Stew, Sandwiches and Sweets
Some of you know I’m a born and bred Montana girl, even though I’ve lived in New York now almost twenty-five years. That being said, my body thermostat still withstands cooler temperatures and it’s only within the last week that I’ve brought out my sweaters and started craving all my fall favorites. One thing I’ll be making again very soon is this easy oven stew.
R & M Farm or Farm Eats can recommend some great beef; I often use a bone in cut such as osso buco since the bones impart additional flavor into the dish and when finished cooking the meat is so tender it falls easily away from the bone. I also like to sear my beef in a bit of olive oil on top of the stove before adding the other ingredients and placing it in the oven. Kontoulis can supply you with both the olive oil and balsamic vinegar. I prefer to use stock instead of the water the recipe calls for and any of Two Birds Artisan Provisions bone broths would really ramp this up. Between Berry Brook, Madura and Stoneberry, you’ll find all the vegetables you need and you’re good to go. Add a tossed salad with more of their offerings, a fresh baguette from Bien Cuit orWave Hill and you have a satisfying meal that’s guaranteed to please the palate.
Bien Cuit has returned to the market after a brief hiatus due to staffing shortages. Gigi was sold out early last week and promises to increase her order, so see her sooner than later for your favorite pastries and breads.
True Food has two new October sandwich specials; Beyond Sausage, house made sauerkraut, sautéed onions, Monterey cheese and mustard wrapped in a tortilla or NYC Butcher Girls uncured pork bratwurst, house made sauerkraut, sautéed onions, cheddar and mustard on a challah or pretzel roll. If your taste runs more Italian than German, Joe Tomato Mozzarella has his famous caprese sandwiches with or without prosciutto and diRiso also offers vegetarian or meat options for their sandwiches on house made focaccia.
Cooler weather means the return of Raw Chocolate Love. Organic, vegan, dairy-free, gluten-free, one hundred percent pure raw artisanal chocolate. A sample will sell you and so many great flavor choices.
Blondery is back this week with their delectable delights. Wonder woman Auzerais Bellamy recently moved her bakery from Brooklyn to Peekskill with not much noticeable disruption, at least to our market schedule. All you pumpkin spice fans, check out her pumpkin chai blondie and seasonal cake jar; layers of pumpkin chai blondie, pumpkin butter cream, toasted pumpkin seeds, maple cake, cream cheese frosting and toasted pecans.
Speaking of cake, our newest market intern has a birthday this week. James Heins is an Irvington High School junior who started with us as a volunteer. Wish him a Happy Birthday and thank him for his much valued assistance at the market each week when you see him on Sunday.
