may 24, 2018

HeaderBiscuits

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.

laurelsLaurel’s Butter is joining us this weekend. She will be here on alternating Saturdays with her creative, healthy line of nut butters made in Long Island. As a personal trainer and bodybuilder Laurel Bickford knew the health benefits of eating nut butters. But she grew weary of the traditional almond and peanut butters. So she set out to create her own line of more creative nut butters that are made without added sugars, oils and preservatives. As her motto says, quite bluntly, “no crap, just nuts”. Consider one of her top-selling jars, The Selfie, which is almond butter with vanilla whey and cinnamon. Bickford says it tastes like Cinnamon Toast Crunch. The demand and love for her delicious nut butters grew until Bickford decided to quit her day job as an adjunct professor at Dowling to launch Laurel’s Butter. laurels

This week we welcome back our market Chef and Nutritionist, Marti Wolfson who took some time off to be with her first baby, Olive.

For the last couple of years, Marti has been doing improvisational demos, inspiring all of us with her creative yet simple ideas of how to use market ingredients in the most flavorful ways. Now, you can learn from Marti by taking one of her group cooking classes, at the First Congregational Church (where our winter market takes place). We are happy to be a key sponsor of Marti’s classes since they will be hyper-seasonal, driven in part by what our eclectic farmers and vendors have to offer. The true “farm to table” cooking experience. Find out more about her classes at her demo tent.

neversink2Gin and Tonic season is upon us so make sure to pick up a bottle of Neversink Spirits Gin to enjoy this holiday weekend.

And if you’re grilling, make sure to pick up some NY CHUP – habanero or seasonal ramp to to make burgers extra special.

See you at the market!