May 15th, 2021

I'm sure you are all dying to know how many cannellini beans were in that Mason jar at the "Get to know your Market" tent on May 1st.

1004 to be exact.

And the tiny person who came the closest to the actual number with a guess of 1,000 beans was none other than the always stylish Lola, 7, daughter of Gaby Montiel and Miguel LaCruz from Wild Culture Waffles right here in town. Funnily enough, this family got their "waffle" start at the Hastings Farmer's Market a few seasons back. BTW, Lola will be getting a new market T-shirt when they arrive next week. Don't forget to stop by the market tent to play our guessing game (pasta this week)...and maybe even sign up to volunteer.

It all comes full circle, doesn't it?

Speaking of closing loops, this Saturday is the LAST winter market of the season. Our summer weekly market begins next week, May 22nd.

Some of our winter market vendors have already returned to their other local summer markets (Premier Pastures, Orchard Hill Organics) so Harlem Valley Homestead is jumping in a week early with their pastured pork and beef, mushrooms and spring produce.

HVH says their cows and pigs live happy lives which explains why their meat has such rich, complex flavors. "Our pigs are raised in the woods, where they forage on roots, berries, nuts, greens and grubs. They also eat a healthy helping of farm vegetable scraps and LOTS of acorns," says farmer Eric Harvey.

We're thrilled to have them back.

This will be the last visit by Four E Farms until next winter.
Make sure to say goodbye as you grab your bright and spicy salad mix.

Abandoned Cider is also here this week. Their dry cider is the perfect swill after an afternoon of gardening –- planting your Sun Sprout Farm or Homegrown Nursery seedlings. This week, they present barrel-aged cider. They say it's the perfect balance between a "full-bodied sipper and clean crusher." Only serious cider lovers need apply.

Likewise, only serious duck lovers should try Larchmont Charcuterie's new duck rillettes. The best thing to put on a Bien Cuit baguette this week, other than some Painted Goat tangy cabrita cheese.

What happens when a designer and stylist turns professional baker? Some pretty painterly cakes that just happen to be vegan and gluten-free. Charlotteuses ingredients like calendula and lavender oat milk for icing. Her lemon cake tastes like the slice of bright sunshine we've all been pining for.

You will be seeing a lot of radishes at the market in the next few weeks. Tired of eating them raw in a crudites platter? Try this recipe for butter-stewed radishes, alongside some baked fish or grilled steak.

Noble Pies is bringing mushroom quiche. Oh, and R&M Farm has just brought back their cheddar bacon burgers. Just sayin'.

See you at the market!