Poultry, pork and pizza

Our shoppers must really like pork and poultry because our weekly vendor Majestic Farm has run out! They won’t be at the Market this Sunday because their stock has been depleted. They’ll be back next week with more, but in the meantime you’ll still be able to get your spatchocked chickens and bacon. Drew, of…

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Beautiful heirloom tomatoes from Berry Brook, Stoneberry, & Madura are hitting the Market with their gorgeous hues of yellow, red, orange, and purple and their gnarled, mis-shapened exteriors. While they have a shorter shelf life and are much more difficult to grow, the richness of their flavor makes all the labor to bring them to…

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A new food truck is rolling into town!

Hive Juice Lab is rolling into Irvington in their custom-painted pink former school bus, where they cold-press juices in flavors like Jungle Plum (watermelon, lemon, & basil) & Worker Bee (pineapple, pear, lemon, & turmeric.) The bus is a labor of love and community — it’s run by a young Yonkers couple (Jovian & Ashlee)…

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Shop the market early on Sunday…

…before the mercury rises. Duck in for some fresh berries and peaches and kale and cukes to make your own cooling smoothies at home. Make sure to pick up some extra cucumbers to make some chilled cucumber soup, too. This Food & Wine recipe is just what the doctor ordered in this weather. And, now…

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The first summer corn & free mat Pilates

Nothing says “summer” quite like corn on the cob and now that Dan Madura Farms is bringing it to Market, we can declare that we are officially in the season! Sweet corn, the kind you find at Market, is completely different than the inedible, commercially produced field corn of high-fructose corn syrup fame. Sweet corn…

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The berries are here!

Wrights Farm has strawberries, blueberries, and raspberries They might even sneak in a box or two of blackberries. We’ve learned from Sweethearth that parfaits can be dairy-free and delicious, especially if it features ripe fruit at the peak of its season. And while nothing can compare with Sweethearth’s handcrafted coconut and oat-milk yogurt, you can…

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Opening Day 2019

And, we’re BACK!As much as we love our winter residency in the cozy MSS auditorium we are ready to unfurl the tents on the basketball court and switch to our laid-back Sunday vibe tomorrow.Our vendor line-up just keeps getting better and more interesting. This year, you can count on exquisite, fresh local blossoms from the And,…

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Market News April 20th, 2019

Market News
 Tomorrow marks the end of another successful indoor market season. Thank to all of our shoppers who came out in snow, sleet, and rain to support of our wonderful farmers and food artisans!  Please note that our weekly summer market reopens on Sunday, June 2nd. 

We’re packing the house tomorrow to go out with a bang! Homegrown Nurseries returns with all the seedlings you’ll need to get your kitchen garden going. Did you know Nick also offers garden design and support services? A number of Rivertown families tap into his expertise (he’s an instructor at the New York Botanical Gardens and has spent his life farming from New England to South America)- stop by the tent to get more information on the services and workshops he offers. 

Need a sweet fix this weekend? The French nun from the Fraternite Notre Dame is back with her tarts, quiches and cookies. Pie Lady & Son is rolling out new spring pies including a coconut custard one. Both La Petite Occassion and Luxx offer single servings of decadent chocolates and caramels and if you’re in the mood for something a little bit lighter, My Fit Bakery by Anke visits with treats that are slightly more wholesome- cookies made with oats, granola sweetened with maple syrup, and tea loaves thickened with apple sauce. 

Lastly, Simon, of Sun Sprout Farms, has loads of baby chard, which he swears is the new kale. Eileen Russell returns with handcrafted mezzalunas and bow knives- the mezzalunas are PERFECT for little hands who help in the kitchen! Pisticci is making their last market appearance, The Knife Sharpener visits, and Milton performs! 

Community News

Bring your expired or unused medicines to Tow Hall tomorrow for the Community take back event.
What to Bring: Prescription Medications, Prescription Ointments, Prescription Patches, Over the Counter Medications, Vitamins, Samples, Pet Medications
What Not to Bring: Sharps (needles), Thermometers, Hydrogen Peroxide, Aerosol Cans, Inhalers, Liquids, Non-prescription Ointments

So that you can continue to collect your food scraps through May, when the Farmers’ Market is on hiatus,  the Irvington Green Policy Task Force will put out food scraps toters in the Main Street School Parking lot on Sunday, May 12 and Sunday May 25 from 9 am to noon.  You can always drop your food scraps off at Anthony Veteran Park, 11 Olympic Lane in Ardsely throughout the month of May as well. 

See you at the Market!

April 13th Market News

MARKET NEWS Spring, and Sprig, have finally, finally sprung! To usher in the season we are delighted to announce a sneak appearance of a new summer market vendor-Sprig FlowerTruck. Conceived of by Scarsdale native Dana Karin, the truck is a restored Portland snow plow that now serves as Westchester’s first mobile flower shop. It spent six months…

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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.