Weeknight Cooking

Turning a Trip to the Farmers Market into Lunch

July  4, 2013

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. 

The dill and garlic scapes at my farmers market were so vibrant and fragrant that I bought them just so I could build a lunch around them. I also picked up a loaf of challah from Bread Alone, a bakery in upstate New York that I worked at the summer after I graduated college. Then I took the easy route with salmon and cream cheese. Nothing new here but it's always a good pairing. With the garlic scape I simply sliced it super thin and sprinkled it on the cream cheese so the little circles would stick like sprinkles on icing. For dessert: sweet little cherries, also from the market.

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See what other Food52 readers are saying.

  • amysarah
  • Amanda Hesser
    Amanda Hesser
Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.


amysarah July 4, 2013
Amanda, my eldest son loves lox/smoked salmon - from elementary to high school, a bagel with salmon and cream cheese (scallion, no garlic scapes back then) was the special lunch I packed on pressure days - from a presentation on the Amazon, to AP exams. He still thinks of it as 'mom' comfort/encouragement food. Sort of a tangent, but your kids' lunch this week evoked a nice memory.
Amanda H. July 4, 2013
Nice. I wonder what food will be my kids' comfort/encouragement food.