january 28, 2016


EAT MORE SHIITAKE! And Bacon, too. Wiltbank Mushroom Farm and Jacuterie – BOTH here this week.

Gary, the mushroom “whisperer” from Wiltbank Farm is back for a visit. His oyster mushrooms and shiitake are as flavorful as they are fetching. And ridiculously affordable. Healthy, too. Shiitake in particular, are full of copper and selenium – good for the heart.

And, here’s the thing, they keep FOREVER so long as you store them in a brown paper bag in the fridge. Buy them this Saturday and plan a dinner party around them for NEXT Saturday. No problem.

Chop them up and sautee them with garlic, a little white wine, and put them on crostini, with fresh parsley, cracked pepper and parmesan shavings; tuck them in a dinner-worthy omelet or build a risotto around them. Ask Lisa at Wild Sea Salt (also here this week) which of her “local” salt flavors would showcase them best.

Jacuterie is also back with their BACON and fresh pork sausage seasoned with local herbs and spices. They are also well-stocked in Chaseholm Creamery artisanal cheeses.
Continue reading january 28, 2016

january 14, 2016


I am so glad to finally welcome Jacuterie to our Farmer’s Market fold this weekend. Their pork products are legendary in the Hudson Valley.

Founder/chef Jack Peele specializes in small-batch European-style dry- cured sausages, specialty smoked bacons, and fresh sausages made with local pastured pork, herbs and spices. I love bacon with my eggs but I love it even  more with my pasta (Arlotta Food Studio bringing lots of pasta this week).

Here are ten recipes  from thekitch.com that bring together pasta and bacon with great results. I, for one, will be making carbonara – Mario’s, natch.

BONUS: the folks at Jacuterie are also bringing down a range of Chaseholm Creamery farmstead cheeses handcrafted with milk from a motley crew of  grass-fed Holsteins, Jerseys and a few Brown Swiss cows. Formerly know as Amazing Real Live Food Co, Chaseholm Creamery is know for their artisanal  soft-rind cheeses like Chaource and Camembert, but also for their aged Alpine style cheeses. Make sure to pick up some of their nutty gruyere to melt atop the onion soup from Steve’s Country Kitchen. Don’t let the down-home “country” name fool you: their onion soup at has all the finesse of a chef who knows his way around a fancy-pants cuisine. The truth is, all of Steve’s vegetarian soups have a certain flavor “oomph.” His wife, Una, is a vegetarian, Steve (a Cordon Bleu grad) explains, so that puts a lot of pressure on him to make meat-free soups that satisfy on every level. That explains why I receive several emails a week from customers extolling their virtues.

Continue reading january 14, 2016

january 7, 2016


It’s safe to say that many of you have sworn off bread in 2016. Pshaw!
My advice? Eat BETTER bread.

Fortunately we can help you with that at our winter market where, both Bien Cuit & All you Knead are here every single week, unlike the outdoor market where these two beloved bakeries (one from Brooklyn, one from Beacon) have traditionally alternated. Not so at our new winter digs at the First Congregational Church.

This week we focus on Bien Cuit, the Smith St. Bakery in Boerum Hill that keeps getting accolades from food magazines like Saveur, Food & Wine and Bon Appetit. Founder/baker Zachary Golper was nominated for a James Beard award this year for his baking prowess, which involves small-batch mixing and slow fermentation. And the city’s top restaurants continue to vie for his baguettes. Golper’s miche bread which requires a three-day process from mix to bake, is, by now, legendary in Brooklyn (and in Chappaqua, too, where many a miche graced a holiday table this season). But, today, I want to let you know about their stretch pain de mie – which has become a staple at our house.

Pain de mie is the France’s answer to Pullman Bread. The Bien Cuit bakers add eggs to the traditional flour, yeast, milk, salt, sugar, and butter mixture, giving the loaves a golden edge. It’s baked in a lidded Pullman pan so the loaf has clean, sharp corners. The “mie” or belly of the crumb is dense, slightly dry and rich. What I love about it is its versatility: it’s terrific toasted in the morning with some butter and jam or a bit of honey or dark chocolate Nutty Spread. (Having a hard time getting your kids to eat breakfast in the morning? Pop a couple of slices in the toaster and watch the buttery smell lure everyone to the kitchen counter).

Continue reading january 7, 2016

december 17, 2015



Did you know that Steve of Steve’s Country Kitchen is a graduate of Le Cordon Bleu Culinary School in London? And that before he started selling his popular soups at the farmer’s market he’d been cooking for Fortune 500 company directors in the U.K.? Despite the fancy pedigree, Steve’s cooking is straight from the culinary hip: wholesome, honest ingredients prepared with lots of care and a dash of creativity.  He always cooks with the seasons – to wit his  current staple, a smooth, Sweet Potato and Apple Soup – liquid velvet. Also popular this time of year are his French Onion Soup and his hearty Ham and Split Pea. He will be offering all of these at the market this week, so now that the temps are finally seasonally correct, make sure to stock up.

And so it goes for coffee, of which you’ll need plenty in the coming days for late-night wrapping. Enter Big Bang Coffee making their debut at the market this week. Roaster Elina Dart uses only fair-trade organic beans for her coffee which she roasts in small batches at the Hat Factory in Peekskill, just a few steps away from the new Big Bang Coffee Shop.

What timing! This week if you buy one of our cool and cheery CFM Coffee mugs – you get a free cup of coffee (or tea from Teagevity) on us!  Who wouldn’t love to get a bag of locally-roasted coffee beans, or organic loose tea along with a mug for the holidays?

Continue reading december 17, 2015

december 10, 2015



We are so excited to invite you to our new winter digs at the First Congregational Church. The locale could not be more pleasant, cozy and inviting. We’ve got plenty of space which, of course, means lots of new vendors.

Two of them come to us from GreenMarkets in the city: Breezy Hill Orchard – which will be bringing cider, fresh pasta made with local produce and Hudson Valley whole wheat and buckwheat and crates of Hudson Valley ORGANIC apples. Their award-winning hard cider has won over this girl from Brittany, where hard cider is the drink of choice and drunk in bowls. They will also be bringing baked goods and authentic handmade tamales – though made with vegetable oil instead of lard.

The other, Yellow Bell Farm is bringing fresh local chicken, eggs, and their ever-popular and healthful  bone broth which has created a lot of buzz at the Union Square market. They routinely sell out of this broth – which is sold frozen in pouches – so I’m glad they will be coming every week to Chappaqua. Oh, and don’t forget to try their Bourbon chicken pate. Continue reading december 10, 2015

november 19, 2015



This Saturday is our last outdoor market of the season. Where did the time go?
It seems like just yesterday we were filling our market baskets with radishes and rhubarb and now we are racking up the rutabaga. Thank you, shoppers, for making this such a banner season for our vendors.

There were many highlights this season, obviously President Clinton’s visit to the market was one of them. We had some particularly great music each week, great help from fantastic interns, Nate, Ryan and Rachel – who helped with everything from photography to traffic control to face painting.

Betsy, the Brownie Lady left us for a new life in Colorado, but we were joined by Christiane – our favorite Austrian baker, and her game-changing Linzer Tarts.

Nutty Spread, Larchmont Charcuterie and Steve’s Country Soups – joined us late in the season – but were instant hits and will, of course, enhance our winter market line-up.
Continue reading november 19, 2015

november 12, 2015


If you turned up at the Nutty Spread tent last week only to find a “sold out” sign – you’re in luck. News about their fantastic product spread fast. They are returning this weekend to make things right. If I were you, I’d do what our market staff and volunteers did – buy one of each flavor just to be on the safe side. Great to give as gifts but also great to spread on slice of Bread Alone’s peasant bread for an after-school (or middle of the night) snack.

Speaking of gifts…it’s never too early to get started. Crown Maple Syrup is making it extra easy on you with their gift boxes: For $40, you get one 12oz syrup (choose among Amber, Dark or Bourbon) AND one 10oz bag of their maple sugar which is so fantastic for baking. OR, you can get two 12oz syrup (Amber and/or Dark). Can’t think of a better hostess gift for Thanksgiving – especially if you are an overnight guest and can offer to whip up some pancakes in the morning. (Get this – the Crown Maple folks at the market will ship your gift box anywhere in the U.S. for $50 all told).

Continue reading november 12, 2015

november 5, 2015



Nutella. Kids love it. Parents concerned about the high sugar and fat content? Not so much. Enter Nutty, an organic, handcrafted chocolate hazelnut spread made right here in the Hudson Valley. “Nutty” is the brainchild of Joseph Briggs and Kerstin Kup of Valatie, NY. Both are passionate gardeners and homesteaders who love to cook, and especially love to serve (and eat!) fresh, healthy, whole food. Their spread, which is also fair-trade, comes in three flavors: original creamy Milk Chocolate, luscious Dark Chocolate (which is completely dairy-free) and Dark Chocolate Crunch (dairy-free with deep roasted hazelnut bits).

Continue reading november 5, 2015

october 29, 2015


Pssst…. Here are the recipes for the Winning Pies at our 2nd Annual Pie Contest

What with President Clinton crashing our pie contest a couple of weeks ago and with securing a fantastic location for the winter market (huzzah!) we got a little sidetracked.

Here are the winners of our Second Annual Apple Pie Contest and, as promised, their winning recipes.
Don’t you want to bake a “winning” pie for your Thanksgiving guests?.

In the kids category, top honors went to:

1st place: Hannah Rosenberg
2nd place: Hallie Rackoff & Kaitlin Genda
3rd place: Julia Ziebenberg & Lauren Kassin

Continue reading october 29, 2015