Yesterday, I was in the city for a lighting workshop over at B&H. (it was amazing by the way) I decided to get off the subway a stop early and walk west through Times Square. I ended up over at The Port Authority Bus Terminal and took a look inside.

On the main floor, on the 42nd street side, I spotted a small green market. Not exactly a place I would expect to find fresh produce. The market was small, consisting of about 3 main tables - vegetables, wine and fruit. I spoke to the woman at the stand (Alice - very nice) and she gave me the lowdown. The produce came from a farm called Katchkie Farm in upstate NY.

They also work with an organization called "The Sylvia Center", where they invite kids to come up to the farm and educate them on healthy eating through hands on experiences. It sounds amazing! I would love to bring my girls to something like that.

The bountiful produce of Katchkie Farm isn't the only stunning feature on display at our farmer's markets: an array of produce signs, created by artist April Stewart Klausner, has been attracting new clientele as much as the veggies themselves. April's artwork showcases each ingredient with vivid color, lending excitement and beauty to every stalk and bushel. Moreover, she offers health benefits and cooking tips for each one, offering infinite incentives to passersby as they contemplate what they'll make for dinner. Below, a sampling of April's creations.

Last Thursday Bill, one of our loyal greenmarket customers stopped by our farm stand at Port Authority. I always chat with him and see what he's been cooking with our vegetables. A few weeks ago he bought yet another jar of tomato jam and last week he came to the market with a recipe in hand. What a lovely 7 am surprise! We're always sharing recipe ideas with our customers and I was so delighted to get an original recipe from him. I loved that he even suggested what wine to serve it with. Enjoy the recipe - I hope to see you at the Greenmarket at Port Authority (8 Ave, 41 & 42 Streets) from 8 am - 6 pm. Bring your recipe ideas with you!

Prosciutto, Katchkie Farm Tomato Jam, and Caramelized Onion Hors D'oeuvre
6 slices prosciutto or Serrano ham
1 jar Katchkie Farm Tomato Jam
1 each Vidalia onion, halved and thinly sliced (1/8-inch slices)
2 Tablespoons olive oil
1 baguette, sliced into 1/2-inch slices

Being in event planning and production, I'm used to working in non-traditional surroundings (Holding a microphone while sitting at Joan Rivers' feet as she's being interviewed? Stumbling over road cases at the Avalon Hollywood while setting up the Jonas Brothers' green room? Pacing the corridors of MoMA, waiting for Secret Service to finish their sweep before we can get back to setting up our party? Check, check, and check).  But stepping behind bins of okra and onions in the Port Authority Bus Terminal on a recent Thursday wasn't just another day on the job.

So for the most part I have been cooking here in Gotham for almost a decade - ten years of working through the hallowed halls of some New York City's great restaurants. In the process I have worked with some of the finest ingredients you could possibly imagine; truffles from Italy, perfectly marbled kobe from Japan and cheeses from every corner of the world. However, my relationship with these ingredients, which I handled with such reverence that it would probably make my first born extremely jealous, always began the same - it came to me through a door, a door in which a delivery guy walk through to be more exact. This past Thursday, I got my first introduction on how great local produce can inspire the palate and can stand neck in neck with the fancy, schmancy ingredients of the world.

This is my favorite time of the year.  The fresh vegetables are everywhere.  I just visited my third farmer's market this week: first upstate in Columbia County; then Bergen County, New Jersey; and now our own Katchkie Farm greenmarket at Port Authority.

I can't believe the selections that are being displayed - there are too many choices and not enough days of cooking/eating in the week.