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150ish is a free weekly newsletter that brings you all the dish on local food artisans working within 150 miles–more or less–of New York City.

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Winter market round-up

Locavore shopping is keeping more markets open year round

November 13, 2014 | Photo courtesy Lena Pardo

150ish loves Thanksgiving, but it makes Francesca and Marisa a little sad to think that so many farmers markets will be packing up their tents soon after. Luckily for all of us who make the markets a weekly stop, the increased popularity of locavore shopping is keeping more of them open year round. New York has more than 750 farmers markets during the growing season, with about 160 of those staying open through the winter. Heres a brief round-up of some of our favorites.
Here’s the dish: The Union Square Greenmarket maintains its full schedule throughout the winter months, but farmers at many of the smaller markets are braving cold hands and feet too. Bowling Green, Abingdon Square, 82nd Street, and Dag Hammarskjold Plaza are among the neighborhood markets keeping to their regular days in Manhattan.
GrowNYC will be keeping about 23 markets open across all the boroughs except Staten Island, while Down to Earth Markets plans to keep their popular Park Slope Farmers Market open over the winter, along with their markets at Greenpoint’s McGolrick Park, and the Mamaroneck, Larchmont, and Ossining markets in Westchester.
On Long Island, the Huntington and Commack Farmers Markets will remain open, while the Hudson Valley boasts a wealth of opportunities for winter shopping: the Kingston, Rhinebeck, Beacon, and Cold Spring markets all move indoors, as does 150ish favorite Pleasantville. For a complete list of winter farmers markets by county, click here.
Community farmers markets in New Jersey tend to close, but look for year round options in Montclair, Fairlawn, Hasbrouk Heights, Paterson, Newton, Stockton, and Ramsey. For a great county-by-county guide to markets, roadside stands, and organic farms across the state, visit Jersey Fresh.
What to shop for this winter. 
There may be fewer venders at the winter markets (bonus: there'll be fewer crowds, too), but  theres still plenty to shop for. In addition to all the fresh local eggs, meats, baked goods, and jams, look for vegetables that are actually at their peak in the winter. 
There are the roots, of course: beets, carrots, parsnips, and horseradish, but did you know that cabbages and dark greens like kale actually taste sweeter once the cold weather sets in? All the cruciferous vegetables thrive in cold weather, especially cauliflower. This star of the winter markets seems to be having its moment on all the best plates in town. And don't forget the Brussels sprouts. Buy them on the stalk—they’ll stay fresh longer. Winter is also the natural season for fennel, celeriac, and all the members of the chicory family. If you don't recognize a vegetable or are wondering how best to cook it, ask the farmers—they always have the best advice. (Or you can follow Marisa's vegetable motto: when in doubt, roast it!)

Local farms and food purveyors need our support all year round, and the farm-fresh goods that you purchase at the winter markets will deliciously ward off the season
s chill.
John Besh’s Roasted Cauliflower

150ish loves all the creative ways that cauliflower is being served these days. Marisa’s absolute favorite way to prepare this cruciferous veggie comes from chef John Besh, who serves this roasted version accompanied by whipped goat cheese at his New Orleans restaurant Domenica. Try this—it’s delicious!
Serves 4 to 6
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 whole head of cauliflower (leaves and center core removed)
Preheat the oven to 475°F.
In a large pot, bring the wine, oil, salt, lemon juice, butter, crushed red pepper, sugar, bay leaf, and 8 cups water to a boil.
Add the whole head of cauliflower to the pot. Reduce the heat and simmer, turning occasionally, until a knife inserts easily into the center, 15 to 20 minutes.
With 2 slotted spoons, carefully transfer the cauliflower to a rimmed baking sheet, draining well. Roast, rotating the sheet halfway through, until it’s brown all over, 30 to 40 minutes. 
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