March 23rd Market News

Looking for an easy weekend brunch dish or weeknight dinner option? Try a quiche from the nuns of the Fraternite Notre Dame. Along with quiches, the nuns make tarts and cookies that they bring to market in order to fund their soup kitchen, food pantry, and other East Harlem programs. Stop by their table to learn more about their work and don’t forget to pick up one of their French delicacies.

Looking for a healthier, gluten-free dessert? Check out our newest vendor, Anke’s Fit Bakery. Anke is a certified fitness trainer who set out to create cookies, granola bars, and other treats that were made with wholesome ingredients and less sugar than the ones you can  get at the store. She’s very clear that these cookies won’t make you skinny and aren’t diet food but they are a little something sweet that you don’t have to feel guilty about! 

Marti Wolfson will be at the market making a root vegetbale hash with bacon. Come  by to sample her dish, made with market ingredients. The recipe is below if you want to make it at home. The Knife Sharpener is making his monthly visit, so bring those gardening shears and lawn mowers. Spring is coming! 

Lastly, we wanted to ask a favor of our Market shoppers. Please vote for Angel Aviles, the Main Street School  custodian. He’s in the running for the Custodian of the Year and we would love to help him win. He deserves to be nationally recognized for all of his hard work, least of which is going above and beyond for the Market. He ensures the school is open early in the morning for our vendors to set up, he cleans up after so the space is immaculate for students on Monday morning, and does all of it with a smile, even at 7am on a Saturday! Please vote here: https://www.cintas.com/customer_applications/custodianoftheyear/vote-2019.aspx

See you at the Market!

p.s. Jon Cobert performs


Sweet & Smoky Root Vegetable Hash with Bacon 
Yield: 2 ½ cups (5 servings) 
Serving size: ½ cup 

1 small celeriac root, peeled and shredded 
1 small sweet potato, shredded 
1 small turnip, peeled and diced 
2 scallions, thinly sliced 
Salt and pepper, to taste 
1 small green apple, diced
4 slices of Mangalitsa bacon 

1.Peel and shred the celeriac root and the sweet potato using a large hole grater.  Combine in bowl with the diced turnips and scallions. Add salt and pepper, to taste. Set diced apples aside in separate bowl* 
2.Add bacon to large saute pan. Cook over low-medium heat to slowly render the fat from the bacon. 
3.Once fat has rendered off, and bacon is cooked in the pan, turn off heat and remove cooked bacon from the pan with a slotted spoon, keeping the fat in the pan. Set bacon aside on a plate lined with paper towel to absorb the grease.


March 9th Market News

It seems like spring might finally be creeping in. Hard to believe in a few weeks farmers and foragers will start bringing in the first sign on spring: ramps. But until then we’ll happily enjoy the storage crops from Dan Madura Farms and Sun Sprout like parsnips, winter squash, the last of the Brussels sprouts, and potatoes.

See you at the Market!

While  produce might be limited in the beginning of March, the variety of baked goods never are! This month brings us Irish soda bread from Wave Hill, just in time for St. Patrick’s Day next week. Serve it alongside fresh eggs and sausage from Stone & Thistle for a lovely St. Patrick’s Day breakfast! Sláinte! 

WHO’S AT THE MARKET

Anthi’s Greek Food
Arlotta Food Studio
Bambino Ravioli Pastificio
Bien Cuit
Blessed Brew
Bohemian Baked
Brooklyn Biscuit Company
Carrot Top Kitchens
Cooperstown Cheese Company
Dan Madura Farms
Dr. Pickle
Dutch Coffee Company
FarmEats 
Found Herbal
Freshly Made
Joe Tomato
Kimchi Culture
Luxx Chocolat 
Mangalitsa by Mosefund
McGrath Cheese Company
MOMO dressing
The Orchards of Concklin
Pie Lady & Son
Pisticci  Full Circle Farm 
Pura Vida Fisheries
Ready Set Sharp Knife Sharpening
Southtown Farms
Spoon Me Soups
Stone & Thistle Farm
Sun Sprout Farm
teagevity
True Food
Wave Hill Breads


Vote for us!

We’ve made it to the elimination round for Westchester Magazine’s Best of Westchester 2019. Please help us achieve the recognition as Westchester’s Best Farmers’ Market by voting here. Polls close Sunday. We’re listed under Question #7.

Thank you!

MARKET NEWS

Winter whites and blues getting you down? Swing by the market to pick up an arrangement of Joanna Berkun’s locally grown succulents and add hues of green and purple to your day. Just looking at them make spring feel that much closer! 

Chase what is hopefully the last chill away with bone broths from Spoon Me Soups. Tomorrow she will have pork bone broth, along with ramen stock, roasted veggies in bone broth, split pea, maharagwe, and vegan detox. 

Don’t forget your knives! Ready Set Knife Sharpening makes their monthly visit tomorrow.  

See you at the Market!


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February 9th Market News

MARKET NEWS

Tomorrow is the last market before Valentine’s Day and nothing conveys true love more than locally-crafted confections for the ones dearest to you. Luxx Chocolat is bringing boxes of assorted handmade chocolates, hand-painted chocolate bars, and more that will delight all the chocolate lovers in your life. 

Looking for something a little more fruity? How about an apple or mixed  fruit French tart, made by the nuns of the Fraternite du Notre Dame. All proceeds from the sales of their tarts and quiches fund their soup kitchen operations in East Harlem. 

If you foresee an upcoming chocolate overload, grab several boxes of micro greens from Sun Sprout. They are an easy way to get some greens into your diet-throw into a smoothie, top toasts with them, mix into salads, and more. 

Happy Valentine’s Day!

See you at the Market!


January 26th Market-LOCATION CHANGE

MARKET NEWS

Head on down to the river tomorrow for the Market-29 Bridge St. to be exact. There is an event at the school so the Irvington Senior Citizen’s Center has very graciously allowed us to setup shop in their space. And thought it may be a bit frigid outside, the location is perfect for a brisk winter walk with scenic palisades and river views. Just make sure to grab a warm cup of turmeric thai tea from teagevity or a decadent Dutch Coffee Co. hot cocoa before you head out.

Tomorrow’s nosediving temperatures scream for warm, stick-to-your-bones meals. If you don’t have time to make your own soup, stop by Spoon Me Soups for quarts of Moroccan lentil or African peanut. Carrot Top Kitchens will also have a limited supply of their soup line, along with a variety of hummus and quiches.

Looking to crank up the oven? Get some pork ribs from Southtown Farms and try your hand at this Smitten Kitchen wings recipe that Matt uses for his ribs.

Cap off your warm meals with some warm dessert from Luxx Chocolat.  Try her new Hot Choxx sticks for single-serving hot chocolate in a tube, topped off with her torched or cinnamon marshmallows.

See you at the Market!


WHO’S AT THE MARKET
Anthi’s Greek Food
Bambino Ravioli Pastificio
Bien Cuit
Blessed Brewing
Brooklyn Biscuit Company
Calcutta Kitchens Indian Simmer Sauces
Carrot Top Kitchens
Cooperstown Cheese Company
Dan Madura Farm
Dr. Pickle
Dutch Coffee Company
FarmEats
Freshly Made-fresh juices & healthy bites
Joe Tomato Mozzarella
Kontoulis Family Olive Oil
Kookie Kueen
Luxx Chocolat xquisite artisan chocolate
Mangalitsa
McGrath Cheese Company
The Orchards of Concklin
Pie Lady & Son
Pura Vida Fisheries
Southtown Farms
Spoon Me Soups
Stone & Thistle Farm
Sun Sprout Farm
teagevity
True Food
Wave Hill Breads

Indoor Market Opens Saturday, Dec. 8!

We’re moving indoors–and to Saturdays–for the winter!

Please join us on the 2nd and 4th Saturdays (see below for dates) at our indoors winter market inside the Main Street School at 101 Main Street in Irvington. Please note–due to a space conflict, our January 26th market will take place at the Irvington Senior Center at 29 Bridge Street and will have NO compost collection that day because of the venue change.

We are alternating our indoors market with Hastings, so if you can’t wait for the Irvington market, please check out our sister market in Hastings on alternate Saturdays.

 


October 28th, 2018

 

We have a packed house this Sunday!

Due to the weather on Saturday, the Hastings Farmers Market has been cancelled. Since many of the vendors had already harvested/cooked/prepared, we are inviting them to Irvington. Come for your favorite vendors and discover some new ones!

 

In the Community Tent Rabbi Lori from Mishkan Ha’am; is offering free face painting and School of Rock has info on their great music classes. The fiddler Ian Moore plays in the Music Tent.

Vendor List (subject to change)
*Hastings vendor making a special appearance

Anthi’s Greek Food
Berry Brook Farm
Bien Cuit
Big Bang Coffee Roasters
* Bombay Emerald Chutney Company
Dough Nation Pizza Truck
Dr. Pickle
* Dutch Desserts
FarmEats
Joe Tomato Mozzarella
Kimchi Culture, Inc
Kontoulis Family Olive Oil
Lime Kiln Farm
Madura Farms
McGrath Cheese Company
Nutmeg Cafe
* Painted Goat
Penny Lick Ice Cream Company
Pura Vida Fisheries
Southtown Farms
Stone and Thistle Farm
teagevity
* Taliaferro Farmstand
True Food
Wrights Farm


October 21st Market News

Have you ever tried monkey bread? If not, please be sure to stop by Wave Hill Breads and pick some up, or rather pick some apart! It’s made with three cheeses and when popped in the oven, it makes for a delicious winter treat. Jim and Friends co. & Fred Gillen Jr play in the Music Tent. The Irvington NY PTSA and Citizens Climate Lobby – Mid Hudson South are in the Community Tent. See you at the Market!

Vendor List (subject to change)
Anthi’s Greek Food
Arlotta Food Studio
Berry Brook Farm
Bien Cuit
Big Bang Coffee Roasters
Bohemian Baked
Dacha Fermented Veggies
Dough Nation Pizza Truck
Dr. Pickle
FarmEats 100% Grass Fed Beef, Pasture Raised Pork & Chickens
Joe Tomato Mozzarella
Lime Kiln Farm
Madura Farms
McGrath Cheese Company
Nutmeg Cafe
Penny Lick Ice Cream Company
Pura Vida Fisheries
Southtown Farms
Stone & Thistle Farm
teagevity
True Food
VN2GO Vietnamese Food
Wave Hill Breads
Wrights Farm


October 7th Market News

WHO’S AT THE MARKET

Anthi’s Greek Food
Arlotta Food Studio
Berry Brook Farm
Bien Cuit
Big Bang Coffee Roasters
Bohemian Baked
Dacha Fermented Veggies
Dough Nation Pizza Truck
Dr. Pickle
FarmEats
Joe Tomato Mozzarella
Lime Kiln Farm
Madura Farms
Nutmeg Cafe
Penny Lick Ice Cream Company
Pura Vida Fisheries
Ready Set Knife Sharpener
Southtown Farms
Spoon Me Soups
Stone & Thistle Farm
teagevity
True Food
Wave Hill Breads
Wrights Farm

WHAT TO GET AT THE MARKETPotato knishes from Dacha Fermented Veggies

Sheila Bober handcrafts her knishes with the same love and attention as she applies to her probiotic-rich krauts , pickles, and seasonal fermented vegetables. The knish might not have the same street cred as the bagel or bialy but not for lack of flavor. It’s the quintessential comfort food, making it’s way west from Russia and Ukraine in the hearts and ovens of Jewish immigrants.  Headed out the door with no breakfast? Grab a knish and enjoy on the way to work or school.“Baby” ginger root from Berry Brook Farm
Harvested before the root develops the tough, outer skin we are used to seeing, “baby ginger” has a milder flavor and is often found with it’s stalks and leaves attached. Don’t throw those out! The leaves can be boiled for a refreshing and medicinal tea and the stalks can be added to broths and stocks. The root can be frozen for up to a year. Want to know more about the ginger renaissance among small, organic farms in the US? Read this great NPR piece.

Matcha green tea from teagevity
While some might think matcha is a fad or gimmick it has been cultivated in Japan for hundreds of years. It comes from the same plant as green tea but is covered for 30 days before harvest to increase chlorophyll production. It’s then ground into a fine powder which is added to hot water to make tea. The health benefits are many; studies show it boosts brain function, helps prevent cancer, and has been shown to support weight loss. It’s also a cozy drink for a crisp fall day!

Mishkan Ha’am Reconstructionist is in the Community Tent and Ash Straw and Greg Adams play in the Music Tent.

See you at the Market!


September 30th Market News

Fall is definitely here but it’s still warm enough that grilling outside is an enjoyable experience. Why not keep the grill going this weekend with some swordfish from Pura Vida Fisheries? You can try this easy Mediterranean recipe that incorporates quality olive oil (get yours from Arlotta Food Studio,) fresh garlic, and a simple spice rub. While the grill is hot, throw on some shishito peppers from Berry Brook Farm. Add a salad and Sunday Supper is done!

While you’re picking up the shishitos from Berry Brook make sure to grab what will likely be the season’s last haul of ground cherries. If you’ve never had one run—don’t walk—to pick up your pint! These native berries taste like tiny pineapples and are related to tomatillos, hence the outer husk. You’ll notice that Berry Brook is bringing more produce as Climax Cooperative is taking a break from the Market. They over-harvested their fields and the crops need a rest.

FURRR 911 is in the Community Tent with kittens and cats looking for a home. How can you resist those faces?

Matt Turk plays in the Music Tent.

 

See you at the Market!

Pura Vida photo: Amy Lee Studios

Vendor List (subject to change)
Anthi’s Greek Food
Arlotta Food Studio
Berry Brook Farm
Bien Cuit
Big Bang Coffee Roasters
Calcutta Kitchens Indian Simmer Sauces
Dough Nation Pizza Truck
Dr. Pickle
FarmEats
Joe Tomato Mozzarella
Kimchi Culture, Inc
Lime Kiln Farm
Madura Farm
McGrath Cheese Company
Penny Lick Ice Cream Company
Pura Vida Fisheries
Southtown Farms
Spoon Me Soups
Stone & Thistle Farm
teagevity
True Food
VN2Go Vietnamese Food
Wave Hill Breads
Wrights Farm