NEW: Warm Tidings and Tastings This Week at the Chappaqua Farmers Market

At St. Mary’s from 9:00 a.m. to 1:00 p.m. every Saturday
January 28, 2011
by Pascale LeDraoulec

• Complimentary coffee & hot chocolate
• Matt the Knife is here tomorrow; bring even serrated knives!
• Used Book & CD exchange
• Can’t make it Saturday? Email us before noon today and we’ll do your shopping for you: .(JavaScript must be enabled to view this email address)

Visit us at the Chappaqua Farmers Market

My kids are like most, fickle about food. Lately, fish has been a hard sell though, unless I wrap it in soft tacos, and then it’s always a surefire hit. I throw in some black beans, some shredded cabbage, diced avocado and tomato and I serve it with a touch of salsa and a “house tartar” sauce made of Hudson Milk’s yogurt, a bit of mayo and some diced up Picklelicious pickles. Always a winner.

Last Monday I was going to use some Pura Vida flounder in tacos but they looked so incredibly fresh I didn’t want to wrap them in anything. I simply drizzled them with some olive oil,  and popped them in the oven for about 20 minutes. When it came out, the fish cut and tasted like butter. I knew it was a hit when the girls polished off the flounder before I had a chance to douse it with fresh lemon. “You can serve this fish anytime,”  my youngest, Sabine, 6, said.

The difference in flavor and texture between a fish that was caught within 48 hours and—from less than 100 miles away—and one that’s traveled far and lived under plastic wrap is remarkable.

That’s the beauty of fresh, local food from the Farmers Market—you don’t have to “do” anything to it.  In fact, Fork & Glass, the Cold Spring caterers who have been cooking up dishes at the market using vendor ingredients, have been dazzling us with their farm-to-table flair. This week, they will use some of Cowberry Crossing’s organic beef to make Mediterranean Meatballs with Coriander-Cumin and Lemon Yogurt. This week Dutch Desserts, makers of that divine chocolate tart with the naughty butter crust, are back at the market as is Simply Valley Cheese.

Roaming Angus will also be in the house as will Hudson Valley Duck, in addition to all of our regular vendors who make the market such a satisfying experience week to week.

Remember that Matt the Knife, our knife sharpener, is going to be away for two weeks so bring your knives in this weekend!

See you at the market! 

Visit Chappaqua Farmers Market

Cooking Demonstrations Every Week from Fork and Glass Catering!

This week’s planned demonstration: Mediterranean Meatballs (using Cowberry Crossing fresh ground beef), served with a coriander-cumin and lemon yogurt (using fresh yogurt from Hudson Milk)!

Sunny and Mark Gandara, the owners behind Fork and Glass catering are cooking up new recipes each week at the Chappaqua Farmers Market using ingredients they find at the market that day. So far they’ve sampled seared scallops from Pura Vida, divine duck morsels from Hudson Valley Duck, sausage with onions and peppers from Cowberry and Madura Farm and chorizo from Mountain Smokehouse. They also bring a mix of their fabulous soups to bring home. Be sure to stop by their table this week!

 

ROASTED BEETS WITH YOGHURT

                —from Fork and Glass Catering

1 lb beets
1 tbsp olive oil
2-3 sprigs thyme
1 garlic clove, smashed
Salt, pepper to taste
Aluminum foil
1 tbsp flat leaf parsley, chopped
Extra virgin olive oil to taste
Splash of red wine vinegar

Yoghurt:

8 ounces yoghurt, preferably Greek
juice of 1/2 lemon
Salt, pepper to taste

Preheat oven to 350 F. Cut tops off beets, and wash beets carefully without piercing the skin (otherwise they will bleed). Place in large mixing bowl with olive oil, salt and pepper, thyme and garlic. Toss well, place on a baking sheet lined with aluminum foil. If desired, beets can be wrapped in aluminum foil. Place in oven on middle rack, roast for one to one-and-a-half hours or until a skewer can be inserted in to beet without resistance.

While beets are roasting in oven, prepare the yoghurt sauce. Mix yoghurt with lemon juice and season with salt and pepper. Place in fridge and let sit for at least 1 hour.

Once beets are done, let cool. Remove skins with a pairing knife. Do not run under water. Cut beets into quarter-inch round slices, place into a medium mixing bowl. Toss with chopped flat leaf parsley, extra virgin olive oil and red wine vinegar. Serve with the prepared yoghurt sauce.

Book and CD swap by Bell and Seven Bridges Sustainability Committees

Stop by the PTA’s “take it or leave it” book table at the market. Drop off your used books or DVDs and pick up something for yourself or a friend.

10:00 am to 1:00 pm every Saturday

Sponsored by the Bell and Seven Bridges Sustainability Committees.