Slow Food USA $5 Challenge at Chappaqua Farmers Market Saturday


The market is open from 8:30 a.m. to 1:00 p.m., this week, tucked behind Citibank
September 16, 2011
by Pascale LeDraoulec

• Cooking demo by Maria Reina,10am-2pm, rising to the Slow Food USA $5 Meal Challenge

• Come-back for our wonderful Morgiewicz Farms after wash-out by Hurricane Irene!

• Breathe Yoga moves to the front lawn of Town Hall this week, 8:30-9:30 a.m.

This Saturday is Community Day in Chappaqua and I’m so happy that the Chappaqua Farmers Market will be at the heart of the fanfare at the train station. Yes, the market’s primary mission is to preserve farmland and give shoppers the chance to buy food directly from the people who grow or produce it.

But creating strong community ties is a huge byproduct of any farmers market worth its salt. There’s something about buying healthy, local food in an open setting that softens the shoulders and encourages conversation among strangers and neighbors. I see it every time I’m at the market.

Last week we were thrilled to be a drop-off point for the fire department’s relief drive for flood-ravaged communities upstate. You came out in droves to show your support. Thank you to those among you who also donated generously to Morgiewicz Farms. I’m happy to say they will return this weekend – smaller but more determined than ever to plant and start anew.

This week, a new vendor, Hummingbird Ranch, will be visiting us. Richard Focht makes honey and maple syrup and a host of lovely honey-based products (from lip balm to facial masques) that shoppers swear by at my other markets. His “honey stix” make him very popular with the under-12 set. Orchards of Concklin will have the last of the peaches and nectarines and gorgeous red heart plums. The color of their flesh takes my breath away every time I see it.  Flour & Sun the popular Pleasantville bakery will be joining us again with pumpkin, maple,  red velvet and apple honey cupcakes as well as whoopie pies! Plus: Tierra Farm is adding granola to their line of organic nut products.

We are so pleased that many of you are taking advantage of our “morning glory” complimentary outdoor yoga sessions. Please be advised that this week our yoga will be moved to the lawn in front of Town Hall due to the festivities at the train station.

Finally, Personal Chef Maria Reina (www.bellacucinamaria.com) will be doing another fabulous cooking demo at the Farmers Market this Saturday. In honor of Slow Food USA’s $5 Challenge (because “slow” food shouldn’t have to cost more than fast food, SlowFood has issued a challenge to all Americans to prepare a healthy local meal for $5 and under a person on September 17th) she will be showing shoppers how to prepare a delicious meal for four for under $20.00.

See you at the market!

Food writer and author Pascale LeDraoulec is Market Director for the Chappaqua Farmers Market.

Here’s one of Chef Maria’s under $5 recipes:

Quinoa Cakes with Caramelized Vegetables
Serves 4

3/4 cup of Quinoa ($1.87)
1 1/2 cups of Water
Kosher Salt ($.03)
Ground Black Pepper ($.02)
3 Carrots, 1/4” dice ($.99)
1 Celery Rib, 1/4” dice ($.15)
1/2 Onion, 1/4” dice ($.25)
1 Garlic Clove, minced ($.04)
1 Egg, beaten ($.20)
2 tablespoons Corn Meal ($.19)
Carrot Greens, from the carrots
Canola Oil ($.24)

Add 1/2 teaspoon of salt and quinoa to a pot with boiling water. Once the water comes back to a boil lower the heat and cover. Simmer for 15 minutes. Remove from heat and let stand for 5 minutes covered. Lay the quinoa out on a cookie sheet lined with parchment paper and let it cool completely. This will take about 30 minutes.

Meanwhile saute the vegetables with 1/2 teaspoon of salt and 1/2 teaspoon ground black pepper. Saute for 5-10 minutes until caramelized. Remove from pan and mix in with the cooling quinoa.

Once the quinoa mix is completely cold add to a mixing bowl with the egg and sprinkle the cornmeal over it. Add another 1/4 teaspoon each of salt and pepper and about 2 tablespoons of finely chopped carrot greens. You will have another tablespoon of the greens left to use with the chicken recipe below. Mix well and form in to 4 patties. Let the patties rest for about 5. In a non-stick pan heat 2 tablespoons of oil and gently place the patties in a hot pan. Cook for about 2-4 minutes on each side to get a nice golden crust. Serve hot or at room temperature.

Cost of ingredients is $3.98, or .$99 per person.


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