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So, what else is new?

As promised, we are unveiling new vendors to the market each week in the early part of the season. This week, just in time for the launch of BBQ season, we are so excited to bring you Channery Hill Farm. When they first applied to the markets, they identified themselves as tiny farm at the foot of the Catskills. We didn’t need a new farm at the time, especially a tiny one but then we read on. And thank goodness we did!“We make a line of products affectionately known as Stuff You Put On Other Stuff,” farmer/chef Jen McGashan wrote. “That is ketchups, mustards, relishes, dressings, marinades, sauerkrauts, pestos, and vinegars all made exclusively from what we can harvest in our fields, forage from our land, or barter from our neighbors.” In other words, they grow their own rhubarb to make rhubarb vinaigrette.Their own garlic scapes to make garlic scape relish (try the smoked version...insane!), their own tomatoes and pumpkins to make tomato pumpkin getting the picture?She and her husband both have a background in theater production and took a turn stage left when they fell in love with a piece of land in Callicoon. Basically, they will have everything you need to gussy up grilled chicken from Letterbox Farm, always fresh, or some nice juicy pork chops or skirt steak from R&M Farms or some plump brats from Goode & Local by Don Rodrigo.

Trying to cut back on red meat but can’t imagine Memorial Day weekend without a proper burger? Try this New York Times recipe for mushroom beef burgers which cuts your meat intake by half while also taking advantage of the beautiful mushrooms we have at the market at Fresh Meadow and Four Wall Farms.

What to make for sides? 

Simple is often best, as in the case of this Nigella Lawson spinach salad with lemon and mint. If you like some crunch in your salad, scatter  some of The Lentil Co.’s puffed mung lentils right before serving. I like to eat them out of hand, but they are divine on greens, too.

Potato salad is a classic side dish but your recipe doesn't have to be. Jazz things up this year by making this grilled potato salad with basil and chilis. Or make these roasted carrots with green labneh & pistachios using labneh from White Moustache Yogurt, natch. Many folks only bought one or two yogurts from them last week “just to try.”No doubt they will be back for a week's supply this Saturday as has happened at every market White Moustache attends!Norwegian Baked joins us for the first time Saturday with their super light and crispy Nordic crispbreads. Super authentic and the perfect canvas for so many market offerings from smoked trout at the Letterbox Farm tent to sheep’s milk cheese from Second Mouse to the dill chicken salad at Wild Radish. Don’t forget to garnish with herbs from our farms!

No holiday cookout is complete without pie, and Noble Pies is happy to step in with some rustic apple or the oh-so-popular mixed berry or strawberry rhubarb if you don't have time to roll out a crust yourself (sigh!).


Just in time for the warmer weather, this week we welcome The Taiguey Co. with their interesting tea blends served hot and iced at the market. This week, look for refreshing hibiscus, green passion fruit tea, black Assam, ginger, seasonal strawberry and your classic Southern sweet.

The Dough Nation pizza truck is back with their Kombucha on tap and Jane's Organic ice cream in cups.

Milton performs for the first time this season on our center lawn. Should be a glorious day at the market.

See you there!

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