Blog - Bronxville Farmers Market

Fall Harvest

 

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Head to the market tomorrow morning to enjoy the bounty of harvest time. There are so many vibrant colors coming from a variety of veggies and fruits. It won't last for long... Apples are coming in by the bushel so it's time to bust out the pie plates and rolling pins and get baking! Head to Concklins for the honey crisps and then to the kitchen for some fall festivity. So grab a bag and try some of these delicious recipes:
Don't bake? No problem. Pie Lady & Son is happy to bake for you. They use apples from Conklin's orchards to make a scrumptious apple crumble pie.It's the best of both worlds- a pie with a crumble topping!

If sweets aren't your thing and you pine for brine, Dr. Pickle is your man. Have you tried their newest product-marinated artichokes? Throw them on a pizza or serve them as part of an antipasto plate with some Mangalitsa charcuterie. 

While you are at the market, please make sure to sign up for the blood drive on September 23rd. For more information and the sign up sheet, visit the market tent. 

Heartwood performs at 10am!

Guest Vendor alert!

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Chantilly Patisserie, a local Bronxville business will be with us tomorrow. They are filling in for What's For Dessert? who is slacking off to attend their daughter's wedding. Guess the marriage of your first-born is more important than a farmers' market! Just kidding...We wish them every happiness and joy. Congratulations to their family!

Back to Chantilly. Their french-inspired pastries, confections and baked goods are made fresh in their Bronxville cafe. People often rave that the macaroons are as good as their Parisian counterparts. Pick one up and give them a big Bronxville welcome!

Want more sweet? Head to La Petite Occasion. They are back from their summer break with caramels that are the perfect size for a lunchbox treat or 3pm pick-me-up, They'll also have candy apples- nothing ushers in the fall like a Honey Crisp lathered in hardened caramel.

To temper that sweet...something savory. We love the shishito peppers and eggplant at Sun Sprout Farm. You can saute them together for a simple-and beautiful-side dish.

Wild Sea Salt is visiting with their all-natural seasoning. Packed with nutrients, it elevates the flavor of both meat and vegetable dishes while adding a heap of healthy!

Bombay Emerald Chutney Company will have all their chutneys in stock. Spice up your sandwich game with some authentic Indian chutneys and while you're there peruse their line of handcrafted Indian spice mixes. My tikka masala never tasted so good!

Brian Vegh performs tomorrow.

See you at the market!

Back-to-school lunches

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Are your kids back to school next week? If you need to pack lunch, let the market help you prepare.

Packing lunch-whether for kids or adults- can be challenging. Trying to pack healthy meals using "real food" can be even more difficult. But it doesn't have to be. Take a stroll and let the market inspire you. Or if you need more direction, head to the market tent and chat up Natalie, the Market Manager. She's a professional chef working in schools, preparing nutritious lunches for kids in NYC. She can direct you to the right vendors for your lunch needs.

First on her list will probably be veggies. Get some carrots, celery, radishes, and potatoes. You can pack each individually per day or make a crudités platter (par-boil the potatoes) and serve with a medley of dipping sauces and jams, like the edamame hummus from Momo, the pesto from St. Ex or the strawberry rose jam from Anna Maria. Add some gluten free crackers from Healing Home Foods, sliced charcuterie from Managalitsa, and cheese from Dobbs.

For sandwiches, start with the right bread. Try a Pullman from Bien Cuit or the multigrain from Central. Then add some bread moistener and flavor booster- a smashed avocado, pesto, or try making your own mayo, It's super easy and much tastier than the store-brought kind. Try this recipe from Whole30

As with everything, quality ingredients matter so make sure to pick up the eggs from Letterbox and the olive oil from Kontoulis-back from their trip to Greece to check on their olive groves.

In between the slices? The options are endless-mozarrella and tomatoes (diRIso and Sun Sprout respectively,) chicken salad (a Letterbox chicken roasted and the aforementioned mayo,) grilled eggplant...

Add some fruit- the last berries and peaches or fall apple slices from Concklins. Lastly, don't forget the "extras"- a pickle from the Doc, a muffin from Nutmeg, or a slice of pie from the lady and her son.

Other options: get some arancini from Ricardo (diRiso) before he fries them. Bake them (or fry) at home and put in a thermos. Also good in a thermos? soup from Spoon Me.

If you want even more inspiration, check out the The Organic Kitchen. She has lots of great ideas.

See you at the market!

p.s.- We are SUPER lucky to have Milton as our musical guest tomorrow!

Saturday at the Market

thumb Screen Shot 2017 08 25 at 10.41.33 AMTomorrow we have a special guest vendor visiting... Charles Lazarus of the The Misshapened Bowl will be on hand selling his unique bowls and platters. Each of Charles' creations is "turned" by hand from local driftwood and reclaimed lumber, taking about six months to form a bowl from a piece of wood, rendering each bowl or platter completely different and unique from any other. Stop by his tent tomorrow...and if you have a piece of wood that you'd like to make a bowl out of, bring it by.

If you do buy a platter, (and even if you don't) stop by McGrath Cheese and Mangalitsa to build a cheese and charcuterie board for your end-of-summer shindigs. Arrange McGrath's Rascal with Mangalitsa's Nduja for an impressive pairing and add some early harvest apples from Conklin's.

The Knife Sharpener is back for his monthly visit this Saturday- don't forget your blades! Matt will sharpen them for you while you shop- he even sharpens garden shears, lawn mower blades, and more.

See you at the market!

Dog Days of Summer

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The dog days of summer call for fresh, cooling food...cue chilled soups like strawberry mint, coconut mango, and of course classic gazpacho. Spoon Me Soups whips up delicious and filling liquid concoctions made with seasonal fruits and vegetables (whenever possible). Their soups make for a perfect summer meal when paired with a slice of bread (Central Bakery, an Artisan Oven's focaccia comes to mind) and a light salad (with Letterbox greens of course). The chilled varieties pack well and are great for picnics, outdoor concerts, or the pool.

It's Peach Fest at Luxx Chocolat! Rry their Luxxelles artisan ice cream sandwiches -this week their introducing three new flavors: Bourbon Peach, Pear & Fig and Affogato made with locally roasted brew.

It's tomato time! As you have probably noticed, tomatoes are plentiful at the market. Gaia's Breath Farm cultivates many heirloom varieties whose colors and flavors will have your dinner guests amazed and curious. Now is the time to get them- Craig LeHoullier, author of Epic Tomatoes, says that he "really [doesn't] eat another tomato between [his] last one picked in say September and the first one picked in June unless they're canned, sun-dried or preserved in some way." Out-of-season, store-bought tomatoes cannot compete with a lovingly grown, freshly picked one.

View this collection of tomato recipes and stories from The Splendid Table for some cooking inspiration and distraction

If you're picking lunch up at the market there are lots of options- Anthis Greek Food, Asian Farmer Dumplings, and the Three Little Pigs BBQ truck will all be there tomorrow.

See you at the market!

Welcome August; and Eggplant!

What's your favorite August fruit? Eggplant!

We have so many eggplant varieties at the market this year from Asian varieties that are slender and striated, to tiny Fairy Tale eggplant (great on the grill) and the classic, dusky Black Beauties.
I see so many folks pick them up, admire their smooth glossy skin and deep pigment but put them back because, well, "spongy."
I believe that is the word non-eggplant eaters use to describe this fruit (yes it is a fruit) which deserves more respect and a place of honor in your kitchen. It's as delicious and versatile in the winter as it is in the summer. And, for all you vegetarians and vegans out there - it's a great substitute for meat because of its heft and texture.
Image may contain: foodFine Cooking knows exactly what I'm talking about. Here's their  roundup of summer eggplant recipes. 
because these four ingredients seemed destined to be together.
But of course given that we are blessed with so much great mozzarella at the Bronxville Farmer's Market each week, 
these eggplant, tomato and mozzarella"stacks" seem perfect for dinner on the deck after a day at the beach or pool.
Also, new this week: Doc Pickle is bringing marinated artichokes, new to their repertoire. toss them in a pasta, a salad or a frittata made with eggs from Letterbox Farm and sausage from Gaia's Breath.
​See you at the market!
 
Vendors This Week

Anna Maria's Foods
Anthi's Greek Food
Bambino Ravioli Pastificio
Bien Cuit
Central Bakery
Custom Cold Brew
diRiso Risotto Balls
Dobbs & Bishop 
Doc Pickle
FarmEats
Gaia's Breath
Healing Home Foods
Kontoulis Family Olive Oil
Letterbox Farm Collective
Momo Dressing
Morgiewicz Farm
Mostly Myrtle's 
North Winds Lavender
Orchards of Concklin
Pie Lady and Son
Pura Vida Fisheries
Spoon Me Soups
St. Ex
Stone and Thistle Farm
Sun Sprout Farm
Treadlight Farm
What's for Dessert
Wild Sea Salt

Old Dog New Tricks- And Tomatoes!

Just when you thought Bien Cuit couldn't possibly come up with another loaf to love...in comes the multi-grain Pullman, my summer sandwich fling.
If you are a Bien Cuit fan then you know about their  pain de mie, their take on the classic Pullman, a stretch loaf  with perfectly straight edges baked in a lidded pan.
​The pain de mie is perfect for breakfast, either to sop up whole milk for  French Toast or to slather with some of the organic ginger pear jam from Laurelmaud's  Kitchen. 
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Though the traditional Pullman, was made with ho-hum white flour, this new multi-grain  is packed with  poppy and sesame seeds, millet, oats, rye, wheat, and buckwheat for a standout texture.
The bread has a really wet dough so the crumb is  disarmingly soft. It slices up and toasts beautifully. So delicious with a grainy mustard and slice of ham or cheese and arugula.. The perfect foil for some earthy blue cheese from Dobbs & Bishop, or for any charcuterie from Managlitsa, the next time they are at market.
 
The name "Pullman," incidentally,  was derived from its use in the compact kitchens of the Pullman railway cars.  Three Pullman loaves to make sandwiches occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen.

 

TOMATOES are coming in. And Lordy, the ones from Letterbox Farm are insane this year.  Once the tomatoes are here, you really must  do what you can to eat as many as possible in as many different ways as possible. Blister them to serve over burgers and steaks. Skewer them in kebabs. And make a differet tomato salad every day!
This David Tanis  recipe  for a Nicoise-style tomato salad, like most Tanis recipes, is simple yet special. (Can't wait for his new "farmer's-market driven" cookbook out this fall).
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​The Three Little Pigs bbq truck is back this week. ​And NorthWinds Lavender is making a special extra appearance because there are five Saturdays in July, don't you know...
See you at the market!

Gooseberries....What exactly are they and what do you do with them?

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Native to the northeast, gooseberries are tart-a bit like rhubarb and can be used for both sweet and savory dishes. Pick up a pint and then read this great overview (with recipes!) from Food52

New vendor Newell Farmlands visits tomorrow. They are a local company producing small batches of all-natural seasoning. Try it in your recipes for meat, poultry, pasta sauce, soups, and more. Made with a few simple ingredients, it adds a complex flavor to standard dishes. Taste for yourself...grab some ground beef from FarmEats and mix in the seasoning for a unique burger.

A new cheese producer is also visiting. McGrath Cheese Company​ is a Hudson Valley cheese artisan committed to using the best milk from the best dairies in the Hudson Valley. His signature cheese is the Rascal, a raw cow's milk cheese that is aged 3-4 months, has a dense fudgy texture and is torched on its outer rind. He's bringing that, along with a wicked queso blanco, which is delicious on tacos, or any summer bruschetta.

Clean Ridge returns for their monthly visit...Handcrafted in Northern Westchester, their soaps and lotions are made with all-natural ingredients that won't irritate your skin. Their gift baskets make lovely house guest gifts for any of you who will be traveling this summer.

The BBQ truck visits again...grab some grub and stay for a performance by Heartwood.

See you at the market!

Blueberry ice cream sandwich anyone?

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Tomorrow is a gorgeous day. Head to the market for picnic provisions and enjoy the outdoors!

Luxx Chocolat is back this week with artisan ice cream sandwiches including blueberry and black cherry. Luxx is a NJ-based confectioner that only uses local and organic ingredients that are in season. There are no preservatives or artificial flavors and all the cacao is fair trade. They are only in Bronxville once a month so pack the freezer now.

NY Chup, another monthly vendor, visits tomorrow with handcrafted ketchup made with local tomatoes in a commercial kitchen in the Bronx. Andy, the proprietor and chef, has just unveiled his ramp ketchup made with this spring's Hudson Valley ramp harvest. It elevates your burger game to a whole new level.

Miracle Springs Farm returns with their greens, cheese, and yogurt. Have you tried their Raclette yet? Made from cow's milk, this Swiss cheese was mentioned in texts as far back as the 13th century. It's known as a melting cheese and if you want to be traditional, face the cheese towards an open flame and scrape it off on a plate served with small potatoes, gherkins, pickled onions, dried meat, and wine. A fun and interesting dinner option...

See you at the market!

Keep the grill hot!

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July 4th was just the beginning of grilling season...continue the summer long ritual with some Korean BBQ a lá FarmEats. Last Friday, Drew of FarmEats picked up his grass-fed cow from his butcher and had him cut the short ribs flanken style-thin. Perfect for quick searing on the grill- Korean style! According to Drew, you marinate the ribs at minimum for 4 hours in Korean GalBi(Kalbi) or Bulgogi marinades. Even better...marinate them overnight. Then fire up the grill and when it's nice and hot put the short ribs on to cook for about 2 to 3 minutes per side-just enough time for the heat and fire to sear the beef and crisp up the fat, while leaving the beef rare in the middle. Need some help with the marinade? Try this easy one from Kimchimari

 

In other news...Laurelmaud's Jams is joining us for the first time tomorrow. Try one of her seasonal marmalades using local fruit. Nothing beats a piece of delicious bread from Central Bakery, an Artisan Oven with a generous spread of fruit jam!

Bombay Emerald Chutney Company is appearing for their monthly rotation. The chutneys are the perfect condiment for picnic sandwiches.

Found Herbal is also making her monthly visit to provide you with with all the summer skin remedies, particularly formulas for preventing or dealing with bug bites! Try her "Bug Off" lotion bar or Natural Bug Spray to keep your body bite-free. And if you've already been bitten, pick up one of her salves. The Lavender one smells like a summer garden.

See you at the market!