March on!

Last Sunday, our coffee vendor called in sick at the Irvington Farmers Market, and so Don Carvajal, who owns a lively cafe down the street from the market,  was kind enough to brew a giant container of coffee for us in time for opening. The suggested donation was $3 for a large cup of hot coffee. 

One gentleman approached the market table and handed $30 to our market manager and asked them to pay for the “next 9 people.” Another shopper overheard that it was a vendor's birthday and promptly went to Bien Cuit to buy them some Viennoiserie. 

Kindness. It still exists. In fact, it's on offer in spades at farmers markets where there is an unwritten understanding that we are all deeply connected. It is an easy place to be reminded of all that’s good in the world. 

Make sure to drop by the market on Saturday to breathe in some of that goodness, even if you don't buy anything. We’re happy to share.

Our farmers need your support more than ever. Promised government subsidies are being taken away from them, some of their most devoted workers are living in fear, or worse, not showing up,  and meanwhile the cost of farming just keeps rising. Forget about the emotional and physical toll of climate change.

Those eggs are costing you a pretty penny right now, so why relegate them to a simple scramble? Consider making a spinach omelet with mushrooms, caramelized onions and some good melting cheese from Aux Bons Fromages. The spinach at both Obercreek and  Titusville farms is fantastic right now. Buy some to make this hearty Turkish breakfast. Like shakshuka, it’s hearty enough for dinner, too. Yes, the cost of eggs is rising, but you still can't beat them for an economical meal. 

These molletes look sublime. Of course, I think pickled onions make EVERYTHING taste better, from home tacos and burgers, to salads made with greens from Thousand Leaf Gardens, to tuna or egg salad or cheese sandwiches. When eating at home, I make all my sandwiches open-faced just so I can admire those pretty pink pickles. 

The dense miche bread from Bien Cuit Bakery cries out to be used for open-faced sandwiches, btw.

Capt. Rick, of Pura Vida Fisheries,  says he just brought in a huge haul of squid in their nets. “Squid at this time of the year are thicker, and have a more robust flavor because they are not spawning and the ocean is so cold,” he says. Try this herbaceous recipe for slow-cooked squid with olives, or this recipe for sautéed squid with chiles mint and lime.

We will have plenty of  eggs at the market on Saturday. They are more expensive these days, so why relegate them to a simple scramble? Consider making a spinach omelet with mushrooms, caramelized onions and some good melting cheese from Aux Bons Fromages. The spinach at both Obercreek and  Titusville farms is fantastic right now. Buy sextra to make this traditional Turkish breakfast. Like shakshuka, it’s hearty enough for dinner, too. Yes, the cost of eggs is rising, but you still can’t beat them for an economical meal. We've been buying dozens and dozens of eggs for the pantry each week for at least 15 years. If you’e thinking of supporting our food pantry efforts, “egg money” would be a welcome donation!   

Red Barn Bakery is popping by this week for a guest visit. If you haven’t tasted their raspberry scones you're in for a treat. 

Don’t forget to stop by Ash Hopper Botanical Skin Care for products to soothe your “winter” skin. Also, treat yourself to some tulips from Thousand Leaf, and a beautiful bowl from ceramicist Chloe Sikirica. You'll need something to store all those good feels from the market.

And, speaking of good feels, wouldn’t it be nice to win Best Farmers Market in the 2025 Best of Westchester competition? Farmers Markets are in the Food: Restaurants category which is great because you can also vote for many Hastings eateries while you’re there.  In a hurry? We’ve made it easy for you: you can find the direct link here. Takes five seconds! (we counted).

See you at the market!