Market this Sunday, March 27th

Jody & Luisa from Dancing Ewe Farm are back from Italy and have brought their family farm's olive oil with them. They will also have their cheeses and merquez.

We are now allowed to offer samples of wine at the market, so stop by and ask for a taste of Tousey Winery's wines.

 

Wiltbank Farm will be back with their Oyster & Shiitake Mushrooms and their selection of sprouts.

Amazing Real Live Food Co will be there with their selection of cheeses plus milk, butter and yogurt from Ronnybrook Farm Dairy

Breezy Hill will have their incredible handmade ravioli.

  

Migliorelli has a full line of their produce that was picked at the peak of freshness and frozen so that it's available all winter long.

Stop by the Rhinebeck Town Hall at 80 East Market St this Sunday from 10am-2pm

www.rhinebeckfarmersmarket.com for more info

Sponsor the Rhinebeck Farmers’ Market

Voted “Best Farmers’ Market in the Hudson Valley” by Hudson Valley Magazine for the past three years in a row, the Rhinebeck Farmers’ Market is now open year-round. Our vendors, all local farmers, grow and sell quality local produce, meats, dairy products, flowers, honey, wines and more. Our goal is to promote local agriculture and community.

The Rhinebeck Farmers’ Market is unique in that it is not supported by a civic or governmental organization and enjoys no special eligibility status. The market relies solely upon vendor fees, business sponsors, donations, volunteers and merchandise sales for its operating funds. Administration is by a volunteer board of directors along with two paid management personnel. 100% of funds raised go to the operation of the market, educational events, chef demonstrations, children’s activities, musical performances and to our annual scholarship fund awarded to a local high school senior entering an agricultural field of study.

Donations of any amount will help to ensure a strong and successful farmers’ market in 2011 along with our efforts to bring the farmers’ market to you again in the winter of 2012.

There are two ways to participate.

• For individuals and families, we offer a selection of our custom designed merchandise.
• If you have a business, we offer several unique marketing opportunities for your business.

We hope you will join your friends and neighbors in sponsoring Rhinebeck Farmers’ Market!

Thank you to last year’s sponsors: 2010 Sponsors

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Here’s how to become a sponsor:

Families & Individuals

Use the Farmers’ Market Friend Mail in Form below

Right click on the form, then click print picture

Business Sponsors 

Use the Business Sponsor Mail in Form below

Right click on the form, then click print picture

For more info, email us at: info@rhinebeckfarmersmarket.com

Sweet Corn Chowder with Bacon & Maple Syrup

Last summer Migliorelli Farm started freezing their excess produce and packaging it into one pound bags so that we would be able to savor their delicious sweet corn even in the middle of the winter.

Corn chowder is a delicious treat, but who feels like making soup when corn is in season in the middle of the summer heat? These frozen packets seem like the perfect solution.

Recipe

Ingredients:

• 4 Slices of Slab Bacon – diced
• 1 Large Onion – diced
• Kosher Salt & Freshly Ground Black Pepper
• 4 Red Potatoes (about 1 pound) – peeled and diced
• 1 Quart Chicken Broth
• 1 Lb Corn Kernels
• 2 Cups Milk
• 1 Cup Cream
• 2 Tbsp Corn Flour (or Masa Harina)
• 1/4 Cup Water
• 1 Tbsp Maple Syrup
• 1 Tbsp Chipotle in Adobo

Directions:

Heat a Dutch oven over medium-high heat. Add the bacon and cook for 2-3 minutes allowing the fat to render. Add the onions, a pinch of salt and a few grinds of black pepper. Saute 3 minutes.

Add the potatoes and stir to coat. Then add the chicken broth. Bring to a boil, reduce to a simmer. Simmer 15 minutes.

Add the corn, milk and cream. Season with salt and pepper. Raise the heat to medium and bring just barely to a boil. Reduce heat to low and simmer for 20 minutes. Puree half of the soup. I use and emersion blender but you can also use a blender or a food processor and return the puree back to the pot.

Combine the corn flour and water to make a slurry. Add this to the soup along with the maple syrup and chipotle in adobo. Simmer another 20 minutes. Season with salt and pepper to taste. Adjust the amount of chipotle to the level of spice that you like.

Rhinebeck Farmers’ Market Sources:

• Bacon – Kesicke Farm
• Onion – Migliorelli Farm
• Red Potatoes – Cowberry Crossing Farm and Little Seed Gardens
• Frozen Sweet Corn – Migliorelli Farm
• Creamline Milk and Cream – Ronnybrook Farm Dairy
• Corn Flour – Wild Hive Farm
• Maple Syrup – Tousey Farm

More seasonal recipes at: atthefarmersmarket.com