How farmers winter/Part 2
February 18th, 2020 Before it's time to put seeds in the ground, some farmers try to sneak in a bit of travel over the winter months. Such was the case for John-Erik Schellenberg, founding farmer at Black Creek Permaculture Farm, who spent a good part of January in a small town called Tanetze, in the Mexican state of Oaxaca. It wasn't Erik's first trek to Tanetze. Back in 2008, long before this Pleasantville native was farming in the Hudson Valley and selling his beautiful p
How farmers winter/Part 1
Do you find yourself thinking about your favorite CFM farmers and wondering what they are up to during the "off" season? Over the next few weeks, we'll give Growing Heart Farm, Wingdale, NY Farmers Marisa Barone and Ian Nichols Marisa had this to say about how the farming couple spends its days: "The best part of winter as a farmer is slowing down and being able to do other things life has to offer besides growing and maintaining a farm-full of vegetables! We spend our pr
Local beer, brandy and a chill challenge at the market this week
Regular readers of this blog know I am a big fan of David Tannis. When I learned through Instagram that Fort Hill Farm was harvesting Romanesco broccoli this week I went on a Tannis/Romanesco hunt on the interwebs. I was very happy to find this tantalizing recipe for baked romanesco with mozzarella and olives since that is a pretty compelling combination of ingredients and most are readily available at the market. Also, what to do with those slightly prehistoric-looking Bru
Roast your roots!
College applications are due, the woolens need to brought down from the attic, the days are getting shorter, and the holidays are creeping up. Sometimes you Enter Kimchi Culture and their life-saving braised short ribs. Wow. I worked an extra-long day this week and was so grateful for this delicious ready-made dinner, such a better option (plus quicker, and less expensive) than take-out! Serve with rice or creamy polenta and bok choy or braised chard. And just be grateful.
Cranberry liqueur, sizzling scallion pancakes and American Bow Knife at the market this week!
We've got such a nice fall line-up for you this week! Heimat Liqueurs returns to the Market after a busy summer of harvesting and processing for a new batch of traditional Germanfruit liqueurs made with local fruit. Stock up now for the holidays — these pretty bottles make for great gifts. Make sure to keep some for yourself to make unique cocktails at your holiday party, or any night of the week! Ute, the founder, is back from upstate New York, where she sourced her cranber
Fall chowder, flower frost and belly-warming brandy
I just came back from a super quick trip to Boston for college visits with my daughter Mina. To my frustration, the day was too jam-packed for chowdah. Naturally, the first thing I did when I got home was to thumb through chowder recipes so I can scratch that itch by making one over the weekend using Pura Vida Fish. I landed on two recipes. This recipe which leans toward tradition, and this blushing fish chowder strikes me as as a bit more autumnal, in color, at least. Eith
Caramel apples, freshly-pressed almond milk with dates and local wildflower honey!
October 5, 2019 With the temperatures dropping and fall inching in, you'll be seeing more and more apples at the market each week. Both Concklin and Wright's When Michele Kim sees a local apple she wants to wrap it in caramel. Yes, this week La Petite Occasion is bringing their famous fall treats. Too sweet? How about a tall glass of freshly-made almond milk sweetened with dates instead? Ah-Mond Milk will be joining us as a guest vendor this week. They use organic almonds fr
Sauce makers and general tomato lovers
Letterbox Farm Collective is swimming in heirlooms. They are bringing a limited number of tomato flats to the Market on Saturday for the wholesale price of $ According to Serious Eats, "in the late 1700s, Napoleon Bonaparte was looking for a way to dependably preserve food for his troops and so offered a cash prize to anyone who could produce a better method. After much experimentation, a French cook named Nicolas Appert discovered the packing, heating and sealing technique
Super versatile summer squash
August 3rd, 2019 Zucchini...So many ways to eat it and so little time! Seriously, few vegetables taste as good in a cake as they do in a pasta dish or confit'd as this summer staple. Here are three recipes that show how hard this vegetable will work for you in the kitchen. Melissa Clark's olive-oil-zucchini-bread is so moist and tangy and the perfect thing to serve weekend brunch guests or to pack for a weekend getaway/hostess gift. (Don't have time to bake this weekend? P