Farmers Market Loot, June 7

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Today at the Nyack Farmers Market, I ran in a friend and colleage, Julia Della Croce. Don’t know if you know her, but she’s written for us at The Journal News and is a cookbook author. It was lovely to see her. That’s one of the great things about the farmers market — you always see people you know. (This can also be one of the worst things!)

Anyway, on to today’s loot:

Dines Farms: 2 strip steaks and 1 package Buffalo Chicken-Blue Cheese sausage: $37.

The Baker’s Wife: 1 Balthazar baguette ($2) and one cannelle ($2): $4.

Blooming Hill Farm: 4 artichokes ($2.50 each); 1 pint strawberries ($4); 1 bunch carrots ($3): $17

The Orchards of Concklin: 2 quarts strawberries ($5 each): $10.

The Valley Shepherd: 1 chunk Valley Basket sheepsmilk cheese ($11 per pound); 1 pyramid Sheepamid fresh sheepsmilk cheese ($7): $18.

Total: $86.

Here’s a list of farmers markets in the region. Please let me know if I’ve missed any.

Today
Nyack: 8 a.m.-2 p.m. Municipal parking lot, Cedar Street. 845-353-2221.

Saturday
Bronxville: 8:30 a.m.-1 p.m. Stone Place. 914-479-2246.
Cold Spring: 8:30 a.m.-1:30 p.m., Route 9D South Route 301. 845-265-3611.
Cross River: 8:30 a.m.-2 p.m. John Jay High School, 60 North Salem Road. 914-923-4837.
Larchmont: 8:30 a.m.-2 p.m. Metro-North upper lot 3 off Chatsworth Avenue. 914-923-4837.
Hastings-on-Hudson: 8:30 a.m.-2 p.m. Maple Avenue behind Municipal Building. 914-923-4837.
Ossining: 8:30 a.m.-2 p.m. Main and Spring streets. 914-923-4837.
Pleasantville: 8:30 a.m.-1 p.m. Memorial Plaza. 914-923-4837.
Tarrytown: 8:30 a.m.-2 p.m. Patriots Park, Route 9. 914-923-4837.

Sunday
Haverstraw: 9 a.m.-2 p.m. West Broad and Maple avenues. 845-429-5731.
Piermont: 9:30 a.m.-3 p.m. M&T Bank parking lot, Ash and Piermont avenues. 914-923-4837.
Pocantico Hills: 1-5 p.m. Stone Barns Center for Food & Agriculture, 630 Bedford Road. 914-366-6200.
Rye: 8:30 a.m.-2 p.m. Parking lot 2 on Theodore Fremd Avenue. 914-923-4837.

Wednesday
Pocantico Hills: 1-5 p.m. Stone Barns Center for Food & Agriculture, 630 Bedford Road. 914-366-6200.
White Plains: 8 a.m.-4 p.m. White Plains International Market, 255 Main St. 914-422-1411.

Here’s my plan.

Grill the steaks.

For the artichokes, I want to core them and mix the hearts with orzo, pine nuts and lemon.

I love to braise carrots with garlic. I follow an old Patricia Wells recipe. (I just love Patricia Wells’ recipes.)

Any other suggestions?

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

2 Comments

  1. You can make a appetizer platter. Keep the cheese as is, grill the sausage, cut it into bites sized slices, slice the baguette into bite sized pieces, add the artichokes per your recipe to the platter, take some of the strawberries slice them, and prepare them by tossing with some sugar, a dash of black pepper and a some a high quality balsamic vinegar. Arrange all of the above onto a large platter then serve. One other idea, I’m not familiar with the flavor of the cheese you bought, but—what if you steamed the artichokes, let them cool, and then placed a small piece of the cheese in between the leaves, sprinkle with an infused olive oil which you think would complement the cheese, sprinkle on some bread crumbs, baked them for a bit until the crumbs toast, then serve. You may need to use lemon somewhere in this but I’m not sure if it is really needed, it’s just what my mouth is kind of sensing as I write.

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