Visit the Chappaqua Farmers Market–one of the best markets in Westchester County. You can find us at the Chappaqua Train Station every Saturday.

The mission of the Chappaqua Farmers Market is to bring food that is locally grown, raised or produced to our community and to raise awareness of the importance of eating local for the sustainability of our planet.

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Vendors and News for our August 27th market

 

 

Vendors

WEEKLY
Aroli's Kitchen
Bien Cuit
Big Bang Coffee
Blessed Brewery
Bronx Baking Co.
Bread Alone
Breezy Hill Orchard
Dobbs & Bishop Fine Cheese
D & J Produce
Deep Roots Farm
Dr. Pickle
Farm EATS
Growing Hearts Farm
Joe Tomato Mozzarella
Kanzen Organics
Letterbox Farm
Madura Farm
Morgiewicz Produce
Mrs. D's Mediterranean Delights
Obercreek Farm
Orchards of Concklin
Pie Lady  & Son
Pura Vida Fishery
Skinny Buddha
Sohha Yogurt
Steve's Country Kitchen
Stone & Thistle
Taiim Mobile Shack
True Food
What’s for Dessert - on vacation
Wright's Apple Farm
Yellow Bell Farm

ROTATING
Anna Maria's Savory Jams
Big Bang Coffee Co.
Bombay Emerald Chutney
Brooklyn Kimchi
J'Adore Baking
Let Them Eat Pita
Raven & Boar
Strudel-Z

Music
Max & Nicky, a brotherly duo

 

Kids
Camp Nabby/Ranger Rick
Field Hockey

 

 

Pascale’s Blog

  • august 25, 2016

    Tomatoesframetemplate

    Tomatoes, tomatoes, tomatoes

    Tis the season. They are sweet, ripe and plentiful. So eat as many as you can as often as you can because once they’re gone you will pine for them.

    Here are two recipes that bring the best out of this summer fruit. If you liked our demo last week you’ll love this herbaceous panzanella salad from the New York Times, features a list of ingredients available at the market including, basil, olive oil, and cukes for crunch. Bread Alone’s ciabatta or baguette bread will work nicely for this Tuscan classic and, of course, Joe Tomato’s unctuous mozz. I made this last weekend and it was a huge hit. Tip: my heirloom tomatoes were SO juicy that I ended up with some excess vinaigrette after the salad sat – as suggested. I ladled it into a jar and have used this sweet tomato-y vinaigrette as a dressing for other salads all week long (bonus!). You could also cut back on the suggested amount of olive oil. Since we don’t have capers at the market, substitute with olives from Doc Pickle.

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