top of page

The gift of good grub


The leftovers are history. Hopefully you’ve tucked some turkey soup in your freezer for a brittle day this winter when you can warm it up and be reminded of a happy gathering of family and friends. Now, let’s move on to the next holiday, shall we?


December is a month of gift giving... Next week’s market, Dec. 10th, will be our “holiday” market and we’ve invited lots of local crafters, from potters, to printers to wreath-makers and dressmakers, to join us so you can fill your fridge and knock off your gift list in one fell swoop.


But that doesn’t mean you won’t find some gifts this week at the market. Board member Joe Deltoro is a huge fan of Marcelina Orange, and he says that last December, Dora’s dark chocolate-covered orange peels made the perfect teacher gifts. Bonus: they are already beautifully packaged and come in two sizes. The small bag is the perfect thing for someone you want to acknowledge this year without spending a fortune. Ditto for Dora’s marmalade. Why not buy a set – spicy and regular? The spicy marmalade looks/tastes great on a cheese board.


As do many of the snazzy new spreads from Arlotta Food Studio. If you’re already a fan of their sumptuous olive oils you’ll love their spreads – fig and almond or fig balsamic are faves. These make great stocking stuffers for people who love to entertain.

This is Neversink Spirits last visit of the season. I’m sure there are plenty of people on your gift list who would appreciate a bottle of their gin for market-driven martinis this month. For something extra special, try their “orchard” brandy made with a blend of local pears and apples, that somehow balances bold and delicate.

Might be just the thing to sip while enjoying a piece of Raw Chocolate Love Earl Grey chocolate – for serious chocolate lovers only. Shimon makes the best hot cocoa... make sure to pick up a cup to enjoy while you shop!


Know someone who knits? Wil-Hi Lamb is here for their once-annual visit. They raise Rambouillet sheep and have the softest wool in the prettiest colors. Buy some for yourself and do some knitting while you make this tender, succulent 12-hour lamb shoulder. In addition to wool, wool insoles and dryer balls and goat's-milk soaps, they sell all parts lamb. In our house we are partial to their merguez sausage, which add spicy zest to any stew. Curious? Check out this marrow bean stew recipe from D’Artagnan. Be forewarned, they are heading to an afternoon market right after ours so will have to leave around noon.


As you know, Fresh Meadow Farm is gone for the season so we've brought in Great Joy Family Farm from Pine Bush, New York. They specialize in Asian produce like bok choy and lotus root. They are also bringing Jerusalem artichokes, peppery arugula, radish and sunflower microgreens and the sweetest little cherry gold tomatoes from their greenhouse. Add to that, whole Muscovy and Khaki Campbell ducks – ideal for soups, and a small amount of duck and quail eggs. Please give them a warm Chappaqua welcome!

Don’t forget to make a stop at the 3x3 Kitchen Provisions tent. In addition to his ever-popular black rice and chickpea batard loaves, gluten-free baker & chef Derrick Paez is also making interesting turnovers this week, like beef brisket with (local!) black beans and potato, cauliflower and turmeric. He’s also bringing a marzipan holiday stollen – always a festive treat this time of year. If gluten is your friend, head over to Noble Pies for some of their vegetable curry pie for a quick and easy midweek dinner, or a blueberry pie, to put a little taste of “summer” on your table.


We still have three markets left before we wrap up our season but if you are already worried about how much you’ll miss us (and our pastured meats) this winter, make sure you talk to Ryan at R&M Farms about signing up for monthly delivery service while we’re on hiatus.


See you at the market! Please stop by the market tent to introduce yourself to our new market manager, Dylan Owen.

6 views0 comments

Recent Posts

See All
bottom of page