August 12, 2018 Market News

We’re celebrating National Farmers’ Market Week by honoring one of our favorite farmers who brings us delicious mushrooms, melons, and more every week. By now many of you must know Rashaun Brown of Dan Madura Farm. If you don’t, a proper introduction is in order. Rashaun grew up in the Bronx but was pulled north for love and never looked back. When Rashaun married Kim, Dan’s daughter  (as in the Dan of Dan Madura Farm), he not only became a husband, he became a farmer! He, his wife, his father-in-law, and his three kids all work the land—the farm is truly a family affair.  Rashaun always arrives with a smile and an encyclopedic knowledge of all things mycological. Need a blue oyster recipe? Ask Rashaun. Want to know how to cook fiddleheads? Ask Rashaun.  How to achieve Global Peace? Ask Rashaun! While you’re there chatting away, make sure to pick up a casaba melon. These unique fruits are similar to honeydew, though sweeter with a white, soft flesh.

The festivities continue with a cooking demonstration and sampling by Bella Cucina and musical performancesby Greg Adams.  In the community tent we have the Greenburgh Hebrew Center and the Irvington Democratic Party.

See you at the market!

Vendor List (subject to change)

Anthi’s Greek Food
Berry Brook Farm
Bien Cuit
Big Bang Coffee Roasters
Climax Cooperative
Dough Nation Pizza Truck
Dr. Pickle
FarmEats
Joe Tomato Mozzarella
Kimchi Culture
Kontoulis Family Olive Oil
Lime Kiln Farm
Madura Farms
McGrath Cheese Company
Nutmeg Cafe
Penny Lick Ice Cream Company
Pura Vida Fisheries
Southtown Farms
Stone & Thistle Farm
teagevity
Three Little Pigs BBQ of Hawthorne
True Food
VN2GO
Wave Hill Breads
Wrights Farm


August 5, 2018

Dear shoppers,

Have you tried the fantastic goat cheese from Lime Kiln Farm? They are new to the market this year and are a terrific addition, both in product and in personality. Pair any of their cheeses with a baguette or miche from Bien Cuit. And, they offer several varieities so easy to put together a market cheese platter now that McGrath Cheese Co. is coming every week as well.

Also new this year is Kimchi Culture, some of the best Kimchi you will find outside of Korea. They offer a really interesting variety of seasonal kimchi and, as per tradition, the cabbage kimchi is presented whole and quartered requiring cutting with scissors. What pairs well with kimchi? Bulgogi, a Korean beef dish that you can pan-fry, smoke, or bake. Basically, it’s sliced rib eye that has been marinated in soy sauce, sesame oil, fruits and vegetable extracts. Kimchi Culture sells bags of frozen bulgogi, ready to toss in your cast iron skillet for a quick and easy mid-week dinner.

We have a guest vendor at the market on Sunday, New Castle Scone comes to us from Chappaqua. Their scones are surprisingly light and come in flavors such as cranberry-orange, lemon-poppyseed and double-chocolate. Baker Grace Baccay also offers gluten-free options.

The tomatoes are insane this year. Buy some sliced sourdough or French bread from Wave Hill Breads on Sunday and make yourself an open-faced tomato sandwich with coarse salt every day next week. Bag the mayo for a drizzle of Kontoulis olive oil or a light touch of creamery butter instead. You are welcome.

See you at the market!

Vendor list:

Anthis Greek Specialties
Bien Cuit Breads
Big Bang Coffee
Berry Brook Organic Farm
Climax Cooperative Farm
Dough Nation Pizza Truck
Doc Pickle
Farm Eats
Homegrown Nurseries
Joe Tomato Mozzarella
Kimchi Culture
Kontoulis Olive Oil
Lime Kiln Farm
Madura Farms
McGrath Cheese Co.
New Castle Scone
Penny Lick Ice Cream
Pura Vida Fisheries
Southtown Farms
Stone & Thistle Farm
Teagevity
Three Little Pigs BBQ
True Food
Wave Hill Breads
Wright’s Farm


July 29th, 2018

Set your timers…the very short sugar plum season has begun. Yiu can get them at wrights Farm.  These tiny stone fruit can easily be popped into your mouth whole, satisfying the sweet tooth of children and adults alike. They aren’t, however, suited to the most common plum recipes as the pits cling to the flesh, making a clean extraction nearly impossible. Try making a grownup  granita-a no-churn sorbet of sorts-which a refreshing and cooling way to enjoy these sweets plums. Recipe below courtesy of Love and Olive Oil

This week’s community table guests are Greenburgh Hebrew Center and Dr. Joseph Goscilo, DDS, who practices in Irvington.

Jim & Friends and Matt Turk perform in the music tent.

See you at thr market!

 

Ginger Plum Granita

Ingredients:

  • 1 pound ripe plums (I used sugar plums, but any sweet red plum will work here)
  • 1/3 cup granulated sugar
  • 1/2 tablespoon lemon juice
  • a few pieces candied ginger
  • 2 tablespoons Domaine de Canton ginger liqueur

Directions:

  1. In a saucepan, combine whole plums, sugar, lemon juice, and ginger. Smash plums to release their juices, and bring to a simmer over medium heat, stirring occasionally. Simmer for about 5 minutes or until plums or softened and the pits and skins float freely. Remove from heat and strain through a fine mesh sieve, discarding the solids. Stir in ginger liqueur.
  2. Pour plum mixture into an 8-by-8-inch baking dish and place in the freezer for 4 hours, stirring and scraping the pan with a fork every 30 minutes to break up the larger frozen pieces and produce a snow-cone-like texture. Spoon into chilled serving dishes and top with a sliver of plum and some candied ginger for garnish.

Read more at https://www.loveandoliveoil.com/2016/06/ginger-plum-granita.html


July


Welcome to July, where strawberries have given way to cherries. If you have any left after snacking your way through the market, they make easy and refreshing ice pops; just pit them, blend with sugar or agave nectar, and freeze. Sour cherries—or baking cherries—are also to be had at the market, and they’re a real find! Despite their name, they’re sweet enough to eat right out of the container, too.

Summer also means grilling, and new vendor Kimchi Culture has the perfect marinated meat to throw on the BBQ for a dinner ready in no time. Their kalbi beef is marinated in a blend of Korean flavors and takes minutes to cook. Make sure to top it was some kimchi and pair with their scallion pancakes. Don’t forget to add a salad. Start with salanova from Climax and then perhaps some fennel or baby carrots.

See you there!


June 17th, 2018


Throwing a BBQ for the fathers in your life? Head to the market for delicious market provisions to throw on the grill. Stop by Foraged Wild for local mushrooms. Grab some chicken legs and sausages from Stone & Thistle Farm or hamburger meat from Southtown Farms or FarmEats. If you’re going the burger route,  top them with cheese from Lime Kiln Farm or McGrath Cheese Company and don’t forget the accompanying slaw from new vendor Dacha Fermented Veggies.

Need a last minute gift for dad or a grad? For the caffeine fiends pickup a bag of beans from Big Bang Coffee Roasters or a black tea blend from teagevity. For the nature lovers pickup a gift basket from Found Herbal that includes all-natural bug spray. For the gardeners try heirloom tomato plants from Homegrown. And for the foodie? A gourmet olive oil and vinegar set from Arlotta.  Or you could just bring dad to the market and buy him a lemon pie from Dough Nation, best enjoyed while listening to the sounds of Les Tappan Zigues.

Red Wagon Tutors will be at the Community Tent with tips on how to combat the summer slump.

Lastly, WE STILL CANNOT COLLECT FOOD SCRAPS FOR COMPOST. As we recounted last week, participation has been so high that the weekly collection is too big for our volunteers’ cars. The Village of Irvington has declined to adopt the Hastings model of allocating DPW resources to haul the weekly collection to Ardsley. We are meeting with the Mayor and the trustees to find a solution, but as of now there is not one. If you would like to contact the Mayor and trustees with your thoughts on the issue, feel free to email them:

bsmith@irvingtonny.gov

lschopfer@irvingtonny.gov

llonky@irvingtonny.gov

mgilliland@irvingtonny.gov

ckehoe@irvingtonny.gov

jsilverberg@irvingtonny.gov


Opening Day is Sunday, June 3rd

OPENING DAY 2018

Finally we’re back outside in the sunshine and back to our weekly Sunday schedule. This year we’ve added some great vendors to the lineup, who we will introduce you to over the next few weeks. This Sunday you can look forward to a new gluten-free and vegan baker, Bohemian Baked, bringing GF bagels, chocolate chip cookies, and vegan brownies. Our new fermented foods vendor DACHA pairs traditional Russian recipes handed down from her mother with local ingredients to make lacto-fermented veggies.  And be sure to stop by and welcome our new weekly goat cheese vendor, Lime Kiln Farm. Their primo sale is a must try!

In addition to the newbies, our long-time favorites will also be on hand. Welcome back Gaia’s Breath and Wrights! 

Ranger Rick is on hand with his animal friends and Greg Connors performs. See you at the market!

 


Spring is Sprouting

Dear Shoppers,   

It may not feel like it but spring is truly around the corner. Don’t believe us? Just ask Deep Roots Farm. Their sprouts are shooting up in the greenhouses and some of the micro greens are ready for market. Drew from FarmEats sautéed his chorizo with Madura Farms shiitakes and onions and plated it over the micro greens for an early taste of the season. Try it! Drew will be happy to walk you through the steps if you ask. 

Though spring is on the horizon, winter isn’t done with us yet. There is another storm-hopefully not as strong-comicg on Monday. Make sure you  have some homemade pints from Spoon Me Soups ready to warm up with after shoveling.

Francis O’Shea and friends perform.

See you at the market!

 

Vendor List (subject to change)
Arlotta Food Studio
Anthi’s Greek Food
Asian Farmer Dumpling
Bien Cuit
Christtine Organic Confections
Cooperstown Cheese Company
Deep Roots Farm NY
Dr. Pickle
FarmEats
Hudson Valley Duck Farm
Joe Tomato Mozzarella
Luxx Chocolat
Madura Farm
Mangalitsa by Mosefund
McGrath Cheese Company
Megha Indian Cuisine
MOMO Dressing
Pie Lady & Son
Pura Vida Fisheries
Ready Set Sharp Knife Sharpening
Southtown Farms
Spoon Me Soups
Sun Sprout Farm
Stone & Thistle Farm
teagevity
The Good Witch Eats
True Food
Wave Hill Breads
Wrights Farm


Valentine’s Day @ the Market

Dear Shoppers,   

Valentine’s Day…A day to celebrate love in all of its forms, not just the romantic kind. It’s a day to pause and focus on the love you have for your family, friends, partners, and your community. Stop by the market to show love to the farmers that grow your food and splurge on some sweets for your loved ones at home.

Start the day off with festive croissants from Wave Hill Breads. They’ve died the dough with beet juice that they juiced themselves from Sun Sprout beets. It’s the same croissant you have come to expect from Wave Hill- flaky yet tender- just with a little whimsy added in!

If you are looking for sweets, whether to add to a lunchbox or to tuck in a work bag for the train ride home, the market has a few different options for you. Chocolates are a classic for a reason and if they are done well-by an artisan who uses the finest ingredients-they taste like the essence of love itself. Luxx is a professional chocolatier who takes their trade seriously and produces a product rival to none. They will be at the market with chocolate gift boxes and other confections for your loved ones.

Not a chocolate person? Don’t fret, there are other sweets for you. Le Petite Occasion is coming to the market  with their bags of perfectly sized caramels. And Christtine’s Organic Confections will be on hand with her dulce de leche and alfajores-traditional South American cookies made with dulce de leche.

The market isn’t all sweets and treats. We will have our normal produce and meat vendors along with a full roster of small-batch artisans like Anna Maria’s Food. Dominique handcrafts sauces, savory jams, and other Northern Italian recipes handed down from her mother and company namesake, Anna Maria. Try their Bagnas- fresh Italian flavors bring something new to the usual chip dips.

See you at the market!

 

Vendor List (subject to change)
AnnaMaria’s Foods
Anthi’s Greek Food
Asian Farmer Dumpling
Bien Cuit
Cooperstown Cheese Company
Christtines Organic Confections
Deep Roots Farm NY
Dr. Pickle
FarmEats
Hudson Valley Duck Farm
Joe Tomato Mozzarella
La Petite Occasion
Luxx Chocolat
Madura Farm
Mangalitsa by Mosefund
McGrath Cheese Company
Megha Indian Cuisine
Momo Dressing
Pie Lady & Son
Pura Vida Fisheries
Ready Set Sharp Knife Sharpening
Southtown Farms
Stone & Thistle Farm
Sun Sprout Farm
teagevity
The Good Witch Eats
True Food
VN2GO
Wave Hill Breads
Wrights Farm


Last Sunday market of the season

It’s finally here-the last market of Summer 2017. Tomorrow marks the end of the summer season. The last of the harvest has been picked. Farm fields are bare and farmers will be taking a short, and well-deserved, break before crop planning starts for the 2018 season.

Their harvest will be on full display-just in time for Thanksgiving preparations. Deep Roots will have baby spinach, arugula, lettuce, mesclun mix, parsley, leaf fennel, chives, rosemary, lemon balm, blue potatoes, parsnips, rainbow carrots, purple and orange carrots, bunches beets, loose chioggia beets, purple top turnip, watermelon radish, loose Easter egg radish, banana peppers, microgreens, leeks, kale bunches, cabbage, butternut squash, acorn squash, and scallions for your feast day dishes.

Matt from Southtown Farms may have turkeys left-you’ll have to get to the market early.

See you at the market!

Vendor List (subject to change)

Anthi’s Greek Food
Arlotta Food Studio
Asian Farmer Dumpling
Berry Brook Farm
Bien Cuit
Big Bang Coffee Roasters
Climax Cooperative
Dan Madura Farms
Deep Roots Farm NY
Dr. Pickle
Joe Tomato Mozzarella
Mangalitsa by Mosefund
MOMO dressing
Nutmeg/What’s For Dessert?
Pura Vida Fisheries
Southtown Farms
Stone & Thistle Farm
teagevity
True Food
Valley Shepherd Creamery
Wave Hill Breads
Wrights Farm


Making an Apple Pie?

According to Bon Appetit the six best apples for baking are Jona Gold, Braeburn, Mutsu, Winesap, and Pink Lady. Luckily for us Wrights Farm grows all of them! A family farm in operation for over 100 years, Wrights has always operated “sustainably.”  The currently grow using integrated pest management methods and are committed to cultivating their fruit in a way that is healthy for you and for the planet.

While they take their commitment to sustainability seriously, they have a lot of fun on their farm. They hand draw all of their pie boxes, host a cupcake festival, and even let dogs in on the fun. Their sense of humor extends to their website with the “emergency recipes” section- go-to easy recipes for those times when you have too many apples! The recipes are anything but frivolous though, they offer up grandma’s “old fashioned”  methods for applesauce and a french apple tart. Any of the recipes are sure to be crowd pleasers on Thanksgiving!

Tomorrow marks Kontoulis’ last market before the holidays. They are off to Greece for the olive harvest, so they won’t be at any of the winter markets in December. Make sure you are stocked up on enough oil for cooking and gifting.

See you at the market!

Vendors (subject to change)

Anthi’s Greek Food
Asian Farmer Dumpling
Berry Brook Farm
Bien Cuit
Big Bang Coffee Roasters
Climax Cooperative
Dan Madura
Deep Roots Farm NY
Dr. Pickle
FarmEats
Joe Tomato
Kontoulis Family Olive Oil
Nutmeg Cafe/ What’s For Dessert?
Pie Lady & Son
Pura Vida Fisheries
Southtown Farms
Stone & Thistle Farm
teagevity
True Food
Valley Shepherd Creamery
Wave Hill Breads
Wrights Farm