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Gabrielle Langholtz

Edible Manhattan, Edible Brooklyn

Gabrielle Langholtz is the editor of Edible Manhattan and the author of The New Greenmarket Cookbook.

Gabrielle Langholtz appears in the following:

If You Think Manhattan is Pricey, Try Buying Farmland Near New York City

Thursday, January 29, 2015

WNYC
Farmland in lower Hudson River counties like Columbia County can go for $7,000 to $10,000 an acre, too pricey for beginning farmers. Rental agreements and land conservancies can help.

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If You're Looking for a Place to Farm — Start by Looking Up

Wednesday, January 28, 2015

WNYC
All you need to start a farm in New York City is the right roof.

Comments [3]

Learning to Farm: Resources

Tuesday, January 27, 2015

Ready to trade your metrocard for a wheelbarrow? Here’s a list of resources to help you gain the skills, find land, scale up and buy the farm. Happy hoeing.

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Questions to Ask Yourself Before You Become a Farmer

Tuesday, January 27, 2015

The farm-to-table ethos is firmly established in New York City's restaurant scene. But a growing number of New Yorkers are becoming more interested in the farm side of the equation.

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Last Chance Foods: Radishes Are the Real Fast Food

Friday, June 13, 2014

Radishes are fast to grow, fast to prepare, and delicious. Gabrielle Langholtz, author of The New Greenmarket Cookbook, explains why they provide instant gratification for farmers and cooks alike.

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Last Chance Foods: A Pantry Stocked For Snow Days and Late Nights

Friday, January 03, 2014

Here are a few suggestions on ingredients to keep in your pantry so that you can whip up a meal on a snow day or after a late night at the office. Edible Brooklyn editor Gabrielle Langholtz told us what you'll always find in her cabinets.

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Last Chance Foods: Thanksgiving Turkey Talk

Friday, November 18, 2011

Farmer Craig Haney and magazine food editor Gabrielle Langholtz discuss raising and roasting turkeys. Get the low-down on what kind of bird to choose and how to keep it moist and delicious.

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Last Chance Foods: Great Garlic in the Raw

Friday, August 19, 2011

Hardneck garlic available now at farmers markets is a world apart—and far more delicious—than typical grocery store garlic, according to Edible Manhattan editor Gabrielle Langholtz. Learn more and try a recipe for peach salsa with tomatoes, basil and garlic.

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