Farmers Market Loot, July 5
I’m having a dinner party Saturday, so I got 8 pork chops. I also got 16 quarts of sour cherries. I’m a nut for sour cherries. I’ll be making preserves, for sure, and pies. Any other suggestions?
I’d also love to hear suggestions on how to cook the pork chops. I’d like to serve a salad (the mesclun from Blooming Hill) with grilled figs, so a brine or rub or sauce that’d go well with that would be nice.
And with that, here’s today’s loot:
Dines Farm: 8 pork chops; 2 whole chickens: $50.
Blooming Hill: 2 varieties summer squash, 1 bag mesclun, 1 bunch squash blossoms: $12.
The Orchards of Concklin: 16 quarts sour cherries, 1 pint raspberries: $67.50.
High Meadow Flower Farm: 1 bunch sunflowers; 1 mixed bouquet: $23.
The Baker’s Wife: 1/2 loaf cranberry-pecan bread: $5.50.
Panzarella: 1 ball mozzarella: $8.50.
Today’s total: $166.50.
Here’s the list of farmers markets in LoHud:
Thursday
Nyack: 8 a.m.-2 p.m. Municipal Parking Lot, Main Street. 845-353-2221.
Yonkers: 9 a.m.-4 p.m. beginning July 5. St. John’s Church Courtyard, Getty Square, 1 Hudson St. 914-963-3033.
Friday
New Rochelle: 8 a.m.-3 p.m. Division Street and LeRoy Place. 914-654-2186.
Pocantico Hills: 1-5 p.m. Stone Barns Center for Food & Agriculture, 630 Bedford Road. 914-366-6200.
Saturday
Brewster: 9 a.m.-2 p.m. Brewster Parking lot at Village Offices, 208 E. Main St. 914-671-6262.
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 of 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.
Hartsdale: 9 a.m.-2 p.m. Metro-North Station, East Hartsdale Avenue. 914-993-1507.
Hastings-on-Hudson: 8:30 a.m.-2 p.m. Maple Avenue behind Municipal Building. 914-923-4837.
Larchmont: 8:30 a.m.-2 p.m. Metro-North upper lot 3 off Chatsworth Avenue. 914-923-4837.
Ossining: 8:30 a.m.-2 p.m. Main and Spring streets. 914-923-4837.
Peekskill: 8 a.m.-2 p.m. Bank Street between Main and Park streets. 914-737-2780.
Pleasantville: 8:30 a.m.-1 p.m. Memorial Plaza. 914-923-4837.
Suffern: 9 a.m.-1 p.m. Municipal lot, Orange Avenue at Lafayette and Wayne streets. 845-647-6911.
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 Street and Maple Avenue. 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.
Tuckahoe: 10 a.m.-4:30 p.m. beginning July 1. Depot Square, 25 Main St. 914-231-0221.
Wednesday
Brewster: 9 a.m.-2 p.m. Parking lot at Village Offices, 208 E. Main St. 914-671-6262.
Pocantico Hills: 1-5 p.m. Stone Barns Center for Food & Agriculture, 630 Bedford Road. 914-366-6200.
Putnam Valley: 3 p.m. except July 4. Historic Tompkins Corners United Methodist Church, 729 Peekskill Hollow Road. 845-528-7280.
Spring Valley: 8:30 a.m.-3 p.m. Parking lot on Route 45 and North Church Street. 914-923-4837.
White Plains: 8 a.m.-4 p.m. 255 Main St. 914-422-1411.
For previous entries in the Farmers Market Loot series, click below:
Photo Caption: 05loot.jpg
Darn! The holiday (and being a teacher and off for the summer) threw me and all day I thoght it was Monday and didn’t make it to the greenmarket.
As for those cherries, my best friend’s German mother used to make a cold sour cherry soup that was very refreshing on hot summer days.
I think all she did was pit and boil the cherries until the water reduced and had lots of flavor. The she strained it and put the cherries back in and chilled it. She might have flavored it with a clove, a little allspice or some mace, but I don’t know for sure and she can no longer be asked (not that she would have revealed it anyway).
How about making sour cherry chutney to accompany grilled pork chops?
Squash blossoms – you can insert a small piece of the mozzarella cheese, and then deep fry them.
Chicken – Roast, take the raspberries and make a glaze maybe using a spoonful of chambord, some fresh apricots too may work well with this.
Unfortunately, I have no idea how to technically prepare the above!
Michele, you are creative! Are you going to enter the recipe contest?
I’d like to. I went to the farmer’s market in Piermont today to get some ideas. Now, I just need to find the time to experiment!
Wow, I love the cherry chutney idea!
I sometimes marinate my pork chops in low-salt soy sauce, orange juice, cumin and brown sugar. I wish I remembered the measurements, but I always just sort of throw it all together in a big plastic baggie. I’d say one cup of soy, one cup of OJ and then maybe a 1/4 cup of brown sugar and about 2 tablespoons of cumin. Marinate for at least 30 minutes. As you cook the chops, the brown sugar carmelizes and it glazes the chops nicely. I pan fry to brown and then finish off in the oven until just done.