Pascale’s Blog

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

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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

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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

october 27, 2016

diaframetemplateIn Honor of Dia de los Muertos

The Chappaqua Farmer’s Market brings you authentic Mexican fare this Saturday courtesy of Mariachi Mexico. We’re talking REAL chilaquiles verdes and hand-pressed veggie quesadillas , along with seasonal roasted butternut squash tamales made with fresh masa. They will also be serving a warming pozole verde (a stew made with local pork, hominy and corn). Mariachi Mexico restaurant has been a mainstay in Armonk for over 30 years. Recently, the couple who owned it. retired and passed the reins on to their three hard-working (and always smiling) daughters. Chef Joana has given the menu a modern – and local – twist. The lines are long for their made to order tacos at the Hastings Farmer’s Market. Make sure you don’t miss their visit!

It might be too early to put up holiday lights, but it’s not too early to start thinking about gifts. CLEAN RIDGE is here for the last time this season…so if, like me, you’re a fan of their honest, clean and fresh-smelling lotions and soaps – make sure to buy plenty for yourself and for the dog walker, Aunt Tillie, or the patient piano teacher on your list.

Continue reading october 27, 2016

october 21, 2016

applepieframetemplateCome celebrate the apple harvest at the market this Saturday…and bring pie!

Our country may be divided right now but there’s one thing I think we can all agree on as Americans: pie is good.

I can’t think of anything that would help ease some of the stress of this election right now than rolling out a piece of pie dough, except maybe eating a slice of still warm apple pie. Tomorrow is our annual Apple Pie Contest…and I hope many of you will see fit to bake this very evening or early Saturday if only to focus on something as simple and delicious – and truly patriotic – as apple pie.

The rules are simple:
Your pie must be made from scratch and local apples must be the main ingredient. No store-bought crusts, please.
Please submit your pie to the market tent by 10:30 am with your recipe and ingredient list attached.

As per tradition, market shoppers can purchase tastes of the pie entries post contest. In honor of the apple harvest, we Strudel-Z is back with not one but two types of strudel – classic apple and walnut/raisin. LOVE that they cut the strudel to order, the old fashioned way, using a wooden measuring stick. Breezy Hill Orchards be offering tastings of their award-winning hard cider.
La Petite Occasion will be bringing trays of salted caramel apples – several notches above your county fair variety.

Continue reading october 21, 2016

october 13, 2016

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ugly duckling celeriac shines in the kitchen

If produce bins held beauty pageants, most likely, celeriac would not make the cut. This craggy, bulbous, slightly hairy root vegetable is not exactly easy on the eyes which is why, I often see shoppers pick one up then put it right back in the bin and go for smooth leggy parsnip instead.

I’m always quick to jump to celery-root’s defense having been weaned on it – literally. My mother made celeriac puree all the time when we were toddlers. It’s unique flavor and texture lends itself beautifully to stews, soups and salads is worth peeling past the ugly.

Peel off the skin with a peeler or paring knife. It will oxidize quickly so put some lemon juice on it if you are not going to use it right away. My favorite way to eat it is roasted then mashed with potatoes into a puree that has more spine and earthy nuttiness than straight mashed potatoes. Celeriac is often paired with potatoes, as in the case of this vintage Gourmet magazine recipe for potato and celery root gratin with smoked haddock.

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october 6, 2016

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Cauliflower, Bacon and Bone Broth

Who would have thought that cauliflower would ever become hip. But ever since it ditched the steamer and the crudite platter and took it’s rightful place in the oven or on the grill, cauliflower has a whole new attitude. Chefs and home cooks are rubbing cauliflower with cumin and turmeric and roasting it whole until its snowy white curds go bronze. Or, they are grilling this hardy cruciferous in thick “steak” slices, cut from the center.

Any of Wild Sea Salt’s rubs would be great for either one of these methods of cooking cauliflower by the way. Morgiewicz Produce is bringing plenty of white cauliflower (did you know that they stay white because their thick leaves protect them from sun exposure and that yellow-hued cauliflower are that way simply because they caught glimpse of the sun.). Madura Farms will also have some of their heirloom purple and orange varieties, always a favorite among our artsy shoppers.

Bon Appetit magazine just did a big spread on cauliflower which is loaded with Vitamins C and K and also known to have cancer-fighting properties. I was drawn to the shrimp curry with chickpeas and cauliflower. (Bombay Emerald Chutney Co. is here this week so pick up some of their mint or pomegranate chutney to go with this curry). I also bookmarked this roasted cauliflower pasta with breadcrumbs and pinenuts.

Continue reading october 6, 2016