The Greenmarket Report

photo: bkgreenmarkets via Instagram

Sell a man a jar of pickled green beans, and he’ll have green beans for a few weeks (less, if they’re good). Teach a man to pickle his own green beans, and he’ll have pickled green beans for life.

Today at the Grand Army Plaza Greenmarket, Rick Field of Rick’s Picks will be demonstrating how to turn fresh green beans into zingy (and good all year) dilly beans. From 10am onward, swing by the info tent to “learn about the pickling process, ask Rick all your pickling questions, grab recipes, try samples, and purchased signed copies of Rick’s Preserving book.” And word from Twitter is they’ll be raffling off jars of dilly beans, too. You gonna let a little rain get in the way of your pickle-filled future?

Otherwise, it’s business as usual: composting, textile recycling, fresh produce from 8am-4pm.

On Sunday, the vegetables move to 5th Avenue for the Park Slope Farmers Market, where occasional attendees Brooklyn Winery and Raaka Chocolate will be rounding out the usual lineup of produce, breads, chutneys, cheeses, and meats/meat-alternatives. Swing by between noon and 2pm, when Rachel Saks of tABLE health will be demonstrating the ins and outs of “market fresh” meal prep (with samples, presumably).

As always, the Park Slope market runs from 11am-5pm along 4th Street at 5th Ave.