Pears and Pairings
Grill some sweet potatoes and pears to add to an arugula or spinach salad, dress with one of Jody’s Kitchen’s new bottled dressings or Kontoulis Family Olive Oil and balsamic. Add some feta, goat or blue cheese and sprinkle with toasted pumpkin seeds. A perfect pairing for this interim summer/fall season.
I quite enjoyed the blueberries from Caradonna Farms last week. Try adding a cup of blueberries to this Fresh Pear Cobbler for an additional treat.
Also, be on the lookout for Nutmeg Café and Bakery’s seasonal pear custard pie; it is divine!
See Holly at R&M Farms for some skinless, boneless chicken breasts for this quick and easy Ginger Pear Chicken. LaTrafila is back this week from holiday break. Their fresh pasta would be perfect to soak up the wonderful sauce in this dish.
Forward Roots returns for their monthly visit. Stop by and visit with Keith for ideas on how to use their versatile, fresh ingredient kimchi, dip, marinade and condiment.
Have you ever had a kimchi grilled cheese? A real taste treat, especially on Bien Cuit multi-grain sandwich bread or 3x3 Kitchen’s variety of popular gluten-free breads. Cooperstown Cheese would be happy to suggest the perfect cheese pairing.
Jenny is back with her AYA Hummus. Top your favorite hummus with some kimchi on a platter of market crudités for an easy appetizer.
FarmEats has no nitrite, grass-fed beef and pasture raised pork hot dogs that are crave worthy, served on Wavehill brioche buns. Top with some Forward Roots kimchi for added zing.
Plenty of sweets to pair with your meals. Noble Pies returns on a fall rotating basis. Check out Blondery’s new fall flavors. Muscovado Sweets has tempting vegan desserts. Mom and Icepops have become popular market treats. Remember that they are seasonal, so you might want to stockpile a few of your favorites in your freezer before they disappear.
DoughNation is on vacation this week but Pizza Vitale will join us.
Recently back from a trip to Italy, they’re sure to have plenty of stories to share. Enjoy an authentic Neapolitan pizza baked in a wood burning oven with many local and market sourced ingredients. Francesco was born and raised in Napoli Italy and has been a full time pizzaiolo for over 30 years.
A reminder that we are pleased to pair with the wonderful volunteers of the village's Green Policy Task Force. They are at the market most weekends to oversee the collection of compost and provide information to those who want to start composting at their own homes.
Adam Weiss—CEO of the Shames JCC on the Hudson and certified NASM personal trainer—will be at the market on Sunday, September 11, to share more about the upcoming events, programs and promotions at the J. Adam will also be leading a 15 minute exercise class for all ages at 9am, 11am and 1pm. In “Muscle Matters,” the whole will learn fun, simple moves for getting strong and staying fit.
See you on Sunday!
