Pascale’s Blog

august 17, 2017

Mainegone fishing’

I’m shopping the local farmer’s markets in and around Blue Hill, ME. this week, the official end to the blueberry season. The markets here are so tiny and quaint. Makes me appreciate how fortunate we are to live smack in the gateway to the Hudson Valley and all its bounty, from beets to beans, to heritage pork and artisanal cheese and charcuterie…and tomatoes, so many tomatoes.

Hope someone is making a panzanella salad this week…since we have the best tomatoes and the best bread of any farmer’s market hands down. I’ve searched far and wide for best Panzanella salad recipe and I must say this one from Bon Appetit nails both the proportion of bread to other “good stuff” perfectly.

BigFish650pxI thought I’d send a little taste of Maine your way this Saturday. Please welcome the BIG FISH food truck coming to you from Mt. Kisco Seafood.
They will be serving the following menu:
Shrimp and crab gazpacho – $9
Lobster roll w/ corn and black bean salsa and chips – $19
Poached salmon with cucumber salad & green sauce – $11
Jumbo shrimp cocktail with cocktail sauce – $2.50 each
Swordfish sandwich with arugula, tomato and aioli chips-$13

And, they may even throw in some fish tacos. Continue reading august 17, 2017

august 11, 2017


Grilling the Gills

Burgers. Hot Dogs. Been there. Done that.

With all the great fish available to us at the market it’s a shame not to experiment with different types of fish on the barbecue. I was thrilled to find this primer on grilling fish – whole and fillets – in the food section of a Portland paper (they do know their fish). We tend to go with the meatier fish like tuna and sword for the grill, because they just seem, well, safer. But the grill really does wonders for smoky, flavorful fish like mackerel, sardines and striped bass.


Continue reading august 11, 2017

august 4, 2017


August Fruit: Eggplant!

This is the moment in summer when colors start to change at the market, as the night shades (eggplants, peppers, tomatoes) fill the bins. We have so many eggplant varieties at the market this year from Asian varieties that are slender and striated, to Fairy Tale eggplant and the classic, dusky Black Beauties.

I see so many folks pick them up, admire their smooth glossy skin and deep pigment but put them back because, well, “spongy.” I believe that is the word non-eggplant eaters use to describe this fruit (yes it is a fruit) that deserves more respect and a place of honor in the kitchen. It’s as delicious and versatile in the winter as it is in the summer. And, for all you vegetarians and vegans out there – it’s a great substitute for meat because of its heft and texture.

Fine Cooking knows exactly what I’m talking about. Here’s their roundup of summer eggplant recipes. I am eying this recipe for roasted-eggplant-and-tomatoes-with-tangy-cucumbers-and-yogurt because these four ingredients seemed destined to be together and we have them all at the market right now.

recipesBut of course given that we are blessed with Joe Tomato’s presence every week, these slightly retro eggplant, tomato and mozzarella “stacks” seem perfect for dinner on the deck after a day at the beach or pool. Continue reading august 4, 2017

july 27, 2017


old dog, new tricks…and here they come: tomatoes

Just when you thought Bien Cuit couldn’t possibly come up with another loaf to love in comes the multi-grain Pullman, my summer sandwich fling. If you are a Bien Cuit fan then you know about their pain de mie, their take on the classic Pullman, a stretch loaf with perfectly straight edges baked in a lidded pan. The pain de mie is perfect for breakfast, either to sop up whole milk for French Toast or to slather with some of Anna Maria’s apricot rose jam or the organic ginger pear jam from Laurelmaud’s Kitchen.

Though the traditional Pullman, was made with ho-hum white flour, this new multi-grain is packed with poppy and sesame seeds, millet, oats, rye, wheat, and buckwheat for a standout texture. The bread has a really wet dough so the crumb is disarmingly soft. It slices up and toasts beautifully. So delicious with a grainy mustard and slice of ham or cheese and arugula. The perfect foil for some sliced duck from Larchmont Charcuterie or for charcuterie from Mangalitsa (here this week).

PandeMie Continue reading july 27, 2017

july 21, 2017

HeaderWe have a guest organic mushroom vendor from the Catskills on Saturday

Nestled in the western foothills of the Catskill Mountains, Township Valley is a small, sustainable farm that grows a variety of gourmet mushrooms which they sell to restaurants and discerning shoppers at farmers markets. Their mushrooms (blue oyster, yellow oyster, shiitake) are all certified organic.

Township1A little bird must have told Bon Appetit they were coming, because the magazine just published this terrific roundup of interesting mushroom recipes that go way beyond mushroom omelets. Sign me up for the ricotta kale and mushroom toast. And the quinoa mushroom burger which, I hope, will save me from those ho-hum freezer section veggie burgers at home.

Continue reading july 21, 2017

july 13, 2017

HeaderThat Rascal is back!

And by Rascal, I do mean Colin McGrath’s signature cheese: a wily raw cow’s milk cheese that is aged 3-4 months, has a dense fudge-y texture and is lightly torched on its outer rind. After a brief hiatus during which time the young cheesemaker moved his creamery operation to Hudson, NY, McGrath will be returning to Chappaqua on an alternating week schedule.

There really is no excuse not to have a fantastic cheese tray at your next event/bbq – between McGrath’s cheeses, the incredible array of cheeses offered at Shepherd Valley Creamery (goat, sheep and cow’s milk) and the Hawthorne Valley cheeses at the Miracle Springs tent.

cheeseIt’s a good thing we have SO much exquisite bread at our market to accompany said cheese. You can do what we do at our house when we find ourselves with an abundance of good cheese and market greens and are too hot and bothered to cook: cheese tray and salad for dinner with a nice glass of wine. Bliss.

Continue reading july 13, 2017

july 7, 2017

HeaderSnap up Some Snapdragons and Shakshuka at the Market this week

If you missed last week’s market because of the holiday then you missed Treadlight Farm’s first visit to market. Worry not, they are back this week with their jaunty, colorful snapdragons, breathing plenty of color but no fire.

Treadlight is a “no till” farm in the Catskills. Farmers Matt and Irene do all their farming by hand, treading lightly, as it were, on the land they love and preserving it for future generations of farmers.

Do you have your own flower garden but pruning shears or scissors that need some love?

flowersMatt the knife sharpener joins us this Saturday. Take advantage as he only comes once a month.

Cherry season is upon us. I decided I wasn’t going to inflict my mother’s clafoutis recipe on you yet again. Instead I found this recipe for mason-jar cherry pies from Can’t wait to try these myself. Continue reading july 7, 2017

june 29, 2017


Zukes, Cukes & Kohlrabi

The one item you are sure to find at the markets this week is zucchini which is as predictable this time of year as sunburns and fireflies. Fortunately it’s also extremely versatile: zucchini (or courgette as they call it across the Pond) tastes just as good in a quick bread as it does in a quick pasta, or parading as pasta (as in zucchini spirals). It screams Provence – where it is central to staples like ratatouille or the classic summer tian. My new favorite way to eat zucchini is shredded in a pancake, particular this zucchini fritters recipe from Smitten Kitchen. Zucchini seems to marry well with sheep’s milk cheese. Fortunately Valley Shepherd Creamery has plenty of it. Check out his second zucchini cakes recipe with cheese.

zucchinicompMarti Wolfson will be here tomorrow working her culinary magic tomorrow. She doesn’t know what she’ll be making yet since she gets inspired by what’s spilling out of the market crates when she makes her market rounds first thing. She will undoubtedly make something zucchini, probably noodles or pesto. She’s also hoping to score the last of this season’s garlic scapes to make garlic scape egg crostini. (sign me up!). She’s also envisioning some sort of kohlrabi slaw since kohlrabi (you know, the funky looking vegetable you usually shy away from) is also plentiful right now. We’ll post her slaw recipe next week. In the meanwhile, here’s a kohlrabi primer from Bon Appetit. Continue reading june 29, 2017

june 15, 2017

HeaderGood Morning Vietnam!

Less than three weeks ago Linh Hoang had her first baby. A little girl she named Anne. This Saturday Linh will be serving up authentic dishes from her native Vietnam – like pho, bun cha noodle and, of course, spring and summer rolls. Because that’s how she rolls. She has been preparing traditional Vietnamese food for family and friends for years, but decided it was time to launch her new takeout business, VN TO GO, at the Chappaqua Farmer’s Market this summer. Due date be damned. Please give this Pleasantville resident a warm welcome. Her dishes are as fresh and delicious as she is determined.

vietnameseAnd in other “life events” news…. Nichki, the face and force of Letterbox Farm Collective is getting hitched this weekend. Here’s to a long, happy and healthy life with her partner. Of course, good health is assumed given the amount of gorgeous, organic greens they eat. And those eggs? And if they treat one another anything like they treat their animals at the farm (64 acres of fields, woods, ravines and mountainside just outside of of downtown Hudson) a life of happy is also in the cards.

Sweetness is back with her gluten-free assortment of donuts and nut-based cookies. I hear the donuts were the talk of the town this week.

Don’t forget to pick up a variety of meats and fish for grilling, because everyone knows that while mom brunches on Mother’s Day, on Father’s Day, Dad grills. Stone & Thistle has more sausage varieties than I could ever dream up. Mangalitsa has their bacon burgers made with heritage pork. FarmEats has killer steaks and Letterbox of course has those rockin’ pork chops. And don’t forget grill-loving fish like swordfish and tuna. Continue reading june 15, 2017