February 14, 2019

Staying local this week?

Staying local this week?

Why not plan your week “off” around gatherings in the heart of your home…the kitchen. Swing by the market on Saturday and treat yourself to some top-notch local ingredients that will make your staycation feel like a vacation.

For instance, pick up a bottle of Arlotta Food Studio blood orange olive oil and while away an afternoon making a blood orange olive oil cake with your kids. Replace the standard extra virgin oil in the recipe with your blood orange olive oil to give the cake some extra oomph. Play a game of Scrabble while it bakes. It’s the perfect treat to tuck into with a cup of hot cocoa or cider after a long snowy walk with the dog or local snow-shoeing.

Pick up a whole chicken from Letterbox or Stone & Thistle for a cozy roasted chicken supper before a movie. Or, should a case of sniffles come on during the week, make a “poule- au- pot” instead. This Pierre Franey recipe is a classic. You don’t have to be a slave to the vegetables listed. Use some of Sun Sprout’s rutabaga and turnips instead of zucchini, for example.

Don’t forget to pick up some cauliflower and broccoli from Treelicious. At my house, we’ve been making a different variation of cauliflower gratin on a weekly basis this winter. We tried this recipe last week. The mozzarella is a nice twist on the classic gruyere. And, we know you know where to find creamy mozzarella at the market. I always add fresh herb snippings to any gratin – it really help cut the richness of the dish.

If you plan on celebrating Valentine’s Day this weekend Luxx Chocolat has plenty to please including her artisan hot cocoa, a new line of chocolates and Chambord marshmallows.

Joanna Berkun Florals is paying us a visit with her locally-grown succulents which she pots so creatively. What teenager doesn’t want a succulent in their room these days?

And, finally, as if these all this weren’t enough of a draw, our favorite local chef, Marti Wolfson is back to show us how to make a cultured egg salad.

Cultured Egg Salad
Serves 3
6 hard boiled eggs – Letterbox Farm
1/2 teaspoon dijon mustard
2 tablespoon cultured cream  – McGrath Cheese
1 teaspoon  olive oil – Arlotta Food Studio
1 teaspoon lemon juice
1 tablespoon diced red onion or shallot – Sun Sprout Farm
1 tablespoon herbs such as dill, parsley, mint, or tarragon
salt and pepper

Peel the eggs and gently mash them up in a medium bowl.
In a separate small bowl whisk together the mustard, cultured cream, oil, and lemon. Add to the eggs with the onion and herbs and thoroughly combine. Season with salt and pepper to taste.

No doubt she will serve this on a slice of Bien Cuit baguette or Wave Hill miche. Or, the other way around. Grab a sample before you shop!

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

january 31, 2019

Super Bowl and Shepherd’s Pie

Planning a Super Bowl party? We’ve got everything you need at the indoor Chappaqua Farmers Market for an easy buffet so that you can relax and focus on those plays – and calls! We can help you put together an ambitious cheese and charcuterie platter from McGrath Cheese Co. and Bambino’s Ravioli and Mangalitsa by Mosefund (fennel salami, cacciatorini dolce and Napoli). Mangalitsa’s cheese brats make a delicious hors d’oeuvre when cut up in segments and served on toothpicks with stone-ground mustard.

Add a little sass to that platter with some of Dr. Pickle’s Bourbon-brine olives & horseradish pickles and Stone & Thistle’s Bourbon bacon jam and/or red pepper jam from Anna Maria’s (available at the Mangalitsa table).

Three Little Pigs BBQ will have pulled pork, brisket, pork belly over slaw as well as tantalizing sides like German potato salad, and South Carolina beans with roasted peppers if you want to serve your guests something heartier. If you want large, party platters of ribs, wings or pork belly please call Three Little Pigs in advance and they will deliver them to the market.

And, Carrot Top Kitchen is bringing lots of large-size quiches, including a chorizo, cheddar and queso fresco quiche as well as an olive, cheddar, and goat cheese quiche, among others. Serve these up with a gorgeous spinach salad from Sun Sprout Farms, and voila!

Prefer to cook for your guests? Consider making a homespun Shepherd’s Pie.
Marti Wolfson, our rock star market demo chef, will show you how to make a deconstructed version of this English pub classic at the market this weekend, using these market ingredients:
* onions, carrots, potatoes, rutabaga, and turnips from Sun Sprout Farm.
* a dollop of cultured cream for topping from McGrath Cheese Co.
* Grass-fed ground beef from Farm Eats or ground lamb from Stone & Thistle
* Rosemary Olive oil from Arlotta Food Studio
* Bread to soak up the juices from Wave Hill Breads

You can find the recipe on her website.

With Valentine’s Day around the corner, we brought  La Petite Occasion in so you can stock up on gourmet caramels for your sweetheart. Calcutta Kitchens is back after a long hiatus with her tangy simmer sauces. Don’t forget to buy some fresh monkfish or tuna, or chicken or pork and vegetables at the market and let her sauces work her magic. The same can be said for bottled sauces from MOMO dressing which pair so beautifully with vegetables and fish.

See you at the market!

january 17, 2019

Winter Weather Means Winter Cooking!

Some folks see a snowy forecast and visualize a snow shovel. My mind’s eye sees a spatula instead. What better excuse to reacquaint yourself with your pots and pans then a long weekend bookended by snowstorms? The beauty of this forecast? The farmer’s market with all the lovely fresh ingredients it has to offer falls between the two, and before the heavier snowfall, so you can come stock up on everything you need. Now that’s culinary kismet.

I’m already thinking ahead to Sunday’s breakfast: French toast made with challah bread from Wave Hill Breads and eggs from Stone & Thistle. Or, you can pick up a selection of scones from New Castle Scone or gluten-free bagels from Bohemian Baked. Make sure to pick up some cider from Treelicious so your kids will cozy up by the fire with you. This farm comes from two hours away so icy roads may prevent them from coming on Saturday. Worry not, award-winning chocolatier Luxx Chocolat is here this Saturday with her hot cocoa, as well.

Continue reading january 17, 2019

january 3, 2019

CFM1419Got Saturday plans? Make our indoor market one of them!

Yes, the holidays are over. But you still have to eat. And, why not eat well? If your 2019 resolutions are to eat less, I say eat better. And if simplifying is part of your 2019 mantra, then remember: the fresher the ingredients, the less you have to fuss over them to achieve great taste and flavor.

How fresh is the product we sell at the Chappaqua Farmers Market? Captain Rick, of Pura Vida, who catches the beautiful fish you see at the market each week sent me this clip of his last haul.

Continue reading january 3, 2019

december 13, 2018

CFM Holiday Market_revOur Holiday Market is Here…to help!

Starting to feel a little overwhelmed by the season? The CFM has got your back. This Saturday, we are going indoors, to our cozy winter home at the First Congregational Church where we will have a full roster of food vendors plus, a few extra special guests to help you both with holiday shopping and home decor.

FCC-685x320Mobius Fields Farm from Katonah is bringing rustic and chic wreaths to hang on your front door and seasonal swags to make your home or office look that more festive just in time for holiday parties. Farmer Deb Taft is also bringing frankincense and balsam candles to make your home smell as pretty as it looks. These will make great hostess gifts and stocking stuffers, too. Continue reading december 13, 2018

december 6, 2018

Header12718Mrs.D – always full of surprises!

I love it when Mrs. D (Danae Sintilas of Mrs. D’s Mediterranean Delights) turns up at my house. She usually calls me the day before to tell me she will be coming by with “something special” she wants me to try before she starts bringing it to the market. How lucky am I?

This past week, she brought me her fuchsia-colored beet hummus. I happen to be a beet hummus fanatic and was very sad when Taiim and then Whole Foods stopped carrying it. Hers was as luminous on the tongue as it was on the eye. Ditto for her butternut squash hummus which, frankly, was the sassiest take on a squash I’d tasted in a while – and that’s saying a lot on the heels of a delicious Thanksgiving. Honestly, Mrs. D never disappoints. As Rose, our fearless market manager always says: “I’ve never tasted anything Danae makes that I didn’t like.”

hummus Continue reading december 6, 2018

november 30. 2018

Header112918Time to Restock!

Presumably, the last turkey sandwich was eaten yesterday. Your home-made turkey stock is in the freezer and you’ve scraped the bottom of the cranberry-citrus relish jar. Onward and upward! Fortunately, the market is back tomorrow after a short hiatus to restock your refrigerator and pantry. We will be at the train station tomorrow and next Saturday, before we move inside, for our big holiday market on Dec. 15th.

Caradonna Farms is bringing lots and lots of apples tomorrow.
Here are the varieties he will have on hand:
Honey Crisp
Snapdragon
Pink Lady
Arkansas Black
Winesap
Ambrosia
Gala
Golden Delicious
Red Delicious
Mac
Empire
Suncrisp

applesIf you are a little “pie-d out” (yes, this can happen), consider roasting some apples for dessert one night next week. So rustic and simple and so very comforting. Core your apples, drop a bit of butter in the core along with a teaspoon of sugar per apple. If you’d like, you can add a bit of Apple Jack or Calvados, too, depending on your crowd. Put a little cold water in the bottom of the roasting pan and bake apples in a 350-degree oven for 35-45 minutes, depending on size of apples. When fork tender top each apple with a dollop of  McGrath Cheese Co.’s cultured cream and you’ve got an easy, hyper-local dessert that is sure to please everyone at the table or make a healthy after school snack. Continue reading november 30. 2018

november 15, 2018

Header111618Make stock. Take stock.

I love that the wind-down of our summer market season coincides with the biggest cooking holiday of the year. As if you didn’t already want to simply stock up everything, Thanksgiving makes it so you actually have to. It always makes for a bustling, high-energy day at the market. And, this year, an early snowfall compounds that urge to be kitchen-bound and cooking.

It’s a good time to make stock and, well, take stock, too.

This has been quite a season. Never have our farmers had to grapple with so much weather in such a short span. From hurricane-force winds to torrential downpours, to lightning storms on harvest days, this market season has tested the mettle of our farmers like no other in the 11 years I’ve been running farm markets.

To wit, this is what John-Erik Schellenberg of Black Creek Permaculture Farm had to say about the season’s hardships: 

“There was a period of 8 weeks where we couldn’t drive on our fields – all the produce we brought  to the market was hand harvested and wheelbarrowed out to the field edge through the mud. It was a nightmare.”

And yet, they harvested. Largely because they knew they had grateful shoppers like yourselves who would turn up rain or shine to buy their turnips and sprouts, radishes, apples and chard. This Saturday Black Creek will be back at the market with crates of beautiful mesclun.

So, in this week of giving thanks, I first and foremost want to thank you, the shoppers, for supporting your market week in and week out this year. Our farmers really couldn’t do it without you. Continue reading november 15, 2018

november 8, 2018

CFMHeader11918bIt’s Chili Time!

There are as many legends about the origin of chili con carne as there are varieties of peppers. One of the more far-flung stories says the dish hails from a Spanish nun in the early 1600s who never left her convent but had out-of-body experiences in which her spirit was transported across the Atlantic to preach Christianity to the Indians. After one of the return trips, her spirit wrote down the first recipe for chili con carne: chili peppers, venison, onions, and tomatoes. Another yarn says the dish was brought to San Antonio by Canary Islanders who were sent to Texas by the King of Spain as far back as 1731.

Others believe the first chili mix was concocted around 1850 by Texan adventurers and cowboys as a staple for hard times when traveling to and in the California gold fields and around Texas. Needing hot grub, the trail cooks came up with a sort of stew: they pounded dried beef, fat, pepper, salt, and the chile peppers together into stackable rectangles or chili bricks ” which could be easily rehydrated in campfire pots of boiling water.

Either way, chili is a point of personal pride for Texans and most Texans have a family recipe they are willing to share – or not.

We had so much fun at last year’s Chili Cook-Off we decided to make it an annual affair. Continue reading november 8, 2018

november 1, 2018

Header11218v2Cultured Cream at the market this week

You all know how I feel about our resident market chef, Marti Wolfson. This woman can cook no wrong. I’m thrilled when she likes a new vendor at the market, And, when she likes a new item or ingredient, I pay attention.

So does Colin McGrath at McGrath Cheese Co. So, when he was trying out a new cheese concept, he brought it straight to Marti to see if it was something she would want to work with in her incubator of a kitchen.  She went nuts for it.

Here’s what she had to say after testing McGrath’s new cultured cream: “Upon receiving a pint of McGrath’s new cultured cream, I dipped my finger in and gave it a quick taste. Like all of their products it has the perfect balance of flavor and texture. But this product is unusually hard to describe. It reminds you of some mixture of greek yogurt, raw cream, whipped cream, and creme fraiche, which is why I knew it would be easy to incorporate into nearly every dish I made this week. It started on Sunday, whipped into my favorite gluten free pancake mix. The pancakes came out super light and fluffy. Sun Sprout’s butternut squash called for soup and the cultured cream got blended in right at the end. As you might add a dollop of sour cream to a steak fajita, I added the cultured cream. This should be a condiment at every taqueria. Lastly, it was the perfect cool, sweet and creamy pairing to a warm bowl of ancient grain blueberry porridge. McGrath’s cultured cream will become a new weekly staple. “ Continue reading november 1, 2018