First Winter Market this Saturday!

15167547_567916373406873_1498438958110159502_oWe’re thrilled to be back after a holiday hiatus. We’re indoors twice a month on SATURDAYS with your beloved vendors and some great new ones. Though it is winter, you will be able to get fresh and local produce, fruit, fish, meat, breads, desserts and other artisanal products. Full vendor list below.

We’ll be happy to see familiar faces this Saturday. Sun Sprout Farm​ has plenty of greens, squashes, root vegetables, and salad mixes- all grown in NY’s famous black dirt.

Wave Hill Breads​ will have plenty of mouth-watering croissants, baguettes, French country bread and more. Pair it with Brent The Cheese Guy​’s ale cheddar and Anna Maria’s rose jam. 

New vendor Stone & Thistle Farm​ has a full array of pork, beef, and chicken products-all raised on their Delaware County family farm. They also make pot pies, broths, cassoulet, and pâtés.

Luxx Chocolat xquisite artisan chocolate​ will have their handcrafted chocolate, hot chocolate on a straw, new salted caramel bars and their delicious marshmallows.

Per Se​ favorite Mangalitsa by Mosefund​ is also joining us for the first time with their charcuterie and bacon burgers. Mangalitsas are a heritage breed and their meat is known as the “Kobe of pork.” They sold out of their sopressata in Hastings last week-plan accordingly.

Another new face will be Bronxville resident Marilyn de Melo selling handcrafted soaps and personal bathing products made with all-natural ingredients. Stop by and welcome her to Irvington.

All this and so much more. See you at the market!

Full Vendor List (subject to change)
AnnaMaria’s Northern Italian Jams
Anthi’s Greek Food​
Arlotta Food Studio​
Asian Farmer Dumpling
Deep Roots Farm NY​
DOC Pickle​
FarmEats​
Joe Tomato​
Luxx Chocolat xquisite artisan chocolate​
Madura Farm Mushrooms
Mangalitsa by Mosefund
MOMO dressing​
NY Chup​
Personalized Soaps by Marilyn​
Pie Lady & Son​
Pura Vida Fisheries​
Sohha Savory Yogurt​
Southtown Farms​
Spoon Me Soups​
Stone & Thistle Farm
Sun Sprout Farm
Taiim Shack Mobile​
teagevity​
Brent The Cheese Guy
The Good Witch Eats​
True Food​
Wave Hill Breads
What’s For Dessert?​
Wrights Farm​


Irvington Has A Winter Market!

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We are excited to kick-off our first 2017 Winter Market this coming Saturday (January 14th). The market will be held inside the Main Street school.

There will be many wonderful vendors with fresh food, bread, cheese, seasonal veggies and more! Come stock up.

The winter market will be held every other SATURDAY (the 2nd and 4th Saturdays) of every month. It will be held in the Main Street School gym.

The address is 101 Main Street in Irvington NY 10533.

 

 


Last weekly outdoor market

gourdsAre you ready for Thursday? If not, don’t fret-the Market can help. We will have most everything you need for the big day. Swing by-it’s our last outdoor weekly market of the season!

Just a reminder: If you pre-ordered a turkey from Southtown Farms, you must pick it up Saturday at the Hastings market. Matt will not be at the Irvington market on Sunday.

Making a pie? Need one? Head to Wrights for the apples or Pie Lady & Son for the actual apple pie. Warning-they will sell out early so get to the market as soon as you can.

Onto the stuffing. Do you make it with sausage? Ground beef? Oysters? Mushrooms? Whichever direction you head in, we’ve got you covered. Head to Sunset View’s tent for the sausage, FarmEats for the ground beef, Pura Vida for the oysters, and Madura Farm for the mushrooms.

Let’s talk sides! Deep Roots FarmBerry Brook Farm, and Sun Sprout are bringing loads of kale, squash, and sweet potatoes. They’ll also have onions, garlic, and herbs.

If you’re making a salad, don’t forget the dressing! MOMO will be stocked with their full line of dressings, in addition to their edamame dip (great for pre-meal noshing) and a Japanese fig confiture (add it to a cheese plate.)

Kontoulis will have olive oil, and since it will be a while until we see them again, get the large bottle to last your through the holidays.

If you need a unique and locally-made hostess gift here are some suggestions: A box of canales from Azukar. A bottle of artisanal ketchup from NY Chup. A tea gift basket from teagevity. A bag of locally-roasted coffee from Big Bang. A set of herbal remedies from Found Herbal. Or maybe some Wild Sea Salt for the cook. You can’t go wrong with any or all of these!

For our last outdoor market, we will have two well-known local authors signing books at the Community Tent. Jenny Rosenstrach author of the Dinner: A Love Story blog & book will be signing her second book: “How to Celebrate Everything” and Allison Gilbert will be signing her new book, “Passed and Present” – a one-of-a-kind guide for discovering creative and meaningful ways to keep the memory of loved ones alive.

See you at the market!

Vendor List (subject to change)
Azukar
Berry Brook Farm
Bien Cuit
Big Bang Coffee Roasters
Blessed Brew
FarmEats
Found Herbal
Joe Tomato Mozzarella
Kontoulis Family Olive Oil
Let Them Eat Pita
Madura Farm
Mariachi Mexico
MOMO dressing
NY Chup
Pie Lady & Son
Pura Vida Fisheries
Sohha Savory Yogurt
Sunset View Farm
Sun Sprout Farm
teagevity
Brent The Cheese Guy
True Food
Wave Hill Breads
What’s For Dessert?
Wild Sea Salt
Wrights Farm


Celery Charles & Pals Recipe

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This past Sunday the market was lucky enough to present the Celery Charles & Pals” series, written and illustrated by Alessandra Calamai. In this story, the Charles pals are fun and colorful fruits, vegetables and fast food characters in the world of Foodville, where foods and children live together. The fast foods are sure of the fact the kids love them and boast that they don’t need to make any special effort to attract them. The fruits and vegetables, led by Celery Charles, must come up with ways to rekindle the kids’ loyalty and become a healthy component of their diet once again.

For more information about the book, please visit their website at www.celerycharlesandpals.com.

 

Bellow is an adapted recipe from “Charles & Pals”

Yogurt Berry Yummy Treat:

1 apple (Wright Farm)

1 tbsp. raspberries (Wright Farm)

1 tsp. dried cranberries

2/3 cup of 2% yogurt (Sohha)

1 tsp. maple syrup (Farm Eats)

  1. Wash the apple and berries. Cut apple into bite size pieces.
  2. Add berries to the yogurt.
  3. Drizzle on maple syrup and enjoy!

Warm up with bone broth and plan ahead for the Thanksgiving table

image001Thinking about Thanksgiving desserts and sweets? Maybe you’re just focused on the upcoming week’s dinner menus. Either way, the market has you covered.

We don’t suggest buying fresh pies for turkey day just yet, but you really do need to stop by Luxx Chocolat’s table to pick up hand-painted chocolate turkeys. They are a delightful and whimsical addition to a place setting. If you think your guests or hosts might like a smaller treat, La Petite Occasion’s bag of caramels or toffee is another great option.

Pie Lady & Son and What’s for Dessert will both take orders for Thanksgiving pies. We encourage you to plan early- they’ll have a limited number of non-reserved pies next week.

If Thanksgiving is still too distant of an idea, focus on weeknight dinners. Pick up bone broth from Sunset View Farm. Their complex stock is loaded with rich flavors and makes a great base for ramen or soup. Pour in a dash of quality soy sauce and some sesame oil, add a soft boiled egg and a piece of pork belly and ladle it over warm noodles. Top it with sliced scallions and you have easy, nutrient-dense dinner that strikes the perfect flavor balance.

In the Market tent we have The Charlespals. They are the fruits, vegetables and fast food characters from the Celery Charles & Palsseries written and illustrated by Alessandra Calamai. These fun and colorful characters will take us to the world of Foodville, where foods and children live together. The fast foods, sure of the fact the kids love them, believe and boast that they don’t need to make any special effort to attract them. The fruits and vegetables, once the kids’ natural choice, led by clever & kind Celery Charles, must come up with ways to rekindle the kids’ loyalty towards them, and go back to being a delicious and healthy component of their everyday life and diet.

See you at the market!

Vendor List (subject to change)
AnnaMaria’s Northern Italian Jams
Arlotta Food Studio
Asian Farmer Dumpling
Azukar
Berry Brook Farm
Bien Cuit


“The Great Spruce” and Cider!

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“The Great Spruce” Author John Duvall

Sunday we were lucky enough to have author John Duvall sell his children’s book “The Great Spruce”. This story is about a tree that means a lot to a young boy named Alec. When men from the Big City discover it, they ask if they can cut it down to display in the city square for the holidays. Alec’s parents are honored, but Alec does not want to lose his favorite tree.  He offers a compromise and everyone wins in this joyful, informative tale, which appears to take place in a small town along the Hudson. See a one-minute video trailer for the book here: http://www.thegreatspruce.com/copy-of-the-book.

All proceeds from book sales were donated to Irvington Farmers Market for the Food Donation program, which takes donated food from vendors once a month and provides it to facilities for a children’s cooking class. More books will be on sale at the community tent this week, so don’t forgot to pick up a copy!

We also provided some warm apple cider to enjoy while reading!

 

Warm Apple Cider Recipe:

Ingredients:

  • 3 cinnamon sticks
  • 1 tsp. nutmeg
  • 5-10 cloves
  • Orange and lemon peels
  • 1 container Wright Farm apple cider

Instructions:

  1. Pour 1 container of Wright Farm apple cider in a pot and warm.
  2. Add in cinnamon, nutmeg, cloves, orange and lemon peels.
  3. Let warm for 15 minutes.
  4. Keep uncovered last 5 to release scent. Enjoy!

This week at the Market

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Daylight Saving Time ends tomorrow. Enjoy that extra hour of sleep and remember that market still opens at 9-even if your body feels like it’s 10. Fun fact about DST: Coldplay’s Chris Martin is the great-great-grandson of William Willett, who popularized the notion of daylight savings in 1907.

Berry Brook Farm has brussels sprouts on the stalk which provides a wonderful task for idle hands during dinner preparation. Snapping the sprouts is awfully therapeutic and a perfect activity for an early dinner guest. For tips on choosing, storing, and cooking brussels sprouts, take a look at this newly minted guide by Alison Roman for the The New York Times

If you’re starting to meal plan for Thanksgiving, check out this brussels sprouts and chestnuts in a brown butter sauce recipe. It’s a strong contender for best side.  Stay in Turkey day planning mode and bring your knives for sharpening. You don’t want to ruin the big reveal by spending hours hacking away at your bird with a dull knife. Make sure to also stock up on olive oil from Kontoulis. This will be their last visit of the season- they’re off to Greece on Tuesday for olive harvesting.

It’s not too late to order you free-range, hormone and antibiotic-free bird from Southtown. You can also put in your pie orders with the Pie Lady & Son: go for the classic pumpkin or pecan or you can spice it up with an apple, pear, and walnut crumble. You should also stop by La Petite Occasion for some artisanal and unique sweets like caramel apples and cider caramels.

Tomorrow we’re getting a late-in-the-season addition to the prepared foods line-up. Anthi’s Greek Food is bringing their well regarded fare to the Rivertowns. People particularly rave about their spanakopita, moussaka, and baklava. Try it for yourself.

We have Irvington author John Duvall reading from his new children’s book The Great Spruce, so bring the kids.

See you at the market!

Vendor List (subject to change)
Anthi’s Greek Food
Berry Brook Farm
Bien Cuit
Big Bang Coffee Roasters
Blessed Brew
Deep Roots Farm NY
DOC Pickle
FarmEats
Joe Tomato Mozzarella
Kontoulis Family Olive Oil
La Petite Occasion
Let Them Eat Pita
Madura Farm
MOMO dressing
Nutty Spread
Pie Lady & Son
Pura Vida Fisheries
Ready Set Sharp Knife Sharpeners
Sohha Savory Yogurt
Southtown Farms
Sunset View Farm
Sun Sprout Farm
teagevity
Brent The Cheese Guy
True Food
Wave Hill Breads
What’s For Dessert?
Wild Sea Salt
Wrights Farm


Pumpkin Gnocci and Puree Recipes

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Happy Halloween! To celebrate we have some delicious and nutritious pumpkin recipes for you. Not only do pumpkins taste great, but they contain nearly 20% of your recommended intake for vitamin C and have more potassium than a banana! Pumpkin gnocci is sure to warm you up after a long night of trick or treating. And in case you’re planning on using your pumpkin from the market, check out how to make your own puree!

 

Pumpkin Gnocci

By our sponsors, Atria (Rye Brook)

Ingredients:

  • 2 cups pumpkin puree
  • 1 egg, lightly beaten
  • 1/2 c. whole-milk ricotta, drained
  • 1/2 c. grated pecorino cheese
  • 1 tsp. freshly grated nutmeg
  • 2 tsp. kosher salt, plus
  • 1 ½ c. flour

To make the pumpkin ricotta gnocchi dough:

  1. Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work.
  2. Add another half cup of flour and mix that in, you want the dough to still be pretty sticky, but pliable enough to shape into a large log.
  3. Keep adding a little flour at a time until you can get a soft dough that will be rollable. It should never require more than 4 cups of flour. Cover the dough with a damp towel.
  4. Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty. Let this simmer while you make the gnocchi.
  5. Roll out the dough and cut the gnocchi: To make the gnocchi, spread some flour on a large work surface and have more flour ready. Cut the dough log into four equal pieces.
  6. Take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the width of a fork.

 

Pumpkin Puree

Ingredients:

  • 1 (4-6 pound) baking pumpkin, rinsed and dried
  • Kosher salt
  1. Heat the oven to 400 degrees F.
  2. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet.
  3. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
  4. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
  5. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour.
  6. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor.
  7. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

 


Turkey Time!

14355022_1089508044420159_1465693114637275964_nNovember is right around the corner and it’s time to start thinking turkeys. Southtown Farms is taking orders this Sunday. Having visited Matt’s farm, we can confirm that Southtown really does practice sustainable agriculture and treats his animals with dignity and humanity. After serving four years in the Marine Corps, including a combat tour in Iraq, Matt developed a desire a to cultivate food with respect for all living things. His turkeys, chickens, and pigs are free to roam in their pastures and raised without antibiotics. That makes for a healthier, more sustainable, and tastier bird. Be sure to stop by his tent to reserve your turkey.

If you need any inspiration for yogurt breakfasts or cooking with za’atar, follow Sohha Savory Yogurt on instagram. They snapped a pic of their fall yogurt parfait using pumpkin, molasses, fall spices, and pecans. Yum! Try it at home.

Deep Roots Farm NY still has lots of fall greens including mustard greens, frost kiss kale, and bok choy. If you also need autumn greens inspiration, check out this Food52 recipe collection. Deep Roots just weeded and reseeded their greenhouses to continue growing throughout the winter. They are documenting their weekly progress on their Facebook page, so make sure to follow them.

The cooking demo team is taking a break this weekend but they’ll be back next Sunday.

See you at the market!

Vendor List (subject to change)
Berry Brook Farm
Bien Cuit
Big Bang Coffee Roasters
Blessed Brew
Deep Roots Farm NY
DOC Pickle
FarmEats
Joe Tomato Mozzarella
Madura Farm
Pie Lady & Son
Pura Vida Fisheries
Red Jacket Orchards
Sohha Savory Yogurt
Southtown Farms
Sunset View Farm
Sun Sprout Farm
teagevity
Brent The Cheese Guy
True Food
Wave Hill Breads
What’s For Dessert?
Wrights Farm


Apples, apples, and more apples!

wrightsDid you know this season’s apple harvest was significantly lower than in past years? There was an early April freeze that wiped out of the fruit production, but fortunately our orchards have had enough to keep up with our demand. Head to the market and pick up a bag or a bushel and try your hand at the apple crisp Jane made last week or this easy fried apple recipe from Wrights Farm

There are dozens of apple varieties with some better suited for snacking and others for baking. Check out the New York Apple Association page for a handy visual guide to the different kinds of apples grown in our state. While you’re there, navigate to their recipe page for gems like hot cider wassail, gala apple slaw, and apple country bread. For a quick weeknight dinner, try this apple, squash, and chicken skillet recipe from The Redheaded Baker.
You can get the chicken for the skillet dinner at Southtown Farms. While you’re there, put in your order for Thanksgiving turkey before they sell out.

Luxx Chocolat xquisite artisan chocolate will be at the market with Halloween inspired delicacies. They’ll have a special pumpkin votive full of skulls, kandy korn, and more- a spooky, edible party centerpiece.

AnnaMaria’s Northern Italian Jams is also back with freshly made jams, marinades, and tomato sauce- made with local and fresh ingredients.

Chef Daniel from Atria Rye Brook will be preparing pumpkin gnocchi with a sage butter sauce. Yum!

See you at the market!

Vendor List (subject to change)

AnnaMaria’s Northern Italian Jams

Arlotta Food Studio

Asian Farmer Dumpling

Azukar

Berry Brook Farm

Bien Cuit

Big Bang Coffee Roasters

Blessed Brew

Deep Roots Farm NY

Dobbs & Bishop Fine Cheese

DOC Pickle

The Cookery’s DoughNation

FarmEats

Found Herbal

Joe Tomato Mozzarella

Luxx Chocolat xquisite artisan chocolate

Madura Farm

Mariachi Mexico

MOMO dressing

Pie Lady & Son

Pura Vida Fisheries

Red Jacket Orchards

Sohha Savory Yogurt

Southtown Farms

Sun Sprout Farm

teagevity

Brent The Cheese Guy

True Food

Wave Hill Breads

What’s For Dessert?

Wild Sea Salt

Wrights Farm
Find out more about the market at http://irvmkt.org/. Be sure to tell us #WhatsCooking on Facebook and Instagram. Join us!