November 17th Market News
The day is finally upon us. Arguably the biggest food holiday of the year, Thanksgiving is in less than a week and we are here to help you—whether you are hosting or visiting. Remember to pick up your holiday pre-orders from Southtown, Stone & Thistle Farm, Pie Lady & Son, and Meredith's Bread. We are assured they will all have a few extras in case you have any last minute needs. Need a last minute menu? We love this Automagic Menu Maker from Food 52 and the Native Thanksgiving recipe collection from the Smithsonian's National Museum of the American Indian (try the oyster stuffing with fresh oysters from Pura Vida and a sourdough from Bread Alone Bakery).
Have the menu nailed except the apps? Lighten your cooking load and stock up on cheeses from Cooperstown and McGrath, saucisson sec from Larchmont Charcuterie, and an array of olives and pickled vegetables from Dr Pickle.
Need a host/ess gift? Try a bottle of local, aged whiskey from Hillrock Distillery, toffee from La Petite Occasion, or a soap and lotion gift set from Pound Ridge-based Clean Ridge Soap Co. Or support the market and buy a set of our new tea towels! One for $12 or two for $20.
Lastly, don't get caught with a dull blade! The Knife Sharpener visits tomorrow
LAST VISITS OF THE SEASON
As we mentioned last week, this Saturday is the last market of the regular season. There is NO MARKET next week. We begin our winter market schedule on December 1st with shorter hours and less vendors.
Tomorrow will be the last visit for some of our vendors including Morgiewicz Produce, Taliaferro Farmstand, Wrights Farm, and Climax Farm. Please stop by their tents and wish them farewell until next summer.
It will also be the last visit for Wil Hi Farm. Stock up on their ground lamb and chops that keep well in the freezer. Their goat milk soaps are great stocking stuffers and their beautiful merino wool yarn is a great present for the knitter on your list.
It is also Bread Alone's last visit until next June. It is our fist winter market without them. They are scaling back on their winter markets to focus on quality and recipe development. We anxiously await their return in the spring.
In the spirit of the season, we have many opportunities to give back to our community tomorrow.
As usual, we reserve the third Saturday for Gleaning—a collection of fresh produce for the Hastings Food Pantry. We ask that you give as generously as you can so that all our neighbors can eat on Thanksgiving. Thank you!
A group of ninth graders from the High School have started Period Monster, an initiative that provides free period pouches stocked with sanitary products for women and girls who are homeless and/or in need. Tomorrow they are selling gently used cookbooks to raise money to restock their supplies after handing out all of their bags last week during Midnight Run. They will distribute bags at Project Share's dinner on Tuesday, where over 500 men, women, and children are fed a free Thanksgiving meal.
As we enter a week of giving thanks, the Hastings Farmers Market wants to say a special "thank you" to Mary-Ann at the Orchards of Concklin tent for always being so gracious and seeing the bright side of every situation. This will be Mary-Ann's last weekend working with the Orchards as she is off to pursue a nursing career. We wish her well and thank her for all the Saturday smiles over the years.