Pascale’s Blog

may 24, 2018


SUNSHINE! Plus: those biscuits, duck prosciutto, nut butter & gin

Here’s hoping that because of the lousy spring weather you decided to stay home this Memorial Day weekend. Because it would be a darn shame to miss tomorrow’s farmer’s market. Firstly, those biscuits are back. If you missed out on them on opening day (in the pouring rain Brooklyn Biscuit Co. sold out before 11 a.m.!) you’ll be happy to know they are bringing extra of their sweet and savory biscuits this week. You have been forewarned. They are that good.

biscuitsIf you are going to entertain on your deck or patio this weekend make sure you stop by the Larchmont Charcuterie tent for some out-of-this-world duck prosciutto. Daniel Treboul is so proud of this new addition to his repertoire. Pick up some sweet, sweet carrots from Sun Sprout Farm to slice up and serve with hummus from Taiim. And, while at Sun Sprout pick up some organic herb plants for your garden window box or potager. Continue reading may 24, 2018

May 17, 2018


Weather got you down? How about a chocolate pick-me-up?

Drew Salko, the young founder of The Chocolate Carbon Workshop, has got you covered. Drew developed a love for making chocolate while a senior, studying finance at Drexel University. It was a way to fend off the stress of homework and exams, he says. “I just got a small chocolate grinder for my apartment and began making different single-origin chocolate and figuring out which cacao beans I liked, from Madagascar or Venezuela.”

The passion continued post-college and earlier this year, Drew opened his small-batch chocolate “workshop” in New Canaan CT. His product line includes chocolate truffles and funky chocolate barks that use fruits and herbs from Salko’s own gardens and local farms, as well as chocolate spreads that use coconut milk and other vegan-friendly options. He uses organic, fair-trade single-origin chocolate from various countries. He likes to say he’s “exploring the world’s chocolate belt one country at a time.”

choco Continue reading May 17, 2018

may 11, 2018

HeaderMoo…We’re Back!

Fernie. Deb. Gaga. Deloras. Coco. Dallas. Lollipop and Rhubarb.

These are just some of the lovely grass-fed Jersey cows at Back to the Future Farm, an Orange County dairy joining our market this season with its own on-site dairy processing plant. Their line of dairy products are sold under the name “Ole’ Mother Hubbert”, after owner Rose Hubbert, who will be leaving the farm to come sell at the market personally. Her farm’s milk is processed without hormones or antibiotics and is non-homogenized which allows the cream to separate and rise to the top, “the old-fashioned way,” says Hubbert. The milk is super flavorful, because of the cows’ verdant diet and all bottles are labeled by hand. Rose will be selling milk, yogurt and some cheese.

BackFutureHer milk should taste oh so delicious in a cup of Big Bang Coffee. The Peekskill roaster is back this summer but alternating with another local roaster, Pinebrook Roasters which roasts their beans in White Plains and in Brooklyn. Same small local roastery-style coffee, just more options for you java junkies. Continue reading may 11, 2018

april 27, 2018


New Vendor: Dacha Fermented Veggies

As you know the Chappaqua Farmer’s Market is composed of two types of vendors. Those who come every week – the “bread & butter” – vendors, as it were, who sell produce, fruit, proteins and, yes, bread. Then there are the rotating vendors, who come once or twice a month. They sell the types of foods that aren’t necessary to prepare a meal, but they sure do make cooking, and life, more interesting.

So it goes for DACHA FERMENTED FOODS, a new vendor who will be visiting us once a month this season at the train station. Owner Sheila Bober had me at hello. Or rather, at DACHA, a Russian word and concept I love for obvious reasons.Dacha4

Continue reading april 27, 2018

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