october 8, 2015


Red Kale, Plum Chutney and lots of tulle at the market this week!

This is the time of year when kale runs rampant at the market. Running Creek Farm has been picking lots of Russian red kale this week. Oddly enough, the stalks and veins of  Russian red kale turn ruby-slipper red in cold weather, but lean green when grown in warmer conditions.

Red kale, which turns red the minute it is cooked, is one of my favorite varieties because although tough to the tooth, it has a sharp, distinct flavor, more pronounced than other varieties. It’s a natural in soups and wilted in risottos.

Continue reading october 8, 2015

october 1, 2015



Wouldn’t you know it? Just when the barometer dips, Madura Farms bring cranberry beans and Morgiewicz brings leggy leeks to market – both great for hearty soups to help ward off those first fall chills. Cranberry beans, also known as borlotti beans in Italy and shell beans in New England have creamy white pods that are heavily dappled with wine-colored spots. Pretty as they are raw, these beans lose their color during cooking. By all means, cook them anyway! These beans add a lovely nutty flavor to any dish – the flavor of chestnut specifically. Here’s a simple recipe for sauteeing shelled cranberry beans with sage and garlic and lemon from lemonsandanchovies.com.

I couldn’t find a picture for you for Nina Planck’s fantastic recipe for cranberry bean and tomato stew from Food & Wine – but trust me, it’s a winner and perfect for this time of year. And, of course, how could I not include a recipe for cranberry bean pasta and fagioli soup.

Continue reading october 1, 2015

september 24, 2015


Sohha Yogurt is back!

I know this news will put a smile on a many a face in Chappaqua. It’s been a long wait as John and Angela have moved their plant from Brooklyn to the Bronx, but now, they are that much closer to your kitchen. In honor of their return, some not so predictable recipes that call for yogurt as an ingredient. And I don’t just mean a dollop. Yogurt, and this savory yogurt especially, is definitely not just for breakfast anymore.

For starters, this ricotta, yogurt, tomato and basil pizza from Food52 and this gorgeous Spinach, Chive, and Yogurt Soup with Grilled Scallions from Saveur Magazine, plucked form a gallery of recipes and photos featuring yogurt as a main ingredient – and deservedly so in this case.

Plan your shopping according. No doubt there will be a long line of devotees at the Sohha tent.

Continue reading september 24, 2015

september 17, 2015


we picked some peppers…

When I was little I preferred my peppers sweet and crunchy – as in RAW.

Until my French mother introduced me to “poivrons farcis” – stuffed peppers which we’d have this time of year, when peppers were at their plumpest. She would stuff them with ground pork, or ground lamb, or ground beef, whichever was available, sautéed with garlic and onions and fresh thyme and marjoram from the garden. She’d carefully slice off the top of the peppers in such a way (see below) that they could sit flat as a hat on the peppers for cooking – after they had been stuffed. She would always use three colors of peppers and serve this dish with rice – not in the stuffing but on the side. My sister and I thought she slaved over her stuffed peppers because they always looks so fancy in their top hats. Eventually, we realized she could whip these up in the time it took for us to empty out our lunchbox after school and tell her about our day…a key reason why this satisfying 70’s dish warrants a revival.
But that doesn’t mean it couldn’t be updated a bit.

Continue reading september 17, 2015

september 10, 2015


Someone in my household has just become a vegetarian. A bold move in our meat-eating clan. Honestly, I don’t know if it will last, but for now, we are giving it a go.

It means I am constantly on the lookout for recipes that turn a mere vegetable into a meal. Some vegetables lend themselves more to this than others. Eggplant and peppers, for instance, have great potential since they can be stuffed to make them more substantial. Ditto for portobellos – the “steak” of mushrooms. Cauliflower has myriad possibilities so I was happy to see that Madura Farms is now bringing their cheddar and pearl white cauliflower to market.

I was even happier to find this recipe for cauliflower STEAK over cauliflower puree from Dan Barber – for obvious reasons. I love the utter simplicity of this dish, and that, in keeping with his nose-to-tail fashion of cooking – no part of the cauliflower goes to waste. From floret to stem – every morsel gets to shine.
Continue reading september 10, 2015

september 3, 2015


The Thrill of Fish on the Grill

When we kiss summer goodbye, the steaks & burgers kiss the grill. So it’s been for generations. But what about shaking things up this weekend and grilling some of the flappingly-fresh fish our favorite fishmonger brings every week.

Afraid to grill fish? You’re not alone. Will it fall apart if I use a marinade? Should I grill skin side down? Do fillets stand up to the heat of the grill? That’s why I was so happy to come across this article in Bon Appetit earlier this summer, unveiling the best kept secret to acing grilled fish: make escabeche.

Escabeche is a classic Spanish preparation in which you sear fish (or meat), then marinate it in a vinegary sauce loaded with aromatic herbs and spices. You can serve it cold or at room temperature. Marinating the fish post grilling helps it keep its integrity during cooking. And the marinade adds an element of texture and interest to anyone who isn’t crazy about eating “just plain fish.” While the Bon Appetit recipe calls for ubiquitous red snapper any skin-on white fish will work for escabeche as long as it’s super fresh.

Continue reading september 3, 2015

august 27, 2015

Summer’s IT fruit: WATERMELON

Want to know how to stretch out summer?

Buy a large watermelon at the market this week and enjoy it every day of the week. It’s as versatile as it is sweet – you can use it any thing from savory salads, to gazpacho to cocktails. And, nothing beats gnawing on a slice on the back porch while the juice runs down your arms and drips off your elbows.

PLUS, watermelon is healthy! As its name suggests, watermelon is about 92 percent water and is the perfect way to hydrate first thing in the morning or after a workout.   This juicy fruit is also among the best sources of lycopene – a nutrient found in red fruits and vegetables that’s important for vision, heart health, and cancer prevention.

What’s more, watermelon contains just 40 calories per cup.
I couldn’t resist this Food52 recipe for beefsteak tomato and watermelon salad since both are at their peak right now.

Continue reading august 27, 2015

august 21, 2015


A little bird told me…

Someone in my family had her braces taken off this week. Naturally, we’re eating lots of corn on the cob. Lucky for us, the corn at the market is just AWESOME right now. And I do mean that literally – Morgiewicz Produce is bringing a variety of bi-color corn that is aptly named, Awesome. It is, in fact,  so awesome that you barely need to add salt and rolling it in butter could be considered blasphemy.
That being said, our corn on the cob needs to feel a little bit more celebratory this weekend and, how much unadulterated corn on the cob can you really eat in the span of a summer?

Here are  6 ways to jazz up your corn  from thekitchn.com, including the Mexican-style corn on the cob.

After eating all that corn, a little washing up is always in order. Clean Ridge Soap Co. is here this week with their line of liquid kitchen soaps that will make your entire house smell fresh and clean as a meadow. Stock up on their lemon grass body lotion to sooth your sun-kissed skin. Their products are made with local herbs and flowers, right in Pound Ridge.

Continue reading august 21, 2015

august 13, 2015

frametemplate81415Plant-Based Diets
by Ryan Rusiecki

Intrigued by plant-based diets? The Chappaqua Farmers Market has dozens of options for you. It’s a great place to start.

With vegetarianism on the rise since 1971, (the release of “Diet for a Small Planet” by Frances Moore Lappé) it is likely that you know at least one or more vegetarians. You may even be a vegetarian yourself. Well, if you aren’t, why not give it a try for just a day or maybe a weekend? A plant-based diet has many offerings. Cutting meat from your diet can reduce your food’s carbon footprint by 50%. Not only that, a healthy vegetarian diet, rich in nutrients and fiber can provide energy and make you feel alive. The Chappaqua Farmers Market has dozens upon dozens of options for those drawn to plant-based diets. It’s a great place to start out.

I often hear the words, “Being a vegetarian is SO hard!” and “I could never be a vegetarian, I LOVE meat,” whenever the topic of vegetarianism pops up into conversation. However, being a vegetarian really isn’t that hard. Cooking a vegetarian meal is just as convenient as cooking a meat-based meal, if not easier. Kitchen legend, Mark Bittman is the author of dozens of incredible plant-based recipes such as this mouth watering eggplant un-parmesan. What makes this recipe even better, is that all of the ingredients, with the exception of bread crumbs, can be bought at the Chappaqua Farmers Market.

Continue reading august 13, 2015

august 6, 2015


Fairy Tale Eggplant

You say you don’t like eggplant? Surely you haven’t tried these miniature, jewel-like eggplants streaked violet and cream, pretty as can be. When cooked, their skin is far more tender than that of regular eggplant and they have absolutely no seeds. What’s not to love?

They are even beautiful in the fields, or in container pots (yes, they are small enough for containers) with their jet-purple blossoms that boast bright sunny centers. Fairy tale eggplants caramelize beautifully and they are perfect on the grill. Here’s a great recipe for grilled eggplant with a garlicky yogurt sauce with pomegranate seeds from SavorySimple.
And, here’s a recipe for fairy tale eggplant with peppers from personal chef Maria Reina, a regular at the market, who blogged about fairy tale eggplant  in LoHud last week.

Going to a beach or lake rental anytime soon? Make sure to pick up some organic teas to make pitchers of summer “sun tea” from Teagevity, some basil or lemon-infused olive oil and dried pasta from Arlotta Food Studio for some quick market dinners while you’re away – or as a hostess gift if you are guesting. Their pastas are made with local, seasonal ingredients, are 100 % organic and all are made within a week of market day. Kale and semolina fettucine, or basil rigatoni anyone? Continue reading august 6, 2015