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

october 19, 2018

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No, the contest was not rigged…

We were tickled – and surprised – to have one of our very own CFM board members win the apple pie contest last week. We knew Nancy Silver has an array of talents but she’d kept her pie-baking prowess under wraps. Nancy was kind enough to share her pie recipe with us. She got the recipe for her winning pie from the King Arthur Flour website, which, in turn got it from Anita Newell of Groveton, NH, who also took first place with this pie in the Lancaster, NH fair.

“I try different apple-pie recipes all the time,” said Silver, a longtime Chappaqua resident. “What intrigued me with this recipe was the addition of caramel sauce,” which mimics a caramel apple. Nancy said she “just happened” to find a jar of goats-milk bourbon salted caramel from Vermont tucked away in her pantry, so, she went for it. “I think that might have been the special ingredient.” It was her one substitution to the recipe. If your pantry is not as well-stocked as Nancy’s, I’m sure Michele Kim, our caramel expert at La Petite Occasion will have some good options the next time she at the market (November 3). Added Silver, “this particular recipe calls for a streusel as well as a lattice crust. How crazy is that? I’ve never done that before. More butter and sugar I guess.” Indeed.

pie Continue reading october 19, 2018

october 11, 2018

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You could go to Koreatown for some great bbq…

…or, you could just head to the train station on Saturday where Kimchi Culture will be dishing up traditional Bulgogi.

Bulgogi, literally, “fire meat,” is a Korean classic dish made of thin, slices of superior beef (or pork) that have been marinated in a sweet/savory sauce of soy sauce, sugar, and pear juice, then cooked. Almost all Korean family celebrations include a bulgogi dish. Sunny will be serving the bbq as part of a “Korean lunch box” which will also include some of her classic cabbage Kimchi and her rice cooked with Aster leaves and kabocha squash. The combination lunchbox sells for only $7.

bulgogi and kimchi_650px Continue reading october 11, 2018

october 4, 2018

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Crunchy, tart, sweet or crisp?

No matter how you like your apples, Caradonna Farms delivers. They are bringing 8-10 varieties of apples to the market his week and no fewer than six types of pears. Fan of grapes? There will be five types to choose from on Saturday, too. Autumn has definitely arrived.

Cold crops like broccoli, cauliflower, and Brussels sprouts, are also hitting the produce bins.

Many of you have been asking about mushrooms at the market. You’ll be happy to know that Letterbox Farm is now bringing bags of oysters and shiitakes which they sell by the bag (3/4 lb) for $10. They sold out quickly last week so don’t dawdle.

Bien Cuit is also selling mushrooms on behalf of Bulich Mushroom Farm. They bring them in very small quantities so make sure to ask the bread vendor about them.

applesetc Continue reading october 4, 2018

september 27 2018

HeaderRABBITRabbit!

It was both my mom’s rustic cooking and her healthy appetite that made my father fall in love with my mother, but it was her rabbit in paprika sauce that made him get down on one knee. This humble stew was a touchstone dish in our home and whenever my sister or I brought a gentleman caller home – my parents would prepare the rabbit dish to see if it (and the boyfriend) passed muster. If the dish didn’t fly, neither did the guy.

My mom, who has moved from Santa Monica to New York for a year to be closer to her granddaughters, was tickled to see that we have fresh rabbit at the market. This week Letterbox Farm is bringing lots of fresh rabbits which they are selling whole at $9 a pound.

41022b05-93c3-4940-baf4-91a172961ee8--rabbit_stew_smallIf you’ve never cooked rabbit, and don’t have a family recipe of your own, here are a couple recipes for inspiration. This rabbit stew from Food52 is the perfect dish to usher in fall.  Continue reading september 27 2018