September 19, 2026 Last week, our very own Trixie Wessel of Obercreek Farm was at one of her Sunday markets when something beautiful happened in the tent. A regular shopper was gathering produce for the makings of a lovely dinner, while a second shopper, new to the Obercreek Farm tent, was asking lots of questions, deliberating about her selection. The habitual shopper handed Trixie a $50 bill, which more than covered her purchase, and asked Trixie to use the change to pay fo

September 12, 2026 I cling to summer until the local corn stops showing up at the market. And Mead Orchards tells us that there is still plenty in the fields this week. So I went digging for some fall-forward corn recipes and found this recipe for roasted poblano peppers stuffed with corn, which looks absolutely divine and is apt, since poblanos (and so many other peppers) are having their moment at the market right now. I also dug up this corn chowder recipewhich will deliv

September 5, 2026 It’s here. Summer’s swan song, the last hurrah of gathering around the grill before routines set in and lazy, unscheduled mornings morph into alarm-driven drills. The good news is that the first week of school will be short. So, there is time to breathe and adjust to new routines. The market is here for you to help make your weeknight dinners a little easier next week, but also to help you feed and fuel your long-weekend festivities. Last week I had to go to

August 28, 2026 This morning I stepped, shoeless, onto the sun porch with my cup of coffee and my dog at my heels and had to immediately turn around to put some socks on. The cool air was a bit of a shock. Not unwelcome, just unexpected. Especially given the peak summer bounty at the market right now. The tomatoes — cherry, heirloom, slicing — show no sign of dwindling. Nor do summer squash have any intention of making way to their winter counterparts. Corn is still piled hi

August 20, 2026 Peppers are at their peak, people so make sure to pick a peck this Saturday. So many to choose from, starting with shishito peppers. Hailing from East Asia, these locally grown peppers are so simple to prepare and yet, deliver so much crunchy umami, that you can’t eat just one. Go on, I dare you! The easiest way to prepare them is as follows: put some grape seed oil and a splash of sesame oil in a cast-iron or stainless steel pan and let the pan get steamy ho

August 15, 2026 Summer soups may sound counterintuitive, but trust us; they’re just the ticket on these hot August nights. Whip up a batch and pop into your refrigerator (or make a double batch and freeze some) for an easy peasy weeknight dinner. If you like, you can pair a bowl-full with a market-sourced BLT. We have such great bacon at the market, includingR&M Farm's, which is nitrate-free. If you were able to snag some Garlic Scape Mustard from Channery Hill Farm last week

August 8, 2026 This time of year, farmers markets offer up a true embarrassment of riches. From blueberries to eggplant to sweet corn to peaches, your choices are plentiful and produce bins are overflowing. If you're an eggplant afficionado, you're going to want to try this Grilled Eggplant with Whipped Fetashowstopping side. Find eggplants at Mead Orchards or Obercreek Farmand feta at Maplebrook Farm Creamery. Take full advantage of plum season with this New York Times recip

August 1, 2026 It’s true. From the moment an ear of corn is picked from its stalk, its sugar starts converting to starch. It’s why you should definitely buy your corn at the farmersmarket, where it will have been plucked from the fields just hours before we open. And why you should plan your Saturday dinner around it. Skye Caradonna, owner of Caradonna Farm, says they will have plenty of sweet bi-color Kick-off corn on Saturday. He likes to microwave his ears of corn, still i

July 25, 2026 “In a world driven by hate, greed and envy, everyone loves tomatoes” once wrote food journalist Raymond Sokolov. “Real (as I will call vine-ripened, soft-walled, acid-flavored, summer-grown) tomatoes are an article of faith, a rallying point for the morally serious...a grail.” And the holy grail can be found at the market right now where real tomatoes are on parade: in colors from yolk yellow to 70s orange to fire-engine red and ranging from the size of a gum-ba

July 18, 2026 Hey everyone. How’s your summer going? By now, you’ve either gone on vacation or are planning to head out soon. We’re so pleased that so many of you are choosing to spend your Saturday mornings with us, despite (or in between) your comings and goings. This week, the Julian Kalehoff Jazz duo (formerly of the Mellow Fellows) is performing and I can’t think of a better musical fit for a lazy, midsummer market than these young R&B and jazz musicians. What else is ha

July 11, 2026 I’ve said it before and I’ll say it again: What grows together, goes together. And so it’s no coincidence, gentle reader, that bold green basil appears in giant bunches at the market at the same time as heirloom tomatoes and summer squash start jockeying for space on the market tables. It’s like the fields got the memo about the great party happening at the farmers market and everyone decided to turn up at the same time. Few things are as delicious as a perfect

July 2, 2026 In case you had any doubts, we’re in full summer swing. Not only are the temperatures sizzling but tomatoes have arrived, and zucchini, too, always the harbinger of the summer night-shade abundance to come. How convenient that both tomatoes and zucchini lend themselves so well to chilled preparations: because seriously, who wants to turn on the oven or the grill in these temps? This chilled zucchini soup from Food & Wine gets a five star rating and deservedly so.

Sour cherries. Many shoppers walk right past them and instinctively grab the darker, ruby-red sweet cherries on display at the market. What a shame! Sour cherries are where it’s at when it comes to baking, preserving and — yes, cocktail mixing! Sour cherries, which are smaller and more globular than their sweet cousins, lend themselves well to savory preparations, too. Try them in this Melissa Clark sheet pan chicken recipe. This is one of those recipes that make me giddy bec

It’s almost as if we planned it. The weekend when Chappaquacelebrates both its dads and Horace Greeley grads… we’re bringing you the most raucous band in our line-up: Lucien Smith and the Blues Cruise Band. Guaranteed to put a smile on your face and a tap in your toes. Whether you are celebrating a grad or a dad, there will be food involved, that we know! Come get everything you need for BBQs and graduation parties, right at the market—from juicy steaks, sausages, or swordfis

The only thing I like more bitter than my cocktails are my salad greens. I’m a sucker for endives, escarole, and that fabulous French classic, frisée (pronounced free-zay) salad. When I lived in Paris the classic bistro frisée salad was my go-to lunch order. I’d occasionally order the celery remoulade, but would instantly regret it when I spied the frisée on another table. Warm bacon vinaigrette and sweet jammy eggs playing off bitter greens? What’s not to love? Add a classic

June! At last. This is the time of year when the market fills out, literally and figuratively. You will see more tents on the plaza this week than I think we’ve ever had. But, also, our produce vendors are feeling and looking flush as their fields start to deliver. This week we welcome the return of Mead Orchards, a long-standing and storied farm from Tivoli, New York. The farm, which has been operating since 1916, waited until they had plump, sweet strawberries to offer befo

Of course, rhubarb and strawberry go together like Hepburn and Tracy, so make sure to pick up some rhubarb, too. If you’re thinking about learning how to make pie from scratch, this is the time to do it. Strawberries cozying up to rhubarb are so forgiving as a pie filling: Their union makes everyone happy. If pie is not in your wheelhouse, go ahead and roast that rhubarb to dollop onto some yogurt (available at Le Roux Trading Co., Sugar Shack Creamery, and White Moustache).

As I write this, the temperatures are in the searing 90s. But, by the time this hits your inbox, the temperatures will have dropped at least 20 degrees and the forecast for the weekend calls for rain throughout this holiday weekend—the official launch of grilling season. What’s a girl to do? Look, we’ve learned in the last few years that the weather is going to do what it’s going to do, and we can give up on trying to meal and party plan around the weather. What you can still

Well, we may have broken all crowd-size records on opening day last week. Thank you, Chappaqua, for letting us know how much you missed us! We feel the same. What I love about the month of May is that each week, I have the distinct pleasure of unveiling a new vendor to you. This week we have two first timers at the market. We are over the moon to bring you LeRoux Trading Co., who will be selling fresh (not frozen) cuts of top-notch local, grass-fed beef from Highland Hollow

Need a little wine with those oysters? Rosina’s, an Italian-style winery, joins us this Saturday, with their award-winning bottles including a Cabernet Franc and two rosé options (one sparkling) and a Tocai Friulano. How about some French sourdough too for that impromptu oyster picnic.L’Imprimerie, a French bakery with a Bushwick twist, will also be here, joining us twice a month. Their sourdough loaves, especially their miche, are second to none, as are their croissants and