Eat mushrooms, drink Kombucha and bake your apples!

We are ankle-deep in fall, even if the leaves on the trees say otherwise, taking their sweet time to turn this year.

Fall means the Two Birds Provisions broth bar, where you can get mushroom or chicken or beef broth "on tap" is up and running – weekly!

Something about fall makes me feel all mycological. Since Madura Farms Mushrooms does not have the staff to come on a weekly basis we've asked Hodgins Harvest mushrooms to join us when Madura can't, that is on second and fourth Saturdays. Because, really, this is the season for creamy mushroom risotto, mushroom and herb omelets, and fancy mushroom bruschetta. Hodgins also sells mushroom logs/kits to grow your own 'shrooms and mushroom tinctures to ward off all sorts of ailments.

OM Champagne Tea promises to do the same. This premium kombucha is micro-brewed in Pound Ridge using traditional methods, organically-grown or wild-harvested ingredients, and pharmaceutical-grade water. They have collaborated with many local farmers, including our very own Nancy MacNamara from Honey Locust Pharm (remember Nancy?) who inspired their Tres Limon flavor.

Their nutrient-dense SuperBlue Kombucha is made with Pinner Creek Organics rare Blue (or Black) Turmeric. They only come once a month so make sure to stock up. It's the perfect splurge if you're thinking of taking a little break from your nightly tipple.

This is the season for apples of course. We have so many different varieties at the market, we urge you to branch out of your Cortland or Crispin comfort zone.

We also recommend baking your apples for a comforting, healthy dessert.

Baked apples were a staple dessert in my home when I was growing up, and I never felt like my French mother was trying to force a healthy dessert on us, they were that delicious. Try this recipe from pickledplum.com.

You can also make your own applesauce with sweet market apples. Ask Trevor at the Orchards of Concklin which apples he would recommend for applesauce this week. Or, if short on time, buy applesauce from Wright's Apple Farm...their smooth raspberry apple combination is a favorite at our house and made without any added sugar to boot.

Word is out about the ridiculous flavor and tenderness of Sova Farms chicken breasts and thighs.

I hesitate to say more as farmer Ed is already selling out far too early. Ditto for the baked goods at 3x3 Kitchen, our new gluten-free baker. Wildcraft Bake Shop, purveyor of gluten-free, vegetal granolas, including the very delicious cocoa chickpea granola.

What a busy, crazy year Hector from Don Carvajal Cafe has had. From planning a new roastery to call his own in the South Bronx, to applying for (and getting) grants from both Oatly and Nike (!), to dealing with a flooded warehouse (thank you, Ida) and staff shortages due to the pandemic. Oh, and lots of car breakdowns, too.

When he asked if he could take a week off from markets to get some rest we could hardly say no. His friend, Luis, from Cunoco Coffee was happy to step in this Saturday. We know you like your routines at the market so just wanted to give you a heads up that your coffee source will look a little different this Saturday.

In fact, there is a chance your whole market will look a little different as we've just been informed that the Cropsey Estate needs access to their gate under the bridge this week for their own Ida-induced repairs. We'll be there... we just may take a different shape this Saturday.

See you at the market!