Foragers Grocer: Green Fingers

The Proprietors of Brooklyn’s Favorite Food Hall Offer a Tour of Their Upstate Farm

Bright garlic cloves pulled fresh from the ground and impressive beds of leafy greens feature in photographer Max Farago’s series taken during a summer harvest at Richard Lamb and Anna Castellani’s Cunningham Hill Farm in Columbia County, New York. Run by the husband-and-wife team behind Foragers City Grocer in New York, the 28-acre homestead is the couple’s latest endeavor to bring the farm-to-market experience to city dwellers. Producing fresh, seasonal produce grown from seed, the farm supplies their Dumbo, Brooklyn-based grocery shop (run with business partner Clifford Shikler), as well as the team’s newest outpost: Foragers City Grocer in Chelsea, Manhattan, which includes a neighboring Asian-fusion restaurant, Foragers City Table. “Farming is a lot like painting, or creating art,” explains Castellani, who along with Lamb personally tends to everything from cauliflower and potatoes to string beans and squash. “You’re never done, you’re always working, it’s very physical, it’s quiet and solitary in a really lovely way, and when you finally are finished you have this beautiful physical thing that is wholly unique.” Here the Foragers team reveals one way they’ll be using their homegrown heirloom tomatoes this season.

Foragers Butcher Steak

Serves two

  • 1 7-8oz cleaned hanger steak, marinated (see below)
  • 1 red onion, thinly sliced
  • 1 cup peppery greens (upland cress, arugula, etc)
  • 1 cup sliced heirloom tomatoes
  • 1oz fresh lemon juice
  • Salt and pepper to taste

  1. Take butcher steak out of marinade and bring to room temperature. 
  2. Place on a pre-heated grill or grill pan and cook each side for about 4-5 minutes for medium-rare. 
  3. Let rest for three minutes before slicing. 
  4. In a bowl combine onions, greens and tomatoes and season with lemon juice, salt and pepper. 
  5. Place tomato salad on top of the sliced steak.

 For the maple-soy steak marinade

  • 1 cup maple syup
  • 1 cup soy sauce
  • 1 cup canola oil
  • 1 cup rice wine vinegar
  • ¼ cup ginger, grated
  • ⅓ cup garlic, minced
  • ¼ cup sesame oil
  • Black pepper, ground

  1. Combine all ingredients. 
  2. Dip each steak into the marinade, then pour the excess marinade over the meat. 
  3. Marinate for 24 hours.

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