Season Feedings!

Thanksgiving is technically our biggest "feast" of the year, but it's over in one day. In December, the indulging just goes on and on. And that's a good thing.  January is for virtuosity and bone broth.

So, go ahead and buy that smoked duck breast from Larchmont Charcuterie,  the rich cheeses from Chaseholm Creamery,  those restaurant quality ready-to-eat entrées from L'Escargot Voyageur and your favorite spirits from Springbrook Hollow Farm. Buy extra Marcona almonds from Kariba Farm. Plump, sweet scallops from Pura Vida, or unctuous olive oil from Agape Premium EVOO. Splurge on T-bone steaks from R & M Farm or Le Roux Trading and buy extra smoked trout from Hudson Valley Fish Farm to serve to guests or enjoy on a DoughCo bagel Christmas morning. (yes, they freeze remarkably well). Buy an extra pint of Abby Prager's Unofficial ice cream to have on hand for houseguests. 

This year we are spoiled for choice when it comes to holiday/winter wreaths. 
If you haven't decked your halls or your front door yet, do pick one up from Titusville Farm orThousand Leaf Gardens Farm, which is also selling stunning evergreen swags studded with dried candied orange or winter berries. So lovely, I had to buy one for my neighbors, too. These make GREAT “gesture” gifts!

If you haven't planned your Christmas meal yet, note that Wil-Hi Farm will be here Saturday with lots of butterflied legs of lamb and lamb shoulder.
If you're a leg cook, try this  recipe for leg of lamb with lemon salsa verde. Prefer the stronger flavors of lamb shoulder? Try this  recipe for slow-roasted rosemary garlic lamb shoulder. Like a good rack? David Tanis offers up this beauty of a recipe which invites anchovy to the party, always guaranteed to punch up flavor in the most unexpected ways. Halal Pastures should have all the herbs you'll need for these recipes.

Serve with some of the tender spinach from Obercreek Farm. For the vegetarians at your table, halve and roast some honey nut squash and top with some of Maplebrook's smoked ricotta and snipped chives and toasted pecans or festive pomegranate seeds. Or go nuts at Tivoli Farm to make this mushroom lasagna.

Are you making cookies this week? Buy some meadow butter from Maplebrook Creamery or LeRoux Trading to make them extra special. Shortbread is all about the butter. Try this recipe for savory rosemary shortbread. Or pick up some pure maple syrup (Maplebrook!) to make these maple brown sugar cookies. Don’t have time to bake? Aux Petits Délices (Gaelle's French Pastries' new name) can help with classic French sablés cookies and canelés. 

Crafters Chloe Sikirica, Pinmillmade and Mermud Pottery are all returning for last-minute gifts. And who wouldn't love a gift from the Ash Hopper Botanical Skincare tent? And, Laura Small will be selling some of her own artwork alongside her son Josh's bagels at the Dough CO tent. Austin, of Boxing Day Cafe, is in France for the rest of the month so Cano Coffee will be filling in for our last market of the season.

We are gleaning this week. So please remember to buy produce for the Food Pantry basket which will be near our tent this week.

The knife sharpener will be here and he is considering a hiatus this winter, so, if I were you, I'd put those carving knives and steak knives by your front door now. 

Thanks to all who donated coats at our last market. What a haul! Board member Christina Jones delivered them.

See you at the market. REMEMBER WE OPEN AT 9:30 in the winter.