October 6, 2018


Our humble parking lot/farmers' market lot is packed to the gills with vendors tomorrow! Not sure how we're going to fit everyone, but hey we'll try! Broken Bow visits just in time for the Oktoberfest, the Yankees/Red Sox game, and just regular holiday weekend gatherings.

Have you been craving the bacon, egg, and bacon breakfast sandwich from Brooklyn Biscuit Co.? So have we! They're back tomorrow with the sandwiches and a variety of biscuits and scones.

Spice up your sandwiches with chutneys from Bombay Emerald. She also sells fresh Indian spice mixes, frozen samosas and other Indian specialties. Stock the freezer for those busy nights when you need dinner on the table quickly.

Wild Culture Waffle makes their next-to-last visit tomorrow. Grab a hot waffle while you can.-partial to the ones injected with the seasonal concord grape jelly. You can also enjoy them well into the winter by buying the frozen ones. Be sure to get on their mailing list for updates on their Hastings storefront opening in 2019!

The lavender harvest lasts all year with North Winds Lavender! Their monthly visit is tomorrow and they are bringing their lavender syrup, shortbread cookies, and other lavender-infused goodies.

It's been two weeks since we've been graced with coffee and sweets from the Good Witch. We're thrilled to have her back and can't wait for the coffee bar to open!

October 20th is the Hastings Farmers' Market Country Fair! There is a lot to look forward to including our first ever upcycled t-shirt exhibition! If you are a DIYer, have sewing skills, or are even remotely creative with scissors, we are calling on you to use one of our vintage Market shirts and make something interesting. You could make an apron like this one by Mindy Farkas and modeled by Eenie Bernard. Or cut it up to make a more attractive tee. Or do something we haven't even imagined! 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 10/6 or 10/13 to pick up a shirt. Can't make it to the Market? Email us to coordinate a different pick up time.

Have you seen those purple radishes at Sun Sprout? They're gorgeous! Pick some up and make this roasted radish recipe from Epicurious.  Serve over polenta or alongside a grilled steak from FarmEats.

2 bunches of medium purple radishes from Sun Sprout
1 1/2 tablespoons olive oil from Kontoulis Family Olive Oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter from Southtown Farms
1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.


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

8:30a-1:30p: RiverKeeper demonstration for kids: scaled model of the Hudson River; interactive workshop on water pollution; Q&A with the Boat Captain

10a: Allison Leah performs

10/13: Cooking with Kids Workshop
10/20: HFM Country Fair
10/27: Halloween Pooch Parade

See you at the Market!

MG Markets