february 1, 2018


HeaderWinter

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.

candy2Valentine’s Day is right around the corner. So if your Valentine prefers sweets to swine (not as obvious as you might think), we’ve got you covered. Michele at La Petite Occasion will be selling her chewy yet delicate caramels (including her ever popular Grand Marnier flavor) in festive packaging. Master Chocolatier Lisa Rogers Mecray lives for this holiday so expect great things from the Luxx Chocolat table including love pops and hot chocolate sticks and designer marshmallows.

Want a gift that’s longer lasting? Check out the food-inspired art and photography by artist Beth Boyland. Or pick up some arrangements of succulents and craspedia from Joanna Berkun Florals.

You’ll notice that Taiim Shack Mobile is not at the market this week with their line of hummus. That’s because our beloved Brian (he of long-beard fame) will be performing instead of selling this week. Brian is looking forward to singing for his loyal shoppers and fellow vendors from ten to noon.

Would we leave you hummus-less? Of course not. Our favorite demo chef Marti Wolfson whose recipes are deceivingly healthy because they are SO delicious will be preparing red beet hummus at the market. Wolfson will be a regular at the market moving forward, educating us all on ways to better nourish ourselves. Fingers crossed she brings her new baby, Olive, to the market – undoubtedly the best-fed baby in Westchester. Here’s her hummus recipe so you can make sure your larder is ready. We’ll have the beets, garlic, olive oil. And, of course, fennel and carrots, and great breads from Wave Hill  to dip into the hummus once finished!


Makes 3 cups

Ingredients:

1/2 cup dried chickpeas, soaked overnight

1/2 teaspoon baking soda

1 small beet, peeled and cooked until tender

1 clove garlic, chopped

3/4 teaspoon sea salt

juice of 1 lemon

½ cup tahini

1/2 teaspoon ground cumin

2 tablespoons ice water

Olive oil to garnish

Combine the chickpeas, baking soda, and enough water to cover the chickpeas in a medium pot. Bring to boil. Cover and reduce the heat to simmer. Cook for about 50 minutes or until tender but not falling apart.  Drain and let them slightly cool. Add the chickpeas into a food processor with the remaining ingredients, except the ice water and olive oil, and blend. Scape down the sides of the food processor. With the machine running, add the ice water until the mixture is smooth and creamy. Salt to taste. When you serve the hummus, drizzle it with olive oil for an extra pop.


Beets come in a bunch so what to do with your leftover beets? How about a roasted beet salad with orange slices and fresh queso fresco from McGrath and pepitas for crunch? Or, perhaps some roasted beet crostini with goat cheese or, again, queso fresco, arugula and honey? Mangalitsa by Mosefund is now selling honey from their own apiaries in addition to all of their charcuterie – perfect for serving at the halftime show with a dollop of Anna Maria’s red pepper jam. Should you want to toss your roasted beets in some quality balsamic, head on over to Kontoulis this weekend. Demetra, our Greek olive farmer, has golden oil from her latest harvest.

If you want to serve something hot for the Superbowl consider a vat of soup instead of chili this year given the amount of folks who are getting the flu! Try this recipe for white bean soup with lacinato kale and smoked ham hock.

Hip Kid will be leading a Valentine’s Day card-making “workshop”at the market for kids from 10 to 12. Because as great as all the above gifts are, nothing is better than a handmade card made with love and patience from your favorite Valentine.

See you at the market!

Pascale Le Draoulec

food writer/ farmer’s market director

author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)

914.806.3380