From Farm to Grill

dear shoppers,

Why do I love living in Hastings? Because a friend of a dear friend just dropped off a giant tub of sour cherries from her backyard in my entryway, thinking I could use them.

How sweet is that?

Actually sour cherries aren’t sweet at all which is why, like rhubarb, they are so content in a pie.

This is the twice-baked Melissa Clark pie I plan to make this weekend with my bounty: Pre-baking the pie crust ensures your fruit pie will be syrupy but not soggy. Quelle difference!

No worries there should be plenty of sour cherries at the market for you.

If you are hosting a bbq (or two) this weekend, we will have plenty to offer your Weber:

Southtown Farms has eight different varieties of sausage and brats. Grass-fed beef patties and spatchcock chicken. Also: Pura Vida has tuna and swordfish and other “meaty” fish that are perfect for kebabs.

Wiltbank Mushrooms is back for another week (when it gets too hot Gary and his fabulous fungi will bow out for the season)…so you can saute some mushrooms with garlic, add parsley then layer them on top of your grilled steak or burgers.

You know what else that burger might need? Ketchup! GOOD ketchup.

Please welcome guest vendor NY CHUP - with their handcrafted, small-batch bottles of ketchup (all individually numbered) in flavors like bourbon, habanero and cilantro lime.

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Also visiting this week Ol’ Darlin’ Soaps - handcrafted in the Ramapo valley.

Very unique soaps (some are embedded with a natural loofah sponge) made with local ingredients.

Occasional vendors Larchmont Charcuterie, The Peanut Principle and Saratoga Crackers are also here this Saturday so stock up while you can.

 

Morgiewicz is bringing their first cooling cucumbers of the season…Can’t go wrong with a cucumber & Painted Goat feta salad as a side dish this weekend.

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Also new this week: An “ask the Mayor” table. Peter Swiderski, will be stationed in front of the Village Hall steps ready to answer questions and explain local issues.

And, most likely, wish you a very Happy Fourth…

 

 

KID’s YOGA at 9:30 a.m. with Allison Schubert

 

FYI: Station Cafe is not at the market tomorrow: French Press will be providing your morning jolt. Teagevity will be there, too…with hot and iced organic teas.

See you at the market!

Pascale

Grass-fed beef, Bien Cuit baguettes and summer squash….

dear shoppers, Did you see the green and yellow squash that Taliaferro Farms brought to market last week? I was inspired to dig up this old recipe for a  summer squash gratin with salsa verde and gruyere from Food52, a hearty crowd pleaser that goes well with grilled meats. Matt Saldano of Southtown Farms will be bringingContinue Reading

GARLIC SNAKES!

Make that garlic scapes. Garlic snakes is what my kids used to call them whenever I brought them home from the market this time of year and dumped them on the butcher block. No surprise. These twisty, curly bright green spears that shoot straight up from the garlic bulb are sometimes referred to as “serpentContinue Reading

Strawberry tart & Spatchcock Chicken

dear shoppers, Whether packing a pie, macerated in wine or stacked in a shortcake, strawberries rarely disappoint. Buy plenty at the market this month because it’ll be peach season before you know it and you’ll be wishing you’d eaten more of these sweet, conical berries that once grew weed-wild here and abroad and are aContinue Reading

Rosy Rhubarb and Ruby Reilly — together again at the Hastings Farmer’s Market

dear shoppers, Ok. Now the market season can really begin. Taliaferro Farms is back tomorrow. Our beloved organic produce vendors who have been with us for seven years (or is it eight now?). They always turn up a little late because they farm in the fields, not in greenhouses… Over the next few weeks youContinue Reading

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FREE PARKING at the TRAIN STATION on WEEKENDS

Please park at the train station. Free parking on Saturdays and "granny carts" are available, courtesy of the farmer's market. No early birds!

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The Levins

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Twice Baked Sour Cherry Pie

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