Four hundred years ago, the Dutch landed in New Amsterdam. Today, we know it as New York, and for four times this fall, a market celebrating the roots of New York City’s culinary and historical traditions of open food markets is being revived in its old stomping ground –South Street Seaport.
On Sunday, October 25, nearly sixty food merchants sampled and sold their products to thousands of customers at the second New Amsterdam Market, featuring food which might have been at the market at the time of Hudson’s landing to more nouveau flavors such as Mama O’s Kimchee and Kombucha Brooklyn’s beverages.
The theme of this month’s market centered on meat—you could sample Marlow and Daughters grass-fed chili for $3 a bowl or take home Hudson Valley Duck Farm who sold out of their 1,600 portions of duck shortly into the day.
To check out more photos from the day, click here.
Navigating through the crowds, I found Foodzie merchant Rick’s Picks featuring their famous phat beets and others I dreamed of joining so that my friends in San Francisco can sample Narragnsett Creamery’s renaissance ricotta. You had quite the selection of breads to spread the cheese onto, including Balthazar Bakery’s baguettes and Fairway’s bagels.
Liddabit Sweets who are also at the top of our dream list to join Foodzie were at the market (keep your eyes out in early 2010 when they start making enough to sell online). Their heavenly selections of sea salt caramels were ”flying off the shelves.” The PB&J bar I purchased was a new spin on an old favorite. This version of the PB&J combined quince paste with peanut butter and milk chocolate. It disappeared on the subway ride home, and I can not wait to sample additional flavors at the next Brooklyn Flea.
The market wouldn’t have been complete without fish from the sea. Luke’s Lobster was one of the most popular vendors, and once you finished that wait in line you could go for dessert at the equally long, but incredibly delicious The Bent Spoon which featured ice cream flavors including rosemary chocolate.
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