October 13, 2018

Now made from 100% New York State apples, this apple-based gin from Neversink Spirits is then re-distilled with their unique 11 botanical blend to create a truly distinctive aroma and seasonal flavor.

Wil-Hi makes their monthly appearance tomorrow. Pick up some of their lamb shanks and slow braise with garlic and rosemary, as does Julie Fischer.  It's a great dish for the cold weather.

For a few weeks a year Morgiewicz brings brussels sprouts right on the stalk. It's not only a conversation starter—sprouts on the stalk retain freshness better and the leafy tops are a great substitute for kale or collards in any recipe. Get them early!

Craving a knish? Sheila Bober of Dacha Fermented Veggies handcrafts them using an age-old family recipe. She suggests popping the top, smearing it with mustard, and topping with your favorite kraut.

Calucutta Kitchens is back with their simmering sauces. No need for a recipe with these in your pantry- just add a jar to any protein or grain of your choice and your meal is done in minutes.

Wild Culture Waffle will visit us for the last time tomorrow. Please help us give them a big send-off with lots of love and luck for their new endeavor—a Hastings storefront opening in 2019!

October 20th is the Hastings Farmers' Market Country Fair! Show off your skills, have fun, and support a good cause. There are three opportunities for you to get involved:

1. Re-purpose our XL vintage t-shirts into anything you can imagine and make! Think apron, pot holder, or even a more fashionable t-shirt. We will show off and auction the creations at the Country Fair with proceeds benefiting Hastings High School's Culture Shock club. 

Stop by the Market tent on Saturday 10/13 to pick up a shirt. Can't make it to the Market? Email us to coordinate a different pick up time.

2. Bake a pie! Bust out your recipes and rolling pins and enter the HFM Pie Contest. Email us to enter and then bring yourself—and your pie— on October 20th.  Winners get fabulous market prizes!

3. Enter our Chopped Competition! Contestants will all get the same, set amount of time and money to purchase market ingredients and cook a meal with them. Winner will receive fantastic Market goodies. Interested in competing? Email us!

Keeping with the brussels sprouts theme, our recipe this week is creamy polenta with bacon and brussel sprouts.

1/2 cup of yellow cornmeal or polenta
2 cups water
1/3 cup milk (Southtown Farms)
1/4 cup grated Parmesan (substitute with a hard cheese from Cooperstown Cheese Co.)
Knob of butter (Southtown Farms)
4 slices of bacon (Stone & Thistle Farm)
Handful (about 6-7) brussels sprouts (Morgiewicz Produce)


1. Bring a small pot of salted water to boil. Trim the bottoms off the brussels sprouts and remove the outer leaves if needed. Quarter and half depending on size and add to the pot to parboil for 3-5 minutes. Drain and set aside

2. In the same pot, bring new water to boil. Add the cornmeal and whisk well as it comes back to a boil. Add the milk and butter and continue to stir occasionally, until the polenta begins to pull away from the sides of the pan and the whisk. Add the Parmesan and stir until melted and season with pepper.

3. Cut the bacon slices into 1/2″ pieces and add to a skillet. Cook over a moderate/low flame until the fat is translucent. Have a small plate with a paper towel ready and remove the bacon from the skillet onto the plate to drain and crisp. Add the brussels to the skillet to brown and crisp up in the bacon fat.

4. Serve the polenta in a bowl and then top with the bacon and brussels sprouts.EVENTS

8:30a-1:30p: Food scraps collection at the parking lot across from the train station

9-10a: FREE Kids' cooking workshop. Kids join local chefs to make some delicious no-cook snacks using market ingredients.

10:15a-12:15p: Music

10/20: HFM Country Fair: petting zoo, doughnut bobbing, pie contests, kettle corn and more! 10/27: Halloween Pooch Parade

See you at the Market!

MG Markets