BioBazar: From Farm to Table in Warsaw

If you like organic, local produce, baked goods, and other healthy food items, then head to the BioBazar in Warsaw.

The BioBazar, held every Wednesday and Saturday in a pre-WWII factory building, is one of my favorite markets where I can purchase unique products such as butternut squash, coconut oil, kale, seasonal mushrooms, tomatillos, millet, quinoa, gluten-free noodles and more.

I use all these seasonal ingredients at home to make dinners that feature items like green salads, mushroom risotto, homemade tortillas with a tomatillo salsa or a Cypriot eggplant and lamb casserole.

Every week, you never know what might be available or in season. Right now, the market is full of Polish apples and fresh apple juice.

What I find most interesting about this space is that the BioBazar takes place in a crumbling pre-WWII building that is surrounded by new skyscrapers and the new metro line all in the city center.

The former Norblin and Company, originally started in 1820, produced metal candleholders, table decorations and cooking equipment and later metal prefabrications for more than 100 years. The buildings were badly damaged during WWII; some were torn down, and others were turned into museum spaces and a theater for awhile. Today, you can still wander around and see the old assembly lines and some of the machinery.

There are fewer and fewer spaces like this remaining in Warsaw. To me, this is what makes Warsaw interesting.

A few months ago, I saw some fancy new posters go up touting ArtNorblin, a new development that will turn the old factory buildings into a gigantic retail and office space. It looks like some of the brick façade will be incorporated into the new design. Hopefully! The website says the site still will be home to the BioBazar as well as a new Norblin Factory Museum.

Before these buildings get “destroyed,” why not stop by the BioBazar and see a bit of Warsaw’s pre-WWII history in person. You also can pick up some delicious, organic produce!

Inside the BioBazar on a recent Saturday. 

Locations:

BioBazar in Warsaw

ul. Żelazna 51/53
Open: 10-18 Wednesdays & 8-16 Saturdays
Website: facebook.com/BioBazar.Warszawa

BioBazar in Katowice

ul. Bracka 20

Open: 8-16 Saturdays
Website: facebook.com/BioBazar.Katowice

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Heirloom Tomatoes in Turkish Gavurdağı Salatası

When you find really tasty tomatoes, especially heirloom varieties, you want to keep the flavors fresh and simple.

That’s why I fell in love with Turkish cooking because it emphasizes fresh ingredients such as tomatoes and herbs.

Heirloom tomatoes and fresh summery greens at home in Warsaw.

Last week, hubby asked if I could make Turkish kebabs and mezes one night. I said, tabii ki (of course)! So on Wednesday, I went to the BioBazar here in Warsaw and discovered a stall selling the BEST heirloom tomatoes I’ve seen outside of the U.S. The Polish farmer, who spoke excellent English, told me he specializes in unique products like the heirloom tomatoes, herbs and greens (Swiss chard, Italian lettuces and more) and sells many of his organic products to local restaurants.

The BioBazar is open open on Wednesdays and Saturdays in these old pre-WWII factory buildings.

I knew exactly which Turkish dish I would use these heirloom tomatoes in – a Gavurdağı Salatası – a sweet, tangy and slightly spicy tomato-parsley-pomegranate salad that is utterly delicious! This salad is named after the Gavur mountain, part of the Tarsus mountains in Southeast Turkey. It’s one we tried for the first time when we visited Gaziantep, a city in SE Turkey, two years ago.

In Gaziantep, we tried Gavurdağı Salatası at both Imam Cağdaş and Kebapci Halil Usta. The tangy spice, sumac, also was used in these versions.

Some versions of Gavurdağı Salatası add sumac or freshly chopped mint leaves. Other recipes like this one by my friend, Claudia of A Seasonal Cook in Turkey, include green peppers and more onions than what I like. As salads go, simply taste yours and see what you would like to add or modify.

My version of Gavurdağı Salatası was the perfect summery complement to an evening at home with Turkish kebabs and mezes. Turkish raki included, of course! I hope you’ll enjoy this salad as much as we did!

Afiyet olsun!

Gavurdağı Salatası (Tomato, Parsley and Pomegranate Salad)

Serves: 2-4 people

Ingredients:

4-5                              medium heirloom or regular tomatoes, deseeded and chopped small
¼                                 large white onion, chopped small

1          cup                  flat parsley, roughly chopped

1          teaspoon          ground cumin

1          teaspoon          dried mint

1          teaspoon          ground black pepper

Pinch                           crushed red pepper flakes (Turkish pul biber)

To taste                       salt

2          Tablespoons    walnuts, chopped

Dressing:

2          Tablespoons    Turkish olive oil

1          Tablespoon      pomegranate molasses (nar ekşisi)

Juice                            from ½ a lemon

1          ea.                    garlic clove crushed with salt in a mortar and pestle

Preparation:

Chop the tomatoes, onions and parsley into small pieces and place in a bowl.

Discard the tomato seeds and extra juice so you don't make your salad too "wet."

Sprinkle the spices on top.

In a small glass jar, add the dressing ingredients and shake to mix well. Pour over the salad when ready to serve. Alternatively, mix the ingredients in a small bowl with a whisk.

Garnish the salad with the chopped walnuts.

Serve the salad with fresh bread or pita so you can enjoy the delicious, spicy juices at the bottom of the bowl.

NOTE: We had about 1 cup of salad left that we finished off the next morning as part of a Turkish breakfast at home. Simply serve with cheese, hardboiled eggs and fresh bread.

I love Turkish mezes like these!

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