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.