Game-changing name changing...

Did you miss us?

We are so glad to be back on the market plaza this Saturday when blue skies are promised (remember those?) as are more market-friendly temperatures.

We’ve got some news this week! Kontoulis Olive Oil will now be known as Agape Olive Oil. Still the same olive oil from the same Kontoulis groves in the Messina region of Greece, bottled right here in Westchester. Tamara and Peter who have been selling for Kontoulis founder, Demetra Bouras, for years, and who have been so dedicated to this brand, are taking over the business reins for Demetra who is quite content to spend more time tending to her trees and olives. Congratulations to Tamara and Peter. This is how takeovers are supposed to happen. We wish them good luck and are so proud to have been with Kontoulis since the beginning and to witness this happy transition.

No doubt you’ve heard the buzz about the greens at Obercreek Farm...They really do last two weeks in your fridge.Their spicy mix is the salad equivalent of jazz. The perfect foil for some Agape Olive Oil.

Look for another name change! 

Laetitia and Eduardo who’ve been selling for Cooperstown for years, are becoming Aux Bons Fromages. The reason for this name change is that the folks who make the cheese at Cooperstown are retiring. So Laetitia and Eduardo are working with a couple of other cheesemakers in the Hudson Valley to bring us a variety of different cheeses from different cheesemakers in the region, notably Jake’s Creamery. Worry not,  the Cooperstown cheesemongers  have been kind of enough to share their recipes for some of their most popular cheeses so you will still be able to find them at the Aux Bons Fromages table. But you can also expect some new cheeses, too. Stay tuned!

We all love sushi. But, sometimes, when it’s so cold outside, sushi does not appeal. Enter Sushi Bakes. You may have read about this new food trend in the New York Times a few months back. Basically, it's deconstructed sushi rolls that are baked. Everything you love about sushi, fresh, clean ingredients, only served warm. Skeptical? Yes, so were we. Mama Hu’s Sushi Bakes will visit us this Saturday and will be sampling generously. Tell us what you think!

So you’re hooked on Persian-style creamy yogurt from The White Moustache.  News Flash: if you bring back ten empty yogurt jars from past purchases, you’ll get one yogurt free! No need to bring ten jars at once; Zane will keep track of your return progress. How cool is that? You know what else is cool? Zane, who sells for White Moustache, is the son of the founders of Buddhapesto. Remember them – and their divine chlorophyll-green pesto – at the market so many moons ago? 

Whey-t a minute...that’s not all. There’s also White Moustache whey that you also need to know about. Their bottles of acidic whey (all the yogurt tang without the fat) are packed with probiotics. You can add their plain whey to smoothies, or use whey as a substitute for buttermilk in most applications, for instance...pancakes!  Whey makes pancakes deliciously crisp, thanks to the sugars in the whey!. You can also use whey as a pickle brine. Their bottles of flavored whey, packed with electrolytes, are perfect to rehydrate after a rigorous workout. 

Valentine’s Day is around the corner. Whether you want to treat someone or treat yourself, La Petite Occasion has got your back...she's packing salted dark chocolate, chocolate orange and vanilla caramels this week. And smokey milk chocolate and bacon Bourbon maple, too. Chloe will be bringing her head-turning pottery and of course, Teagevity will have their LOVE tea. But also their Provence tea. Who couldn’t use a piping hot cup of Provence right about now? 

Another way to show your love this Valentine’s Day is by participating in the Family to Family pajama drive for local children in need. Details here.Such a lovely idea!

White Pine Community Farm, has quietly joined us for the winter season. They specialize in locally grown medicinal herbs, herbal teas, salves, wheatgrass, and microgreens. Check them out!

Have you decided to extend dry January into February? OM Champagne Tea is here this Saturday to add festive, delicious and gut-healthy bubbles to your “mocktail” repertoire.

Here’s a parting recipe to mull over until Saturday. The first is sheet pan kielbasa with cabbage and beans.  Oh how I love a good sheet pan recipe. 

And this winter minestrone with cabbage pesto from Yotam Ottolenghi. So you know it’s going to be your “meh” minestrone. Also looking forward to making this gnocchi and Brussels sprouts (Madura Farms has them!) recipe.

See you at the market!