may 26, 2017

HeaderStoneOne little piggy went to the beach for the Memorial day weekend.
One little piggy went to a college graduation.
One little piggy stayed home.

But one little piggy went to the Chappaqua Farmer’s Market and was SO glad he did, because Three Little Pigs BBQ was visiting the market that day. That’s right, the hoppin’ Hawthorne BBQ joint is bringing their food truck to the market to help us kick off a season of barbecuing. They will be dishing out brisket, dry-rub ribs and their famous vinegar slaw.

That’s right, the hoppin’ Hawthorne BBQ joint is bringing their food truck to the market to help us kick off a season of barbecuing. They will be dishing out brisket, dry-rub ribs and their famous vinegar slaw.

Planning on grilling this weekend? Letterbox will have some of their monster pork chops, Stone & Thistle is bringing all the brats and sausage you could possibly need. FarmEats has you covered on steaks. And don’t forget to grill up some asparagus too.

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Anna Maria’s savory jams is here should you want to add a touch of radicchio marmalade to your pork chop. Need some marinade inspiration for your grilling? Food & Wine suggests these Memorial Day marinades.

Larchmont Charcuterie is returning this weekend since his guest visit on the 13th was er, a little damp.

Also back, Chef Lucero with her salsas authenticas and this week, she is bringing blue corn tamales. She was recently featured in Good Housekeeping Magazine. Check it out!

Morgiewicz Produce, our favorite Polish farmers from Black Dirt country, are back on June 3rd.

Now that’s something to squeal about!

may 19, 2017

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ART AS FOOD AND FOOD AS ART

Beth Boyland sees a chicken and gets the urge to paint it. Marti Wolfson sees a chicken and wonders how she would cook it and what herbs will be available at the market to season it.

Either way fresh market ingredients provide all the inspiration necessary for these talented ladies who will both be at the market this Saturday.

Beth is a watercolor artist and photographer based in Bedford. Most of her subjects are locally-grown produce and fruit from strawberries to scallions. She’s also partial to farm animals. She frames her work with barn wood.

Marti Wolfson will be creating art of a different sort in her demo tent. Make sure you stop by several times because she turns out market delicacies fast and furious – and always disarmingly delicious. I am guessing she’s going to rock something rhubarb.
Continue reading may 19, 2017

may 12, 2017

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Celebrating all Market Mamas!

It’s a big weekend for moms. And the farmer’s market is here to help you honor any and all moms(birth, in-law, step, spiritual & otherwise) in your life.

Sure, you could do the trad “restaurant brunch” thing. OR you could spoil Mom rotten by serving up all things delicious from the market right at home.

Things that would be welcome on Mom’s breakfast tray:
A cup of Big Bang coffee. A Wave Hill almond croissant. A slice of Bien Cuit baguette smothered in Anna Maria’s strawberry rose* or apricot almond jam? Or, perhaps, bacon marmalade from Stone & Thistle instead? You know your mom best. French toasts made with Bien Cuit’s pain de mie or Wave Hill’s challah bread. (Did you know that Farm Eats now sells maple syrup?).
Stone & Thistle sausage (so many to choose from) with Letterbox Farm eggs over easy. Or, a spinach and egg and mushroom scramble with Deep Roots baby spinach and Madura Farms mushrooms. Or you could go whole hog on a charcuterie and cheese platter for a sit down brunch. Find a pretty wooden plank or cutting board and fill it with charcuterie offerings from Mangalitsa by Mosefund such as sweet soppressata and sweet and spicy cacciatorini. Surprise! Larchmont Charcuterie’s is here for a rare guest appearance, so add his beef bresaola and delicate, smoked duck breast to that platter.

Continue reading may 12, 2017

may 5, 2017

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We’re back and better than ever!

It’s been a long, eventful winter and I, for one, can’t wait to be back among the asparagus and strawberries, surrounded by piles of rustic loaves, handcrafted cheese, fresh fish, still glistening with ocean sweat, sweet pastured pork and so on…and so on.

But even more than the delicious food –  I am looking forward to seeing the great people who bring it to us each week. So many friendly faces are returning. Joe Tomato, Brian, our loyal hummus vendor, Nichki at Letterbox, the Madura family, the always late but loveable Danae of Mrs. D’s Mediterranean Delights. They all make the experience of shopping the market that much more special, turning what could be a simple transaction into a lovely interaction. It’s why we love shopping at farmer’s markets – ours in particular.

During the winter Joe Tomato got some props in Westchester Magazine. Scott, of Deep Roots had his first baby, Scarlett, in March. Since he was last at the CFM, Scott moved his farm to Hudson, NY. He is returning to the market with microgreens, sprouts and his fabulous pickled carrots, turnips and beets, both golden and yes, scarlett.

A new face you will be seeing quite regularly this summer is that of Marti Wolfson, a personal chef/nutritionist (and now a Chappaqua resident) who has the uncanny ability to walk the market at 9 am scan the seasonal goods, and come up with not one, but five or six different recipes she can prepare and sample on the spot – each one more delicious than the next. (I am hoping she will make her Farm Eats sliders topped with a pickled golden beet slice and a shaving of McGrath’s Rascal cheese when she comes to see us May 20th). Here is her super healthy (and bright green!) asparagus soup recipe since some vendors will have asparagus on Saturday. Continue reading may 5, 2017

April 21, 2017

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Quel Fromage!

In my French family the highlight of every meal growing up was the cheese tray. Back then, finding French cheese, or any European cheese stateside, beyond Swiss and clammy, industrial Brie wasn’t easy. My parents and their fellow French expats, often drove miles on the promise of a gourmet shop with a stinky aged chevre clear across the county.

My parents would always serve the cheese on a round cheese platter with a collapsible brass handle in the center. The platter was adorned with a large “cheese map” of France. Every centimeter of the country was filled in with the name of a cheese specific to that region. I used to fantasize about taking that cheese tray instead of a guide book and noshing my way through France on foot.

In later years, when cheese was banned from my father’s diet, the cheese tray was retired and my mother hung it on the wall as a reminder of better times. Of course, my father made some exceptions. Long before I started running farmer’s markets, I took them to visit the Rhinebeck Farmer’s Market one Sunday as we were tooling around the Hudson Valley.
Continue reading April 21, 2017

April 10, 2017

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Flours, Grains & Beans – oh my!

As rich, varied and textured as our market is, one thing has always gnawed at me: our lack of local grain and flour.

Clearly, our shoppers are committed to eating/cooking “local” and that includes their wheat, oats and spelt and farro. But getting individual grain farmers to market has proven difficult. Enter, The Heritage Grain Share, New England’s First CSA (Community Supported Agriculture) for flour, grains and beans.

Continue reading April 10, 2017

March 24, 2017

Salsa. It’ s not just for chips.

This holds especially true for excellent salsa. Like the tangy, fresh, aromatic salsas (fresca, ranchera, tomatillo, habanero) made by Chef Lucero Martinez. She makes salsas to drape over enchiladas, baked fish or chicken, and slather over chilaquiles, scrambled eggs or her homespun tamales.
Martinez knows of what she speaks: She spent years running the kitchen of Maestro Plácido Domingo’s Mexican restaurant, Pámpano in NYC, has cooked at the James Beard House and, in 2015, competed on the Food Network’s pressure-cooker cooking show, Chopped. More importantly, the Mexico City native spent many Sundays of her childhood cooking traditional sauces, salsas and dishes alongside her mother, aunts and cousins.

“My grandfather lived in a hacienda 3 hours north of Mexico City,” says Martinez. “He harvested poblano peppers, corn, beans, cactus, prickly pear and even Mezcal.”
”We were surrounded by dried peppers so Mole sauce was a big thing in the family kitchen,” she says. Mole is a complicated sauce with many, many layers of ingredients “so it was a good thing I had so many cousins – up to 21 – helping out in the kitchen.” She remembers the elders’ warning all the cousins about over-roasting the peppers lest they taste “like bitter charcoal instead of smoky chocolate.”

Continue reading March 24, 2017

February 3, 2017

Treadling lightly at Treadlight Farm

 

 

Meet Matt and Irene.

They own Treadlight Farm, a flower and vegetable farm in Bovina, NY.
This summer, they will be bringing us specialty cut flowers and ornamental plants which they grow on south facing slopes in the western Catskill mountains.

Their selection is curated with great care “by us and by nature,” says Irene. “We grow what we think is beautiful, or delicious, and nature whittles that down to what grows well in our cool seasons and rocky soil.”
Born in New Jersey, Irene has a background in landscape conservation. Armed with an MS from the University of Pennsylvania, she set out to conserve farmland in the most direct way possible: by working on it. She believes that the more people rely on the land, the better stewards of it they become.
Matt is from California and studied sustainable development at NYU. He got the farming bug while a Fulbright scholar in Mali and Senegal, researching farmers who resisted the loss of their lands to industrial-sized operations.

The two met and converged on a vegetable farm in Argentina in 2011, and have been farming side-by-side ever since. They are committed  to small-scale, ecologically-minded agriculture “because we have seen the kinds of impacts large-scale farming can have on people and on the environment.”

 

Continue reading February 3, 2017

january 20, 2017

What’s Letterbox Farm Collective up to this winter?

Letterbox Collective is one of our most popular vendors at the Farmer’s Market.
We miss seeing them and their cheery stand every week so we checked in to see what they’ve been up to since we last saw them in December. No surprise…they’ve been busy as they gear up for some major expansion in 2017.
Continue reading january 20, 2017

december 22, 2016

frametemplateTraditional panettone, local holiday hams, elderberry elixir & last-minute gifts for gourmets (and gourmands) at our pop-up holiday market this Saturday!

We weren’t expecting to have a market this week, but since last week’s market got cancelled due to snow, and we were feeling particularly festive…we decided to host an impromptu market on this double-holiday weekend. So, if you were panicking about spending Saturday shopping for last-minute gifts you can relax! You can also look forward to stocking your freezer with all our market favorites since we won’t be back until spring.

Who wouldn’t love a bottle of elderberry elixir from Honey Locust Farmhouse? As delicious in a gin cocktail or over ice cream or over Sohha Yogurt as it is effective at keeping winter colds at bay. Nancy is also bringing crates of frozen raspberries…these fly off the shelves in summer. I shudder to think how fast these rosy babies will disappear. (Hint: bee-line!) You’ll be interested to know that Nancy just got back from harvesting and crushing olives in Greece with her friend and fellow CFM vendor Demetra Bourras of Kontoulis Olive Oil. Oh the stories! Nancy will be serving hot organic tea from her funky cart and will have lots of interesting and eclectic organic loose teas to sell by the bag, too.

Arlotta Food Studio will have their organic flavored olive oils (roasted garlic, blood orange, lemon etc. ) available in attractive gift boxes. Ditto for Anna Maria’s Savory Jams – recently written up in the New York Times. Check out what Florence Fabricant had to say about the radicchio marmalade we all know and love. You can order directly from Anna Maria’s at info@annamariasfoods.com so the boxes are ready for you upon arrival. Continue reading december 22, 2016