So it started off as any other Sunday morning would. The weather was great, the air was starting to crisp with fall now upon us. This is prime bike riding weather, as it’s still warm enough. Perfect for shorts and a long sleeve shirt. I have a certain loop I usually ride which is great for after work or before bed. I did the loop and was still roaring to go so I ended up biking to Dumbo in order to investigate a new market called Foragers Market. The New York Times ran an article mentioning that they are carrying a very limited supply of fresh New Mexico green chile’s from Hatch. The market was nice with plenty of high end goods such as cheeses, salami’s and imported goods. The green chile’s are prominently on display as soon as you walk in the door. After visiting Hatch and seeing the chile’s roasted first hand I couldn’t get myself to plonk down the inflated price per pound that Foragers Market was asking.

Onward I go. Just down the street is the beautiful Brooklyn bridge park, this was my first time visiting this park, it has some great views of the Brooklyn bridge, the Manhattan skyline and the waterfalls. I truck on over the Brooklyn Bridge, I end up at the world trade site. I carry on through battery park and the Manhattan waterfront greenway. Finally deciding on going to the south street seaport to catch the awesome, free ikea ferry over to Red Hook to make my way back home. Not only do you get to enjoy a great 20 minute boat ride, you have spectacular views, you can bring your bike and it’s free. I’ve hopped on this ferry quite a bit the summer just for the ride.

So it’s the weekend, and I know the Red Hook food vendors are in full swing. I’ve been reading about this food mecca for months now, finally this is my chance to check this place out.

As I approach the Red Hook soccer fields I hear music playing in the distance. Soccer matches are in full swing with more spectators than the New England Revolution will ever have. Surrounding the fields are around 10 to 15 food vendors all hawking a taste of South America. The best way to describe the scene here is a massive block party with live bands playing and so many people running around I could barely get situated.

Check out Bourdain and Andrew Zimmern feasting in Red Hook.

After a few google searches I found the following Horchata recipe by Rick Bayless a Mexican chef I have always enjoyed on PBS. This recipe was featured in his book “Authentic Mexican Cookbook.”


Ingredients:

6 tablespoon white rice
1/14 cups blanched almonds
1 inch cinnamon stick
3 2-inch strips of lime zest(colored rind only) 3/4 inch wide
about 1 cup sugar

Directions:

Thoroughly pulverize the rice in a blender or spice grinder. Transfer to a medium -size bowl and add the almonds, cinnamon stick and lime zest. Stir in 2 1/2 cups of hot tap water, cover and let stand at least 6 hours or preferably, overnight.Scoop the mixture into a blender jar and blend for 3 to 4 minutes, until no longer feels very gritty. Add 2 cups of water, and then blend for a few seconds more. Set a large sieve over a mixing bowl and line with 3 layers of dampened cheese cloth. Pour in the almond-mixture a little at time, gently stirring to help the liquid pass through. When all has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expel all the remaining liquid.Add 2 cups of water and stir in enough sugar to sweeten the drink to your taste. If the consistency is too thick add additional water. Cover and refrigerate until you’re ready to serve. Stir before pouring.

Yields 1 1/2 quarts, 6 to 7 servings.


I ended up with enjoyable results, it was not quite as flavorful as the horchata I have been drinking locally but it wasn’t bad either. Next time I make this I will double the cinnamon quantity and possibly grate some nutmeg in as well. You may need to adjust the amount of water if you prefer a lighter or thicker drink. This lasted for about a week in the fridge so this recipe does make a decent amount.

Enter the AS220 Winter Farmers Market!

AS220 is a non profit community arts center that hosts a weekly indoor farmers market in Providence Rhode Island. When we arrived there were probably half a dozen vendors set up.

Our most notable vendor was local artisan cheese makers Narragansett Creamery. We sampled all varieties available including fresh homemade ricotta which was excellent. We purchased a nice block of fresh farmers cheese or queso blanco. It’s a rather mild and salty cheese which is great for melting in quesadillas. Lucky for us at the next vendor was actually selling homemade corn tortillas made on Atwells Ave. We also picked up a huge bag of pecans for $2.

Other items available products include root vegetables, hearty winter greens, local shellfish, Rhode Island roasted coffee and pet treats.

Speaking of quesadillas, AS220 is also home to Taqueria Pacifica. A hip west coast style Mexican joint and former taco truck. We had some great horchata (rice drink flavored with almond and cinnamon) to go along with our breakfast quesadilla. Two eggs, sweet potato’s, cheese and mushrooms stuffed inside one massive tortilla. Topped with salsa verde, this really hit the spot.

We can’t really say enough about the AS220, lots of local art and artists, a winters farmers market, a taqueria, a print shop, and small bar and stage for bands as well. They also offer a wide variety of classes to the local community. We’ll be there next month learning to silkscreen t shirts!