Be like Trixie!

October 24, 2026

Trixie knows her stuff. I receive on average 200 e-mails a day, but when her Obercreek Farm newsletter lands in my inbox, it takes precedence over all the rest. Trixie is a fount of information about the day-to-day vagaries of farming, and she clearly loves to cook and what's in the fields on any given day ends up on her plate. Right now, they are harvesting the last of the fresh ginger. So it stands to reason that you should incorporate ginger into your cooking this week. Here’s a David Tanis recipe for comforting pork tenderloin and gingery carrots. (I highly recommend making cold pork sandwiches with Black Girl Kimchi the next day). And here’s a ginger-pear-arugula smoothie, that is as delicious as it is righteous. (Market arugula is at its peak right now so add it to your salads, omelets and pasta.)

The best way to store fresh ginger in your refrigerator is in the crisper bin, wrapped in a slightly damp paper towel inside a baggie. Or, Trixie swears by peeling and dicing your ginger and storing it in a Mason jar where it will remain fragrant for quite a while. Although we always advocate eating ginger when it’s fresh, know that ginger freezes incredibly well, so don’t be shy about buying extra knobs from our farmers.

Use your ginger to make this mushroom and bok choy ramen since we have officially stepped into soup season and bok choy is abundant and so flavorful at the market right now. Mushrooms, too! 

Ditto for sweet potatoes, so grab your favorite eggs to make this hearty breakfast hash on Sunday morning to enjoy while you read the paper, or before you head out for a day of hayrides and apple picking at Mead Orchards. You can find more information here.

Thanksgiving will be here before you know it. So do place your order with Ryan at R&M Farm before it’s too late. And start stocking up on your local wine. Neverstill Wines is here this week, and they are more than happy to help you pick the right wine for your holiday menu. 

Lagomberry Bakery, specializing in all things sourdough, is back. And, we have a special guest vendor this week: old boy doughnuts will be on the plaza selling the doughnuts everyone in Chappaqua is talking about. Don’t miss out! 

Speaking of holiday menus...if one of your anticipated guests eats vegan and you’ve never tried one of Charlotte’s Home Kitchen’s vegan cakes and pies, consider picking up some of her “minis” this Saturday to “test” them out for the Big Day. They will pass with flying colors. Have you ever seen a pumpkin pie as pretty as this?

Milton is in the music tent this Saturday. That always makes people happy. 

See you at the market!