In 1933, Nathan Glickberg, Howie’s grandfather, started what would become Fairway Market; it was a little fruit and vegetable stand on Manhattan’s Upper West Side. We’ve come a long way since then, but top quality produce is still at the heart of who we are at Fairway. There’s no better time to celebrate the earth’s bounty than the start of summer. We made it through a long winter, and now we can celebrate with fresh, tasty, healthy produce.
Our values are deeply rooted in supporting local growers, and we buy from nearby farmers whenever possible. Our produce is delivered every single day. It goes from the trucks right onto the shelves. There is no warehousing for Fairway produce. We do it this way because we care!
Without further ado, here are some favorites cropping up at Fairway:
Leeks are gentle veggies, with a fresh, grassy, clean flavor. They get along great with pretty much whatever herbs, spices, and flavors come their way. Good leek and potato soup is ethereal. We like leeks in our risotto, our sautéed with chickpeas, or in a tart with plenty of Gruyere. Full of flavonoids, vitamin A and K, fiber, and Vitamin C.
Those sunny yellow zucchinis, summer squash, grow crazily to announce the arrival of summer. They’re sweeter than their green cousins, and a wonderfully versatile veggie. Braise with onions and brown sugar. Cut into delicate ribbons with a mandoline, vegetable peeler, or knife, and assemble a raw squash salad with goat cheese, pine nuts, and your favorite EVOO. Toss thick slices on the grill, and serve tossed in pasta with sweet shrimp.
What makes a house a home? A bowl of cherries on the table. Deep, dark, and lusty. Bings or floral, rose-hued Rainiers are in season for but a wonderful flash. Pit and soak in bourbon, or whatever booze suits your fancy. Cherry pie! Cherry clafoutis! Cherry preserves! The trick is not eating ‘em all before you get cooking.
Sure, we’ve got strawberries all year round, but summer means sweet, sweet strawberries are at their very best. Fill your basket, baby! Slice the tops off and pop into your mouth. Repeat. Repeat. Or, bake a strawberry pie, assemble an easy shortcake, whip up a smoothie, or serve a pitcher of fresh strawberry mint margaritas to your very lucky friends.
Also called scallions, spring onions have a long white base that has not yet developed into a bulb and thin, straight, green stalks—both parts are totally edible. Scallions look a bit like overgrown chives. Their flavor is milder than mature onions, but still zippy enough to lend bright, refreshing spunk to many dishes. These are a welcome addition in a frittata, great chopped in a springy salad, or roasted whole with carrots and fresh thyme.
Summer wouldn’t be summer without ripe, drip-down-your-chin tomatoes. This time of year, they don’t need anything but perhaps a drizzle of your best EVOO and a sprinkle of fleur de sel. But if you were to add some hand-pulled Fairway mozz to the mix, or better yet—some oozy burrata imported direct from Puglia—some creamy avocado, and a handful of herbs, we wouldn’t complain.