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It's pretty easy being green these days. Designer denim has gone organic. Chanel's Blue Satin nail polish is formaldehyde-free. LED light bulbs boast a life span comparable to French bulldogs. And a new restaurant waving the thyme sprig of seasonality seems to be popping up nearly every week on New York City's greenmarket dining scene. But what defines these produce-happy eateries other than a décor centered around Mason jar water glasses and vintage farm implements? What makes one wild poached quail egg more sustainable than the next? True believer Blue Hill answers these questions by sourcing most of its menu from its two working satellite farms, and Brooklyn's applewood butchers on-site its antibiotic- and hormone-free meats and poultry. Park Avenue Spring/Summer/Autumn/Winter takes the strictly seasonal mantra to the max, undergoing an entire makeover—including name change—every three months. BLT Market and Telepan elevate local veggies to destination dining, while casual Market Table and Sfoglia bring peak season back down to earth. Pioneers like Smith Street's The Grocery and West Chelsea's Cookshop act as a neighborhood green watch, introducing slow-roasting and whole grains to their once far-flung nabes. All this as the original ingredient king, Craft, continues its reign over an empire of the rigorously fresh, looking out over all it has begot. The greenmarket aesthetic may be as variable as its followers' fluctuating menus, but satisfying that itch for a grass-fed, free-range, brioche-bun hot dog has never been easier. A very convenient truth, indeed.

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It's pretty easy being green these days. Designer denim has gone organic. Chanel's Blue Satin nail polish is formaldehyde-free. LED light bulbs boast a life span comparable to French bulldogs. And a new restaurant waving the thyme sprig of seasonality seems to be popping up nearly every week on New York City's greenmarket dining scene. But what defines these produce-happy eateries other than a décor centered around Mason jar water glasses and vintage farm implements? What makes one wild poached quail egg more sustainable than the next? True believer Blue Hill answers these questions by sourcing most of its menu from its two working satellite farms, and Brooklyn's applewood butchers on-site its antibiotic- and hormone-free meats and poultry. Park Avenue Spring/Summer/Autumn/Winter takes the strictly seasonal mantra to the max, undergoing an entire makeover—including name change—every three months. BLT Market and Telepan elevate local veggies to destination dining, while casual Market Table and Sfoglia bring peak season back down to earth. Pioneers like Smith Street's The Grocery and West Chelsea's Cookshop act as a neighborhood green watch, introducing slow-roasting and whole grains to their once far-flung nabes. All this as the original ingredient king, Craft, continues its reign over an empire of the rigorously fresh, looking out over all it has begot. The greenmarket aesthetic may be as variable as its followers' fluctuating menus, but satisfying that itch for a grass-fed, free-range, brioche-bun hot dog has never been easier. A very convenient truth, indeed.

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It's pretty easy being green these days. Designer denim has gone organic. Chanel's Blue Satin nail polish is formaldehyde-free. LED light bulbs boast a life span comparable to French bulldogs. And a new restaurant waving the thyme sprig of seasonality seems to be popping up nearly every week on New York City's greenmarket dining scene. But what defines these produce-happy eateries other than a décor centered around Mason jar water glasses and vintage farm implements? What makes one wild poached quail egg more sustainable than the next? True believer Blue Hill answers these questions by sourcing most of its menu from its two working satellite farms, and Brooklyn's applewood butchers on-site its antibiotic- and hormone-free meats and poultry. Park Avenue Spring/Summer/Autumn/Winter takes the strictly seasonal mantra to the max, undergoing an entire makeover—including name change—every three months. BLT Market and Telepan elevate local veggies to destination dining, while casual Market Table and Sfoglia bring peak season back down to earth. Pioneers like Smith Street's The Grocery and West Chelsea's Cookshop act as a neighborhood green watch, introducing slow-roasting and whole grains to their once far-flung nabes. All this as the original ingredient king, Craft, continues its reign over an empire of the rigorously fresh, looking out over all it has begot. The greenmarket aesthetic may be as variable as its followers' fluctuating menus, but satisfying that itch for a grass-fed, free-range, brioche-bun hot dog has never been easier. A very convenient truth, indeed.

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