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Blondery returns

...and Auzerais' timing couldn't be better. Who couldn't use some of this uber-talented baker's blondie bites in flavors like red velvet or pecan and salted caramel, this

September 11th?

There is so much uncertainty out there right now, but what we do know is that the temperatures are starting to pleasantly drop, and collectively we are turning our thoughts to roasts and soups and setting the table indoors again.

This is the best time for eggplant which moves effortlessly from the grill to the oven. I like to serve meaty eggplant to the non-meat eaters at the table. But that doesn't mean that eggplant and beef need to be mutually exclusive. This recipe for stuffed eggplant brings them together quite nicely.

Take advantage of Capt. Rick's weekly revolving haul at Pura Vida. Lately they've been bringing sardines in small amounts... What a treat! Here's how Mark Bittman prepares them.

Aya Hummus has a new spicy hummus and Wright's Orchard is bringing Dilly Beans! 'Nuf said. Spain at Home is here this week and they will be preparing paella at the market. Come hungry!

Who gets excited about apple season? Neversink Spirits does. Did you know that their gin is now made from 100% New York State apples? The apple base spirit is then re-distilled with Neversink’s unique 11 botanical blend to create the distinctive aroma and flavor of Neversink Gin. Seasonal. Local. Perfection in a martini. 

See you at the market!

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