Lamb, brisket and baby goats at the market on Saturday
Spring is still just a whisper in our gardens and at the market. Though we long for them, it's too early for rhubarb and cherry blossoms, but we will have cherry blossom ice cream at the market on Saturday. That and baby goats.
Do I have your attention yet?
Yes, Unofficial Ice Cream will be bringing cherry blossom ice cream laced with olive oil cake as well as a spiced honey stracciatella and a super orange sorbet swirled with orange marmalade. (Yes, this week I'm starting with dessert because it's what we all need right now).
On to baby goats. You must make a pitstop at the market with the little ones on Saturday because the folks at Sugar Shack Creamery will be bringing some baby goats, instead of their usual goat-milk products. Goat cheese and milk production are on pause during the kidding process, so Joni and Charlie thought it would be nice to show you what they've been up to these past couple of weeks at their Garrison farm.
There are two big holidays coming up, Passover and Easter, and you should find everything you need at the market, from brisket to buns, for the holiday you celebrate. Wil-Hi Farm returns after a winter hiatus with racks and legs of lamb for your Easter feast. Never cooked a rack before? Try this easy herb-packed roast rack of lamb recipe.
Why not serve it with a Halal Pastures carrot and potato gratin laced with fresh thyme? And a salad of tender greens from Titusville Farm.
Obercreek has plenty of rainbow chard this week, so delicious and wilted alongside any protein or fish. And who doesn't need a rainbow right now? Try it instead of kale in this recipe for baked eggs with bacon and cornbread crumbs. (How's that for Easter brunch?).
Did you know that the staff at Obercreek have gone crazy in the kitchen? Check out their new line of farm to jar products on offer at the market: chimichurri (made with their parsley, tastes great on steak and roasted vegetables); garlic scape pesto (made with their garlic scapes, delicious tossed in pasta or as a marinade for chicken); cherry tomato garlic confit (made with their sweet cherry tomatoes in summer, to elevate a baked feta pasta dish, or to serve warm as a dip) and pickled jalapeños (made with their own jalapeños). They also make their own heirloom tomato sauce - which needs to be cooked down a little on your stovetop. And finally, an eggplant caponata made with their own eggplant, natch. It's the perfect match for a baguette from L'Imprimerie.
Will you be hosting a Seder? Try this easy roast chicken with apricots and olives. I'm a sucker for shallots, (Halal has a nice variety) and this dish gives them their moment in the sun. Serve with this parsley, fennel and horseradish salad courtesy of Alison Roman. And don't forget to make her traditional Passover dessert of market apples with honey and crushed walnuts. Hudson River Apiaries will be here for all your honey needs.
For either holiday, you'll need flowers for the table. Fortunately, flowers from Thousand Leaf Garden Farm will easily last two weeks, before artfully waning.
American Tea Company returns with their pretty tins packed with tea blends made with flowers and herbs from Vermont. The extreme wind put still a bit of a damper on their last market, so make sure you stop by and give them a proper Hastings welcome this weekend when, we hope, to catch a weather break.
In the prepared food department, Del Norte will be here with their lamb and beef empanadas and Argentine locro stew, Pitmaster, Jeremy, of Smok’d returns with his ribs and hens on the spit. And the Kinwich Sandwich Truck is also in the house. If British pub food is your wont, head straight to Simple Fine Food.
See you at the market!
Please note: As we approach the busy summer market season, Morning Glory Markets is looking to hire a farmers market manager for our sweet Sunday market in Pelham.
Please reach out to pascale@morningglorymarkets.com if you are interested or know someone who might be.
See you at the market!