Union Square Greenmarket

Union Square Greenmarket Union Square Greenmarket 17th Street & Union Square W Mondays, Wednesdays, Fridays, & Saturdays, 8am-6pm Year Round EBT, FMNP & WIC checks accepted!

Operating as usual

Today we are wishing a bittersweet farewell to, Jon, our wonderful Market Manager, dog dad, recycling superstar, budding...
09/24/2021

Today we are wishing a bittersweet farewell to, Jon, our wonderful Market Manager, dog dad, recycling superstar, budding orchardist, and flower-loving friend! At the onset of the pandemic, @grownyc’s Zero Waste Programs were put on pause and Jon, who had been a Recycling Outreach Coordinator for 13 years, shifted to market managing at Union Square Greenmarket. During his time here, Jon has worn so many hats, from market operations, to COVID-safety, to publicity, not to mention his ACTUAL huge straw hat—you can spot him smiling a mile away! His calm nature and gentle demeanor held us down when things in the world were so uncertain.

Jon’s environmental work and passions extends well beyond GrowNYC. During his free time, Jon volunteers with the @nycploverproject helping keep endangered shore birds’ nests safe from beach goers. While he’s out there, you can often see him catching the waves! 🏄‍♂️🌊 Jon also helps out @queensperennial , picking up heaping flower orders from @lunafamilyfarm to be delivered in their flower CSA! Jon even has his own little apple orchard at his place upstate!

We are going to miss Jon at the market, but we’re happy to report he’s not going far! He’ll be returning to the NEW AND IMPROVED Stop ‘N’ Swap program as the Program Manager! We couldn’t be more proud. And keep an eye out for more Stop ‘N’ Swap news coming soon! 😉

We love you Jon! ❤️

Today we are wishing a bittersweet farewell to, Jon, our wonderful Market Manager, dog dad, recycling superstar, budding orchardist, and flower-loving friend! At the onset of the pandemic, @grownyc’s Zero Waste Programs were put on pause and Jon, who had been a Recycling Outreach Coordinator for 13 years, shifted to market managing at Union Square Greenmarket. During his time here, Jon has worn so many hats, from market operations, to COVID-safety, to publicity, not to mention his ACTUAL huge straw hat—you can spot him smiling a mile away! His calm nature and gentle demeanor held us down when things in the world were so uncertain.

Jon’s environmental work and passions extends well beyond GrowNYC. During his free time, Jon volunteers with the @nycploverproject helping keep endangered shore birds’ nests safe from beach goers. While he’s out there, you can often see him catching the waves! 🏄‍♂️🌊 Jon also helps out @queensperennial , picking up heaping flower orders from @lunafamilyfarm to be delivered in their flower CSA! Jon even has his own little apple orchard at his place upstate!

We are going to miss Jon at the market, but we’re happy to report he’s not going far! He’ll be returning to the NEW AND IMPROVED Stop ‘N’ Swap program as the Program Manager! We couldn’t be more proud. And keep an eye out for more Stop ‘N’ Swap news coming soon! 😉

We love you Jon! ❤️

Earlier this week, we had the absolute pleasure of visiting Luna Family Farm. On 65 acres in a picturesque corner of Man...
09/24/2021

Earlier this week, we had the absolute pleasure of visiting Luna Family Farm. On 65 acres in a picturesque corner of Mansfield, NJ, the Lunas have been growing a stunning array of flowers since they started their farm in 2018.

A flower farm had been a lifelong dream for Pablo Sr.. When he moved to New Jersey from Puebla, MX, he started working for James Durr Flower Farm, another Greenmarket producer. After 27 years of working with them, he was ready to make his dream a reality and thus, Luna Family Farm was born!

And a family farm it is! Pablo was inspired to start the farm in honor of his mother, who gave him his deep appreciation for the beauty of flowers. When we asked him last year, he added that he wanted to be able to give his wife, Enriqueta, beautiful flowers that he grew himself.

Enriqueta runs the other family business, the Luna Bakery, a local panedería full of Mexican treats, snacks, and groceries! Pablo Jr., the eldest son, is a college student, flower farmer, flower salesman, and in the case of this farm visit, farm tour guide extraordinaire! Frankie and Julissa, the other Luna siblings, help with both family businesses as well! Frankie works on the farm after school, sells at the weekend markets, and, in true GenZ fashion, runs their social media.

Pablo Jr.’s favorite flower, the one that holds the most significance and brings him the most pride to grow, is the marigold. Pablo refers to his many acres of the the vivid orange blooms his Empire of Marigolds and boy oh boy is it a sight to behold. They’re grown for summer long decor yes, but their true purpose is for El Día de Los Mu***os celebrations at the end of the season. All planning, planting, care, and harvest is done with the holiday in mind as marigolds are an essential component to the altars built to honor passed loved ones on that day.

Check out our story today for more behind-the-scenes and find the Lunas at market every W/Sa March-December! They also attend GrowNYC’s Stuytown and Tompkins Square Greenmarkets on Sundays and the Columbia Greenmarket on Thursdays. So many opportunities to treat yourself to locally and lovingly grown flowers every week!

@fledgingcrowvegetables is pulling out all the FALL stops today! From the brussels on the stalk to the massive butternut...
09/22/2021

@fledgingcrowvegetables is pulling out all the FALL stops today! From the brussels on the stalk to the massive butternuts, the spooky “Haunted Adirondack” pumpkins, lush leeks, delightful delicatas, blooming broccoli, to a heaping basket of fresh ginger- their harvest table is set!

We are truly in a seasonal sweet spot right now. Summer and fall are converging and our faves from both are co-mingling in the stands and on our plates. Hot peppers, tomatoes, plums, and eggplants are hanging with all of the squash, the cruciferous treats, and freshly plucked apples. It’s absolutely marvelous.

@fledgingcrowvegetables is pulling out all the FALL stops today! From the brussels on the stalk to the massive butternuts, the spooky “Haunted Adirondack” pumpkins, lush leeks, delightful delicatas, blooming broccoli, to a heaping basket of fresh ginger- their harvest table is set!

We are truly in a seasonal sweet spot right now. Summer and fall are converging and our faves from both are co-mingling in the stands and on our plates. Hot peppers, tomatoes, plums, and eggplants are hanging with all of the squash, the cruciferous treats, and freshly plucked apples. It’s absolutely marvelous.

Grapes hold a special place in our 💚. They straddle the seasons, coming in during the latter days of August and riding o...
09/21/2021

Grapes hold a special place in our 💚. They straddle the seasons, coming in during the latter days of August and riding out the autumn months. The varieties one can find at market are plentiful and the ways to enjoy them are even more so.

Add a little ✨ to your grape snack routine by making this grape salad a la @charlottecandler! She takes a couple bunches of table grapes (the more varieties the better!), slices them in half then dresses them up with olive oil, zaatar, dill flowers, salt and pepper. Stunning. Magical. 10/10.

Keep the 🍇 inspiration flowing and growing! Drop your grape recipes and ideas in the comments!

P.S. Table grapes are juicy, delicious grapes meant for snacking rather than winemaking. They typically have thinner skin, fewer to no seeds, and more flesh to them.

Grapes hold a special place in our 💚. They straddle the seasons, coming in during the latter days of August and riding out the autumn months. The varieties one can find at market are plentiful and the ways to enjoy them are even more so.

Add a little ✨ to your grape snack routine by making this grape salad a la @charlottecandler! She takes a couple bunches of table grapes (the more varieties the better!), slices them in half then dresses them up with olive oil, zaatar, dill flowers, salt and pepper. Stunning. Magical. 10/10.

Keep the 🍇 inspiration flowing and growing! Drop your grape recipes and ideas in the comments!

P.S. Table grapes are juicy, delicious grapes meant for snacking rather than winemaking. They typically have thinner skin, fewer to no seeds, and more flesh to them.

Flores de calabaza, or squash blossoms, have been adorning dinner plates in Latin America for as long as, if not longer ...
09/20/2021

Flores de calabaza, or squash blossoms, have been adorning dinner plates in Latin America for as long as, if not longer than, their more famous vegetable counterpart. All squashes, zucchini, and even pumpkins are native to the Americas and their blossoms have been widely used in Central American cuisines for over a millenia.

In El Salvador, squash blossoms are stuffed into pupusas, a thick, corn tortilla, for pupusas de loroco. In Mexico, squash blossoms make star appearances at beloved street side vendors and upscale restaurants. They show up in soups, quesadillas, tacos, salads- the list goes on! They also make a standout dish on their own when they’re stuffed with fresh cheese and fried.

Because they are so fragile, they must be cooked the same day they are harvested. @lanisfarm harvests in the morning before heading to market! They’ll be in season for just awhile longer so pick up a bouquet and enjoy.

For a quick lunch, flores de calabaza quesadillas are a go-to! Here’s a recipe from _____:

Ingredients:
2 tablespoons of butter
18 squash blossoms, stems and stamens
1 poblano pepper
2 cloves of garlic, minced
Small onion, diced
1 teaspoon of dried epazote (or 1/4 cup fresh cilantro)
3 cups Mexican cheese, grated
6 tortillas (corn or flour)
Salt and pepper to taste

Preparation:
First, roast the poblano, peel and dice when cool. Then sauté the garlic & onion in butter, and add in squash blossoms, epazote and poblano. Place tortilla on a separate heated oiled pan, add the cheese on one half of the tortilla and the flores de calabaza mixture to the other half. Fold the tortilla over and cook until golden on both sides.

Serve immediately with a salsa and a dollop of sour cream!

#latinxheritagemonth #gmktnyc #grownyc

Flores de calabaza, or squash blossoms, have been adorning dinner plates in Latin America for as long as, if not longer than, their more famous vegetable counterpart. All squashes, zucchini, and even pumpkins are native to the Americas and their blossoms have been widely used in Central American cuisines for over a millenia.

In El Salvador, squash blossoms are stuffed into pupusas, a thick, corn tortilla, for pupusas de loroco. In Mexico, squash blossoms make star appearances at beloved street side vendors and upscale restaurants. They show up in soups, quesadillas, tacos, salads- the list goes on! They also make a standout dish on their own when they’re stuffed with fresh cheese and fried.

Because they are so fragile, they must be cooked the same day they are harvested. @lanisfarm harvests in the morning before heading to market! They’ll be in season for just awhile longer so pick up a bouquet and enjoy.

For a quick lunch, flores de calabaza quesadillas are a go-to! Here’s a recipe from _____:

Ingredients:
2 tablespoons of butter
18 squash blossoms, stems and stamens
1 poblano pepper
2 cloves of garlic, minced
Small onion, diced
1 teaspoon of dried epazote (or 1/4 cup fresh cilantro)
3 cups Mexican cheese, grated
6 tortillas (corn or flour)
Salt and pepper to taste

Preparation:
First, roast the poblano, peel and dice when cool. Then sauté the garlic & onion in butter, and add in squash blossoms, epazote and poblano. Place tortilla on a separate heated oiled pan, add the cheese on one half of the tortilla and the flores de calabaza mixture to the other half. Fold the tortilla over and cook until golden on both sides.

Serve immediately with a salsa and a dollop of sour cream!

#latinxheritagemonth #gmktnyc #grownyc

It’s the first day of Latinx Heritage Month! We’re so happy to have many wonderful Latinx-owned farms here at Union Squa...
09/15/2021

It’s the first day of Latinx Heritage Month! We’re so happy to have many wonderful Latinx-owned farms here at Union Square Greenmarket and at Greenmarkets throughout the city. To celebrate all their invaluable contributions to our community, we will be sharing some of the people, the stories, and histories of the delicious Latin American ingredients we have at market, along with lots of recipes for you to try at home!

We’re kicking things off with one of our favorite herbs, papalo! Papalo belongs to the class of wild herbs and plants native to Central and South America called quelites. It’s a whimsical plant whose gently scalloped leaves range from a gentle blue-green shade to bright, vibrant green. Some compare the taste to cilantro but true papalo lovers will tell you that the flavor is more complex: herbaceous and sharp, piquant with bitter notes that ring of arugula.

We caught up with a market customer, Adriana (@thee_mrs), who we flagged down after we noticed massive bouquets of papalo peeking out from her bag. She told us they were for dinner tonight. On the menu? Picaditas! She creates a thick, tortilla-like round with masa. The corners get pinched up to form a little bowl that’s then cooked on a griddle and filled with salsa (verde or rojo), topped with sour cream, queso fresco, and papalo!

For Guillermina of @grandpafarm, papalo is used generously in her kitchen. She chops it up for salads and soups, cooks into black beans, and plucks and layers the whole leaf on a cemita, a type of torta from Puebla, MX.

Find papalo at Grandpa Farm every Wednesday and Saturday! 💚

#latinxheritagemonth #grownyc #gmktnyc

It’s the first day of Latinx Heritage Month! We’re so happy to have many wonderful Latinx-owned farms here at Union Square Greenmarket and at Greenmarkets throughout the city. To celebrate all their invaluable contributions to our community, we will be sharing some of the people, the stories, and histories of the delicious Latin American ingredients we have at market, along with lots of recipes for you to try at home!

We’re kicking things off with one of our favorite herbs, papalo! Papalo belongs to the class of wild herbs and plants native to Central and South America called quelites. It’s a whimsical plant whose gently scalloped leaves range from a gentle blue-green shade to bright, vibrant green. Some compare the taste to cilantro but true papalo lovers will tell you that the flavor is more complex: herbaceous and sharp, piquant with bitter notes that ring of arugula.

We caught up with a market customer, Adriana (@thee_mrs), who we flagged down after we noticed massive bouquets of papalo peeking out from her bag. She told us they were for dinner tonight. On the menu? Picaditas! She creates a thick, tortilla-like round with masa. The corners get pinched up to form a little bowl that’s then cooked on a griddle and filled with salsa (verde or rojo), topped with sour cream, queso fresco, and papalo!

For Guillermina of @grandpafarm, papalo is used generously in her kitchen. She chops it up for salads and soups, cooks into black beans, and plucks and layers the whole leaf on a cemita, a type of torta from Puebla, MX.

Find papalo at Grandpa Farm every Wednesday and Saturday! 💚

#latinxheritagemonth #grownyc #gmktnyc

The weather might be cooling off but we’re keepin the heat at market with some spicy peppers! We are in full swing of pe...
09/13/2021

The weather might be cooling off but we’re keepin the heat at market with some spicy peppers! We are in full swing of pepper season. In this post, we’re featuring Korean chili peppers from Lani’s farm, modeled by stand rep, Arcadio.

🌶 Korean chili peppers (고추) are a traditional heirloom pepper used in all sorts of Korean cuisine. You can find them in many of Lani’s Farm products like the Gochugaru (고춧가루) aka chili pepper powder, kimchi, and more.

🌶 These peppers can be harvested while they are still green in color, or they can wait until they turn into this vibrant red color. No matter the color, they remain spicy, so handle them with care. Rumor has it that the smaller and shinier they are, the spicier they are—but the best way to find out is to give them a taste 🥵

#gmktnyc #grownyc

The weather might be cooling off but we’re keepin the heat at market with some spicy peppers! We are in full swing of pepper season. In this post, we’re featuring Korean chili peppers from Lani’s farm, modeled by stand rep, Arcadio.

🌶 Korean chili peppers (고추) are a traditional heirloom pepper used in all sorts of Korean cuisine. You can find them in many of Lani’s Farm products like the Gochugaru (고춧가루) aka chili pepper powder, kimchi, and more.

🌶 These peppers can be harvested while they are still green in color, or they can wait until they turn into this vibrant red color. No matter the color, they remain spicy, so handle them with care. Rumor has it that the smaller and shinier they are, the spicier they are—but the best way to find out is to give them a taste 🥵

#gmktnyc #grownyc

Thank you to everyone who came our to our back-to-school event! There’s nothing like celebrating a new school year Green...
09/10/2021

Thank you to everyone who came our to our back-to-school event! There’s nothing like celebrating a new school year Greenmarket style with recycling games, DIY fruit skewers, and friends! We’re so excited that all @grownyc educational programs are back this Fall. That means Greenmarket School Tours, Zero Waste Schools, the Teaching Garden on @governorsisland, and School Gardens! Find more information and resources at the link in our bio or at grownyc.org/education.

ICYMI, here are some fruit and veggie skewer ideas to make at home or pop in the lunchbox!

Melon skewer
-Watermelon cubes 🍉
-Cantaloupe ball’s 🍈
-Mozzarella cubes 🧀

Greek Salad Skewer
-Cucumber slice 🥒
-Cherry tomato 🍅
-Feta cube 🧀
-Lunchbox pepper 🫑

Panzanella Salad Skewer
-Nectarine slice 🍑
-Cherry tomato 🍅
-Square of bread, toasted 🥖

#grownyc

Thank you to everyone who came our to our back-to-school event! There’s nothing like celebrating a new school year Greenmarket style with recycling games, DIY fruit skewers, and friends! We’re so excited that all @grownyc educational programs are back this Fall. That means Greenmarket School Tours, Zero Waste Schools, the Teaching Garden on @governorsisland, and School Gardens! Find more information and resources at the link in our bio or at grownyc.org/education.

ICYMI, here are some fruit and veggie skewer ideas to make at home or pop in the lunchbox!

Melon skewer
-Watermelon cubes 🍉
-Cantaloupe ball’s 🍈
-Mozzarella cubes 🧀

Greek Salad Skewer
-Cucumber slice 🥒
-Cherry tomato 🍅
-Feta cube 🧀
-Lunchbox pepper 🫑

Panzanella Salad Skewer
-Nectarine slice 🍑
-Cherry tomato 🍅
-Square of bread, toasted 🥖

#grownyc

Address

E 17TH St
New York, NY
10003

Opening Hours

Monday 8am - 6pm
Wednesday 8am - 6pm
Friday 8am - 6pm
Saturday 8am - 6pm

Telephone

(212) 788-7900

Products

EBT, FMNP & WIC checks accepted!

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