October 3rd, 2020
It's been a brutal week and it's only Wednesday. Thank goodness we have a sweet convergence of baked goods and chocolate at the market this week.
We need it!
We are so happy to welcome Blondery, a new bakery specializing in Blondies only. Founder/Baker Auzerais Bellamy has quite the kitchen resume (she's done stints at Daniel, Per Se, French Laundry, Bouchon, among others). This spring she decided to venture out on her own with a virtual bakery and is just now bringing her product to farmer's markets. She will be bringing her bite-size blondies in 5 flavors: pecan & salted caramel, Brooklyn blackout, cinnamon sugar, birthday cake, and seasonal pumpkin spice. Please give her a warm Hastings welcome.
Raw Chocolate Love is another online vendor who is testing farmer's market waters. Shimon Pinhas is a Brooklyn chocolatier specializing in "raw" organic, dark chocolate, which, he says, is a much healthier alternative to most commercial chocolates. Shimon explains that his cacao is processed at a low heat which preserves the chocolate's highly beneficial enzymes. "Consuming chocolate in its most natural state allows you to fully benefit from the wide array of vitamins and minerals," he says. Indeed "raw" chocolate is chock full of magnesium, chromium, iron, zinc and antioxidants. And, it is, of course, delicious.
If you prefer your sugar high to come from a tree the Bartlett pears at Concklin's are insanely good this year. I've been eating one a day out of hand but also tucking them in grilled cheese sandwiches with arugula and bacon. As I said, it's been a rough week.
Fans of Momo Dressing and Bombay Chutney Co., take heed: they too will be here this Saturday for their one and only visit this month. So if, like me, you can't live without the mint chutney or Momo's ginger dressing, stock up. Both of these vendors keep expanding their line of products so make sure to ask them what's new and interesting.
The Dobbs Ferry Lobster Guys are back. Since the season of lobster bakes is behind us, consider making this easy lobster bisque.
Speaking of delicious soups, Jody's Kitchen is back this week. Jody Hunter was the chef at The Mill before it closed down and she is so happy to reconnect with - and continue cooking for – her restaurant fans at the market. True Food is also making a creamy pumpkin soup with coconut milk this week as well as a red lentil soup with turnip, carrots and squash.
And since we'll be three days into October by Saturday, you may want to pickup a pumpkin or two at Wrigth's Farm.
See you at the market!