Local, Organic Farmers’ Market Meal

Marinated Portobello-Steak with Sautéed Purple-Scallions & Steamed Baby Bok Choy with Beets

I prepared this dish with all local, organic farm produce and bread from the Union Square Farmer’s Market in New York City. The farmers markets in New York are amazing – there is no reason not to buy ALL your produce locally. If you live in the northeast, this is a great vegan meal that’s fresh, local, and organic!

What you’ll need for dinner for 2:

  • 2 large potobello mushroom caps
  • 2 cups of baby bok choy
  • 4 purple scallion
  • 2 medium beets
  • 2 pieces of whole wheat sourdough bread
  • Oil & Vinegar
  • 2 Tablespoons of Tahini
  • 2 Tablespoons of Balsamic Vinegar
  • pinch of sea salt
  • pinch of pepper


  1. Gently remove the stem, and rinse the dirt from the mushroom caps.
  2. In a shallow bowl, marinate the mushroom caps in the balsamic, tahini, salt & pepper while you prepare the veggies (about 15 minutes).
  3. Rinse the beets thoroughly, and cut off any undesired parts, but leave the skin (it’s full of nutrients).
  4. Chop Beets into medium cubes. Steam for about 20 minutes (or until fork penetrates it easily).
  5. Rinse the bok choy, and steam for about 8-10 minutes. These should stay somewhat crisp and sweet. If you steam too long they will get mushy.
  6. Sauté the scallions and mushroom caps on medium heat until caps have become flat and throughly cooked, and scallions have caramelized – about 10 minutes. Flip the caps twice.
  7. Serve the mushrooms on a ripped piece of organic, local bread. Top it off with the caramelized scallions.
  8. Serve the beets and bok choy beside the mushrooms, and drizzle with a touch of olive oil and balsamic vinegar. Add salt and pepper to taste

DB’s Etiquette Recommendation: I recommend serving this with a local, dry white wine. Be sure to tell you guest(s) about how your meal was prepared and where it came from. It makes for a more enjoyable food experience if people can understand how the food got from farm to table. Here is a list of all Greenmarkets in NYC

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4 Responses to Local, Organic Farmers’ Market Meal

  1. aurelia says:

    That looks really, really friggin’ good. And I’m not just saying that because I’m on day two of a fast. I need to stop looking at food photos. Now.

  2. cactuscrunchie says:

    Looks delicious. Nice presentation as well. I’m curious if apple cider vinegar would make a more local replacement for the balsamic and taste just as great or better. Local tahini (jab-jab)?

    With the spring and summer growing season now in swing, you’re absolutely right about there not being a reason to NOT shop at the green markets, as you can get a bountiful variety of fresh and beautiful locally grown produce – often picked that morning or the night before.

    DB, you should offer your expertise as a service to people in NYC area interested in learning how to cook vegetarian/vegan and local in their own kitchens. I’m sure there are many people who would pay to have you come into their kitchens and entertain them while teaching them the art of sustainable cooking.

  3. If you know of any, I’d be thrilled to do it!
    As for the balsamic and tahini – I know they’re not local, but 99% of the dish is!

    You’re right though – next time I’ll use apple cider vinegar and hickory, walnut, acorn, or beechnut cream, so its 99.999999% local

  4. AFter success with your seitan recipe, I don’t think I can turn this one down. Looks kind of like the grilled portobello mushroom sandwiches at restaurants-with a little extra class!

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