2020 ©Chappaqua Farmers Market

The market is a non-profit organization in the town of New Castle, NY

  • Instagram Social Icon
  • Facebook Social Icon
  • Twitter Social Icon
  • YouTube Social  Icon
  • Pinterest Social Icon

from Linda Fears at GoodFoodRX

Tomato and Peach Farm Salad

FROM THE MARKET:

2 cups cherry tomatoes, halved
3 peaches, cut into one-inch pieces
2 cups chopped arugula
1/4 c chopped basil
1/3 c olive oil
3 TBS white balsamic vinegar


IN YOUR KITCHEN:

1 c cup cooked farro
1/2 cup crumbled feta
1 TBS Dijon mustard
2 tsp minced shallot
1 1/2 tsp salt
1/2 tsp pepper

Put cooked and cooled farro in a large bowl. Add tomatoes, peaches, arugula, basil and feta. Make dressing: Combine olive oil, vinegar, mustard, shallot, salt and pepper. Add dressing to salad and gently toss.

from thekitchn.com

Kohlrabi and Carrot Slaw

FROM THE MARKET:

1 large kohlrabi, peeled, stems                 

 trimmed off, grated

¼ head purple cabbage shredded

½ red onion, grated

4 T chopped cilantro



IN YOUR KITCHEN:

¼ c golden raisins (optional)

¼ c mayonnaise

1T cider vinegar

1T sugar

1 t salt

2T pumpkin seeds (optional)

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using). In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

Option to sprinkle some pumpkin seeds on top!

from the kitchen of Wendy Rubin

Cucumber, Tomato and Mint Salad

FROM THE MARKET:

3 medium cucumbers
4 pints of cherry tomatoes
2 TBS chopped mint
½ cup thinly sliced red onion


IN YOUR KITCHEN:

1 c cup cooked farro
1/2 cup crumbled feta
1 TBS Dijon mustard
2 tsp minced shallot
1 1/2 tsp salt
1/2 tsp pepper

Cut 3 medium cucumbers in half lengthwise and remove seeds if desired; slice about ½” thick.
In an extra bowl combine oil, lemon juice, mint, and salt. Add cucumbers, onion and halved cherry tomatoes.

 

Toss to coat. Zest one lemon and fresh pepper and mix in. Cover and let sit at room temperature for 30 minutes or put in refrigerator for a couple of hours before serving.
Option of adding feta cheese and/or chickpeas for a complete meal.
Serves 8-10