June 4, 2020 We want to thank all of you for your patience as we adapt to new ways of doing things. Our vendors are also having to change how they display th...

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

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

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

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.

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

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

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

And so here we are. After a string of glorious, sunny summer Saturdays, we are gifted a first autumn market day that promises to be sunny. What a difference ...

Summer might not be officially over but it certainly feels like it. School has started, commuter trains are packed to the brim, and the air has turned marked...

How do you soften the blow of summer ending and school starting? With a cookie from Hallie's Baking Co. in the lunch-box...that's how. Hallie's is back at th...

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

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

July 12, 2019 It's Bastille Day on Sunday so make sure to make a stop at the Larchmont Charcuterie table where Daniel Treboul will be happy to have you sampl...

From bushy basil to blackberries to the first peaches of the season, summer is in full swing at the Chappaqua Farmer's Market. This week, Black Creek Farm is...

If you follow the Westchester food scene at all you'll recognize Leila's Crepe Station. They're blowing up on the local food truck circuit and we are so happ...

Fort Hill Farms reports that summer has shown up in the fields, bang on time for summer solstice: they will have plenty of summer squash tomorrow and rows ...

Let it be known that this list is ever changing due to the plethora of choices continually available at Chappaqua Farmers Market. But here goes for this week...

Not together of course. But all available at the market this week. Yes, the BIG FISH food truck from Mt. Kisco Seafood is pulling in around 9 a.m. Make sure ...

People are talking about Sister Marie Magdalene. More specifically, her gorgeous fruit tarts, her ample, flavorful quiches and her classic French butter cook...