Our Norway niche…
In case you haven’t heard, in the culinary world, all things Norwegian are hot, hot, hot right now. The restaurant Maaemo in Oslo has just picked up two Michelin stars, right out of the gate, and lots of New York City chefs are experimenting with this particular brand of Scandinavian cuisine.
Of course the Chappaqua Farmers Market is right on top of this trend with Sunny and Mark Gandara, of Fork & Glass Catering, who come to the market each week and fill that church space with the intoxicating smells of Norwegian and Mexican street food – she’s from Norway, he’s of Mexican descent. Sunny is ramping up her Norwegian offerings this week: her Nordic-style breakfast crepe will be made with buckwheat and filled with gruyere cheese, apples and onions. She is also bringing some Scandinavian potato salad and Nordic beet burgers (that’s right, BEET) to add some hip to any vegetarian meal. Of course, for their die-hard regulars, they will also be preparing those succulent pulled-pork tacos and hearty breakfast tacos, too.
This week, please welcome Spice Revolution. Talk about niche. This little Dobbs Ferry store, barely bigger than a nutmeg, sells carefully selected salts, spices and chocolates from around the globe. Owner, Linzi Fastiggi, who also conducts chocolate tours in NYC, will be bringing 40 spices including: hot and sweet smoked paprika from Spain, grains of paradise, Mexican oregano, a variety of curry powders and middle eastern spices, dried chili peppers and powders, dehydrated vegatables and vegetable powders as well as salts and peppers. She will also be bringing a selection of exotic chocolate bars including a few that are gluten free, dairy free and soy free.
Gaia’s Breath organic farm has a lovely new soft and creamy sheep’s milk cheese. If you haven’t tried their gorgeous and heart-healthy veal — roasts, meatballs, chops and osso bucco….you need to treat yourself this weekend. Their pate is divine.
If you haven’t tried the basil hummus at Taiim, give it a whirl this weekend.
Honey Locust Farmhouse has organic chickweed, baby spinach and mesclun…all organic, natch. Grab some of her nettle pesto before it sells out. It’s ridiculously good on a chunk of Bread Alone sourdough.
See you at the market!
Pascale Le Draoulec
food writer/ author/ farmers market director