Fresh Finds: The Best of NYC Greenmarkets
by Alyssa Grossman, 05/01/2012
M'smen. Photo: Derek Means
Hot Bread Kitchen
The backstory: Hot Bread Kitchen is much more than a bakery. At the heart of this nonprofit company, now in its third season at the Greenmarkets, is a job-training program for immigrant women. Every week, aspiring artisans serve up batches of ethnic bread inspired by their home countries. The result: a little taste of home—wherever that home may be.
Prep process: "We start baking for the markets about 18 hours before the breads go into the oven," says CEO Jessamyn Rodriguez. That's because every loaf is made the traditional way, using a long, slow fermentation process. The piping-hot creations are removed from the oven around midnight, and by 4am drivers arrive to transport the breads to the market.
The one thing you have to buy: Rodriguez's can't-miss pick? A Moroccan recipe called m'smen, made with semolina and local butter and traditionally served with hot tea and honey.
Favorite moment at the market: "My favorite day of my entire work year is the Wednesday before Thanksgiving in Union Square," she says.
When and where:
Wednesday: Union Square, Dag Hammarskjold Plaza
Friday: 97th Street, Union Square
Saturday: Fort Greene Park, Socrates Sculpture Park, Williamsburg Waterfront, Tribeca
Sunday: 79th Street, Jackson Heights, Columbia