Buckwheat flour, artsy pasta and bourbon (in bottles and pie!)

Hey, it's been a stretch!

We're so glad to be back this Saturday and we hope February will be kinder to us than January was.

We are also very happy to bring you not one, but two new vendors this week!

First, La Trafila Pasta Fresca. La Trafila is the Italian term referring to the bronze dies that are used to extrude various shapes of pasta.
La Trafila was founded by Jiselle & Luigi Speranza, a couple whose passion for cooking brought them together from opposite sides of the world. Luigi was a chef in Italy and Amsterdam and Jiselle was a recipe tester, developer and food stylist in New York before the two met and eventually launched their fresh pasta business. Some of their pasta varieties include parmesan and truffle, or caccio e peppe gnocchi and smoked tagliatelli.
They are constantly changing up their repertoire, so you can look forward to a new pasta shape or filling at every market they attend. Oh, and they also make their own authentic jarred sauces and herbed butters to go with their pastas, for weeknight dinners that are easy peasy, lemon tagliolini.

Next up, River Valley Community Grain, a new grain hub with a great idea and collaborative mission: a group of forward-thinking folks in New Jersey are working with local farmers to help them grow regenerative crops like buckwheat and spelt and eikhorn and then stone-milling grains into flour at the Red Barn incubator kitchen. Pick up some rolled oats, spelt flour and einkorn flour to elevate your pancakes. Oh, and they sell pancake mixes too!

Chef Thierry Ricard from Escargot Voyageur is making a large vat of blanquette de poulet. Blanquette is the French term for a ragout of white meat (veal or poultry) cooked in a white stock with vegetables and aromatics. Thierry is making the Paul Bocuse version of this dish and serving it with a purée de pommes de terre (mashed potatoes the way my mom makes them.) Sounds like a bomb-cyclone must.

Noble Pie is making bourbon pecan pie this week. Nuf said.

Martin from Abandoned Cider will be coming down the mountain with his many hard, dry cider varieties made from apples collected from abandoned orchards and farms. Prefer something from a flask when you shovel? Cooper's Daughter has some smoked maple bourbon this week...just the ticket. Springbrook is bringing rye and gin to round out your bar offerings.

Then there's Manor Sangria. Sangria-maker Bo DiBuono is determined to make sipping sangria a year-round affair. His classic blend does lend itself to cozy gatherings by the fire.

Our next market is after Valentine's Day, so please stock up on treats for your sweet this weekend. You will have plenty of options: La Petite Occasion is bringing boxes of her Valentine's Day assortment: smoky milk chocolate, salted dark chocolate and mocha with espresso salt, too. Marcelina Orange is fully stocked with her bittersweet orange peels wrapped in dark chocolate and Luxx Chocolat is bringing her entire repertoire of chocolate confections.

See you at the market!