Deliciousness ahead...

Ah Spring... Hellebores, daffodils, Little League...and creamy buttons of goat cheese rubbed in ash or flavorful fines hérbes. If you’ve been making do this winter with tasteless supermarket goat cheese logs, we're happy to report that Ted Berg, of Painted Goat Farm, returns to the market this week with his fantastic array of goat cheese products from traditional French chévre, to goat feta and even goat’s milk yogurt. All of their products are made by his daughter Ilyssa, and her husband Javier Flores, at their farm in Cooperstown, New York. They milk a herd of about 70 goats and both make and age the cheese on site, in a cave 12-feet underground.

In honor of their return, here is a nice collection of goat cheese recipes from Food and Wine. The goat cheese pudding seems particularly fetching. Don’t forget to pick up your unctuous wildflower or clover honey from Hudson River Apiaries for this recipe - or to add to your Teagevity tea.

If you really want to celebrate spring with friends this weekend, make this dreamy creamy chicken and spring vegetables “stew” for dinner. This is my favorite chef, David Tanis’ take on a traditional“blanquette.”  It’s at once elegant and light and oh, so aromatic. Serve with local grains form River Valley Community Farm.

If you went without bread last week for the holidays, it’s time to restock. I recently tried Bien Cuit’s Sunflower Rye loaf and was bowled over by how much I liked it. This is a European rye, sans caraway seeds, made with both rye and long-grain wheat flour and a touch of honey. It's naturally fermented for 46 hours before baking. Hearty with a perfect crust and crumb.

Dobbs Ferry woodworker/artist Rodrigo Zamora joins us for the first time with his unique cutting boards etched with certain images like the Manhattan skyline, for instance. Give him an idea and he will customize your cutting board for you. Cool, no? Swing by and say hello.

For quick and easy dinners for busy families, don’t forget to order your traditional Spanish paella from No Place Like Home by 10 a.m. tomorrow at nplhchef@gmail.com.

Is French cuisine more your jam? Chef Thierry, of Escargot Voyageur,  will be offering up his boeuf bourguignon, and “porc provencal with olives” as well as his revered ratatouille, Just heat up and serve these restaurant quality dishes and serve with some Obercreek Farm salad greens and some miche or baguette from  Wave Hill Breads and ...voila! Dinner is served. This week Thierry is switching it up in the crêpe department and filling his dessert crêpes with confit'd plums. It’s a good thing when a chef sends you pictures of his stovetop first thing in the morning to start your Wednesday. 

1857 Spirits returns this week with their top-shelf vodka, made with potatoes from their own farm. 

And, if you haven’t tried Raw Chocolate Love’s new oat milk chocolate bars, you’re in for a treat. Stock up now, once the weather warms up, Shimon will disappear. 

One door opens and another one closes at the farmers market. Hope to see you Saturday! We will be training two new market managers for other markets in our group this Saturday so don’t be surprised if you see a cadre of people in the market tent. Please stop by and say hello!