Market Report for Sunday, June 12th

Strawberries are here!

Pea Shoots, Fresh Shell Peas & Sugar Snaps are all in season.

Garlic Scapes are here for a few short weeks. Get them while you can.

Two recipes for Garlic Scapes:

Halilbut Pouches filled with Garlic Scapes

Pasta with Fresh Peas,  Garlic  Scapes, Ricotta & Tarragon

The current batch of Sprout Creek Toussaint is dry and crumbly and tastes just like a parmesan only local!

Stop by for a taste.

Spring Onions & Scallions

Asparagus is still in season.

...and so is Rhubarb

 

Buckwheat Bridge Angoras is now in the market with their local lamb, goat milk soap and incredibly soft yarn.

Brittany Hollow Farm is back. Stop by to check out their produce.

Quattro's has a full line of Smoked Poultry including Smoked Duck, Chicken, Turkey and if you haven't tried their Smoked Pheasant Sausage, then we suggest you get on down and try a sample.

 

Sky Farm has their gorgeous and delicious salad greens mixed with fresh herbs and edible flowers.

Merguez (Spicy Lamb Sausage) from Dancing Ewe Farm is perfect for grilling.

Highland Farm has a a full line of farm raised game, like Venison, Wild Boar, Buffalo, Ostrich, Quail & Rabbit.

Fresh Probiotic Cheeses from Amazing Real Live Food Co.

Artisan Bread from Our Daily Bread and now their fresh Homemade Pasta.

Music the Week:

Eric Erickson - Acoustic guitar-based originals and classic covers. www.EricErickson.com

 

Community Group:

Frost Valley YMCA Farm Camp

www.frostvalley.org

Don't Miss

Gigi Hudson Valley & Dancing Ewe Farm will host a farm dinner featuring the cheeses and olive oil from Dancing Ewe Farm.

Saturday, June 11th from 6:30-9:30pm at Gigi Market at Grieg Farm

227 Pitcher Lane, Red Hook, NY

Contact: brianna@gigihudsonvalley.com or 845 758-8060 for details.

Market Report

Coming up on June 20th - Father's Day

 

Bring Dad to the market for a free strawberry shortcake compliments of the Rhinebeck Farmers' Market.

Starts at 11am. Ladies, please try to control yourselves this year :)

 

Music:

Stick around for some cool Jazz and Blues

with Brian Madden and the Neo Trio

Show starts at 11am

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We are pleased to welcome Wild Hive Farm to the market this year. Stop by to check out their line of locally grown and milled organic grains. Plus they have a wide selection of breads and baked goods.

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Mead Orchards’ Rainier Cherries

Gorgeous Salad Mix with Edible Flowers from Brittany Hollow Farm

  

Colorful Beets, Carrots and Baby Turnips from Little Seed Gardens

Here’s a delicious Beet Salad recipe.

 

Frissee and Patty Pan Squash at Taliaferro Farms

Market Report

Cherries are here!

 Brittany Hollow Farm is back!

Garlic Scapes are in season. Stop by to pick up a bunch. Here’s a great recipe.

New! Crepes at Tousey Farm’s Booth – made using their own currants and honey and local fruits in season.

Introducing Hudson Valley Red from Twin Maple Farm in Ghent. A washed rind, soft to medium paste natural rinded cheese made from Raw Jersey Cows Milk. Available at Julia & Isabella.

Dancing Ewe Farm has their delicious Merguez.

Little Seed Gardens has gorgeous Red Spinach and Basil

    

Broccoli Florets from Mead Orchards

  

Also in season:

Zucchini & Yellow Squash, Baby Fennel, Carrots, Scallions, Spinach & Beets

    

Beth’s Farm Kitchen Jam & Chutney available at Quattro’s 

Here’s what’s happening this week at the market.

Music:

Gravikord Duo - Bob Grawi and Pip Klein present an instrumental musical performance that is a celebration of our culture in melodies and polyrhythms. Their music is a new-folk-chamber-jazz style that is upbeat and joyful and refuses to be pinned down in any way.

Community Group:

Hudson Valley Solar Cooperative - Solar Power Through Group Purchase Power. Making Renewable Energy Affordable For You and Your Community. Reduce or Eliminate your Utility Bill with Clean Energy.

Roasted Beet Salad with Goat Cheese & Dill

 

Beets are now in season. Here’s an easy yet tasty salad that puts them front and center.

Ingredients:

• 1 Bunch of Beets – I used Chiogga Beets
• 1 Tbsp Olive Oil
• 1 Tbsp White Wine Vinegar
• 1 Shallot or 1/4 Small Red Onion – finely sliced
• 2 Tbsp Fresh Dill – chopped
• 1 Bunch Arugula – washed, dried and torn
• 4 oz Goat Cheese - crumbled

Directions:

Preheat the oven to 375°

Trim the greens off of the beets and save them for another use. Scrub the beets. You may want to use an all natural vegetable brush. Coat them with a little bit of olive oil and place them on a baking sheet. Roast them in the oven for 30-45 minutes until they are soft enough for a knife to easily pierce them. The length of time will vary depending on the size of the beets.

Remove the beets from the oven and let them cool a bit. When they are cool enough to handle, remove the skins. They should slip off easily. Slice the beets or cut them into chunks and sprinkle the vinegar over the top and give them a gentle toss. Put them in the fridge to chill.

When you are read to assemble the salad. Remove the beets from the fridge and toss them with the shallot and fresh dill. Place the beet mixture on a bed of arugula and top with crumbled goat cheese.

Sources:

• Chiogga Beets – Migliorelli Farm
• Olive Oil – Dancing Ewe Farm 
• Dill – Little Seed Gardens
• Baby Arugula – Sky Farm 
• Goat Cheese – Lynnhaven

Recipe from:

at the farmers’ market