Pascale’s Blog

october 11, 2018


You could go to Koreatown for some great bbq…

…or, you could just head to the train station on Saturday where Kimchi Culture will be dishing up traditional Bulgogi.

Bulgogi, literally, “fire meat,” is a Korean classic dish made of thin, slices of superior beef (or pork) that have been marinated in a sweet/savory sauce of soy sauce, sugar, and pear juice, then cooked. Almost all Korean family celebrations include a bulgogi dish. Sunny will be serving the bbq as part of a “Korean lunch box” which will also include some of her classic cabbage Kimchi and her rice cooked with Aster leaves and kabocha squash. The combination lunchbox sells for only $7.

bulgogi and kimchi_650px Continue reading october 11, 2018

october 4, 2018




Crunchy, tart, sweet or crisp?

No matter how you like your apples, Caradonna Farms delivers. They are bringing 8-10 varieties of apples to the market his week and no fewer than six types of pears. Fan of grapes? There will be five types to choose from on Saturday, too. Autumn has definitely arrived.

Cold crops like broccoli, cauliflower, and Brussels sprouts, are also hitting the produce bins.

Many of you have been asking about mushrooms at the market. You’ll be happy to know that Letterbox Farm is now bringing bags of oysters and shiitakes which they sell by the bag (3/4 lb) for $10. They sold out quickly last week so don’t dawdle.

Bien Cuit is also selling mushrooms on behalf of Bulich Mushroom Farm. They bring them in very small quantities so make sure to ask the bread vendor about them.

applesetc Continue reading october 4, 2018

september 27 2018


It was both my mom’s rustic cooking and her healthy appetite that made my father fall in love with my mother, but it was her rabbit in paprika sauce that made him get down on one knee. This humble stew was a touchstone dish in our home and whenever my sister or I brought a gentleman caller home – my parents would prepare the rabbit dish to see if it (and the boyfriend) passed muster. If the dish didn’t fly, neither did the guy.

My mom, who has moved from Santa Monica to New York for a year to be closer to her granddaughters, was tickled to see that we have fresh rabbit at the market. This week Letterbox Farm is bringing lots of fresh rabbits which they are selling whole at $9 a pound.

41022b05-93c3-4940-baf4-91a172961ee8--rabbit_stew_smallIf you’ve never cooked rabbit, and don’t have a family recipe of your own, here are a couple recipes for inspiration. This rabbit stew from Food52 is the perfect dish to usher in fall.  Continue reading september 27 2018

september 20, 2018


Pick some peppers this weekend

Standing in the Sun Sprout Farm tent last week, I was awed by their panoply of peppers. Remember when Bell peppers were it? And buying a yellow bell pepper seemed exotic? I counted no fewer than 8 varieties in the Sun Sprout bins alone. In addition to the classic red bell, they had sassy shishito peppers, Carmen peppers, Corno di toro peppers which are sweet and shaped like a bull horn. You can use these in recipes that call for an anaheim or poblano pepper. There were also shiny serranos and spicy jalapeños and those loveable lunchbox peppers – the perfect size for a snack with hummus or dip or to eat out of hand. (But they can also work as a terrific side dish sauteed en masse with garlic as in this recipe from

peppers1 Continue reading september 20, 2018

september 13, 2018

Header91418The early bird gets the…

Ground cherries!

Ground Cherries are in the same genus as tomatillos. The Smithsonian describes the ground cherry as a “cherry tomato injected with mango and pineapple juice and looks like an orange pearl encased in a miniature paper lantern.” I won’t even try to beat that description which is absolutely perfect.

Ground Cherries are hyper-seasonal and so they won’t be around long. Growing Hearts has a few but you best get to the market early. Their common name stems from the fact that the fruit falls to the ground when it is ripe. Some farmers call them simply, “ground tomatoes” but they are also known as husk cherries or strawberry tomatoes. They are super versatile and suitable in both savory and sweet preparations.cherries1

Here are some ideas from said Smithsonian article:

1. Puree them into a salsa verde, or chop them in into this ground cherry salsa.

2. Bake a ground cherry pie, upside-down cake, or a husk cherry and plum tart.

3. Layer halved ground cherries with fresh tomatoes and basil for an easy appetizer.

4. Make a simple salad from greens, ground cherries and goat cheese, or get a little more complex with husk cherry Waldorf salad.

5. Ground cherry jam is “easy peasy,” we hear. Continue reading september 13, 2018

september 7, 2018

Header9818Last minute dinner guests? No problem…

We had some last minute guests pop by and stay for dinner last week two nights in a row. Day one, I opened the fridge, and looked around my kitchen countertops to see what I could throw together. I had some fresh tuna I’d bought at the farmer’s market but certainly not enough to feed eight as an entree.

And, because it was late August/early September, I had plenty of peppers and tomatoes. Tuna, peppers and tomatoes and a handful of green beans…hmm. A Salade Nicoise was a no-brainer. Alas, we were out of potatoes. If you’ve been reading these blogs for a while now,  you know that in my French family Salade Nicoise was our traditional lunchtime salad whenever we had a tag sale – about two or three times a year. Tag sales were always a family affair and, bang on noon, my French father would bring out a giant Nicoise salad that we’d eat on a folding card table in the middle of our lawn – and sale.

I can’t tell you how many times shoppers asked us if they could “buy” a plate of salad it looked so good. Of course, we offered it up for free, always warning folks that the olives had not been pitted. My father, who grew up in Nice but was born in Brittany, insisted you needed boiled potatoes for a true Nicoise.

nicoiseI did a quick internet search to see if I was committing blasphemy making a potato-less Nicoise. Lo and behold – David Lebovitz came to my rescue with a recipe that deviated quite a bit from my father’s. No boiled vegetables. Period. I chose to ignore the passage forbidding the use of seared fresh tuna instead of poached or canned. Clearly, Lebovitz never tasted the tuna at Pura Vida. A boule from Wave Hill Breads and dinner was saved. Continue reading september 7, 2018

August 30, 2018



Squeeze in those last, late summer picnics

The other day I took my family to Boscobel to see Taming of the Shrew, and I dare say our family picnic stole the show.

Yes, the Hudson River views were dramatic, but all eyes were on our market spread: some bread rolls from Wave Hill Breads, Rascal and Victoria Cheese from McGrath Cheese Co., some pate de campagne from Larchmont Charcuterie, kalamata olives from Kontoulis. garlicky hummus from Taiim Shack Mobile, cubed melon from Caradonna Farms, couscous salad with tomatoes from Sun Sprout, hard-boiled eggs from Letterbox Farm, and of course, some red wine and chocolate buckwheat treats from Bien Cuit and caramels from La Petite Occasion. Such a treat.


Your Labor Day BBQs can (and should) be just as local. Letterbox Farms is bringing plenty of thick pork chops and country and spare rib. Also, they are well stocked on chicken cuts including their “airline breast” which is basically a skin-on breast with the first wing joint and tenderloin attached, otherwise boneless. The elegant cut is also known as a Frenched breast and lends itself to grilling and pan-frying. Continue reading August 30, 2018

august 23, 2018


Canning Ahead

There are few things that make me happier come a frigid grey day in February than to go to my downstairs freezer and pull out a Zip-Lock freezer bag filled with a vermilion sauce made of sweet late summer tomatoes. Plop in pan on a slow simmer while the pasta water is boiling and you can practically feel the sun on your skin and hear the sounds of kids jumping from a dock.

Yes, the end of summer is a busy time of year what with trying to squeeze out the last few days of unscheduled fun while also gearing up for the onslaught of September responsibilities. But do find time to make a vat of tomato sauce with the crazy amount of tomatoes at the market right now.

Talk to the farmers at the market about buying bruised tomatoes from them or ordering large quantities in advance. Then, put on some Aretha Franklin and commit an entire afternoon to making sauce. You’ll be so glad you did come winter and the kids come home from college looking for homespun cooking. Never done this before? Check out this tutorial from

tomatosauce Continue reading august 23, 2018

august 9, 2018

HeaderWinter81118bEating close to the earth

I’ll never forget the first time Dominique Debroux, of Anna Maria’s Foods, came to see me at the Hastings Farmer’s Market to introduce me to her line of savory jams. She came prepared with some hard cheese and a spoon and plenty of family pride, and rightfully so. One taste of her heady radicchio marmalade and I was hooked.

And, convinced that her products are perfect for a farmer’s market as they are meant to pair so many of the foods we sell at the market from artisanal charcuterie and cheeses, to all the pastured meats. Her red bell pepper jam, for example, is just the thing to eat with McGrath Cheese Co.’s Rascal cheese. The jam holds a hint of cherry pepper heat and “leaves your mouth warm without assaulting it,” says Dominique. She likes it with hard cheeses but also as an inspired marinade for steak, lamb or chicken. She even mixes it with yogurt for breakfast.

Her bagna cauda dipping sauces are the perfect thing for all the peppers, sweet carrots and zucchini at the market right now.

cheese bagDominique named the company after her Piemontese mother, a devoted cook who taught her daughter to eat “as close to the earth as possible”. “Smell what the sun did,” my mom would say testing each piece of produce and herb the farmers offered, to see if the sun had done its job,” says Dominique. “Only rich scents assured the robust tastes that were worth eating and would inspire us to create. That is how I learned to cook in Torino, in the northwest Piemonte region of Italy.”

Dominique says she created the company to share the recipes of her childhood but also to honor the traditions of her mother and her great-grandfather, who was a chef for the Savoy family, the last royals of Italy.

I imagine that both her savory and sweet jams (strawberry rose, for example)  would be delectable on any biscuit from Brooklyn Biscuit Co. back this week and now here most Saturdays (except the first Saturday of the month). You know the drill if you want to score one of their breakfast sandwiches: Get. There. Early. And, if you can’t, there’s always a breakfast pie at the Dough Nation pizza truck. Did you know you can ask for a farm-fresh egg to be cracked atop any of their market pies? Ask Rob the pizza chef and he will accommodate.

pizzabiscuit2La Petite Occasion is back this week. Our knife sharpener is away with his son who just made the All American College Rugby team.He’ll be back next month, when it’ll be time to start pruning your garden again.

See you at the market!