Tomatillo and Yellow Plum Salsa

Terry Walters was in the market this past Sunday with her new cookbook CLEAN FOOD.

She prepared this delicious salsa and passed out samples to market shoppers.

Tomatillo and Yellow Plum Salsa

Ingredients:

• 8 tomatillos, husked and chopped
• 4 yellow plums, pitted and chopped
• 1/2 green bell pepper, minced
• 1/2 small red onion, minced
• 12 cherry tomatoes, chopped
• 1 jalapeno, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lime juice
• sea salt and freshly ground black pepper

Directions:

In medium bowl, combine tomatillos, plums, bell pepper, onion, tomatoes, jalapeno, garlic and cilantro. Drizzle with olive oil and lime juice and stir to combine all ingredients. Season to taste with salt and pepper and serve.

Makes 1 1/2 – 2 Cups (depending on size of fruit)

Variations:

If the season for yellow plums has passed, substitute 1 cup finely chopped honeydew or canteloupe.

August 1st

^{Market Report}

Here’s a peek at what you can expect to find in the market this week.

Cranberry Beans and that famous tote bag.

Nectarines, Canteloupe & Saturn Peaches…how sweet it is.

Okra!

We have a HUGE selection of locally made artisanal cheeses. Stop by for a sample.

Baby Eggplant and Peppers are now showing up.

Sungold Tomatoes…sweet as candy.

Lovely herbs….Italian and Purple Basil, Fresh Dill and so much more….

         

You’ll find several varieties of Cabbage in the market for you summer salads.

Outstanding selection of bread from Our Daily Bread 

 

Wonderful selection of Organic Produce

Celery from Migliorelli Farm and Glorious Salad Greens with Herbs and Edible Flowers from Sky Farm 

* New * Breezy Hill Orchard is now making fresh fruit sorbet with their own fruit.

    

…and Julia & Isabella has introduced The Ultimate Thirst Quencher!

Cool, Refreshing Fruit & Herb Iced Tea

Trust the taste testers…they’re both wonderful!

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Book Signing  of Clean Food

A Seasonal Guide to Eating Close to the Source

by Terry Walters

Terry will be in the market sampling some of the recipes in her book.

A portion of proceeds benefit the Rhinebeck Farmers Market

Sponsored by Oblong Books

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Music:

Matt Turk

Singer / Songwriter 

"an artist to be reckoned with."  All Music Guide
Matt Turk is a veteran performer who has engaged audiences around the world, both as a hard-rocking bandleader and an acoustic folk troubadour. Matt's new recording American Preservation, highlights the latter, as well as showcasing his growing reputation as a stellar re-interpreter of classic tunes. The new record is a collection of traditional standards and well-loved classics,  with an inspired track list ranging from Roy Acuff to Pink Floyd, and from Taj Mahal to T. Rex, Turk's singing is both confident and relaxed, his mandolin, lap steel, and guitar playing crisp and rollicking.

10am – Noon

 

 

 Steven Michael Pague & Friends

Steven’s original and collected uplifting songs express the true commonalities of the experience of being human; feeling, dreaming, waking, wanting, needing, hoping, loving, losing, finding oneself, letting go, and being thankful. Voice and guitar. Folk, pop, reggae, country, skiffle.

Noon – 2pm

 

Don’t forget to pick up a ticket for a chance to win a

Rhinebeck Farmers’ Market Shopping Spree!

One lucky winner will receive a booklet of gift certificates to each of our vendors booths in the market.

A $300 value. Tickets at only $5 each.

The drawing will be held on Labor Day weekend.

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…and last but not least

Congratulations to Chelsea + Marc who were married in Rhinebeck over the weekend.

July 25th Tomato Day

 

Gigi Hudson Valley will be at the market this Sunday with tastings from owner, Laura Pensiero’s  wonderful cookbook, Hudson Valley Mediterranean.

To help us celebrate Tomato Day, tastings of her delicious Tomato-Goat Cheese Gratin will be served.

 

 

 

 

Tomato–Goat Cheese Gratin

Summer is supposed to be simple, fresh, and easy. This recipe fits the bill – it takes minutes to prepare and makes a great impression on family or guests. From Hudson Valley Mediterranean: The Gigi Good Food Cookbook (HarperCollins/Pensiero, 2009)

Makes 4 servings

• 2 tablespoons extra-virgin olive oil
• 1 ¼ cups coarse bread crumbs from crusty bread (substitute unseasoned breadcrumbs)
• 1½ pounds large tomatoes (about 3), sliced 1/- inch thick
• Salt and freshly ground black pepper
• 1 cup (4 ounces) crumbled Coach Farm goat cheese
• 3 tablespoons chopped chives
• 2 tablespoons grated Parmesan

Preheat the oven to 450°F.

In a small bowl, combine the olive oil and bread crumbs. Set aside.

Arrange ⅓ of the tomato slices, slightly overlapping, in an oiled 9-inch square or oval gratin dish or casserole. Season with salt and pepper and sprinkle with ⅓ each of the goat cheese, bread crumb mixture, and chives. Repeat with two more layers of tomatoes, toppings, and salt and pepper seasoning. Sprinkle the gratin with the Parmesan.

Bake in the middle of the oven until bubbly and the crumbs are golden, 15 to 20 minutes.

Variations:

• * Add pitted olives and or good quality tuna.
• * Substitute 4 ounces of your favorite shredded or crumbled cheese. Fresh mozzarella works great.

Leftovers: This dish is really good warmed or at room temperature.

Nutrition: Fresh, juicy tomatoes are rich in vitamin C and lycopene, a powerful antioxidant.

Economy: $ When tomatoes are coming in people are giving them away. If you don’t garden, ask your over-harvest friends for a basket.

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Music:

Willie Smith Jazz Trio

June 6th

Book Signing: Farm by Elisha Cooper

Recipient of the Society of Illustrators 2006 Gold Medal, captures the smell, taste, and feel of the changing seasons on a farm. With lyrical writing and beautiful illustrations that capture the rhythms of the changing seasons, Cooper brings the farm to life.

Hosted by Oblong Books. A portion of the proceeds benefit the Rhinebeck Farmers' Market Starts at 11am

 

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New T-shirts are here!

This year’s design features a tractor scene inspired by Bernadette of The River Garden working her flower fields. $15 each. Many colors and sizes available.

Another great design by Gina Palmer Illustrations.

 

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Music:

Eric Erickson - Acoustic guitar-based originals and classic covers.

 

 

 

 

 

 

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Community Group:

The Rhinebeck Jewish Center - founded in 2007 by Rabbi Hanoch & Rebbetzin Tzivie Hecht. The center is a place where learning and laughter, sacred and secular, spiritual and physical, come together in an atmosphere of warmth and acceptance! Serving Jewish life in Northern Dutchess County; Providing educational, cultural, and social activities to Jewish individuals and families, regardless of background or affiliation. Stop by our table at the Rhinebeck Farmers Market to find out what is new and exciting at the RJC

 

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 Win a Rhinebeck Farmers’ Market Shopping Spree!

 

Don’t forget to enter our drawing for a Rhinebeck Farmers’ Market Shopping Spree.

One lucky winner will receive a book of gift certificates to our vendors booths. $300 Value. 

Tickets are $5 each or 5 for $20.

Drawing will be held on July 4th.

Pick up on your tickets on Sunday….and feel good about supporting the market.

the COMPLEAT SQUASH by Amy Goldman

Signed copies of Amy Goldman's book, the COMPLEAT SQUASH
will be available for sale at the market on Sunday, Nov 22nd.
$40 each
All proceeds benefit the Rhinebeck Farmers' Market.
For more information about this and other books by Amy Goldman, visit:
www.rareforms.com/art/publications/

 

 

 

 

 

 

Here's a recipe from the book:

James J. H. Gregory's 1873 Squash Pudding
A favorite recipe from the man who brought us the Hubbard squash.
Turn this into a pie rather than a pudding by eliminating one egg and adding a prebaked bottom crust.

Preheat the oven to 350 degreees F.
"To a scant pint of squash, cooked and sifted, allow one quart of milk. Heat the milk to a boiling point and our it on to the squash, then add two eggs, well beaten, with sugar, salt and nutmeg to taste, and stir....Bake in a deep pudding dish without any crust. To be baked about two hours."

Serves 6-8