Winter Market this Sunday, Jan 22nd at Town Hall

Little Seed Garden satisfies our 'need for green' in the middle of the winter with their greenhouse-grown spinach, pea shoots and more.

Our Daily Bread is back this week and will be introducing their new line of  gluten-free baked goods.

We were fortunate to sample these gluten-free Cranberry Scones and they were delicious, light and moist.

 

Stop by to check out their gluten-free cookies and breads too.

Migliorelli has an abundance of root vegetables.

Check out their line of frozen vegetables and jarred sauces too.

 

Fabulous local cheeses!

   

Berkshire Blue & Hudson Red at Julia & Isabella's booth.

 

Stop at the Quattro's Farm booth and check out these gorgeous handmade, local, feather earrings made by Catherine Quattro.

 

Chatham Brewing is back this week with their locally brewed beer selection.

Stop by for a sample of Hudson Valley wine from Cascade Mountain Winery.

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The Rhinebeck High School Environmental Club presents:

A Presentation by Farm Sanctuary President & Co-Founder Gene Baur

 

"Farm Sanctuary: Changing Hearts and Minds About Animals and Food"

Wednesday, February 8th

7:00-8:30pm in the Rhinebeck High School auditorium

45 North Park Road, Rhinebeck, NY 12572

Free and open to the public

Books will be available for sale and signing by Gene.

Aba's Falafel will be available for sale; all proceeds go to Farm Sanctuary.

More information about Farm Sanctuary at: www.farmsanctuary.org

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More info at www.rhinebeckfarmersmarket.com

Winter Market this Sunday, January 8th

Have you visited Healthway Farms booth yet?

They carry 30 varieties of potatoes including these Adirondack Reds.

 

Chatham Brewing joins the market this week with growlers of their locally brewed beers.

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'Tis the season for hearty winter stews.

Here's a recipe that is flexible enough to adapt to your winter market finds.

Print copies of the recipe are available at the market table as well.

Winter Market Stew

Ingredients:

• 1 1/2 lbs Stew Meat - Beef, Lamb, Goat or Venison
• Salt & Pepper
• 1/4 Cup Flour
• 2 Tbsp Oil
• 1 Onion – chopped
• 1/2 Cup Red Wine
• 1 Quart Beef Broth
• 1 Tbsp Dried Thyme
• 1 Bay Leaf
• 10 Peppercorns
• 6 Small Potatoes – cut into large chunks
• 3 Carrots – peeled and cut into large chunks
• 1 Parsnip – peeled and cut into large chunks
• 1 Turnip or 6 Baby Turnips – cut into large chunks
• 3 Shallots – peeled and left whole

Directions:

Season the meat with salt & pepper, then dredge in flour to lightly coat. Place a heavy bottom soup pot over medium-high heat, add the oil and allow it to get hot. Add the meat and sear on all sides to get a nice crust. Turn the heat down to medium, remove the meat and set aside on a plate. Add the chopped onions to the pot with a pinch of salt & pepper. Cook until soft and golden.

Add the red wine to the pot and scrape up the brown bits on the bottom of the pot. Allow the wine to reduce by half, then add the meat back to the pot and cover with the beef broth. Stir in the thyme, bay leaf and peppercorns. Bring to a boil. Then reduce to a simmer, cover and cook for 2 hours. Stirring occasionally.

Add the potatoes, carrots, parsnips, turnips and shallots to the pot. Cover and simmer 45 minutes more. Season with salt & pepper.

Serves 4

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The Rhinebeck Winter Market is held on

Alternate Sundays, 10am-2pm at the Rhinebeck Town Hall

80 East Market St, Rhinebeck

Details: Rhinebeck Farmers' Market