Pascale’s Blog

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 so the boxes are ready for you upon arrival. Continue reading december 22, 2016

december 16, 2016

frametemplateMarket Update

We are so sorry to have to close the market tomorrow due to inclement weather. As you know, it is our preference to stay open no matter what. But our farmers come from far afield and weather conditions are worse further up the Hudson Valley and we wouldn’t want to put their safety at risk. We know you were counting on our market being open for your holiday festivities. We are exploring the possibility of opening next week, weather permitting. Stay tuned…

Pura Vida will be at the train station tomorrow from 9am to 1pm.

In the meanwhile, Pura Vida Fishery had already filleted and cleaned the fish for markets today so he will be selling out of his truck at the train station tomorrow. PLEASE swing by and pick up some gorgeous scallops and skate wing or monkfish.

Continue reading december 16, 2016

december 8, 2016

Brave the chill on Saturday for some Apple Brandy, Super Sausage, Honey Crisps, Culatello and Bacon Burgers

We have a great variety of sausage at the market. Excellent sausage, in fact, (and cleverly named, in the case of Stone & Thistle) which is why I usually end up simply roasting them and serving them on a bed of farro or polenta with wilted greens. Always delicious, since the ingredients speak for themselves, but, I’ll admit, slightly ho-hum. This week I’ve been trying to find something a little more interesting to do with sausage. Here are a couple of recipes I am eager to try: This recipe appeals, because chard and cannelini beans are two things I can’t get enough of. (Here’s a tip: I am not a huge proponent of canned foods, as you know, but, the BioItalia organic cannellini beans at Whole Foods are standout) and perfect for a weeknight recipe like this one.

Also, this April Bloomfield recipe for stewed sweet sausage with fennel and tomato sauce from Food & Wine is a real sausage showcase. And fennel is so reliably fabulous whether raw, steamed or stewed. Perfect one pot dish for a casual dinner party.

My French mother is visiting so we are going to get some apples at the market for tarte tatin because that’s what we do. I love making this during the holiday season: the caramelized apples always look so shiny and festive. Should be delicious with some of the local apple varieties Deep Roots Farm and Breezy Hill Orchard will be bringing this Saturday.
Continue reading december 8, 2016

december 1, 2016


Nice Weather on Tap for our First Outdoor December Market

Most of our vendors will be here tomorrow for the first of our three “extended season” markets at the train station. We will have plenty of greens from Madura Farms, D & J Produce and Sun Sprout Farms  – which is based in Chester, NY (Black Dirt Country) and is about to be certified organic. Deep Roots Farm is also back at the train station, armed with carrots, orange beets, chicory root, a panoply of herbs and tatsoi, spinach and micro-greens from the greenhouse. They are also now making their own salsa verde, arugula pesto (with PEANUTS, fyi) and pickled black radish.

Also new to our vendor mix: Wave Hill Breads, a bread beacon at my Irvington Farmer’s Market. Baker Tim Topi will be here himself to introduce shoppers to his outstanding and ambitous line of artisanal breads from savory Roman Foccacia to French epi stalks (always so pretty on the table) to caramelized garlic Bread, Challah Rolls, marble Rye and Wild Yeast Sourdough. Also, lots of sliced bread options for grilled-cheese sandwiches, always appreciated this time of year. Their mega miche is less dense than the one at Bien Cuit – which will also be here and needs no introduction with its legion of fans lining up each week for their pain de mie and croissants.

Continue reading december 1, 2016

november 16, 2016

frametemplateroasted-veggiesSide by Side

It’s all about the sides. You know it, I know it.
The bird reigns and ultimately makes GREAT sandwiches after the Big Day (especially if you have some of Anna Maria’s savory jam or Bombay Emerald’s cranberry chutney tucked in your pantry ). But when you gather ’round the table next Thursday – everyone will be eyeing the mash (or smash), the beans, the roasted root vegetables and the sweet potatoes. Folks are so sentimental about their Thanksgiving side dishes it can be hard to incorporate new dishes to the mix. But here are some recipes I think will win them over. Better yet, make these in addition to the soft-spot sides. This is the one day when more is more.

I always make sure that there is a side of every color on the table (orange, green, white). And I always serve a bright green salad (made with Arlotta’s lemon oil, perhaps?) to help cleanse the palate. So don’t forget to pick up some lacinato kale or bouncy Bibb for that. Also – don’t skimp on herbs. Put them in every dish even if a recipe doesn’t call for them. You’ll be glad you did on Day Three of leftovers when everything starts to taste the same.

Continue reading november 16, 2016

november 11, 2016

frametemplatecomfortTime for Comfort Food

For me, that means a plump roast chicken and sweet potato fries. Not just any roast chicken. When I lived in San Francisco, I had the privilege of living not too far from Zuni Cafe, famous for Chef Judy Rodgers’ legendary moist and crispy roast chicken made in a brick oven and always served atop a bread salad. The recipe for “Zuni chicken” has been passed from many a friend to many a kitchen over the years.

For a juicier bird, (the late) Rodgers always suggested using a smaller, free-range bird rather than larger roasters which can be too lean. Both Yellow Bell or Letterbox Farm chicken should be able to happily accommodate.

If the bread salad does not appeal, try a side of sweet potato fries which provide all the pleasure of French Fries with none of the guilt or potential indigestion. This recipe from Mark Bittman is fool proof and the market is brimming with sweet potatoes. Incidentally, you can use regular potatoes for this recipe, though the cooking time will have to be extended.

Continue reading november 11, 2016

November 3, 2016


Talkin’ turkey and pears

Because it’s their season, and because this election season has definitely gone pear-shaped here are some interesting recipes for pears that aren’t limited to dessert. This recipe for pear-prosciutto-toast is so appealing to me. It’s simple, pretty and combines all of my favorite food groups. Though the recipe calls for fig jam I would happily use the radicchio marmalade from Anna Maria’s Savory jams. The perfect thing to serve on election night if you plan on camping out in front of your TV (Also good – any prepared soups from Steve’s Country Kitchen).

Here is a recipe for pork tenderloin served with sweet potatoes and pears. Again, as with all recipes, use this as a starting point. This autumnal side dish would also taste great with Letterbox Farm pork chops or roasted fish from Pura Vida. Continue reading November 3, 2016