavors of your childhood to modern, whimsical, even exotic new tastes.” We’re looking at you, Blackberry Basil. There’s even a handful of vegan options that make use of coconut cream, so even the milk-averse can find something to love.
Have you ever visited an apple orchard? If so, you probably saw stately rows of neatly pruned trees, bursting with pale blossoms in the spring or succulent red apples in the summer. But not all apples come from such beautifully kept farms, lovely as they may be. The minds behind Abandoned Hard Cider know this, and they’ve made a business of seeking out feral apple trees, both in the wild and in overgrown orchards that have been long forgotten. It started when owner Martin Bernstein tasted fruit from the derelict apple trees that sprawled across his 100-acre Catskills farm and discovered unique, surprising flavors. Bernstein teamed up with Eric Childs, known as “The Fermentation Guy,” to use both the apples on his farm and other rare strains found in feral apple trees across the state. As a result, the two have handcrafted a selection of distinctive ciders, perfect to take home and sip in your Midtown West apartments.
In the heat of summer, it’s difficult to deny the appeal of the cold crunch of a fresh pickle. But not all pickles are on the same level. Pickles that are processed in a massive factory aren’t likely to have the flavor or texture of Horman’s Best Pickles. At the helm of the operation is Nick Horman, a self-described “third-generation pickle guy.” What sets his pickles apart from the rest? The process, of course. Horman uses cucumber growers that he trusts, monitoring the process from seed to harvest. He’s also inflexible when it comes to the temperature of his pickles, keeping each cucumber cold from the moment it’s picked to the moment the jar is sealed, unlike factory-made pickles that are heated during processing. This cold pickling process creates a pickle that is fresh and vibrant, perfect for adding to your picnic sandwich or dunking in a Bloody Mary. Oh, did we mention? Horman makes his own Bloody Mary mix, too. Your brunches are covered.