We are very pleased to have Bird and Hopper Farm present 2 fermentation demonstrations on Friday September 28 at the Market. The first will begin at 10 am, the second will start at noon. Fermentation kits will be available for sale. Fermentation is a very old method of food preservation. It has been around since the[…]
Peppers really come into their glory in September. Most varieties are fully ripe and flavor is at it’s peak. Chef Jen will be cooking with peppers on September 7 and the pepper tasting is September 14. Ingredients: 3 cups chopped arugula or spinach leaves 4 ripe bell peppers 1/3 cup sliced red onion 1½ cups cooked[…]
Suzanne Capone and Cameron Christensen stepped in for Chef Jen. The goal today was to show easy recipes you can easily and quickly cook outside so you don’t have to heat up the kitchen when it’s hot! And use herbs too! Suzanne started the day with a Marinated cucumber salad with tarragon. 4 large Japanese,English[…]
In honor of Berry Day and the Berry Pie contest, here’s a reprint of Sandy Venzie’s super easy pie crust recipe. She did a demo at the Market last fall. 3/4 cup vegetable shortening or if you prefer: 1/2 cup shortening plus 1/4 cup butter 1/4 cup boilingwater 1 tablespoon milk (or wine, juice,water) 2[…]
There is a special event each Friday in July! Plan to attend Cooking Day, Wellness Day, the Berry Festival and the HWY 21 yard sale. All events are free and occur during the entire Market from 9am to 1pm in Town Park. The Kids Corner is open each Friday from 10-11am with Miss Abby and[…]
Here’s 2 recipes from the NY Dept of Health PDF that has healthy recipes in both English and Spanish! Click here to open it. Then click on the vegetable or fruit of your choice to view all the recipes. I clicked on tomatoes and here’s what came up: • For the best buy, choose firm tomatoes with smooth[…]
This recipe is from Gina Homolka, author, photographer and recipe developer at Skinnytaste.com. Massage raw kale salad 1 bunch kale, preferably dinasaur (lacinato), ribs removed and discarded (6 oz total without ribs) 1 tbsp extra-virgin olive oil 1/2 tsp kosher salt 1 tbsp freshly squeeze lemon juice (from 1/2 lemon) 1/3 cup fresh grated Parmesan[…]
I hope you were able to sample the amazing array of tasty food Friday June 1st at the first in the series of our monthly First Fridays with Chef Jen. She and awesome sous chef Suzanne Capone created 3 fresh salads, a batch of grits and greens, a chicken, vegetable stir fry, a chicken stuffed jalapeno[…]