Blog - Bronxville Farmers Market

Last Market of 2017

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Dear Shoppers,

Five days until Thanksgiving. Are you ready? If you are still scrambling for recipes check out some ideas from Don't Stop Beleafing especially if you are catering to anyone with gluten allergies or who is vegetarian. Try the Lentil "stuffing" made with delicata squash, shiitake mushrooms, and lentils. Lucky for us Township Valley Farm will be there with their organically cultivated mushrooms for that GF recipe or for gluten-rich stuffings alike.

If you have your menu locked-in, you can procure most of your ingredients at the market for a meal as local as possible. Looking for squash? Sun Sprout Farm has that. Kale? Gaias's Breath has it. Bacon? Letterbox. Brussels Sprouts? Morgiewicz. Bread? Bien Cuit. You get the idea.

Are you a joining a Thanksgiving dinner and want to bring a unique gift for your hosts? Why not a Bronxville Farmers' Market tote stuffed with shelf-stable goodies from your local market? The bag has a flat bottom and an outside pocket to stash keys and cash. Fill it with Kontoulis Olive Oil, sachets from North Winds Lavender, fresh pasta from Bambino, crackers from Healing Home Foods, and some chocolates from Luxx. It's a great way to say "thank you" and also makes a great holiday gift.

See you at the market!

 

 

November 11, 2017

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Dear Shoppers,

It seems like the cold weather has finally descended and with it a plethora of hardy greens and veggies like cabbage, brussel sprouts, kale carrots, and much more.

Did the sight the word "cabbage" make you grimace? If you think that cabbage is boring and bland or that you've never developed a taste for it, you just haven't had it cooked properly. Browse this cabbage recipe roundup from The Kitchn and then head to Sun Sprout for the star ingredient. The apple cabbage salad with brown sugar cider vinaigrette is even good enough for Thanksgiving!

Another cold weather crop...brussel sprouts. Morgiewicz will have some. Try roasting them with honey and white balsamic from Arlotta Food Studio. While you're there, grab a bottle of red wine vinegar and try this recipe from Joshua McFadden, the chef who started the raw kale salad craze.

Bundle up tomorrow...it's going to be CHILLY!

See you at the market!

November 4, 2017

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Dear Shoppers,

Three weeks until Thanksgiving...Are you ready? Create a plan and start checking it off this weekend at the market.  Need some ideas and inspiration? Check out the New York Times Menu Planner.

Work your way backwards and make sure dessert is done. Pie Lady & Son is taking orders for pickup either at the market or their storefront in Nyack. Put your order in at the market or online or the traditional pumpkin, apple, and pecan or jazz it up a bit with their Apple Pear Walnut crumble.

Nutmeg is also taking pre-orders for their pies but why not go a bit more rustic with an apple crostata?

Work your way around the produce vendors to see what will be at the market in a few weeks so you can build your menu around what is available. Morgiewicz  will most likely have brussel sprouts but make sure.

Some vendors will be have their last visit tomorrow, including Momo Dressing,  Anna Maria's Foods and Found Herbal. Stock up, especially for hostess gifts and stocking stuffers.

Three Pigs BBQ is also back-pick some up and stay to hear the tunes of Fred Gillen.

See you at the market!

October 27th, 2017

 

thumb CLENA RIDGE line up of soapDear Shoppers,

Like Indian food? Then don't miss the market tomorrow. Anand Indian Cuisine is joining us with chana masala, aloo gobi, papar, samosa, lentil soup, and spinach fritters. Enjoy it for lunch while you listen to the sounds of Jody Cole or take it to go!

Clean Ridge Soap Company will be make their last appearance tomorrow. Winter is coming and along with it, dry skin. Load up on their soap bars which are made with essential oils, honey
and plants harvested at local farms, olive, jojoba, palm and coconut oils, beeswax, and rosemary oil extract as a preservative. They'll keep your skin moisturized all season long!

Lastly, it's time to start thinking about Turkey Day. While it may be a month away, Pie Lady & Son is taking orders. Reserve yours tomorrow and have one less thing to worry about!


See you at the market!

October 21st, 2017

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Dear Shoppers,

We are thrilled that tomorrow Township Valley Farms will join us tomorrow. Township is a certified organic farm nestled among the western foothills of the Catskills. They are bringing blue oyster, shitake, and yellow oyster mushrooms. The simplest way to prepare them is to sauté them in olive oil with garlic and salt for about 10 minutes, a little longer if there is too much liquid in the pan. You can add chopped green onions after they cook for a bit if you'd like. I'm sure the folks under the tent have other ideas too, so stop by their stand tomorrow.

North Winds Lavender Farm will also be with us with their full line of lavender products, all handcrafted in Duchess County. Candles, sachets, dried bouquets, and much more.

Lastly, we are in for a real treat tomorrow! Milton performs!

See you at the market!

October 14th, 2017

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Dear Shoppers,

Welcome comfort food season. There is something about cooling temperatures that triggers a desire for food that sticks to the bones. Grilled cheese is one of those foods. While many of us grew up on the white bread, american cheese variety, our palates and values might lead us to search for a more delicious (but perhaps not more nutritious) option, a more sophisticated version of our childhood favorite. Perhaps a farmer's market version.

Start with the bread...Bien Cuit's pain de mie, made with fermented milk, is an easy choice, one that hews closest to "classic." Their brioche pullman is also a good option-if not a bit more decadent!

Move on the Dobbs & Bishop and ask Kevin for some cheese recommendations. You could go with a classic cheddar, but push your taste buds to try something different. Cooperstown is also visiting..the Jersey gold might be a good option.

While you may be tempted to stop there...don't. Spice it up a bit. If you love the classic tomato soup pairing, swing by Bombay Emerald for the tomato chutney to update a tradition. Stone & Thistle has some amazing bacon that will add an even deeper layer of richness. It's definitely not an option for the calorie counters! If you do go down the cheddar route, how about adding a crisp Concklin apple that will wilt ever-so-slightly for a perfect savory/sweet combination?

The possibilities are endless...if you need some inspiration and also to brush up on your grilling technique, take a look at this guide from The Kitchn.

If you try the cracked egg version, make sure your eggs are free ranging and farm fresh. While the nutritional benefit is still being debated (read more here and here and here) you cannot debate that the free range chickens like the ones at Letterbox and Stone & Thistle enjoy happier and healthier lives.

On that happy note...
See you at the market!

p.s. Riccardo Gautreau performs.

New fall pastries and Apple Season!

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Lots of goodies at the market tomorrow. It's the first Saturday of October, which means that a lot of rotating vendors are coming. And it also means that some weekly vendors are bringing new fall treats!

Bien Cuit took their best-selling Kale Feta Danish and made it even better by blending sautéed spinach with housemade garlic confit and hit of salty feta cheese. Winter is coming, and you need this pastry to keep you warm and toasty on the cool nights ahead! They are also bringing the fall-inspired Pumpkin Morning Bun, made with fall spices & pumpkin seeds. It offers a classic flavor combination spruced up as only Bien Cuit can. Flaky pastry rolled with creamy pumpkin butter and a warm blend of baking spices, then topped with a crunch of pepitas and demerara sugar. Yum!

It's the height of apple season, so Concklin will be brimming with most of the varieties they grow. Try some Macouns- they are naturally sweet and are great for snacking or in salads. Named for a famous Canadian fruit breeder, the Macoun was developed at the New York State Agricultural Experiment Station in Geneva in 1932 and counts the McIntosh as one of its' parents. In addition to apples, Concklin's makes apple cider, apple doughnuts, apple pie, apple butter-you get the point.

Local resident Caroline Chamorro will be at the farmers market providing parents with an ID for their children. This is a free service provided to the community encouraging our families to stay safe!

See you at the market!

p.s. Daniel Propper performs

Fall Has Arrived!

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Fall is finally making an appearance and has us craving all things heated. Funny how 60 degrees in April feels like summer but in September it feels like winter!

Warm up with one of these 50 panini recipes. Many start with the basic caprese recipe: Brush the inside of a split sub roll or sliced Italian bread with olive oil. Fill with 2 slices each fresh mozzarella and tomato, and a few basil leaves; season with salt and pepper. Press and cook until golden. And where better to get the mozzarella from then at Joe Tomato Mozzarella. Argentine-born, Italian raised Joe “Tomato” learned to make real mozzarella on Arthur Avenue. He has been known to make up to 1000 mozzarella balls in one day, using special wooden mozzarella paddles he designed himself. When he arrives his mozzarella is still warm.

He also sells the most delicious pest0-another panini staple. And if you don't feel like making the sandwich, grab one of his. Market Manager Natalie's dad thinks they are the best thing since sliced bread!

Something else to spread on bread...nasturtium butter. Grab some of the edible flowers from Letterbox and step up your avocado toast game with this butter!

See you at the market!

p.s. Andrew Craig and Old Dogs New Tricks performs

Nutmeg

 

Nutmeg Cafe/What's for Dessert is back from the wedding with their full line of baked goods and savory dishes like their gluten-free quiches made with potato crusts. It's the perfect dish to pick up for a lazy weekend brunch. Their crostatas- rustic pies- are equally perfect at the end of a meal- even breakfast!

Squashes are turning up in droves at the market. You must try Sun Sprout's delicata squash. It's best roasted with simple ingredients like a quality olive oil from Arlotta and sea salt. Don't know what to look for when buying or how to make it? Check out this simple guide from The Kitchn, which includes a short collection of recipes. Delicata stuffed with apple cornbread dressing anyone? Might have to pin that one for Thanksgiving...

We are thrilled to partner with the NY Blood Center for a Blood Drive, coordinated by James Rodriguez, market volunteer extraordinaire! (He also happens to be Market Manager Natalie's dad!) They are sending platelets to areas impacted by the hurricanes. Please be sure to stop by and give!

Please mark your calendars for another opportunity to do good in the world. The Bronxville Chamber of Commerce is hosting the first annual "Yards for Yeardley" run on October 14th to raise money for the One Love Foundation, which was started in honor of Yeardley Love. Yeardley was killed by an ex-boyfriend three weeks before her college graduation. One Love works to prevent abusive relationships from developing by educating young people and starting a conversation about an incredibly prevalent issue that too often is not discussed.

See you at the market and on the line to donate blood!
 

p.s. Greg Connor performs at 10am!

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!