Party-time! Chappaqua Farmers Market officially opens summer season—outdoors at St. Mary’s
Summer Hours: 8:30 a.m. to 1:30 p.m. at St. Mary’s, next to Bell
May 2, 2012
by Pascale LeDraoulec
• Music by Chris Fox
• Cooking Demo by Maria Reina
• Seven Bridges Gardeners
• Horace Greeley AIDS Awareness Club
Please don’t head to the train station—we have spontaneously moved our market permanently to the great lawn in front of the Church of St. Mary the Virgin at 191 S. Greeley Avenue!
We set up the market tents there a couple of weeks ago when we were in a pinch and couldn’t use the Church rectory due to a scheduling conflict. Within minutes of unfurling the tents, shoppers, vendors and market organizers all had the same epiphany: the verdant lawn was the perfect place for a farmers market. As lovely as the train station was (and thank you to Town Hall for letting us use it!) grass underfoot trumps asphalt every time. “It feels like a market in Maine,” said one shopper, who was weighed down with bags of spring vegetables. Being visible from the street makes such a difference, too! I can’t tell you how many people came up to me and said they didn’t know there was a market in Chappaqua. This, despite the banners, signs and placards posted everywhere.
Our new home feels right for other reasons: Many moons ago St. Mary’s parking lot was the site of the original Chappaqua farmers market — a single farmstand known as White Feather Farm. Those of you who’ve been here a while might remember it. Back then – about 20 years ago….ramps weren’t on anybody’s culinary radar. But they are all the rage right now and certainly will be the darling of this weekend’s market. These wild, mystical leeks can be eaten raw, but are best sautéed, roasted, grilled, pickled or “pulsed” into pesto. You can throw them on a pizza, or toss them in any Flour City Pasta and they make a divine spring risotto (with morel mushrooms and asparagus tips!). Their garlicky flavor goes great with scallops. My friend Linnea makes ramp butter this time each year. She stores it in the freezer to slather atop grilled steak year-round. Clever.
Our favorite personal chef, Maria Reina will be preparing a fantastic ramp recipe at the market. You can check out her ramp blog at bellacucinamaria.com. The season for ramps which are foraged not farmed, is short and sweet so get them while you can.
Looking forward to welcoming you to our new home!
See you at the market….
Pascale Le Draoulec
New Vendor: Rich Brownies
Flourish Baking Company
Gaia’s Breath Farm
Big Girl Bakery
Bombay Emerald Chutney
Wow great news,I always thought it was to crowded and dangerous at the train station with all the cars and stuff. Plus it must be cheaper for the farmers market and also save money for the town.