HUDSON VALLEY CHEESE!

There is a great article featuring Hudson Valley Cheeses in the new issue of Chronogram.

Many of the cheeses mentioned are available at our market, including:

Dancing Ewe Farm

Sprout Creek Farm

Old Chatham Sheepherding Co.

The Amazing Real Live Food Co.

and more.

Read the article here:

http://www.chronogram.com/issue/2009/8/Food+%26+Drink/Curd-is-the-Word

SUNDAY AUG 2nd is TOMATO DAY

Chef Daniel Gendron will be in the market to create a tasting treat using this season's tomatoes...that just came in season. Stop by for a free tasting.

MUSIC for SUNDAY, AUG 2nd

FREE LIVE JAZZ
with The WILL SMITH TRIO

http://www.willsmithtrio.com/

MARKET REPORT

Fresh Ricotta

Dancing Ewe Farm

Pattypan Squash

Taliaferro Farm

Kirby Cucumbers
Taliaferro Farm

Plums at Migliorelli Farm

Onions from Monkshood Nursery

Hot Peppers

Brittany Hollow Farm

Cherry Tomatoes

Monkshood Nursery

Celery from Migliorelli Farm

Green Bell Pepper

Brittany Hollow Farm

TOMATOES ARE HERE!

HEIRLOOM TOMATO GAZPACHO

from Josh Kroner at Terrapin
http://www.terrapinrestaurant.com/


· 5 slices White Bread
· 5 pounds Heirloom Tomatoes, cored, seeded & chopped
· ½ cup Red Bell Pepper, chopped
· ½ cup Poblano Chile, chopped
· 2 tablespoons Italian parsley, chopped
· 1 teaspoon Raw Garlic, chopped
· ¼ cup Roasted Garlic
· 1 tablespoon Sherry vinegar
· ½ cup Extra virgin olive oil
· To Taste Salt, pepper, honey


Garnish:
· Croutons
· Diced, peeled tomatoes
· Diced yellow peppers
· Diced poblanos
· Chopped scallions
· crème fraîche

In a blender combine all ingredients except oil, salt, pepper and honey. You will need to do this in batches, depending on the size of your blender. Fill the blender no more than 2/3 full. Add the oil to the blender while it is running to create an emulsification. Combine batches in a large pot or plastic container. In the container, season the soup to taste. Depending on the sweetness of the tomatoes and your personal taste, you may choose to add a little honey or leave it out completely.
For the garnish, you are looking to add a little texture to the dish. Add one or two tablespoons of chopped vegetables to each bowl and a dollop of crème fraîche. Serve with a piece of crusty French bread.

MARKET REPORT

Basil from Brittany Hollow Farm

Romanesco Cauliflower
Mead Orchards

Okra

Mead Orchard

Georgia's Granola

at Julia & Isabella

Corrolla Potatoes

Taliaferro Farm

Haricot Vert

Taliaferro Farm

Smoked Bacon

Uphill Farm

Peaches

Breezy Hill Orchard

Sour Cherries

Breezy Hill Orchard

Baby Arugula

Monkshood Nursery

MUSIC for JULY 26th

Gravikord Duo - Bob Grawi and Pip Klein present an instrumental musical performance that is a celebration of our culture in melodies and polyrhythms. Grawi plays his invention, the Gravikord, a 24-string electric double harp inspired by the African kora with Pip Klein on flute and percussion. Their music is a new-folk-chamber-jazz style that is upbeat and joyful and refuses to be pinned down in any way. The couple has performed at dozens of public and private venues around the world, including the Metropolitan Museum of Art and the Venice Italy Carnevale. http://gravikord.com/

SHOW SOME LOVE

Show some love for the Rhinebeck Farmers' Market and help us win $5000 so that we can keep bringing you free live music, tastings, kids activitites and more.

Click here to vote for us!
http://www.care2.com/farmersmarket/8647

Please join us in celebrating our 15 year anniversary this year with a special party on August 23rd. There will be music, kids activities, a corn roast, gourmet goodies, sweet treats and a whole lot more.....

MUSIC for JULY 19th

Cathy Young has been performing throughout the Hudson Valley as a solo acoustic act since 1997. She has appeared on local TV and radio shows, and has hosted an open mike that drew a regular crowd of amateur and professional musicians, on a weekly basis. For the last three years, Cathy has performed weekly during the warmer months at the Rhinebeck Grille outside on their deck. She has earned a well-deserved following among locals as well as tourists.

www.cathyyoung.com/

CORN IS HERE!!!

CORN PUDDING

from Georgia Dent

Ingredients:

6-8 ears of corn *

1 cup cream *

1 tsp salt

3 tbsp butter, melted *

3 cups milk *

1 tbsp cold water

1 tbsp sugar

1 tsp white pepper

5 large eggs, well beaten *

1 tbsp cornstarch

Directions:

Preheat oven to 350 degrees. Generously butter a shallow 2 quart dish. Cut corn from the cob and scrape out the juice using the back of a knife blade. You should have about 2 cups of corn kernels and juice. Place this in the top of a double boiler with the cream. Slowly cook over medium heat for 10-20 minutes to reduce it slightly, stirring often to prevent sticking. This should produce a thick, creamy mixture. If it starts to dry out, add more cream. If it is too liquid, cook a little longer. You should end up with 2 cups. Allow to cool a bit.

Combine corn mixture with the sugar, salt, pepper, butter, eggs and milk. Dissolve cornstarch in the water and add. Pour into the prepared baking dish and bake 1 hour or until custard is firm.

Serves 6-8

* Ingredient can be found in the farmers' market.

MARKET REPORT

CURRANTS & RASPBERRIES FROM RAY TOUSEY

PEACHES FROM MEAD ORCHARD

SUMMER SQUASH AT BRITTANY HOLLOW FARM

PLUMS AT MEAD ORCHARDS

TALIAFERRO FARMS

ORGANIC GREENS

APRICOTS

BREEZY HILL ORCHARD

MERGUEZ FROM DANCING EWE FARM

VENISON JERKY AT HIGHLAND FARM

WILD TURKEY DOGS FROM QUATTRO'S

RED POTATOES

BRITTANY HOLLOW FARM

CAULIFLOWER

MEAD ORCHARD

KIDS COOKING SERIES BEGINS SUNDAY JULY 12th

Share Our Strength’s Operation Frontline is bringing it’s 6 Week Cooking and Nutrition Education Program for Children, Kids Up Front, to the Rhinebeck Farmers’ Market this Sunday. This program is being offered for FREE.

There are 2 spaces left for children ages 8-12. Participants must commit to attending all 6 weeks. Course will be limited to 6 participants. The series will be held on Sundays at the Rhinebeck Farmers’ Market from July 12 through Aug 16 between the hours of 11am- 1pm.

Those interested in participating should contact the Rhinebeck Farmers’ Market at info@rhinebeckfarmersmarket.com for details and registration forms.

UPDATE: This class is now full.

MUSIC for JULY 12th

Award winning Singer/Songwriter

Steve Candlen
www.stevenfcandlen

@myspace.com

BAKED BLUEBERRY FRENCH TOAST with BLUEBERRY SYRUP

This recipe is almost all prepared the night before and is a great breakfast for family and friends. It was featured in the Rhinebeck Farmers' Market 10th Anniversary Cookbook and was submitted by Linda Stanley, Vice President on the Board of Directors of the Farmers' Market and the former owner of the Veranda House B&B where it was enjoyed by many guests.

Ingredients:
1 baguette *
3 cups whole milk *
6 eggs *
1 cup packed brown sugar
1 teaspoon vanilla
1/2 tsp freshly grated nutmeg
3 cups blueberries *
4 Tbsp or 1/2 stick unsalted butter *
1/2 cup pure maple syrup *
powdered sugar & fresh mint sprigs *

The night before:
Butter a 13 x 9-inch baking dish. Cut the baguette into 1-inch slices and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar Pour evenly over bread, cover and refrigerate overnight. In the morning all fo the liquid should be absorbed by the bread.

In the morning:
Preheat the oven to 400°F.
Sprinkle 2 cups blueberries over bread mixture. In a small saucepan, melt the butter and stir in the remaining 1/4 cup of brown sugar. Drizzle butter mixture over bread. Place the pan in the oven and bake 20 minutes until light brown crust is formed on the bread and the blueberries are bubbling.
While the French toast is baking, place the remaining cup of blueberries and the maple syrup in a saucepan and cook over moderate heat until berries have burst, about 5 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids. Serve French toast with a dusting of powdered sugar, fresh sprigs of ming and the blueberry syrup.

Serves 8
* This ingredient is available in the farmers' market

MARKET REPORT

SQUASH BLOSSOMS

BRITTANY HOLLOW FARM

SPRING GARLIC

BRITTANY HOLLOW FARM

SMOKED DUCK
QUATTRO'S GARM FARM

RASPBERRIES FROM RAY TOUSEY

RAINIER CHERRIES

BREEZY HILL ORCHARD

OYSTER MUSHROOMS

WILTBANK FARM

LAVENDAR BUNCHES

THE RIVER GARDEN

ORGANIC LAMB'S QUARTERS

MONKSHOOD NURSERY

FAVA BEANS AND PECORINO

DANCING EWE FARM

GARLIC LOAF

TIVOLI BREAD & BAKING CO.

SWEET CHERRIES

MEAD ORCHARDS

BABY FENNEL

MIGLIORELLI FARM

BABY ARUGULA

MIGLIORELLI FARM