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?

image-27I 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 bringing grass-fed beef to the market for the first time this season.

If you aren’t on his mailing list consider signing up. Always nice to get inside the head of a farmer. Consider this excerpt from a recent blog post of his.

“Anthropologists will tell you that human beings always belonged in tribes. I think this is very true. My tribe is made up of farmers and customers that I get to chat with each week. Every market day, I go home with a smile on my face. Not for the sales we make, but for the community we have built and the relationships we have forged.”

Make your meal complete by preparing this bright summer slaw which features sweet carrots and cooling kohlrabi. Serve with a glass of Whitecliff Winery’s Traminettte would go down very nicely with this slaw…

The Pure Food Sisters – masters of all things pesto – are back this week. And, please check out visiting vendor Jnana Organics with their almond milks and fresh-pressed vegetable juices and boutique salads.

image-29Speaking of salads, have you tried the new organic kale salad at True Foods? Made with mushrooms, tender lacinato kale leaves, almonds and an apple cider vinaigrette it is as delicious as it is righteous – perfect with one of Bien Cuit’s “mini” baguettes.

You’ll have to get to the market early for these babies…

 

See you at the market!

Pascale

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

Memorial Day is about GRILLING – and so much more…

dear shoppers, As a farmer who sells free-range chicken, pastured pork and grass-fed beef, Matt Soldano of Southtown Farms loves the idea of a three-day weekend devoted entirely to grilling. As a veteran of the Iraq War, he also knows there’s more to the holiday than back-yard barbecues. Much more. A U.S. Marine Corps vet, SoldanoContinue 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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Kohlrabi and Carrot Slaw

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