This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk.
Looking for more ways to get your daily serving of leafy greens? Try this recipe for Chocolate-Covered Kale Chips from Daniel Sklaar, founder of Fine & Raw Chocolate.
Winter produce doesn’t have to dreary. With recipes like this one for rich roasted parsnip and sweet potato soup from Karol Lu, a competitive cooking veteran, you can dine like a king, even in the coldest months.
For Michael Hurwitz, director of GrowNYC’s Greenmarket program, the arrival of September means it’s time for two things: harvest and football. Put those two together and you get Sunday Short Ribs in Cider and Tomatoes, which he serves during halftime.
From June to November those lush leafy bunches of kale just keep coming in these parts. Luckily we love it raw, wilted, stirfried with local veggies, or even crispified in the oven and dipped in chocolate. Here’s a delicious (and easy) recipe for raw kale from The Edible Brooklyn Cookbook, compliments of Stacey Murphy, founder of BK Farmyards.