October 20th, 2019

C-Los Carpentry returns to Irvington with hand-crafted wooden pieces for the kitchen and home. Wood-turner Carlos carves gorgeous bowls, vases, cutting boards from pieces of local, reclaimed wood. He lovingly and expertly teases out the wood’s distinctive features to create one-of-a-kind, show-stopping pieces for your kitchen counter or tabletop. One of his bowls filled with fall fruit makes for a beautifully understated table centerpiece and his exquisite cutting boards take the mundane out of chopping onions. It’s impossible not be inspired by their beauty in your kitchen.

Fill one of Carlos’ bowls with Pippin apples, or pack it with pears from Wright’s Farm. They grow a few different varieties and each has its own pear-sonality. The green and red Anjous are sweetly mellow in flavor and juicy, great for eating raw and for slicing into salads or into warm breakfast puddings or oatmeal. They also taste great poached, especially in red wine, a classic French dessert. The Bartlett pear is the standard lunch-box pear. Careful, it can ripen very quickly. It’s great for canning or baking. Bosc pears can taste chalky out of hand if not perfectly ripe. However, they are the pastry chef’s preferred pear because they retain their elegant shape and firm consistency in baking. Pick some Bosc pears up for this classic Tarte Bourdaloue. You have one month to perfect it before Thanksgiving!

Celebrate Oktober with this Alsatian recipe for choucroute. You can make it with Majestic Farm’s newly-stocked line of sausage and bacon (the original recipe calls for ham hocks but bacon is a fine substitute). Head to Dr. Pickle for the sauerkraut and Madura Farms for the potatoes. Garnish with a toasted Wave Hill baguette and serve with some braised escarole or frisee salad for a quick meal worthy of a dinner party.