No Fooling - Market this Sunday, April 1st

Migliorelli will have their first-of-the-season greens this Sunday.
Broccoli Rabe, Kale, Tuscan Kale & Collard Greens.

C'mon by and get some fixings for a farmers' market lunch.
Capocollo & Pecorino from Dancing Ewe Farm,
Ciabatta from Our Daily Bread & Pea Shoots from Little Seed Gardens.

Have you tried the Goat Cheese from Lynnhaven? Delicious.

Quattro's will have special Turkey & Broccoli Rabe Sausage
this Sunday as well as Turkey  Italian Sausage.

Check out this recipe from our friends at Chef's Constortium 

featuring Spacey Tracy's Pickled Green Tomatoes!

Blackened Sea Bream with Creamy Smoked Cheddar Polenta 

and Pickled Green Tomatoes

South meets north

Whether its served raw, baked whole or tempura fried, Local Ocean’s sea bream is versatile and delicious. Blackened sea bream cooks up in minutes and makes the perfect meal with creamy smoked cheddar polenta and pickled green tomatoes from Spacey Tracey’s. 

Creamy smoked cheddar polenta

• 1/2 cup Wild Hive Farm polenta (cornmeal)
• 2 cups water
• ¼ cup shredded smoked Palantine cheddar cheese
• ¼ cup heavy cream

Whisk the polenta into the boiling water. Add the butter and cook over medium heat, stirring constantly, for 15-20 minutes until the polenta is very thick. Stir in the cheese and the cream. Season the polenta with two teaspoons of salt and 1/4 teaspoon of black pepper.

Market this Sunday, March 18th at Rhinebeck Town Hall

The Hudson Valley Seed Library will be at the market this week!

Hudson Valley Seed Company offers hand crafted seeds from their small homestead farm focusing on heirloom varieties with histories in the Northeast. All varieties are open-pollinated, non-GMO, beautiful and tasty. Plus, local artists are featured on their seed packages!

Dancing Ewe Farm is back from their winter in Italy and will bring their new batch of olive oil as well as their cured olives and fig marmalade. 

Last year's vintage olive oil will be offered at a reduced price of $20 for a 500ml bottle (Regular price is $25)

They will also have their Pecorino Stagionato, Caciotta, their new Pecorino alle Vinacce (with grape skins) and Capocollo from their farm in Granville, NY

Cured Olives & Pecorino from Dancing Ewe Farm

Fabulous Fiddle Music with Deb Tankard & Friends

Winter Market this Sunday, March 4th

Winter Market this Sunday 10am-2pm at the Rhinebeck Town Hall

This year's winter market has been wildly popular. Have you been yet?

Migliorelli Farm is now offering their line of frozen vegetables. These are all from their farm and were harvested and frozen so that we could enjoy them in these cold winter months. Collard Greens, Brussel Sprouts, Bell Peppers, Corn, Green Beans, Mustard Greens and more.

There are plenty of carrots in the market and now is the best time to pick up some of the first-of-season maple syrup.
Printed copies of this recipe and more are also available in the market.

Carrot Cake with Maple Cream Cheese Icing

Ingredients FOR THE CAKE:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups sugar
• 1 1/4 cups canola oil
• 4 large eggs
• 3 cups grated peeled carrots
• 1 1/4 cups coarsely chopped walnuts
• 2 tablespoons minced peeled ginger

FOR THE ICING:

• 10 ounces cream cheese, room temperature
• 5 tablespoons unsalted butter, room temperature
• 2 1/2 cups powdered sugar
• 1/4 cup pure maple syrup

DIRECTIONS FOR THE CAKE:

Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

DIRECTIONS FOR THE ICING:

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake.

Recipe from Bon Appetit