Stone Barns slashes the price of everything “pork” and Gaia’s Breath organic veal is a steal!
Stone Barns has had a bumper crop of swine this past season and their freezer is loaded with beautiful roasting cuts of pork that are absolutely perfect for these cold winter nights — and for your Super Bowl spread. Their bounty is your gain: they are dropping their price on all pork roasts and hams by $3 a pound. So, shoulder roast is going for $4.25 a pound and Boston butt is only $6.25 a pound. Bone-in smoked ham is $6.50 pound. Farmer John Agostinho says the crew at Stone Barns has been experimenting with lots of different pork recipes and they will share one of their current faves, a recipe for Cuban Roast Pork, with market shoppers this week.
Also, Gaia’s Breath, organic farm will have their plump veal meatballs and veal cuts as well as artisanal cheeses and their unique line of veal charcuterie that everyone’s buzzing about. (I’m a big fan of the veal pastrami). They also have some amazing ravioli which needs nothing more than a drizzle of top-notch olive oil.
As luck would have it, Kontoulis Olive Oil will be at the market this week. Their oil, made from olives that were harvested and pressed in Messinia, Greece, but bottled here in Westchester, is not only deliciously light – it’s transformative. Drizzle it on any hard, nutty cheese, tender greens, a gorgeous piece of Pura Vida fish or any of Flour City Pasta’s small-batch pastas – and watch it work its magic. Whatever you do, don’t cook with it! This is a finishing oil, pure and simple.
We are happy to announced that Buddhapesto is joining our market line-up this week. Most of you have tried (and become addicted to) their electric green, brightly flavored pesto. I like to put this prize pesto on eggs, fish and on my daughters’ sandwiches. And, pasta of course.
We are keeping our promise and quality gluten-free baked goods every single week. Last week, Little Croc Bakehouse nearly sold out and this week, we are sure By the Way Bakery will do the same.
Fork and Glass will have their fantastic citrus farro salad as well as a bevvy of soups good enough to main course a meal.
Honey Locust Farmhouse is back with her delicious jams, honey and organic herbal and aromatic teas. The Chef at The Red Hat restaurant in Irvington is now using her jams for some of their desserts.
Don’t forget to bring your knives for the knife sharpener! You don’t want to carve into a Stone Barns ham or Gaia’s Breath roast with a dull blade!
See you at the market…
Pascale Le Draoulec
food writer/ author/ farmers market director