Pascale’s Blog

april 20, 2018

Header42018Chocolate and Cauliflower?

If you’d told me a few years ago that cauliflower could make a brownie taste good…I would have likely chortled. But a lot has changed since “gluten-free” has become a way of life for so many. For starters, baked goods made without wheat no longer taste like a consolation prize. Bakers like Brittany Vellucci of Sweethearth Bake Shop are committed to making gluten-free desserts so delicious that instead of focusing on what’s missing you’ll want to know what it is, exactly, that makes them taste so darn good.

SweetHearthVerlucci began experimenting with vegetables and herbs and was pleasantly surprised with the delicious flavor they contributed, and even more so by the beauty they brought. “Nature already provides us with some pretty sweet ingredients; it only makes sense trying to bake and decorate with as much as naturally possible,” she says. She makes a Roots & Seeds granola–a grain-free granola with seasonal vegetables, reduced added-sugars, and multiple ways to consume (try it on top of a cupcake!). She also makes French macaroon with fillings like beet and berry, or fennel and pistachio jam, cookies with mint and tarragon, and, of course, her brownies made with cauliflower puree, (incidentally, these passed the decadent brownie test with the entire – unsuspecting –  family). “We are looking to change the way you treat”, says Vellucci. “Indulgences can actually be good for you.” Continue reading april 20, 2018

april 5, 2018



So much food and fun this week at our LAST INDOOR MARKET!

The sun-dappled berries of spring and early summer are so close I can almost taste them. Almost. For now, we have to make do with the organic raspberry puree that can be found in La Petite Occasion’s VEGAN raspberry caramel. Customers are always asking Pastry chef Michele Kim for vegan options so she figured out how to make a caramel that’s coconut based without any butter, cream or milk and she is quite pleased with the outcome.

VeganRaspberry Continue reading april 5, 2018

march 1, 2018


There will be so much food at the market this Saturday, it will spill out of the Church!

Ok. Not really, but that’s the premise of “Strega Nona”, the fabulous children’s book by Tomie dePaola, about a “magic” pot of pasta that keeps expanding until the spaghetti envelops an entire village. We will host a special reading of the charming classic by professional storyteller Julie Griffin (yes, a former teacher at Chappaqua Friends Nursery School. ) at 11 a.m.


Kids can help make a giant pot of  “yarn” pasta while Marti Wolfson, our resident demo chef and educator, will prepare her special Strega Nona Pasta recipe (below). Continue reading march 1, 2018

february 1, 2018


Pop Goes the Market!

Looks like Old Man Winter is cutting us a break for our second pop-up. Plenty of sunshine and slightly warmer temps on tap for what promises to be a decidedly festive market. For starters, we have a FULL HOUSE of vendors. The beauty of having a once-a-month market is that every vendor wants to be there. Who are we to turn them away? So please come prepared to fill your market bags.

Incidentally, we have some cool and colorful new market bags for sale (1 for $3 two for $5) that are perfectly sized to accommodate a large apple pie and a side of salmon and apples and bunches of kale, too.  Of course, they have our usual market flair.

cheeseNot only will you find your usual assortment of artisanal cheeses like the Rascal from McGrath Cheese Co. or the Jersey Girl from Cooperstown Cheese (for your Big Game cheese tray) but you’ll also find microgreens and pickled onions (great for Superbowl chili) from Deep Roots Farms and root vegetables and a bevy of mushrooms for sauteing or roasting from Madura Farms. There will be fresh mozzarella, glistening fillets of fresh fish and tender pork from Stone & Thistle and Letterbox Farm. Continue reading february 1, 2018

january 18, 2018


10 Reasons Why…

1. The vibe: where else can you enjoy top-notch live music for free on a shady patch of grass surrounded by happy dogs, kids, parents and friends?

2.  The unusual products you will find there – from bacon jam (Stone &Thistle Farm) to radicchio marmalade (Anna Maria’s Foods).

3.  The variety of fresh ingredients from enoki mushrooms to blowfish to locally-grown turmeric and ginger, a testament to our outstanding farmer and vendor line-up.

4. Joe Tomato’s mozzarella made hours before market each Saturday.

5. Ridiculously EASY and ABUNDANT parking.

collage Continue reading january 18, 2018

january 5, 2018

HeaderWinterAre you going stir crazy staying indoors?

Come on out to the Farmer’s Market where it will be toasty and cozy at the First Congregational Church.

While some of our greens vendors have been impacted by these ridiculously frigid temperatures, our bakers and other vendors have been cocooning and getting inspired in the kitchen! Laurel Maud’s Kitchen has a new organic orange marmalade – just the thing to slather on some Wave Hill brioche.

breadjamSomething tells me there were many Instapots under the Christmas tree this year (I got one!). Here’s a recipe for pressure-cooker lamb (or beef) stew Provencal. Perfect for this weekend’s weather! Chances are you’ve got most of the ingredients on hand.

Continue reading january 5, 2018

december 14, 2017

HeaderLast chance for edible (or drinkable!) gifts from the market!

This Saturday marks the end of yet another successful season for our market. It is the final outdoor market of 2017 and the last opportunity to purchase unique gifts that reflect the local food culture of the Hudson Valley. Whether you need a small gift for the office Secret Santa or an impressive spread for a loved one, the market has something for everyone.

Shopping for a mixologist? Hillrock Estate Distillery will be joining us with their handcrafted whiskey. They are in the heart of the historic Hudson Valley, overlooking the distant Berkshire Mountains, where prime farmland, crystal clear water, and a favorable climate create a unique terroir which is profoundly expressed in Hillrock’s artisanal whiskeys. They are one of the few “field-to-glass” whiskey producers in the world and is the first U.S. distillery since before Prohibition to floor malt and hand craft whiskey on site from estate-grown grain. A bottle of this will be most welcome at any holiday party!

HillrockYou can also pick up small gifts to give alone or as part of a market basket. Think jam from Laurelmaud’s, caramels from La Petite Occasion, coffee from Big Bang, granola from Dragonfly, etc. Bring a basket, peruse the stands and get inspired to create your own medley of market treasures.

Speaking of granola, make sure to pick enough up for any holiday brunches. Serve it alongside yogurt and apple slices or applesauce from Wrights. Better yet, serve it as part of a decadent holiday brunch spread. Flip through the recipes of Gourmet Traveler’s Winter Breakfast collection to create a tablescape full of market flavors like braised greens with poached eggs and French toast topped made with Wave Hill’s Brioche loaf or Bien Cuit’s pain de mie topped with organic jams from Laurel Maud’s Kitchen. You can hit the gym in 2018!

Gifts1Who wouldn’t like to find some salumi in their stocking? For your swine-loving friends Mangalitsa by Mosefund will be here with two festive gift baskets. For $29 you can get three cacciatorini (sweet and spicy) and a small cutting board. For $59 you can get a crate containing both sweet and spicy cacciatorini plus piquillo peppers, olives, Hungarian paprika and local honey.

Gifts2A reminder that we will be at the train station from 9 to 1 pm. After the holiday, we will be holding four winter market “pop-ups” at the First Congregational Church (FCC) at 210 Orchard Ridge Road on the first Saturday of each month (Jan 6; Feb 3; March 3 and April 7), also 9 to 1 pm. The majority of our summer vendors are participating in the pop-ups which will include kids activities and live music.

Do you consider your chocolate chip cookies exceptional? Then you might want to enter our chocolate-chip cookie contest on Jan. 6th. We’ve got some local kids with very discerning palates judging that day. Find details on our FB Page. If you do not know where the FCC is, make sure to pick up a winter market card at the market tent on Saturday. There’s a handy map on the back!
See you at the market!

Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)

december 7, 2017

HeaderGetting into the Holiday Spirit at the Market

The second of three December markets will take place on Saturday. Not only will we have market staples like winter squash, organic eggs and a variety of apples, we will also have a number of prepared food vendors so you can pick up lunch while you’re out shopping. Megha Indian Cuisine is back with samosas, tikka, lentil soup, chana masala and aloo gobi. If you’re in the mood for something more Mediterranean, Mrs. D’s will have a limited amount of her Greek specialties. Three Little Pigs BBQ is also visiting with their stick-to-your-bones ribs and sides. Perfect for a cold winter day!


Come to the market for your groceries AND gifts! There are some special items that any foodie would love to add to their pantry or snack drawer. La Petite Occasion is bringing plenty of caramel gift boxes. They make great stocking stuffers or a small Hanukkah gift. They’re also the perfect size to buy in bulk and give out as small tokens of gratitude during the holidays to anyone from the mail carrier to the school secretary. Continue reading december 7, 2017

november 30, 2017

HeaderDid you miss us?

We’re back! After a pause for Thanksgiving, the Chappaqua Farmers Market returns for three appearances in December so that you can enjoy local produce from your favorite vendors well into the holiday season.

Sun Sprout Farm, who is filling in for Deep Roots, has several greenhouses on their 24-acre organic farm, extending their harvest of greens and root vegetables. They’re bringing kale, collards, carrots and lots of squash, all grown in the famous “Black Dirt” of Chester, NY in Orange County.

SunSproutFarmThe farm, in many ways, is a testament of love – the love of the owners Simon Ziegler and Madeleine Banulski that has endured over ten years and across continents, a love of land that spurs a genuine commitment to sustainability, and a love of community that brings people together through food and farming. The seed for Sun Sprout was planted five years ago when Simon, fresh off a return to his native Germany for a degree in organic agriculture and Madeleine, a newly minted nurse, were working on a Massachusetts farm. They knew they wanted their own little piece of dirt to cultivate so they saved and planned and finally found land in upstate New York where they could realize their dream of “making a living by providing people with fresh and organic food.” A lot has happened in five years. They were certified organic, expanded into five markets across Westchester and New York City, and recently added a little Ziegler to the mix. Though you’ll fall in love with them, try not to become too attached, they are only visiting for two weeks! Continue reading november 30, 2017

november 16, 2017

HeaderWhat’s Up Doc?

Every month our Chappaqua Farmer’s Market board meets to discuss market issues – anything from new vendors to market traffic or music, to what kind of market bags we should order. Every single board member is a keen market shopper and, inevitably, someone will bring up an ingredient or item they tried at the market for the first time.

This week it was all about the carrots at Morgiewicz Produce. One board member mentioned how disarmingly delicious they were and before long, we had a quorum declaring these rugged, earthy carrots grown in Black Dirt country, the sweetest most flavorful carrots around. I live for such food epiphanies. I hope you will give Morgiewicz carrots a place of honor at your holiday table next week.

Weren’t planning on cooking carrots? Here are a few carrot recipes from Food & Wine that are definitely worthy of the occasion. I’m particularly fond of making the carrot puree – in addition to smashed potatoes, natch. But I also like the idea of cooking carrots in carrot and orange juice, instead of water, to enhance their innate sweetness, as suggested by Chef Shawn McClain (recipe #4 on the list). 

No doubt, the folks at the Morgiewicz tent will ask if you’d like your carrot tops removed. RESIST. Here are some clever ways to use them – beyond throwing them in your turkey stock post holiday. Cilantro carrot-top chimichurri for roasted carrot tacos? Sign me up!

carrotsA reminder that though this Saturday’s market marks the official end of our regular market season, we have added three markets in December: we will be outside at the train station on Dec. 2, 9 & 16. The hours are 9 to 1 pm. We are closed on Saturday November 25 for the Thanksgiving holiday.
Continue reading november 16, 2017