At Sullivan Street Bakery in Hell’s Kitchen, bakers spent Monday morning grating zucchini into batter for loaves. Blueberries, still arriving from upstate farms, are folded into muffins at Bakeri in Greenpoint. The city’s bakeries are adjusting their menus as September brings a final burst of local produce.
Tomatoes, which have held on through the heat, are landing in savory cobblers at spots like Runner & Stone in Gowanus. At Balthazar in SoHo, kitchen staff are incorporating excess stone fruit into galettes, trying to use up crates that arrived last week.
Outside the Union Square Greenmarket this morning, shoppers carried bags of late-season squash, tomatoes, and berries. Many said they planned to bake at home, citing recipes for quick breads and fruit crisps.
Wholesale buyers report that prices for local zucchini and blueberries dropped slightly over the weekend as supply outpaced demand. Chefs say they expect tomatoes to linger for another week or two before the focus shifts to apples and pears.
For now, bakeries and home cooks alike are trying to use what is still fresh, as autumn’s heavier flavors begin to appear on shelves and menus.