As the Memorial Day holiday weekend wraps up, kitchens across New York have turned to seasonal produce and simple seafood. At Grand Army Plaza farmers’ market on Monday, shoppers picked over the last of the rhubarb stalks. Several home cooks said they planned to roast them with sugar for a tart dessert.
In Brooklyn, a Carroll Gardens seafood shop reported higher-than-usual sales of shrimp. A staff member said harissa-marinated shrimp skewers were a popular order for backyard gatherings on Sunday afternoon. The spicy North African seasoning has found a place on warm-weather menus, paired with grilled vegetables or rice.
With temperatures reaching into the 70s, some families skipped the oven in favor of homemade ice cream. On Sunday evening, a line formed outside a Prospect Heights hardware store for last-minute ice cream makers and rock salt. One parent, waiting with a cart, said their kids had picked out a classic vanilla recipe for the long weekend.
The city’s restaurants and home tables both reflected the start of late-spring produce and outdoor cooking season. While some residents opted for takeout, many used the three-day break to prepare food at home, making use of ingredients now in season. The shift toward lighter, market-driven meals is expected to continue as school lets out and summer arrives.