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)
- Wash the apple and berries. Cut apple into bite size pieces.
- Add berries to the yogurt.
- Drizzle on maple syrup and enjoy!
“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:
- 3 cinnamon sticks
- 1 tsp. nutmeg
- 5-10 cloves
- Orange and lemon peels
- 1 container Wright Farm apple cider
- Pour 1 container of Wright Farm apple cider in a pot and warm.
- Add in cinnamon, nutmeg, cloves, orange and lemon peels.
- Let warm for 15 minutes.
- Keep uncovered last 5 to release scent. Enjoy!
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!
By our sponsors, Atria (Rye Brook)
- 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 1 (4-6 pound) baking pumpkin, rinsed and dried
- Kosher salt
- Heat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour.
- Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor.
- 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.
Stovetop Apple Crisp
- 4-5 apples (Wright Farm)
- 2 tbsp. maple syrup (FarmEats)
- 5 tbsp. butter
- 2 tsp. cinnamon
- 1 cup of finely chopped walnuts (or pecans)
- Melt 2 tablespoons of butter in a skillet.
- Add the apples, cinnamon and 1 tablespoon of maple syrup. Stir well until combined.
- Put the lid on and let the apples cook on medium to medium-low heat, stirring occasionally, until they are soft but still have their structure (about 7 minutes).
- In a small, non-stick pan add the walnuts and brown for a few minutes until lightly toasted.
- Serve apples in a bowl and sprinkle nuts on top.
- Top with ice cream or whipped cream (optional).
5 Health Benefits of Apples:
- Fight bad breath. The pectin in apples helps control food odors and promotes saliva, which cleanses the breath.
- Reduce the risk of stroke. Studies show that increased apple consumption was associated with a decreased risk of thrombotic stroke.
- Prevent constipation. Apples are high in fiber, which adds bulk to the stool.
- Combat fatigue. The high amount of vitamin C and antioxidants in apples reduce oxidative stress that is linked to fatigue.
- Reduce the risk of diabetes. Apples have phytonutrients that help regulate and prevent spikes in blood sugar.
By Jane Wynne
Persian Herb Frittata
- 6-9 farm fresh eggs (Wright’s Farm)
- 1 tbsp. of all purpose flour, sifted
- 1 tsp. turmeric
- 1 bunch of parsley (Berry Brook Farm)
- 1 bunch of chives (Sun Sprout)
- 1 bunch of green onions (Berry Brook Farm)
- 1 bunch of basil (Deep Roots Farm)
- 2 cups of spinach (Madura Farm)
- 1-2 tbsp. of garlic infused olive oil (Arlotta)
- 1 garlic clove, minced
- Salt & pepper
- Chop all greens and mix in bowl.
- Beat eggs and add flour, turmeric, salt and pepper.
- Add greens and garlic, and mix thoroughly.
- Heat pan on medium low heat.
- Add 1 tbsp. oil to heated pan then add egg mixture.
- Pat down top with back of spoon till even.
- Look for browning on corners about 3-4 minutes then slowly flip frittata over.
- Cook for additional 5 minutes until turns lightly brown, making sure it does not burn.
- Remove and let cool. Cut to slices and add optional dollop of plain Greek yogurt on top of each slice. Enjoy!
Egg Vocabulary 101 – A guide to egg lingo while at the store
- Caged: Chickens are put into cages less than half the size of a sheet of paper, the tips of beaks are cut or burnt to prevent damage to other birds, they never see sunlight, and are fed a diet of corn waste and chemicals.
- Cage-free: Chickens are not in cages, but can still be confined in very close quarters and have little or no access to the outdoors.
- Free-range: Chickens are not in cages and can roam and are allowed access to range freely outdoors; however, some producers simply have a door to allow chickens to range in small outdoor area of dirt and concrete.
- Pasture-raised: Chickens are allowed to roam freely and eat insects, worms, and plants, which varies the nutrients of their diet (making a more nutritious egg)!
Tomato Basil Bruschetta with a Balsamic Reduction
By Culinary Institute of America student Tova Sterling
- ½ cup balsmaic vinegar (Arlotta)
- 2 tbs. maple syrup
- 2 pints of tomatoes cut into ¼“ dice (Deep Roots Farm)
- 2 cloves minced garlic (Sun Sprout Farm)
- 1 tbs. olive oil (Arlotta)
- 8-10 leaves of basil (Deep Roots Farm)
- ½ tsp. black pepper
- 1 French baguette cut into ½“ pieces (Wave Hill Bread)
- Optional: 1/2 cup cheese (Dobbs & Bishop)
For Balsamic Reduction: Combine balsamic vinegar and maple syrup over medium heat, stirring frequently until it is thick enough to coat the back of a spoon (5 minutes).
For the Bruschetta Topping:
- Toss the tomatoes, garlic, olive oil, balsamic, basil, salt and pepper.
- Brush pieces of baguette with the olive oil and toast until crispy.
- Place bruschetta topping on the toasted bread and drizzle with the balsamic reduction.
- Top with cheese (optional).
Hen of the woods and shiitake mushrooms (Madura Farm)
Olive oil (Kontoulis Olive Oil)
Parsley (Sun Sprout Farm)
Dandelion sea salt (Wild Sea Salt)
Pepperidge hill cheese (Dobbs & Bishop Fine Cheese)
1. Slice the two different kinds of mushrooms and parsley. Place mushrooms in a bowl.
2. Pour enough olive oil to coat mushrooms, then add the parsley and a dash of salt.
3. Top with grated cheese and enjoy!
1 pound of FarmEats chorizo
4 green peppers from Madura farms , cored and cut into cubes
4 tbsp chopped parsley from Sun Sprout Farms
1 tbsp vinegar
1. Heat 1 tbsp of oil to pan.
2. When hot, add chorizo and crumble with wooden spoon. Cook until brown, then remove from pan into separate bowl.
3. Add cubes of peppers to pan of oil and sauté until brown.
4. Add chorizo back to pan with peppers and add vinegar.
5. Cook for 2 more minutes, then turn off heat. Add chopped parsley and sea salt to taste.
6. Serve immediately
Summer Salsa with Tricolor Chips
By Chef Adrian Urena
- Roasted corn from Madura Farms
- Red and green peppers from Madura Farms
- Red onion from Madure Farms
- Fresh garlic from Berry Brook Farms
- Garlic-infused extra virgin olive oil for Arlotta
- Cilantro from Sun Sprout Farms
- Lime juice
- Side of tricolor organic chips
Thank you to our sponsor Atria Senior Living for this week’s cooking demo. For more information about Atria on the Hudson please visit: http://www.atriaseniorliving.com/retirement-communities/atria-on-the-hudson-ossining-ny/
- 1 pint fresh Wright’s Farm raspberries
- 1 pint fresh Wright’s Farm blueberries
- ¼ cup sugar
- ½ teaspoon orange zest
- ⅓ cup water
- 1 pint Sohha 2% plain yogurt
- Combine raspberries, blueberries, sugar, zest, and ⅓ cup water in a saucepan and bring to a boil.
- Lower the heat and cook uncovered over medium-low heat, stirring occasionally for 8 to 10 minutes.
- The juice will become syrup and the berries will be slightly cooked. Pour over or stir into Sohha yogurt.
- Top with orange zest for garnish.
For a delicious Berry Compote dessert, pour cooked berries over Wave Hill cinnamon raisin bread and top with orange zest for garnish.
Facts About Yogurt:
- Yogurt is created with the use the “good bacteria” of Lactobacillus bulgaricus and Streotococcus thermophiles.
- These bacteria are responsible for yogurt’s digestive, immune, and overall health benefits.
- Yogurt is high in vitamin B12, calcium, phosphorus, and riboflavin to help maintain healthy bones and muscles.
- It is packed with protein – soy yogurt is even approved as a meat alternative in the USDA-regulated school lunch program.
- Yogurt is not only for breakfast; it makes a great snack or healthy dessert.