Sunday is Tomato Day

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Gigi Hudson Valley 

visits the market this Sunday to help us celebrate Tomato Day. 

They will serve tastings of a delicious, seasonal dish featuring 

ripe, juicy, local tomatoes. 

Stop by to see them. 

Starts at 11am

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Have you tried Amazing Real Live Food Co.'s cheese lately?

It's the perfect addition to the summer table or picnic basket.

***

Our Daily Bread just built a brand new bakery, 

so we went up to Chatham for a visit. 

The old bakery is now dedicated to producing their wonderful line of 

Gluten Free Baked Goods.

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Tomatillos & Yellow Plums are both in season right now.

Making it the perfect time to try this recipe for 

Tomatillo & Yellow Plum Salsa

from Terry Walters, Author of Clean Food

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The market is full of Peaches of all kinds.

Pick some up and give our recipe for Peach Johnnycake a try.

Print copies of the recipe are also available at the market info booth. 

The recipe can be adapted to whatever fruit happens to be in season but the star ingredient is the Corn Flour from Wild Hive Farm, so be sure to pick some of that up before it sells out.

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Gorgeous & tender Eggplant from Mead Orchards

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The River Garden is bursting with fresh flowers right now 

and some incredible, unusual combinations too.

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Music this week:

with David Baggett at 10am 

and

Long Steel Rail at 11:30am

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Insulated Tote Bags are just $6

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The Market Info Booth now accepts credit & debit cards 

for purchases of Rhinebeck Farmers' Market merchandise.

***

Shoppers please note that market hours are 10am-2pm. 

Vendors are not allowed to sell before the official 10am start time as they need time to set up so that everyone can be served safely and properly. 

No Early Birds Please.

Thank you for your cooperation.

***

More market info: rhinebeckfarmersmarket.com

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

Red Currant Sorbet with Lime Zest

Ingredients:

• 1 Pint Red Currants
• 1 tsp Lime Zest
• 2 Tbsp Lime Juice
• 2 Cups Sugar
• 2 Cups Water
• 1/4 Cup Corn Syrup

Directions:

Combine the sugar and water in a pot and bring to a boil. Reduce heat and simmer without stirring until all of the sugar is dissolved. Remove from the heat and allow to cool completely.

Strip away the stems from the berries, rinse them and put them in a food processor with the lime juice. Process until completely smooth.

Press the currant puree through a fine mesh strainer or use a colander lined with cheesecloth to strain the seeds out. Combine the currant puree,  lime zest, cooled sugar syrup and corn syrup. Cover and chill for 1 hour.

Follow the instructions for your ice cream / sorbet maker. I poured the puree into the freezer bowl of my ice cream maker with the motor running and let it run for 30 minutes. Then transferred the sorbet to an airtight container and put it the freezer for 2 hours.

Sources:

• Red Currants – Ray Tousey 

Recipe from:

• atthefarmersmarket.com

July 18th

Market Report

Tomato season is here!

 

We’ve got all kinds of summer fruit, just waiting for your pies, tarts and jams.

Apricots just arrived & Cherries will soon be on the way out.

Why not try making a Cherry Crumble and Cherry Vanilla Soda while they last?

 

Blueberries & Peaches. Here’s a sinfully easy recipe for Peach Tartlets

….and a simple little blueberry breakfast too.

Currants & Gooseberries, oh my!

Raspberries & Blackberries.

Plums, plums and plums. Yums.

  

Corn. So delicious that the Migliorelli kids eat it raw, right off of the cob.

…or you could try this tasty Chile Lime Corn Saute.

Pick up some Kirby cucumber and try making these simple Half Sour Pickles.

We served them at the market on the 4th of July with some tasty BBQ and they were a big hit.

 

Red, White & Blue Potato Salad anyone?

Green Beans and Patty Pan Squash.

Hot Peppers are starting to show up at market….and you can still find some squash blossoms if you come early. If you don’t see them out, ask…they are often held out of the sun.

Try making these Squash Blossom  Corn Fritters for a little summer snack.

Summer Onions and beautiful Mesclun with edible flowers and tasty herbs.

Add some summer color to your home.

     

We are so lucky to have so many wonderful locally made cheeses. Stop by for a sample.

We promise you will be pleasantly surprised by how tasty they are.

Pick up some Mucca, a sheep’s milk ricotta and try it out with this Herbed Ricotta Pizza Recipe.

We have a wide variety of smoked and cured meats including chicken, duck, pheasant, venison.

Perfect for your summer picnics….just grab and go.

 

Tomatoes are here!

Try this Summer Tomato & Bread Salad.

It makes a great summer side dish for all of your grilled meats.

 

 

 

 

 

 

 

All of the sudden our tote bags are the talk of the town.

Stop by and pick one up. All sales benefit the farmers’ market.

 

Music this Sunday:

Crazy Feet - Swing dance music.

It's toe tappin' fun for everyone!

 

 

 

 

Community Group this Sunday:

Sinterklaas - Get ready for Sinterklaas 2010 !! Visit our table at the market and find out more about Sinterklaas, an old Dutch Tradition in Rhinebeck. Bring your baubles, ribbon, "jewels", lace, buttons, bows, and other shiny stuff for this year's Crowns and Branches workshop to the Farmer's Market on Sunday July 18. That's right, the Sinterklaas parade and fun are coming back this winter! www.sinterklaasrhinebeck.com

 

 

 

 

 Rhinebeck Farmers’ Market Shopping Spree

…last but not least, congratulations to Elaine Bryant who won a farmers’ market shopping spree valued at $300.

This drawing was such a success that we’re doing it again. Stop by to pick up a ticket on Sunday. Tickets are $5 each.

The winner will receive a booklet of gift certificates to all of our vendor’s booths…a $300 Value.  Winner will be selected on Labor Day weekend.