Shake it up with spring shakshuka...and Wave Hill Breads does it again
Just when you thought Wave Hill couldn't possibly expand their line of baked products, from Monkey Bread to sourdough Miche... they've now started making pies...as in pizzas. They use their own tangy sourdough to make an oblong thin-crust pizza, which they lace with top-notch ingredients like zucchini and lemon zest or classic mozzarella, tomato and red onion. Take a couple home and pop them in your freezer for those days when three hungry teenagers descend on your kitchen after ball practice. Or, pop them in your oven for an easy Saturday lunch with a side salad from Orchard Hill Organics.
That is, if you don't grab a perfect Napolitano pizza from our food truck, Pizza Vitale, back this week.
Did you know that Drew George, owner of FarmEATS has opened a new barbecue joint in Irvington where he uses all of the same pasture-raised meat from Sweet Tree Farms that he sells at the market. When he saw that the former Revenge BBQ shop was available – including all of its Texas-style smokers – he jumped on the chance to fulfill this
lifelong dream. This week, he will be bringing1/2 pound containers of smoked chicken, pork and beef for the first time. You're welcome!
Like a little kimchi with your BBQ? You're in luck! Forward Roots Kimchi comes to visit this Saturday. Founder/fermenter Suin learned to make Kimchi from her mother who ran her own business while raising four kids.
“Always busy, she found cooking burdensome but delighted in all things fermented, “ says Suin. “Mom was always awed by the transformations and took pride in the results. She made her own gochujang (red chili paste), jeotgal (fish sauce) and jang (soy sauce). Everything was homemade because she believed it was cleaner and healthier. Suin says her traditional kimchi, made with a modern twist and with local produce whenever possible, connects her to her mother, the women who came before her, and the tradition she hopes to move forward. Please give them a warm Chappaqua welcome!
With all the spring greens available right now, it's the perfect time to make a GREEN shakshuka. The Swiss chard in this recipe is the perfect foil for SOVA Farm sunny, runny eggs.
I'm going to keep giving you strawberry recipes because well, it’s strawberry season. Try this sweet and sour strawberry semifreddo with black sesame. Super easy to make and so flavorful, especially when made with market berries.
Salt is salt. Right? Not really says confectioner Michele Kim, who has experimented with many salts in the making of her caramels. "Some leave a smooth finish on the tip of your tongue." Such is the case, she says, with the beautiful sea salt from Syracuse Salt she is now using.. "It’s salty, but clean and smooth. The cloud-like fluffy white flakes look like coconut" and, more importantly, they are a beautiful addition to her ever-popular Salted Dark Chocolate caramels.
Refillery Shop is now on a regular schedule: They will be at the market every first and third Saturday starting this week. Get rid of all the single-use plastic containers in your home and come get your fill of environmentally-friendly cleaning products. It's the right thing to do... and we've made it super easy for you!
MOMO Dressing returns with their bento boxes this week.
See you at the market!