You know it’s an important day when all AYSO soccer matches are canceled. Yes, Mother’s Day is upon us. That means moms everywhere will wake up on Sunday desperately wanting coffee but being ordered to stay put for that once a year extravaganza: breakfast in bed.

The Hastings Farmers Market will have lots of items to put on that wobbly bed-tray. Farm-fresh eggs, bacon (both duck and pork), golden loaves of bread for jamming or drizzling with honey (both Hummingbird Ranch and Honey Locust Farmhouse are at market tomorrow); scones and croissants (which crisp up quite nicely the next day); smoked trout on toast points with a glass of Champage? Why not?

The Orchards of Concklin will have plenty of cut flowers and potted annuals and perennials. Other Mother’s Day gift ideas from the market include lotions & soaps from Clean Ridge Soap Co. Or you could surprise Mom by having all her knives sharpened for her, or by splurging on some Kontoulis Olive Oil. Hastings Farmers Market t-shirts, now in rosy rhubarb red, are also an option as are Kim Sava vintage aprons – all available at the market tent.

If you’re cooking dinner for mom on Sunday, here’s a lovely NYT recipe for spring risotto made with new carrots and leeks.  If you have a good source for ramps you might want to use ramps instead of conventional leeks. Yes, carrots and leeks are available year-round but this is when they are at their sweetest – just like kids on Mother’s Day.

See you at the market!

Pascale

Years ago, when I was living in San Francisco, some new friends invited my then beau and me over for dinner. The beau worked in a restaurant kitchen and I was a food columnist and when they called in the invite they admitted to being a little nervous about feeding us. I did my best to reassure them that we were tickled to be invited and what we were really looking forward to was breaking bread with new friends – not any culinary high jinks.

On the said day, we showed up about five minutes late – to give the hostess a little bit of time “to breathe and sweep” as my mother always taught me. When the hostess opened the door she was fennel-white and her brow was furrowed and she was clutching her purse and car keys in one hand. Had we made a mistake? Was it the wrong day, we asked?
“No! I overcooked the scalIops,” she cried. “I have to go buy more!” We insisted that was not necessary, but there was no convincing her. It was obvious that the couple had argued about the costly mistake. I spied the spongy scallops in the sink.  The second batch of scallops was absolutely PERFECT – unlike the dinner party which was fraught. We didn’t see the couple again after that. I heard they broke up a few months later. Were the rubbery scallops the last straw I often wondered.

To this day, I still think about that night EVERY TIME I cook scallops. Thank goodness they weren’t Pura Vida scallops. Now that would have been really tragic. To be safe, a chef once told me, you really should sear scallops in a very hot pan  for only a minute or two – tops — on each side so that when you slice into them they should have a barely-blue hue at their center.  If they are white inside, they’re overcooked.  Still tasty,  but far from milk-tender and sweet.

If you buy scallops this week why not flash sear them and top them with some arugula pesto from the Pure Food Sisters who will be visiting us from the Chappaqua Farmers Market: Two sisters who decided later in life that what they REALLY wanted to do was make delicious soups, stews, pesto sauces and dips that were healthy and made with local ingredients.  Or you can try the recipe below from Food52.com.

Also visiting this week: Maria Munoz del Castillo – who will be preparing tacos all day and breakfast tortilla espanola.

Station Cafe will NOT be at the market this week…So get your caffeine kicks in before you head to the LIBRARY LOT. (YES WE ARE OUTDOORS TOMORROW)

As an alternative to coffee, you might want to try one of True Food‘s  Goji Berry “truffles” – think energy bars shaped like a ping pong ball.  In addition to the Chinese berries – which are packed with anti-oxidants, the  truffles include dates, almonds, Taza (vegan) chocolate, maca, cacao and cinnamon. Pop one in your mouth before you shop the market for some extra bounce. And pop another before you hit all those tag sales in the Village tomorrow…

Don’t forget your pruning shears for sharpening and extra cash: the new rosy red Hastings Farmers Market t-shirts are in!

See you at the market!

Pascale

Our vendors come from points far and wide…and we don’t them to drive in dangerous conditions.

We hope you’ll understand  and that you’ll come see us at the next market on Feb. 23rd.

Be well…and Happy Valentine’s Day….

It’s far too cold for professional musicians to bring their equipment to the market. However, wouldn’t it be lovely if we could get some caroling going  to lift our spirits?
If someone out there wants to coordinate a group of singers, please reach out to me and we’ll make it happen.
Or, if you just want to take a break from your shopping and grab some friends to sing a carol or two, we will welcome it (and join in!).

In the meanwhile, for those of you planning your holiday meal…here are the vendors who are scheduled to come to the market on Saturday: (please remember there are sometimes last-minute changes beyond our control):

Honey Locust Farmhouse
Roaming Angus
Panzarella
True Food of Nyack
Meredith’s Breads
PIka’s Quiches
Dutch Desserts
Pie Lady of Nyack
Chatham Brewing Co.
Cowberry Crossing
Gaia’s Breath (NEW vendor – with lots of great cuts of pork, veal, charcuterie and local cheeses)
Savor Cookies
Bread Alone
Pura Vida Fishery
Picklelicious
Lasagna Preziosa
Hudson Valley Duck
Rich Brownies (NEW vendor – crazy assortment of top-notch brownies with plenty of gluten-free and vegan options, too)
Neversink Farm (NEW organic greenhouse greens – prettiest carrots you have ever seen)
Madura Farms
Mtn. Smokehouse Products
Tierra Farm
Station Cafe

Coach Farm will be back in January but Gaia’s Breath has lots of great artisanal sheep, goat and cow’s milk cheeses from upstate.

Chutney Masala – the Irvington restaurant that was hit hard by Superstorm Sandy will be dishing out hot Indian food from 10 a.m. to 1 p.m. Eat it at the market or take it home!

See you at the market!

Mtn. Products Smokehouse will be coming down from La Grangeville with 50 pounds of bacon. They are having a “special” on their lamb with rosemary sausage (only $12 per package). They will also be taking orders for holiday smoked hams. Bone in, bone out, maple cinnamon or chipotle – you name it, they ham it.

Cowberry Crossing Farm will have plenty of beef tenderloin and lots of legs of lamb -  always festive on a holiday table.

Savor is back with those completely addictive and utterly unusual cookies with flavors like roasted leek,  lavender, chocolate and cardamom or birch and maple. and Beautifully packaged, these cookies (real “talkers”) make great party gifts.

Clean Ridge Soap Co.:  Does someone you know have a new kitchen? Why not get them some of Clean Ridge’s divine kitchen soap and hand lotion to put near their snazzy new faucet?  A great kitchen “pick me up” for someone who may be dreaming of a new kitchen, too.

Kontoulis Olive Oil:  Is there someone with an olive fetish on your list? Why don’t you put together a gift basket of a bottle of oil and a jar of tapenade or some Kalamatas in a pretty glass jar?

Ditto for any duck lovers on your list….Who wouldn’t love to get some Hudson Valley Duck Farm bacon and duck rillettes in their stocking?

I am happy to let you know that this winter we will be bringing you more ORGANIC greens. Our newst vendor, Neversink Farm is based in the foothills of the Catskill Mountains on the floor of the Neversink River Valley on  20 acres of mixed woods and pasture.

Farmer Conor Crickmore says the farm grew out of a passion for food, a healthy environment and an interest in animal welfare.  The farm  produces vegetables, fruits, flowers, honey, eggs and pork.  They will be bringing winter lettuces, leeks, carrots, radishes, potatoes – all NOFA-certified organic. Yippeeee!

Kim Sava will be selling lots of aprons in person this week.

Don’t forget your growlers (Chatham Brewery will be here – weather permitting)  and to pick up a fir wreath from the local Boy Scouts for your front door!

 
See you at the market!

RUBY REILLY (and ukelele) will perform from 10:30 to 12:30.

If you find that you can’t get everything you need for the holiday at Saturday’s market, keep in mind that there will be another farmers market in Irvington on Wednesday, Nov. 21st from 1 to 5 p.m. If you ordered a turkey from Gaia’s Breath (or Stone Barns) you can pick it up there. It will be in the auditorium of the Main St. School. at 101 Main St. We will have some new vendors there, including Wright’s Farm & Orchard which will also have hand-scratch pies and pickled dilly beans. Flourish will also be making a special appearance.

Thank you for supporting our market. It’s no small feat putting it on every week and many volunteers work hard  (and wake up mighty early) to make it happen.
Seeing how much pleasure you take in shopping there makes it all worth it.

See you at the market!

The weather is slated to be lovely for tomorrow’s market. Most of our vendors are able to come.
You’ll be happy to know that Capt. Rick and Pura Vida Fisheries survived Sandy just fine and there will be fresh fish at the market tomorrow.
Also – Gaia’s Breath will be returning for a visit with their various cuts of fresh heritage breed black pork…shanks, chops, roasts etc.
Coach Farm (like me) is still out of power and because of gas shortages they are reluctant to deliver any cheese downstate for markets right now.
If (like me) you turn to cheese in times of trouble instead of sweets, you’ll be happy to know that Gaia’s Breath will have plenty of artisanal sheep’s milk cheeses. Their feta is INSANE. Also: they have organic turkeys which you can order tomorrow and pick up on Wednesday Nov. 21st in Irvington. (see below).
Heads up: Lasagana Preziosa will be at this week’s market, but not next week’s so if you need your weekly pesto lasagna fix – plan ahead.
Hummingbird Ranch will be there. So will Kontoulis Olive oil and Taiim will be selling hummus again.
The knife sharpener will be here tomorrow – this may be your LAST chance to get that carving knife  sharpened before Thanksgiving….
Milton will be performing – fresh from their two week gig in the islands…
The Cookery Chef David di Bari  is still working on getting his restaurant open so we may not see the pizza truck until next week – fingers crossed.

Jenny Rosenstrach, author of “Dinner: A Love Story” will be signing/selling copies of her book at the market tomorrow from 10 a.m. on ….
The book’s tagline reads: “it all begins at the family table,” words, I know, many of you live by.

See you at the market!

p.s. PLEASE PICK UP a winter market schedule at the market tent to put on your fridge
AND: please note that most of our vendors will be participating in a PRE-THANKSGIVING MARKET on WEDNESDAY NOV. 21st from 1 to 5 p.m at the MAIN ST. SCHOOL in Irvington at 101 Main St.  (If you order a turkey from Gaia’s Breath or Stone Barns, you can pick it up at this market).

Coach Farms had mechanical difficulties last week, but they are back tomorrow. I don’t know about you, but I really missed my goat log this week.

The knife sharpener will be here so don’t forget to bring your knives, scissors, etc.

Our music is Greetings From Anywhere (yay!).

Thanks to all of you who took the survey last week!