july 19, 2018

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Pretty Pretty Plums

Tart and sweet, juicy colorful plums are truly a summer treasure. Few fruits taste as delicious out of hand as they do out of the oven as the plum. Plums are just as perfect in a cocktail, as they are roasted on flatbread with burrata cheese. Or simply roasted whole to eat with yogurt or ice cream.

Here’s an “oldie but goodie” collection of plum recipes from the now-defunct Saveur Magazine. I can tell you that the Plum-Basil Gin Fizz is a favorite at our house on July nights on the patio as is this ridiculously easy plum tart plucked from the Joy of Cooking circa 1963.

PLUMSBrooklyn Biscuit is back this week with their crazy assortment of sweet and savory biscuits and that decadent egg and bacon sandwich called the Riley, named for the gregarious farmer from Stone & Thistle who provides the eggs and bacon. Continue reading july 19, 2018

july 13, 2018

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Sugar snaps & apricots – it’s mid-summer at the market!

Sugar snaps are the stars of the edible pod peas. They are sweeter, crunchier and have more actual “pea flavor” than their peers, namely snow peas.
The “invention” of the snap pea was, in fact, the result of a happy accident. In 1969, a young breeder named Calvin Lamborn was asked to develop a snow pea with a straighter and smoother pod. After doing some cross-breeding, he spotted a rogue offshoot with a thicker pod than regular peas and immediately singled it out as a possible candidate. Years later, instead of an improved snow pea he had something much better: the sugar snap. Here’s a recipe that really showcases this summer treat – and this refreshing snap pea salad is inspired by one served at Restaurant Maialino in the Gramercy Hotel.

snap peasIt’s such a beautiful convergence when the apricots and peaches turn up at the market together. I can’t think of a better way to honor the pitch-perfect pairing than with this Food52 recipe. Have you ever seen anything so pretty? Continue reading july 13, 2018

july 5, 2018

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Packed to the Gills

If you think scheduling your family vacation is tough, just imagine what it’s like juggling the schedules of a hundred different vendors between five farmer’s markets. Of course, you have your weekly vendors, your tried and true favorites who provide the market staples like bread, coffee, cheese, produce, fish and, yes, flowers and pie – two weekly musts in my book.

Then you have your rotating vendors. They’re the ones who add the “spice” to the market, as it were, the more unusual items that you wouldn’t necessarily buy every week. There are weeks when, as the schedule falls, we have more than most. This is one of those weeks. You DO NOT want to miss the market this week.

piebugchoc Continue reading july 5, 2018

june 28, 2018

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Slender carrots, meaty mushrooms and clever sausage

I love the way they stack their carrots at Sun Sprout Farm. The color block of bright orange provides such a pop of color against their wall of forest greens. Each carrot is like a stalk of art. And the taste? Sweet, clean and crunchy when eaten raw. Sweet smooth and silky when cooked on the grill or in a pan. Lately, I’ve enjoyed tossing them on the grill with their stems. They are particularly delicious if they get a nice char and theirs are the perfect size to eat from the stem.

This is when the carrots really shine at the market so you should give them their due in the kitchen. These recipes should do just that.carrotsbunch Continue reading june 28, 2018

june 22, 2018

Header62118Now we’re talkin…

Ok. So we’ve leapfrogged right into summer. The proof is in the bins at Caradonna Farms where you can find lots of zucchini this weekend as well as sweet cherries.

Yes. Sweet. Cherries.

Let me count the ways. You could go savory, by tossing pitted sweet cherries in a bright summer salad as in this NY Times recipe. Or, by roasting your balsamic-drenched cherries for about twenty minutes, and then working them into your next summer grilled cheese sandwich.

And of course, there’s always cherry clafoutis. A sentimental favorite I never tire of championing. The French often rarely pit the cherries for this recipe because, they claim, the pits actually impart a slight almond flavor to this flan-style dessert. Up to you which way you want to go.

cherryrecipes Continue reading june 22, 2018

june 14, 2018

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Sunshine, strawberries, spirits and snakes!

Lots going on at the market tomorrow! For starters, Ranger Rick is back with his animal menagerie from iguanas, to bunnies, roosters and yes, snakes. We will also have two separate cooking demos, one geared just for kids. Renana Shvil of Fiddleheads Cooking Studio will be here to teach your kids some cooking basics. She hopes to make a seasonal recipe with rhubarb and/or strawberries. No sign-up necessary, just come to the market tent for a 10:30 start.

Marti Wolfson, will also be whipping up some good grub with whatever inspires her in the market bins.  She wasn’t on the calendar, but asked if she could come. Can you blame her? I can’t think of a better place to spend a Saturday morning with your family than with our market family. And, it is a family. Did you know that Marti named her daughter Olive after she and husband Evan spent their honeymoon among the olive groves of Messinia, Greece? They chose that spot because that’s where Demetra, of Kontoulis Olive Oil, harvests and presses her olives every fall and, well, who doesn’t love Demetra?

cookingI like that all the vendors and shoppers are watching Olive grow, just as they are watching Annie, Linh’s adorable (and oh so cooperative!) baby at the VN Food to GO tent. She’s been coming to the market since she was three weeks old, barely  bigger than a summer roll, and just celebrated her first birthday.  And vendors and shoppers alike know exactly how many teeth she has. Joe Tomato, who chats up every kid who comes to his table will likely be congratulating Chappaqua high school grads tomorrow, kids who’ve been buying mozzarella balls from him since they were pipsqueaks.

sweethearth3 Continue reading june 14, 2018

june 7, 2018

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Happy coincidences…

Strawberries love biscuits. And European charcuterie loves savory marmalade. Lucky for us! Strawberries are finally coming to market this Saturday. And Brooklyn Biscuit is here to welcome them.

jamsausagebiscuitsLarchmont Charcuturie is also coming with his popular pork and beef saucisson and pate de campagne – all paring beautifully with any of Anna Maria’s Savory Jams, but especially her tangy radicchio marmalade. A nice touch of sass and class on any cheese and charcuterie platter in this month of big celebrations. The Rascal cheese from McGrath likes her red pepper jam, as do the cheeses from Back to the Future, our new dairy. Continue reading june 7, 2018

may 31, 2018

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June in a spoon

So it’s June and some days it still feels like March.
The flowers in my garden are so confused. Peonies are only now waking from their deep slumber and the flower seeds I planted weeks ago, thinking I was so “ahead of the game” have shown no sign of life. Only the rain-loving leafy green ferns are looking smug right now.

And, so it goes in our farmer’s fields. Our dreary spring has delayed the arrival of carrots and beets. But spinach, Swiss chard? Thriving!

Patience! In no time at all the wooden crates at the market will be brimming with all the produce that the Hudson Valley has to offer in early summer. Need proof? Check out the fields of promise at Sun Sprout.sunsprout3 Continue reading may 31, 2018

may 24, 2018

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SUNSHINE! Plus: those biscuits, duck prosciutto, nut butter & gin

Here’s hoping that because of the lousy spring weather you decided to stay home this Memorial Day weekend. Because it would be a darn shame to miss tomorrow’s farmer’s market. Firstly, those biscuits are back. If you missed out on them on opening day (in the pouring rain Brooklyn Biscuit Co. sold out before 11 a.m.!) you’ll be happy to know they are bringing extra of their sweet and savory biscuits this week. You have been forewarned. They are that good.

biscuitsIf you are going to entertain on your deck or patio this weekend make sure you stop by the Larchmont Charcuterie tent for some out-of-this-world duck prosciutto. Daniel Treboul is so proud of this new addition to his repertoire. Pick up some sweet, sweet carrots from Sun Sprout Farm to slice up and serve with hummus from Taiim. And, while at Sun Sprout pick up some organic herb plants for your garden window box or potager. Continue reading may 24, 2018

May 17, 2018

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Weather got you down? How about a chocolate pick-me-up?

Drew Salko, the young founder of The Chocolate Carbon Workshop, has got you covered. Drew developed a love for making chocolate while a senior, studying finance at Drexel University. It was a way to fend off the stress of homework and exams, he says. “I just got a small chocolate grinder for my apartment and began making different single-origin chocolate and figuring out which cacao beans I liked, from Madagascar or Venezuela.”

The passion continued post-college and earlier this year, Drew opened his small-batch chocolate “workshop” in New Canaan CT. His product line includes chocolate truffles and funky chocolate barks that use fruits and herbs from Salko’s own gardens and local farms, as well as chocolate spreads that use coconut milk and other vegan-friendly options. He uses organic, fair-trade single-origin chocolate from various countries. He likes to say he’s “exploring the world’s chocolate belt one country at a time.”

choco Continue reading May 17, 2018