Soup for the soul
So we've had our first snowfall.
It's time to hunker down and become one with your Dutch Oven for the next three months. The market will be open for the next three weeks to keep you stocked on all things soups and stews. Make them now and freeze them so that you can enjoy them in the new year when you are missing us!
After a week of over-indulging in rich food, I went searching for a soup that was both belly-warming and bright. I made this chicken and rice soup with parsley, celery and lemon last night and it was just what the doctor ordered. I used SOVA Farms chicken thighs, natch. Restorative, super flavorful and so healthy, too. Based on the reviews from the fam, I am definitely adding this one to the winter rotation.
Chef Samin Nosrat ("Salt, Fat, Acid, Heat") published this recipe for "anything you want" soup in the New York Times this week. Her timing couldn't be better. Bought too many parsnips or carrots for your Thanksgiving meal? This is exactly what you should do with them! The recipe is the perfect soup "base" or canvas, that can be adapted to whatever is at the market or in your fridge. "With just a bit of time, ordinary ingredients can become an extraordinary winter meal for tonight, and for days to come," she writes. So true.
Get one of these soups simmering on the stove while you trim your tree so that you will be rewarded when the star has been placed. (Don't forget ciabatta rolls or miche bread for dunking from Bien Cuit or Wave Hill).
Wil-Hi Farm had such a nice time when they visited last December they've asked to pop by this weekend. If you recall, they specialize in all things lamb including chops, roasts, shanks, racks, sausage (even spicy Merguez!) and stew meat.
They will also be bringing sheep skins, gorgeous skeins of merino wool from their Rambouillet sheep and hand-made soaps wrapped in pretty fabrics for gifting. Please note that they are rushing to a second market in the afternoon so will have to leave our market at noon. If you want to reserve anything, please click here. Make sure to pick up some of their stew meat to make this Spanish-style lamb stew.
R & M Farms, our anchor meat vendor at the Hastings Market, will be filling in for Premier Pastures who has wrapped up for the season. This large New Jersey farm will be bringing plenty of large and yolky farm eggs, beef, pork, sausage, chicken, turkey and some lamb, too. They also offer great bones for soup, and others for your pooch. And they are some of the nicest farmers I've had the pleasure of working with. So please, get to know their product!
Need a few days of juicing in December to get you ready for the next round of holiday feasting? Hive Juice Lab has got your covered. Run & Hide Beer brewed right here in Westchester, joins us this week with cases of their Larry's Liquid Love, a New England-style 8 % DDH IPA full of oats and wheat.
As does Anthi's Greek Specialties, complementing Danae's delicious offerings at Mrs. D's Mediterranean Delights. And, do come to the market hungry! Our favorite pizzaiolo, Francesco, of Pizza Vitale, will be making traditional pies in his gleaming silver truck.
Next week we will have some head-turning pottery at the market as well as some other "gifty" items, from bitter orange peels dipped in dark chocolate to award-winning Grand Marnier caramels and stunning masks (including some in Marimekko and Liberty of London fabrics!) so you can shop local for the holidays. No supply-chain issues here!
See you at the market!
December hours are 9am to 1pm