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Halal Pastures Farm is a diversified organic farm located in the famous black dirt region of Orange County, NY. Farmers Samer and Diane firmly believe in sustainable agriculture and that soil health is the most important ingredient for producing a healthy crop. We recently chatted with Diane to learn more about their approach towards farming and the certified organic produce, eggs and pastured halal meats they offer.

How did Halal Pastures Farm get started? We started our farm out of a need to provide our growing family with wholesome food. Back in 2011, Samer read an article that Egypt rejected several tons of corn from the USA because it was genetically modified. That was the first time we heard of the word GMO (Genetically Modified Organism). We looked to our own faith to understand what kinds of food we are supposed to be eating. We discovered that, as Muslims, we are supposed to be eating food that isn’t just halal, but also Tayyab – which means wholesome, pure and good. We rejected GMO foods and wanted to feed our family wholesome food. Since we couldn’t find the food we needed to feed our family, we started making it ourselves.

Were you always farmers or did you have other interests and careers before becoming farmers? Diane is a lawyer and Samer is in finance. We are first generation farmers. Diane stopped practicing law to focus on the farm. We also homeschool our children. There is a statistic that 70% of farmers have income from a non-farm source, and we are no exception to that. Our careers helped support the farm and Samer continues to work his other job to sustain it.

As your name implies, Halal Pastures Farm produces halal meats and meat products. What does that mean exactly for those who aren’t familiar with halal? In Islam, halal just means permissible. If something is halal, it means it is permissible to do, consume or use. When it applies to meat, it means that the meat was slaughtered in accordance with Islamic rules.

What are your main flagship products? Our main products are halal meat, vegetables and eggs.

Do all your shoppers follow halal? Or do you have non-halal shoppers? Everyone shops from us [including people who are not following halal]. The common theme amongst everyone who buys from us is that they really appreciate good food made with intention.

Halal Pastures Farm is a diversified farm which means you grow a variety of crops and animals on a single farm. What are the advantages and disadvantages of this approach to farming? In terms of geography, our farm is spread out across Orange County. The crops that we don’t sell or are spoiled are saved and given to the chickens to eat. And we are experimenting this year with using the manure from our chickens as fertilizer for the soil in which we grow our crops. We also work with farmers throughout upstate NY who raise the animals organically and in accordance with their life cycle.

Halal Pastures Farm grows a lot of different types of fresh produce. How many different varieties of fruits and vegetables do you currently grow? We are currently growing around 600 varieties of vegetables and fruits. We try to grow varieties that are unique and different to what you would find in a supermarket. For instance, [this past summer] we grew a yellow pointy tomatillo called Chupon de Malinalco1. We grew an eggplant called Rosa Bianca2 and a tomato called Orange Strawberry3. We also grew a fruit called the husk cherry4 that people just loved. 1Chupon de Malinalco is an heirloom Mexican tomatillo that grows up to four inches long. It’s lemon yellow in color with a cone, slightly heart-shape and tapered tip. It tastes sweet and fruity with a slightly tart taste. It’s great for making salsas and can be enjoyed fresh. 2Rosa Bianca is an Italian heirloom variety of eggplant noted for being particularly creamy and tender. 3Orange Strawberry is a German heirloom tomato variety that produces large, bright orange fruit shaped like strawberries or oxhearts with a meaty flesh and sweet, rich flavor. 4A husk cherry, also known as a ground cherry, is a small, sweet fruit that grows in a papery husk. They are related to tomatoes and tomatillos. Their exotic, mild flavor has been compared to a cross between tomato, mango and pineapple.

You have an extensive network of greenhouses that allow you to grow through the colder months. Are your greenhouses heated or unheated or both? We have both heated and unheated greenhouses in which we are currently growing winter greens and spring greens including kale, chards, mustards and spinach. We overwinter our greens because it concentrates the minerals in the vegetables and makes them taste sweeter.

Halal Pastures Farm is a certified organic farm. Does this refer to all your products? Our produce and eggs are certified organic. Our meats are certified organic and/or 100% grass-fed and grass finished.

What are some of Halal Pastures Farm's newest products and value-added products? We have many new products that have come down the pike. We have introduced organic halal chicken bone broth, smoked organic chicken breast (its nitrate and nitrite free), tomato sauce, jams (strawberry, rhubarb, and ground cherry ginger flavors), pickles, tomatillo salsa, harissa, garden pickles and pickled beans.

What are some of your best-selling products? Thankfully, all our products do well. The eggs are a top seller right now.

What are some of Halal Pastures Farm’s plans for the future? We hope to one day purchase land that is large enough to house our full farming operation.

Is there anything else you’d like our shoppers to know about Halal Pastures Farm? We work really hard, love what we do and take our work seriously. We are loyal to our customers and hope to always produce food that is wholesome and good for them.

Thank you, Diane, for taking the time to talk with us and sharing more about your farming philosophy and operations. Find Halal Pastures Farm and their wide range of certified organic products and halal meats on Sundays year-round at our Park Slope Farmers Market and during the summer season at our Cunningham Park Farmers Market.

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As frigid temperatures abound, it seems that Punxsutawney Phil was accurate when he predicted six more weeks of cold weather after seeing his shadow earlier this month. However, there is still reason to take heart as February is the last full month of winter and our clocks spring forward in only a couple of weeks’ time. While we eagerly await the return of warmth and sunshine, let’s not forget to relish the all-star lineup of late winter produce that’s reaching peak season in the farmers market right now. 

What a Sweetheart February is the month of love and heart health awareness, so what better winter vegetable is there to enjoy than aptly named sweetheart cabbage? Also known as Hispi, sugarloaf, pointed or conehead cabbage, sweetheart cabbage hails from the fertile plains of Germany’s Filder region where it’s been cultivated since ancient times. If you’re not a fan of stronger-tasting cabbage, this petite, heart-shaped brassica is sure to melt your heart and your taste buds with its delicate, remarkably sweet, subtle flavor.

Ever since The New York Times declared cabbage to be cool again, sweetheart cabbage and its cruciferous siblings have been having a moment while popping up on the menus of renowned fine-dining restaurants everywhere. Because its tender green leaves are softer, less dense and cook faster than those of ordinary white cabbage, sweetheart cabbage is more easily digestible and extremely versatile for use in many dishes.

Charring sweetheart cabbage is a delicious way to coax out its natural sweetness and create an umami-laden, caramelized exterior. Pick up one of these cruciferous cuties from the farmers market this weekend and enjoy making this quick, easy and heart-healthy recipe. If you can’t find sweetheart cabbage, a medium-sized head of white cabbage will work well too.

Just Beet It Beets do best in cool weather and can tolerate light frost so many varieties can be grown inside cold frames and unheated greenhouses during late winter. With their brilliant red, purple and golden jewel tones, beets are chockfull of pigments called betalains that have antioxidant and anti-inflammatory properties and may help protect against cancer and cardiovascular disease.

Thanks to their superfood status, beets have been steadily gaining in popularity over recent years to become winter produce darlings of the farmers market. While roasted beets are perhaps the most common and popular preparation in this country, these English-style marinated beets, that I grew up on and still delight in to this day, offer a simple way to quickly transform an underrated veggie into a bright, tangy and peppy dish:

Ingredients

1 bunch (4 or 5) farmers market red beets

1/4 cup balsamic vinegar

1 tablespoon extra virgin olive oil

1 tablespoon sugar (optional)

1/2 teaspoon dry mustard

Salt and pepper

Instructions

Remove greens from beets and save for future use, if in good condition (they can be cooked like Swiss chard). Scrub beets free of any dirt.

Place beets in saucepan and cover with water by about an inch. Bring beets to a boil on high heat then lower heat and maintain a simmer for 35 to 45 minutes, until they are easily pierced with a fork.

Drain beets and rinse with cold water. Use your fingers to slip the peels off beets. The peels should come off easily. Quarter or slice the beets.

Make vinaigrette by whisking together balsamic vinegar, sugar, olive oil, and dry mustard with a fork. Adjust to taste. Add salt and pepper to taste.

Combine beets and vinaigrette in a bowl and marinate in the refrigerator for 30 minutes.

Enjoy on the spot and cover and store any leftovers in fridge.

Eat your Greens! A staple in Southern cuisine, collard greens taste best in winter due to a phenomenon known as cold sweetening. When exposed to cold temperatures, the collard plant naturally converts its starches into sugars to act as a protective antifreeze that lowers its freezing point. This survival mechanism allows collard greens to withstand frigid temperatures and makes them taste sweeter and less bitter after a frost.

Like other leafy greens, collards are a fantastic source of calcium, folate, fiber, magnesium, potassium, and vitamins A, B2, B6, C and K. While many people consider kale to be king when it comes to leafy green nutrition, collard greens actually contain 18% more calcium than kale, making them a delicious way to promote bone health during the winter.

Enjoy this classic southern recipe for collard greens using ingredients from the farmers market:

Ingredients for 8 servings

1 pound washed and chopped farmers market collard greens

4 bacon slices, chopped

1 tablespoon salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon white sugar

1 pinch cayenne pepper

5 cups water, or more as needed

Directions Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stockpot. Pour in enough water to cover greens completely. Bring to a boil, reduce heat to low, and cook at a simmer until greens are very tender, about 2 hours. 

February is often overlooked as a great month for enjoying a full all-star lineup of locally grown winter produce from the farmers market. Unlike most grocery store produce, the arrays of colorful, crisp vegetables at our farmstalls are sold much closer to the time they were picked and have traveled minimal distances which helps preserve freshness, flavor and nutrient-value.

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The February deep freeze has settled in with its hard baked, greyed out landscapes. The earth outside lies encrusted with snow and ice, seemingly dormant while patiently waiting to thaw back to life. As we dream of spring, now is the perfect time to take refuge in your cozy kitchen, delighting in comforting, warming and flavorful winter dishes!

Flavor bases formed by aromatic vegetable trios provide the foundation for a range of nourishing and healthy cold weather fare. These culinary starters leverage the heft of winter’s fresh produce while adding taste, texture and visual appeal to a variety of homecooked meals. While different regions of the world have their own unique twists and variations, these four classic flavor bases connect and anchor them all.

Mais Oui: French Mirepoix The best-known flavor foundation used in Western cooking is mirepoix, a fragrant trio of diced onions, celery, and carrots. Mirepoix is a long-standing part of traditional French cuisine and is used as a base in a wide variety of dishes, including stocks, soups, stews, and sauces. The term was popularized in 18th century France by the Duke of Mirepoix’s personal chef, who promoted the combination as a cooking technique to bring flavor to many dishes.

The correct recipe for mirepoix is a ratio of two parts onions, one part carrots, and one part celery, with bouquet garni herbs like bay leaf, thyme and parsley often added. The mixture is cooked slowly over very low heat in either butter or oil to sweeten and release the vegetables’ flavors without coloring or browning them.

This Pioneer Woman recipe for delicious White Bean & Bacon Soup uses a classic mirepoix to set the stage for the introduction of its heartier, richer ingredients: 

1 lb. dried white beans

4 cups low-sodium chicken stock

1 lb. thick-cut bacon, cut into 1-inch pieces

1 onion, diced

2 large carrots, peeled and diced

2 stalks celery, diced

1 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

4 cloves garlic, finely chopped

2 tbsp. tomato paste

2 bay leaves

Chopped, fresh parsley, (optional)

Muy Bien! Spanish Sofrito Sofrito, which means “to lightly fry” is Spain’s answer to France’s mirepoix. This savory sauce is based on a triad of aromatic vegetables that grow well in southern Europe’s hotter, drier climate – garlic, onion, and tomato. The three are sautéed together in olive oil until they become soft, sweet and caramelized. Sometimes bell peppers and fresh herbs such as cilantro, parsley, thyme and oregano are added.

Sofrito is common throughout Mediterranean, Caribbean, and Latin American cuisines. There are many regional variations which form the rich flavor base for iconic rice-based dishes including Spanish paella, Colombian arroz con pollo and Puerta Rican arroz con gandules. It also features heavily in soups, empanadas, egg dishes, and stews.

Break out a large frying pan and try your hand at making this traditional Spanish paella using a sofrito base, Hudson Valley grown rice, locally caught seafood and other fresh ingredients from the farmers market.

Gutten Essen: German Suppengrün Literally meaning "soup greens," suppengrün is a German flavor base typically consisting of three key ingredients -- carrots, celery root (celeriac), and leeks. This triumvirate is a staple in German cooking and is used to infuse deep flavor in many traditional recipes such as creamy potato soup, hearty broths and Fuhrmannsbraten, a braised beef roast. Bulbs of knobby celeriac are a fixture in the farmers market right now as it’s harvested in late fall and in season till early spring. Be sure to remove its tough, fibrous skin before using celeriac in any recipe.

Laissez les Bons Temps Rouler! Creole “Holy Trinity” Reshuffle the ingredients from the other traditional flavor bases and you have yourself the “Holy Trinity” made from equal parts onion, bell pepper and celery. When sautéed together, the medley lends color, natural sweetness and brightness to everything it touches. This Southern belle of a culinary combination originates from Louisiana and underpins quintessential Creole and Cajun concoctions such as jambalaya, gumbo, and crawfish étouffée.

All four of these traditional flavor bases, as well as their variations from around the world, are nutritious, healthy and consist of ingredients that are easy to find in the farmers market right now. Using these tried, tested and true culinary classics as the building blocks in a range of hearty winter fare is a great way to insert rich flavor, color and texture into your recipes straight from the outset.

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Love is in the air as Cupid’s favorite day of the year swoops in upon a heart-tipped arrow next Friday! The exact origins and history of Valentine’s Day are muddled and remain cloaked in legend since the holiday became widely popularized during the 18th Century. One story goes that the celebration of love is named after a Christian priest named Valentine who performed secret wedding services for soldiers who were forbidden to marry in the Roman Empire at that time. He is said to have been executed by Claudius II on February 14 in the 3rd Century CE, with his martyrdom honored by the Catholic Church on the feast of Saint Valentine.

Whether you choose to celebrate romantically or platonically with Valentine’s, Galentine’s, Palentine’s or Singles’ Awareness Day, your Down to Earth farmers market will have a bounty of locally sourced, sustainably produced love-themed goodies to make the perfect present for everyone on your gift list this year.

Heart Baked Tell your valentine “I Loaf You” with a basket brimming with freshly baked treats from the farmers market. These artisanal goodies feature real-food ingredients, showcase deft craftsmanship and many prioritize whole, local grains and natural ingredients to enhance their nutritional value and nutrient bioavailability.

Melting Hearts Everywhere Chocolate is synonymous with Valentine’s Day because it’s not only delicious, it can also boost your mood, induce euphoria and benefit your health. Dark chocolate can even help keep your ticker healthy as it contains flavonoids including a particular subtype called flavanols that is associated with a lower risk of heart disease. Pick up some direct-trade craft chocolate at the farmers market in the form of a bar, bonbon, cookie or chocolate croissant!

Olive You! Plan a romantic spread with a loaf of artisan bread, charcuterie, cheeses and a dipping bowl of zingy olive oil brought directly from family groves in Greece and California, or kick off your evening with cocktails and nibbles, including a variety of gourmet olives from our pickle makers.

Love on the Half Shell Are you planning to open a bottle of bubbly to celebrate on this all-too-rare Friday Valentine’s Day? Channel your inner Casanova by treating your valentine to a romantic champagne dinner at home featuring this quick and easy recipe for Roasted Oysters with Garlic-Parsley Butter:

Ingredients:

24 oysters (in the shell)

1 baguette, cut into 1/2-inch-thick slices

1 stick unsalted butter, softened

1/4 cup roughly chopped fresh parsley

2 tablespoons minced shallots

1 1/2 teaspoons grated lemon zest

1 tablespoon roasted garlic

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper

Valentine’s Day offers the perfect opportunity to support your local farms, artisans and food makers. With so many delicious, locally sourced choices for gift giving, the farmers market is sure to have something uniquely special and heartfelt with which to delight your special someone. We look forward to seeing you at the market.

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Here’s some fun football trivia: did you know that Super Bowl Sunday is the biggest day for food consumption in the United States after only Thanksgiving?! In fact, people eat more snacks during the big game than on any other day in the year. For many Americans, the Super Bowl is not just a watch party to cheer on their chosen team, it’s a time to get together with friends and family while enjoying their favorite comfort foods, snacks and drinks.

With two more farmers markets before the big day you have time to plan an enticing combo of fun and healthy snacks, all with a local twist!  So, hustle straight to the farmers market this weekend. We’ll have plenty of great options to help you have a food-ball with your football because the sport’s biggest showdown of the season is rushing in for a tackle on February 9th.

Hail Mary or Bloody Mary? A staple of Sunday NFL Countdown brunches across the country, the Bloody Mary is thought to have been invented by a young bartender named Fernand “Pete” Petiot at Harry’s New York Bar in Paris in 1921. Dr. Pickle’s recipe for spicy game day bloodies is your ‘License to Dill’ for the ultimate Super Bowl cocktail. It's fun and flavorful enough that you can skip the vodka if that’s your preference.

Hot Pepper Mary

Ingredients:

Dr. Pickle Hot Pepper juice

1 lime wedge

3 ounces vodka

4 ounces tomato juice

2 dashes Worcestershire sauce

1 farmers market celery heart stalk

Dr. Pickle jalapeno stuffed olive skewer for garnish

Directions

Fill an ice cube tray with hot pepper brine and freeze (this recipe skips regular ice as it waters down the drink).

Combine ingredients into a cocktail shaker and shake thoroughly. Pour into a highball glass.

Drop in a few hot pepper ice cubes and garnish with olives and celery.

Enjoy your Bloody Mary that will get even tastier as the ice melts!

Chips, Dips & Drop Kicks It wouldn’t be a Super Bowl party without a few bowls of assorted chips & dips to satiate the cheering hordes!

Grab some bags of salty, crunchy tortilla chips as Halal Pastures Farm has just launched a brand-new tomatillo salsa. This special salsa features a blend of their own farm-grown tomatillos including Chupon de Malinalco, an heirloom tomatillo variety that can grow up to four inches long and is known for its tropical fruity, sweet-tart flavor.

Taiim Shack Mobile’s line of freshly made, nutritious hummus features seasonal flavors to entice your Super Bowl guests and have them coming back for more. Choose from a full menu of party favorites including Cilantro, Roasted Garlic, Truffle Oil, Spicy Red Pepper and Artichoke. Don’t forget a few packs of Taiim’s crispy Seasoned Pita Chips in Za'atar or Mashiseo for dipping.

Labneh is a thick, creamy yogurt-based dip that’s popular in Middle Eastern cuisine. White Moustache Yogurt’s labneh is made from their same Persian yogurt recipe but strained for longer to remove more whey for a thicker, shareable dish. Wow your Super Bowl guests by picking up some of their delicious labneh in Plain, Shankleesh and Kurdish flavors to serve with crispy pita chips for easy dipping.

If chips and dip are not your sports-watching snack-of-choice, Great Joy Family Farm grows peanuts on their diversified farm in Pine Bush, NY that they harvest and sell in their shells! Inshell peanuts have been a popular baseball snack since the late 1800s but, after the 1990 Super Bowl halftime show featured costumed dancers dressed up as Peanuts characters, they have become a ubiquitous refreshment sold at football stadiums too.

Winging It Chicken wings, especially Buffalo wings, have been considered the quintessential Super Bowl food since the Buffalo Bills played in the big game for four consecutive years in the early 1990s. Great Joy Family Farm's and Yellow Bell Farm's chicken wings come from happy, healthy, pasture-raised birds whose delicious meat will make the perfect party pleaser in this healthier version of the classic recipe:

½ cup Great Joy Family Farm soft wheat flour

¼ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon salt

10 Great Joy Family Farm or Yellow Bell Farm chicken wings

2 tablespoons Maplebrook Farm butter

¼ cup hot sauce

1 dash ground black pepper

1 clove farmers market garlic, minced

Heaping portion of refreshing, crunchy farmers market celery and carrot sticks for counterbalance

With all these locally grown and produced ideas and options for healthier game day snacking, you can rest assured that you and your guests won’t go hungry on Super Bowl Sunday! So, get ready to score one heck of a tasty touchdown and we look forward to seeing you in the farmers market this weekend. 

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There’s been much froth about broth since bone broth in its many forms and applications exploded onto the food scene in the mid-2010s. In recent years, this ancient cooking staple has expanded beyond the kitchen and into the limelight due to a surge in its popularity amongst health and wellness advocates and the rise of diets emphasizing whole, unprocessed foods.

Amid the brothy brouhaha, if you’ve ever scratched your head and wondered what the differences are between bone broth, stock and regular broth, you’re not alone! While there are some notable distinctions, all three of these warming, nourishing liquids are culinary essentials that deliver an ideal way to maximize every animal harvest and minimize the creation of food waste both in commercial settings and your own kitchen.

Regular Broth: The OG Ah, broth. Just its very name conjures up cozy meals and other home comforts on these cold winter days. Regular broth is made by simmering meat or fish and other protein trimmings, vegetables, seasoning, and possibly a few bones, in water for a short period of time, typically less than two hours. The resulting amber liquid is clear, lightly colored and mild in flavor.

Chicken broth is the most common and well-known type of broth. Many chefs think of chicken broth as savory-flavored water since it has the same consistency but will add depth and taste to many recipes. You can use regular broth for blanching, poaching, boiling, thinning a sauce, or as the foundation for a stew or soup that doesn’t need much added texture or a super-rich flavor base.

Because it’s a clear liquid made from simple, plain ingredients, chicken broth is often used as a home remedy for common illnesses. It’s considered good to sip on when sick because it's hydrating, contains important electrolytes, and has small amounts of essential vitamins and minerals. Warm chicken broth can be particularly soothing for a sore throat, help reduce congestion, and replenish fluids lost during gastrointestinal illness without irritating the digestive tract. Athletes also use chicken broth for hydration and electrolyte replacement both during and after their workouts.

Chicken broth is straightforward, quick and easy to make at home using pasture-raised chicken and winter vegetables from the farmers market. Just follow this recipe to make your own.

From Good Stock Unlike regular broth which focuses on meat for its flavor and is cooked for a short length of time, stock is made by simmering animal bones for several hours to extract the protein, nutrients and flavor. Stock is thicker, darker and cloudier than broth, which is typically lighter colored and thinner. Many cooks strip away all the meat from the bones before including them in stock, as meat can make it murky and oily.

Adding an acidic ingredient such as wine, lemon juice or vinegar to a stock will accelerate the breakdown of cartilage and other connective tissue in the bones while it cooks. When chilled, a good stock will become thick and gelatinous due to its high collagen content. Although the term “vegetable stock” is now widely used in modern culinary circles, stock traditionally refers to a liquid made from animal bones. However, vegetable stock can be easily substituted for bone-based stock in a variety of meat-free dishes.

Stock is a key ingredient in many winter dishes as its deep, umami flavor and rich mouthfeel forms the backbone of deliciously tasty soups, stews, gravies, sauces and more. Because it’s made from bones and vegetable scraps which would otherwise be discarded, making stock is a great method for reducing the creation of food waste in your kitchen.

One of the easiest ways to procure enough bones for making homemade stock is to save the carcass from a whole roast farmers market chicken. As soon as the chicken has been picked clean, strip off any remaining meat to save for use in other recipes and follow the directions in this link.

If you regularly eat bone-in meat, develop a habit of freezing and saving the large, nutrient-rich bones. Once you’ve reached critical mass, you can make a meat stock by following the same steps above but cooking for longer as bigger, denser bones require several hours of additional simmering time to extract their goodness and flavor.

Bone Broth: Make No Bones About It While some have labeled bone broth as a fashionable fad food and marketing hype, this liquid elixir has been around for thousands of years. Bone broth combines the best ingredients of both stock and regular broth as bones, meat, and sometimes skin or other trimmings go into the recipe, which also features a higher ratio of bones and meat to water.

Many hours and sometimes days of cooking are required for bone broth to reach its thick, dark, rich consistency. The ultra-long cooking time breaks down the bone collagen into gelatin and glycine which are considered especially beneficial for the body. It also contains minerals such as calcium, phosphorus, iron, zinc and magnesium, and vitamins A and K2. Bone broth’s nutrient-dense profile lies behind its status as a popular health food and it’s believed to support joint health, digestion, and immunity.

Taking inspiration from his Korean heritage, Edlin Choi, the founder of Reclamation Foods, turns unused animal parts from local farmers into a line of nourishing foods and drinks that maximize every animal harvest. Their award-winning Korean bone broth, a 2024 Good Food Award Winner and a 2024 Shelfie Awards Finalist, is part of a range of pantry staples. Their flagship collection features beef and pork bone broths made with just two ingredients: bones and water, meant to be seasoned by you. Their deliciously rich broth is great for sipping, cooking, and even using in lattes and smoothies! 

We hope this helps clarify the different ingredients, cooking times and flavors that form the basis of bone broth, stock and regular broth. While these terms are often used interchangeably, there are some important distinctions that set each apart and make them uniquely suited for certain uses and recipes. However, a common characteristic amongst all three is that these deliciously savory tonics form a wonderful foundation for warming winter dishes of many kinds. Bon appétit and we look forward to seeing you in the farmers market this weekend.

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Pastry chef Tanya Ponder is the one woman wonder behind Via Piante, a gluten-free bakery producing delicious, nutrient-dense breads and other baked goods that she sells through our farmers markets. Ponder spent five years working under Michelin-starred chefs including Daniel Boulud, Michael White and Jean-Georges Vongerichten. Via Piante is the evolution of Sundae Fundae, her original enterprise that was reinvented and rebranded in early 2024. She recently took the time out of her busy schedule to chat with us about her background and personal journey inside the world of professional baking.

How did your interest in baking get started? I have always loved to bake. It all started with a lower-level cabinet in the far corner of my childhood kitchen, which became my favorite “toy box”. In my child’s eye, the cabinet contained a treasure trove of recipes: a mix of handwritten notecards, newspaper clippings, magazines, and recipe books. There was also a very eclectic blend of new and old-world baking equipment that my mother inherited from her grandmother and brought with her when the family immigrated to the U.S. from Croatia.

I absolutely loved to rummage around in the cabinet, looking at the old pictures and reading the recipes. Inevitably, I would demand that we bake one of the recipes, or at the very least, have my mother explain how the odd tools like the rosette irons, engraved rolling pins, and antique cookie presses were used. I continued to bake with both my grandmothers on every visit and with every babysitter who would let me.

You attended cooking school and worked under Michelin-starred chefs. What were those experiences like? I loved baking school. I went to the CIA (Culinary Institute of America) in Napa Valley, and it very much felt like a nine-month vacation in a gorgeous setting surrounded by mountains and rolling vineyards. Class was rarely intense, but we touched on everything from beginner breads to ultra-fancy wedding cakes and traditional European pastry techniques to modern “New American” baking.

In 2013, I moved to New York City and worked for some notable chefs and restaurants such as Daniel, Marea and Jean-Georges. Restaurant work was very tough, and ultimately not for me. I learned a lot of discipline from the traditional French brigade system, saw some incredible artistry and tasted meals that I will remember for the rest of my life. However, the long hours, combined with the rather extreme treatment of young cooks, were more than I could take.

As a child, I was taught not to quit, so I stayed with it and spent a little over a decade in the restaurant industry and I eventually advanced. However, for me, baking and cooking are acts of self-care and nurturing of others, and I could not reconcile that mindset with the reality of behind-the-scenes restaurant work. So, when the pandemic struck, I welcomed the opportunity to build something more in line with my own values.

What was the main driver behind rebranding from Sundae Fundae to Via Piante? When I started Sundae Fundae, I had never worked for myself. After years working for some very hard-driving chefs, I just wanted to have fun (hence the name) and explore my own creativity. Unfortunately, that’s not a great strategy for growing a business. Eventually, choices must be made, and processes must be streamlined. I also couldn’t make the economics of small-batch ice cream work as its production, storage and distribution are all very expensive. As much as I loved it, I simply couldn’t see a path forward with that as my main product.

From the beginning, I had offered gluten-free and gluten-full pastries alongside the ice cream. This stemmed from my restaurant experience, where we were required to offer gluten-free choices on the menu. However, I had never really had the time to explore it. The more I started to tinker with gluten-free baking, the more interested I became in it. Most of the specials that I brought to market were gluten-free because I was really enjoying the challenge of creating gluten-free versions of classic treats. From a professional point of view, it was like having to completely relearn my craft, which I found very exciting.

Before I knew it, the gluten-free items were outselling my gluten-full ones. Then those same customers started asking me to make bread. I brought a few items out quickly in response, but I wasn’t happy with the results. So, I decided to keep it behind the scenes for a while. My ciabatta was the first recipe that I was truly excited about, and it took about a year to develop.

Have your Sundae Fundae customers followed you during this rebranding? Have you gained new customers too? Yes, and yes! Even the ones who can eat gluten!

What is gluten and why do some people need to avoid it, and others choose to avoid it? Gluten is a protein found in every variety of wheat including emmer, einkorn, spelt, farro, durum, khorasan and kamut. It’s found in all wheat-derived products such as bran, berries, bulgur, germ and graham flour. It’s also found in rye, barley and some oats (depending on farming and harvesting practices). Certified gluten-free oats are available.

Celiac disease is an autoimmune disease that affects about 1% of the population. People with this disease must avoid gluten because it damages their small intestine and prevents them from absorbing nutrients from food. There are other medical reasons to avoid gluten, including IBS and gastrointestinal irritation caused by gluten sensitivity and intolerance.

The reason I most often hear cited from those who chose to eat a gluten-free diet is that they are avoiding the pesticides, specifically the glyphosate found in American grown wheat. Glyphosate is found in the herbicides used to keep pests away from grains while growing and is also sprayed on wheat as a harvest accelerant to speed up the drying process and get this high-demand product to market faster.

Do you follow a gluten-free diet? I am not medically required to follow a gluten-free diet. However, I love the bread that I make and enjoy it regularly. I have noticed that I feel more energetic and less lethargic when I stick to my own bread. I’m not a nutritionist, but I attribute this to the high quantity of whole grains in the breads that I bake, which makes them a slow burning carb. In contrast, when I eat the shelf-stable white breads in grocery stores, I always get a sugar crash.

How do you bake without using grains that contain gluten? What are some substitutes for gluten-containing grains? My favorite grain to use for its flavor is amaranth, an ancient grain. I also like to use both buckwheat and millet in moderation, as they can get bitter when used alone. A blend of brown and white rice flour helps to mellow them out.

I rely mostly on psyllium as a binder. It’s become very popular, especially when baking bread. Via Piante is a gum free bakery, but xanthan and guar gum are both very effective ingredients as well. There are others, but I can’t give away all my secrets 😉.

Are some heritage and ancient grains a good, and perhaps healthier, substitute for traditional grains? Yes, heritage grains have not been modified to maximize caloric output. They are classified as “largely unchanged over the last 100 years,” according to the Whole Grains Council. This renders them higher in nutrients such as omega-3’s, B vitamins, and zinc. They are also higher in fiber and richer in minerals such as manganese, iron and magnesium.

Can people who aren’t gluten-free enjoy Via Piante’s products? Yes, our products are made with everyone in mind, and I have many loyal customers who do not need to eat gluten-free.

Do you use locally grown grains and other ingredients in Via Piante’s products? We use locally grown produce in our crostatas and muffins whenever possible. There are very few certified gluten-free grains grown and produced locally, so most of those are sourced from Canada and the north Midwest. The only exception is Birkett Mills Buckwheat. There are some locally grown oats, but they are not certified gluten-free so we would not be celiac safe if we sourced those.

What are some Via Piante customer favorites? OMG the crostatas…I can barely keep up with the demand for them. The plum and the apple are seasonal favorites. Our ciabatta has been a best-seller since day one, and our faux rye bread is also very popular.

Thank you, Tanya, for sharing this glimpse inside the inner workings of Via Piante. You can find Via Piante and their range of artisanal gluten-free breads and other baked goodies at our Morningside Park farmers market every Saturday this winter.

[downtoearthmarkets]

It’s a brand-new year which means industry soothsayers have peered into their crystal balls to bring us their best predictions for the top 2025 food trends. As we’ve traditionally done at the outset of each year, we’ve looked at what the forecasts and projections show and how these overall trends might influence what people choose to consume in the coming months. While locally grown, sustainably produced and nutrient dense foods will always be the hallmark of Down to Earth’s farmers markets, here are some notable trends that are worth exploring to help introduce diversity to your table and keep dishes fresh, fun and interesting.

Super Saucy  Who doesn’t relish extra sauciness? According to New York Times food critics, sauces will be a national obsession in 2025, especially those with global flavors. Thanks to the surge in post-pandemic travel that exposed people to a wider range of international cuisines and exotic foods, consumers’ palates have broadened as they seek to recreate the tastes they experienced while vacationing abroad.

Sauces are a great way to insert flavor, moisture, and visual appeal into your meals, and can also enhance foods texture and nutritional value. Try topping plain baked fish or chicken with a spoonful of spicy salsa, roasting cauliflower in a creamy bechamel sauce, or giving extra zing to pasta, eggs, salads, soups and sandwiches with this easy to make kale pesto.

Crunchy is Cool Crunchiness is set to reign supreme as the texture of the year, so we’ll see crunchy elements popping up in all sorts of unexpected edibles. You can’t go wrong with the crunch factor as it makes foods satiating by requiring more chewing and stimulating and engaging your palate. Luckily, you’ll find plenty of crunch-filled foods and seasonings in our farmers markets this winter.

Hardy winter vegetables are the kings of crunch! Cold weather causes plants like carrots, parsnips and cabbage to convert some of their starch into sugar to lower the freezing point of their cells and protect them from frosts, much like a natural antifreeze. This defense mechanism firms up their structure by trapping more water inside resulting in a crisper, crunchier texture. These vegetables also taste sweeter in the winter due to their higher sugar content, which is known as cold sweetening. 

Nothing beats the crunch brought to you by Dr. Pickle's briny, tangy, zesty pickles! Choose from sweet gherkins, cornichons, pickle chips and whole pickles in a variety of flavors such as hot & spicy, half or full sour, horseradish, flaming dill and more. Serve crunchy pickles with burgers, brats, hotdogs, charcuterie boards and sandwiches or chop them into deviled eggs, potato and tuna salads for some bright acidic zing.

Roasted winter squash seeds are a perfect vehicle for adding satisfying crunch to an array of sweet and savory dishes. Everyone’s tried pumpkin seeds, but did you know that you can roast the seeds inside any squash from butternut to delicata to acorn? Almost all winter squash are great candidates for seed roasting. Plus, squash seeds are chockful of fiber, healthy fats, vitamins and minerals so why let them go to waste? Instead, turn them into something delicious with this easy tutorial.

Transform a bowl of plain yogurt by showering it with Blissful Table’s crunchy, healthy granola. Their granola started with one flavor, the "OG", which quickly grew to over twenty seasonal and special edition blends. All Blissful Table’s granolas are made with a base of rolled oats from River Valley Community Grains in New Jersey and use a three-grain blend including quinoa and crispy brown rice. Each small batch is sweetened with pure maple syrup, local honey or agave and every bag is hand packed with love. It's even an ingredient on their label.

Slowcocoa’s cacao nibs are unlike anything you've ever nibbled on. They’re made from the cacao bean, which is the seed of the cocoa tree fruit. The beans are fermented, dried, and roasted to develop their flavor, then crushed into small pieces. Think of them like unsweetened chocolate chips, with an extra crunch and loaded with antioxidants, magnesium, potassium, iron and fiber. These nibs are yummy enough to nibble on by the handful. Or try a sprinkle atop your favorite smoothie or salad bowl, oatmeal, cereal, ice cream, or even in pastas or baked goods.

Luxx Chocolat’s Luxx’K Pistachio Caramel Krunch Bark with Kadaifi has the crunch built right into its name! Decadent fine category 72% dark chocolate (cacao Venezuela) is filled with their award-winning classic pistachio caramel and studded with organic pistachios and toasted Kadaifi phyllo pastry. All of this deliciousness is perfectly accented with rosemary-infused sea salt.

The Lentil Co. is on a mission to bring extra plant-based crunch to your life in 2025! Their exceptional collection of distinctively crunchy, tasty snacks featuring mung lentils, millet, lotus seeds and other exotic ingredients are delicious as standalone treats or when sprinkled on top of salads, curries, casseroles and soups. Plus, they’re high-fiber, high-protein, vegan, gluten-free and non-GMO to boot.

Protein Primetime Protein is one of the three macronutrients—fat and carbohydrates being the other two—that the body needs in large amounts to function properly. Fueled by the popularity of gym culture, impact of fitness influencers and growing number of Americans on weight-loss medications who need extra protein to maintain muscle mass, high-protein diets are currently all the rage. Protein is also increasingly being consumed by individuals looking to maintain energy levels throughout the day and support their overall health and wellness goals. In addition to its role in muscle growth and repair, protein promotes feelings of fullness, which can help with weight management by reducing overall caloric intake.

When increasing your protein intake, consider the big (health) picture and opt for nutrient-dense, whole foods that deliver a package of diet benefits. Lean cuts of grass-fed meats and pastured poultry are good options, as is fish of all kinds as the fat content in seafood is unsaturated so even high fat fish like tuna and mackerel are healthy choices. Other protein-rich items you can find in the farmers market this winter include pastured eggs, yogurt, Great Joy Family Farm’s handmade tofu, chickpea hummus, The Lentil Co.'s ready-to-cook lentil mixes, and Wave Hill Breads and Orwashers Bakery's whole grain breads. Regarding the latter, you may be surprised to learn that two slices of whole wheat bread contain the same amount of protein as one egg! 

Nothing Sour About It Sourdough saw an uptick in popularity during the pandemic, when many chefs and home cooks tended to sourdough starter cultures during quarantine. Sourdough bread is rich in nutrients, easier to digest than white bread, and contains prebiotics which feed the good bacteria in your gut. Since 2020, sourdough has spread beyond bread, so we are set to see sourdough applications in all sorts of recipes in our farmers markets this year including cookies, s’mores, pizza crust and bagels.

Badass Bagels’ sourdough bagels are entirely different from a standard yeast bagel. They’re light, chewy, crunchy, and end with a tang. Badass Bagels begins each batch with a rye flour-based starter that has become very happy and active – so active that it often bubbles, expands and takes over the counter it’s resting on. This special culture allows the bagel dough to be naturally leavened without using commercial yeast. Many people with gluten sensitivities say that they can enjoy these bagels without issue. Or you can enjoy their gluten-free bagels, which are now available to pre-order (ask at the stand).

Wave Hill Breads’ Wild Yeast Sourdough Miche, Sourdough Batard, Sourdough Baguette and Sourdough Boule are made onsite at their artisan micro-bakery. They believe in making delicious, hand-crafted European-style breads and pastries by using a traditional age-old approach that requires a three-day process from mixing to baking in small batches. Wave Hill Breads pride themselves on using locally sourced organic grains which are personally milled at their baking facility to enhance the freshness, flavor and quality of each loaf.

Orwashers Bakery's Chardonnay Miche is a classic French country loaf, reinterpreted with a mix of different sourdough starters that provide a satisfying and complex flavor. Their sourdough bagels are made with a heritage sourdough starter and steamed instead of boiled. The end result is a bagel that is chewier and more complex than your standard NYC bagel.

We hope you enjoyed this preview of the top 2025 food trends predicted to influence Americans’ eating habits over the course of the coming year. While consuming a balanced, sustainable and healthy diet is always advisable, sampling current food fashions within the context of farmers market shopping can be a fun way to refresh your recipes, introduce new ingredients, experiment with unfamiliar foods, explore different cuisines, and keep yourself out of a food rut this winter.

[downtoearthmarkets]

Happy New Year from all of us at Down to Earth Markets! If you’re like most Americans, you made a resolution or two as the countdown began and the silver ball slowly descended in Times Square. In addition to saving money and exercising more, committing to eating healthy consistently ranks amongst the top resolutions made at the start of every new year. So, if a better diet is on your list of goals for 2025, we’d like to remind you that your local Down to Earth farmers market is here for you this winter through rain, sleet, snow, ice and shine!

Toss the Junk 🍟 Ultra-processed foods (UPFs) are foods that have been extensively modified from their original state through industrial processes. Their production involves the addition of chemically altered ingredients, preservatives, and high amounts of sodium, saturated fat and sugar to artificially enhance their flavor and shelf-life, while they lack essential nutrients like fiber, vitamins, and minerals. Many prepackaged convenience foods such as microwave dinners, canned soups, instant noodles, store-bought cookies and cakes, fruit-flavored yogurt and potato chips are ultra-processed.

Regular consumption of ultra-processed foods has been linked to an increased risk of obesity, type 2 diabetes, heart disease, and other chronic illnesses. In addition to their negative toll on human health, the manufacture of ultra-processed foods is damaging to the environment and wellbeing of farm animals. So, if you are looking to limit the intake of these foods and prioritize whole, unprocessed options whenever possible, make it a habit to visit your neighborhood farmers market each weekend. Our regionally based farms and food makers bring a cornucopia of freshly harvested, sustainably produced, wholesome, flavorful, nutrient-dense foods to nourish your belly and serenade your taste buds all season long.

Turn up the Heat 🥘 While we all enjoy the occasional dinner out, resolving to cook more at home is one of the best things you can do to improve your diet in 2025. Many restaurants serve large portions and use unhealthy oils, excessive salt and sugar, and preservative-packed sauces to make food look and taste better. These practices can increase caloric intake and compromise the quality of your diet.

Cooking your own food allows you to control the caliber of ingredients and portion sizes in your meals. This typically results in healthier eating and the ability to tailor dishes to your dietary needs and preferences while reducing exposure to the cheap, unhealthy additives sometimes found in restaurant food. Not only is it good for your physical wellbeing, cooking is also helpful in boosting your mental health as studies show people who regularly engage in culinary pursuits feel more relaxed and happier in their everyday lives. Plus, who doesn’t relish the delicious aromas, comforting warmth and cozy ambience that fill your kitchen when cooking during wintertime?

Switch on the oven, fire up the stovetop and break out the spatula, as Down to Earth’s farmers markets are a veritable playground for all kinds of home chefs, from the novice to the very experienced. We know that olive oil and other healthy fats are fundamental to the preparation of many homecooked meals. To that end–and to spare you additional trips to the supermarket–we sell high quality extra virgin olive oil from single-origin, small-batch producers in addition to our wide range of locally grown and produced foods.

Plant it Forward 🥬 Plant-forward diets have been steadily gaining in popularity thanks to a multitude of benefits for personal health and the environment. Meatless Mondays have been a thing for over two decades, but there’s also Veganuary–an annual month-long campaign started in 2014 that encourages people who want to give a vegan diet a try in January.

If emphasizing plants was already on your resolution radar this lunar cycle, fear not because our farmers markets are replete with a diversity of colorful, delicious, in-season produce throughout the colder months. All winter long, you’ll find everything from storage vegetables including potatoes, rutabagas, celeriac, carrots, cabbage, turnips, onions, garlic and leeks to apples, pears, mushrooms, Brussels sprouts, kale, celery, indoor grown leafy greens and so much more. Plus, our food makers offer a variety of vegan options including ready-to-cook lentil mixes, soups, sauces, pastas, baked goods and whole grain breads.

Of course, if you prefer not to cut out animal products entirely, you can rest assured that our eggs, dairy, poultry and meat are sourced from small, local farms that firmly prioritize animal health and wellbeing and ecosystem protection. Plus, our seafood vendors provide a rotating menu of fresh fish that is locally and seasonally caught along with a variety of sustainably harvested shellfish.

Whatever healthy eating resolutions you’ve planned for January and beyond, Down to Earth Markets looks forward to being part of your food journey and edible experiences this year. We hope that our range of delicious and nutritious local fare continues to add joy and flavor to your plates and palates and elevates your at-home culinary endeavors from the ‘taste less’ to the ‘taste full’. We look forward to seeing you in the farmers market this weekend!

[downtoearthmarkets]

Tis the season to eat, drink and be merry, with plenty of occasions to raise a glass of good cheer before we make our resolutions and flip the calendar. This year, December 25th is not only a celebration of Christmas but also heralds the start of Hanukkah which falls late in 2024 and begins at sundown with the lighting of the first candle in the Menorah. Then, without skipping a beat, New Year’s Eve follows hot on the heels less than a week later. So, to avoid finding yourself empty handed over the holidays, here are some suggestions for festive libations that are just as tasty spiked with locally distilled spirits as they are served zero proof.

Christmas Cocktails 🎄 Nothing embodies Christmastime quite like a warming mug of fragrantly spiced, homemade eggnog. Eggnog originated from an early medieval British drink called posset that was made with hot milk curdled with wine or ale and flavored with nutmeg and cinnamon. By the 13th century, monks were adding eggs and figs to the hearty concoction which was often used as a cold and flu remedy. Because eggs, milk and sherry were scarce and expensive, drinking eggnog was a luxury reserved for the elite who used it in toasts to prosperity and good health.

Eggnog crossed the pond along with English settlers where it first made its appearance in the 1700s. In the colonies, eggs, cream and rum distilled from Caribbean molasses were plentiful and the drink became more widely consumed. Eggnog was particularly popular during yuletide because of its warm temperature and the addition of spices like cinnamon, nutmeg and vanilla bean that evoke the winter season.

This festive and flavorful eggnog recipe is easy to make at home using fresh, local ingredients from the farmers market. Adding a dash of booze is entirely optional and can be skipped altogether so your holiday nog can be enjoyed by everyone.

Ingredients:

2 cups Goodness Dairy whole milk

6 SOVA Farms large egg yolks

3 whole cloves

2 tbsp + 1 tsp pure vanilla extract, divided

1 tsp ground cinnamon

3⁄4 tsp ground fresh nutmeg, plus more for garnishing individual glasses

1 pinch kosher salt

3⁄4 cup sugar

1 1⁄4 cup light rum (optional)

1⁄4 cup Coopers Daughter Spirits Black Walnut Liqueur (optional)

2 cups half-and-half

1 cup heavy cream

Chanukah Cheer 🕎 Hanukkah, also known as the Festival of Lights, celebrates the rededication of the Temple in Jerusalem in the 2nd century BCE, after the Maccabees–a small group of Jewish rebels–liberated it from occupying foreign forces. When the Jewish resistance fighters entered the Temple, they sought to relight the Temple’s menorah but found only enough oil to keep it lit for one night. Miraculously, the menorah stayed aflame for eight days and nights which was seen as a sign from God.

Olive oil was the fuel used by the ancient Israelites to light the menorah and is still the preferred oil for use in the menorah during Hanukkah today. During the holiday, food fried in oil such as potato latkes and Sufganiyot (jelly filled donuts) are eaten to commemorate and symbolize the Hanukkah miracle.

Another fun way to incorporate the story of Hanukkah into your celebratory treats is to use it in festive, holiday drinks. Adding olive oil into cocktails will give them a bright, peppery flavor, silky mouthfeel and lusciously smooth texture. There are several creative mixology recipes to try, but you can never go wrong with a classic martini. This recipe lets the olive oil shine through using an infusion technique known as fat-washing:

Geoffrey Zakarian Olive Oil Martini:

One 750-milliliter bottle of Coopers Daughter Spirits vodka or non-alcoholic spirit substitute

4 ounces Arlotta Food Studio extra virgin olive oil

2 sprigs fresh thyme from the farmstalls

Dash dry vermouth

3-5 shakes LabelMaker Drinks Tuscan Tears bitters

2 pitted Dr. Pickle green olives plus ½-ounce Dr. Pickle olive brine

If you prefer to save time by skipping the fat-washing prep, this olive oil martini can be whipped up on the spot in under two minutes.

New Year’s Nectar 🥂 The tradition of drinking champagne on New Year's dates back to the 17th century when wealthy French citizens would pop open a bottle of this sparkling wine as a symbol of prosperity. Toasting the ball drop at midnight with a glass of bubbly gets even tastier with the addition of locally pressed apple cider and a cinnamon sugar rim for fun farm-to-flute flavor:

Instructions:

Fill a shallow plate with cinnamon sugar (1 cup granulated sugar mixed with 1 tbsp cinnamon) and dip each rim of glass in water, then in cinnamon sugar mixture to coat. 

Pour each glass 1/2 full of Locust Grove Fruit Farm or Orchards of Concklin chilled apple cider and top with champagne, prosecco or non-alcoholic sparkling wine. 

Chink your glasses together and enjoy!

We hope these locally inspired libations add a dash of festive freshness to your upcoming holiday celebrations! Many cheers to that and we look forward to seeing you at the farmers market this weekend.

[downtoearthmarkets]

The popularity of charcuterie boards has skyrocketed in recent years thanks to their creativity, visual appeal and social media shareability. Given the many different iterations of charcuterie boards that this trend has given rise to, including actual cured meats is optional as the term is now used interchangeably to describe serving boards neatly arranged with any kind of individual-sized, party-ready finger foods. So, if you’re looking to create a fun, festive and tasty charcuterie board this holiday season, here are some on-point ideas using fresh, local ingredients from the farmers market.

CharcuTREE A Christmas tree-shaped charcuterie board made with red, white and green edibles is sure to put your guests in the festive spirit. Plus, you can make it ahead of time, cover it and pop it in the fridge for relaxed, stress-free hosting.

The first step is to outline the shape of your triangular-shaped tree with rosemary sprigs, or deck the board with boughs of rosemary, if you will. Fresh rosemary is not only seasonally aromatic, it also resembles fir tree branches to bring your charcuterie board to life! Next, gather your ingredients and tailor the quantities to suit the size of your board:

Goode and Local By Don Rodrigo salami medallions or sliced jamon – Choose from their reddish, pink meats to stay within the Christmas theme. Options include their Black Peppered Lonza, Hot Coppa, Finocchiona Chubs, Hot Napoli Sopressatta or Iberico Presunto. If desired, you can use toothpicks to string together and artfully arrange your cured meat.

McGrath Cheese Company plain cheese curds or cubed Maplebrook Farm block feta.

Red radishes to add a splash of Santa Claus red to your Christmas board.

Maplebrook Farm Ciliegine -- Ciliegine are bite-sized fresh mozzarella balls that look like Christmas ornaments or snowballs. Drizzle them with pesto on the board for an extra festive touch.

Dr. Pickle green olives of choice.

Dr. Pickle antipasto peppers – Marinated peppers are bright red, perfect for the board.

Fresh parsley – Parsley will give you a fresh pop of vibrant greenery.

Crostini or crackers – Homemade crostini or crackers make the perfect tree trunk.

Coarse salt – Coarse salt sprinkled around the board looks like snow.

To assemble your tree, layer each ingredient in separate rows, starting from the bottom of the triangular tree shape as the longest row and tapering your way up to the top of the tree. Use a star-shaped cutout of cheese or charcuterie to top off the tree.

Plants-a-Plenty Plant-based foods are squarely in the limelight these days due to the myriad of eco and health benefits they confer. Given the lower carbon footprint of a plant-forward diet, it’s no surprise that Plant is spelled like Planet, just minus the e! So, delight your guests with a planet-friendly, plant-based charcuterie board this holiday season featuring locally grown and produced ingredients from the farmers market to bestow it with even greater eco appeal:

Individual slices of bread and crackers will serve as the anchor and main foundation of your plant-based board. Weave in small pieces of Wave Hill Breads or Orwashers Bakery's focaccia, ciabatta, sourdough and baguette throughout the presentation.

Mix Agape Olive Oil’s extra virgin olive oil with their flavor-infused, barrel-aged Modena vinegars for a delicious dipping station in the center of the board. 

Go wild with winter produce to add vibrant colors and refreshing crunch to your board. Think red, purple and white radishes, snappy carrots, crisp celery, cute cauliflower florets, spicy fennel, sweet kohlrabi and more.

Instead of soft cheeses, substitute small bowls of creamy Taiim Shack Mobile or Nana's Home Kitchen's hummus and baba ghanoush.

Simple Fine Foods' salty, savory black olive tapenade is delicious when spread on top of bread or crackers.

Pickles from Dr. Pickle make the perfect tangy, briny accompaniment to a plant-based charcuterie board. Introduce cornichons, pickled mushrooms, stuffed olives, pickled Brussels sprouts, pickle chips and any other pickled or marinated edibles.

Don’t forget a bowl of juicy Kalamata olives from Agape Olive Oil. They’re grown in a small, family olive orchard in Messinia, Greece. 

Balance out the savory components of your board with little pots of Peck's of Maine's seasonal jams which are made using New York State fruits whenever possible.

Dried fruits are a classic charcuterie board staple. It’s easy to make your own by thinly slicing apples and pears from the farmstalls, sprinkling them with cinnamon, lining a baking sheet with parchment paper and dehydrating them in the oven.

Sugar & Spice  Dessert charcuterie boards are all the rage so why not sweeten your holiday with one of these decadent spreads! Our farmers markets have no shortage of scrumptious treats so you can fill your holiday platter with an array of locally made goodies:

Slowcocoa Craft Chocolate's delicious gelt is a mindfully vegan twist on the classic Chanukah treat. Their bestselling 49% dark+oatmilk is slowly hand-poured into individual gelt coins, then lovingly coated in 24-karat edible gold leaf.

Who doesn’t love donuts? Orchards of Concklin apple donuts are flavored with their very own ciders made from pressed orchard fruit.

Pick up a box of Orwashers Bakery’s festive Blue + White Cookies, Rugelach, and a variety of other artisan pastries!

Wave Hill Breads has a full menu of locally baked holiday treats including Panettone, Chocolate Cannoli, Maritozzi, Sfogliatella, Traditional Cannoli, Mixed Berry Crostata and Coffee Cake.

Luxx Chocolat's award-winning, handcrafted chocolate and confections are exquisitely designed to capture the eye, imagination and every taste bud. Their new collections of artisan chocolate include the Honey, Harvest & Hay Cube Collection featuring the viral toasted shredded phyllo pastry and chocolate holiday barks. 

We hope these mouthwatering charcuterie board ideas have filled you with seasonal glee and festive inspiration! We look forward to hearing about the array of creative holiday boards you come up with as you browse our vendors’ stalls at the farmers market this weekend.

[downtoearthmarkets]

December has arrived in all its festive glory and ushered in an unusually chilly cold snap just in time to launch us into the holiday spirit! While conditions have seemingly ricocheted from one extreme to another, the range of produce on offer at our farmstalls is still redolent of the long stretch of hot, dry fall days that extended the backend of this year’s growing season well beyond its typical expiration. However, all good things must end, and it’s now last call for many tender field-grown greens and other warm season veggies until the soft rains and mild temperatures of spring coax them forth again. Let Us Enjoy Lettuce Lettuce is a shoulder season crop here in the northeast as this cool-weather-loving plant is typically grown in the spring and autumn. In the spring, lettuce bolts when it matures and reaches the end of its lifecycle, which is usually when daytime temperatures head above 75°F and nighttime temperatures remain over 60°F. In the fall, lettuce can withstand light frosts but needs protection from heavy frosts or harsh, freezing conditions. Lettuce is commonly used as a foundational base for green salads thanks to its versatility, mild flavor, crisp texture and ability to showcase a wide range of salad dressings. In contrast to loose leaf lettuce varieties, the leaves of head lettuces such as romaine, butterhead and iceberg form a dense rosette which develops into a tight, compact head like cabbage. If you’re a salad aficionado like me, the unusually warm and sunny autumn has let us (lettuce!) enjoy this refreshingly crunchy and hydrating leafy vegetable in a variety of delicious preparations for weeks longer than normal. If lettuce-anchored salads are non-negotiable during the cold winter months, you’re in luck as some of our small farms like Great Joy Family Farm, Newgate Farms and Sun Sprout Farm have built greenhouses to facilitate year-round production. The panels of a greenhouse allow sunlight to pass through and trap it as thermal energy to heat up the air inside and create a warm, regulated growing environment. The structure itself protects plants from extreme conditions such as wind, heavy rain, frost and snow. When sunlight is unavailable, supplemental heat from gas, propane or fuel is generally used to keep greenhouse temperatures above freezing. Ar-u-goo-goo for Arugula? Another highly popular salad green, arugula is a member of the Brassicaceae, or cruciferous, family that includes cabbage, cauliflower, Brussels sprouts, and kale. This peppery mustard green is native to the Mediterranean region where it has been widely cultivated since Roman times. Like lettuce, arugula thrives in cool weather and is considered a cool-season crop. While it can withstand the recent light frosts in the field, its tender leaves must be protected from heavy frosts and snowfall by row covers or other frost protection measures. Arugula can be sown inside a greenhouse during the winter as it germinates well in cool soil temperatures and will grow in an unheated structure.  Given the challenges of growing arugula outside during the winter, this spicy, tangy green will be harder to spot at our farmstalls after this weekend. Make the most of the last field-grown harvests by scooping up a few bags to make this goat cheese, arugula & pear salad: Ingredients Dressing:

2 tablespoons Sun Sprout Farm chopped shallot, (about 1 small shallot)

1 Sun Sprout Farm garlic clove, chopped

¼ cup Arlotta Food Studio extra virgin olive oil

2 tablespoons Newgate Farms honey or Maplebrook Farm maple syrup

2 tablespoons white wine vinegar or rice vinegar

1 tablespoon fresh lemon juice

½ teaspoon fine sea salt

Salad:

5 ounces Great Joy Family Farm arugula

⅓ cup Sun Sprout Farm thinly sliced red onion

1 Locust Grove Fruit Farm green or red pear, cored and sliced into 1/4″ half-moons

⅓ cup toasted walnuts

2 ounces SOVA Farms soft goat cheese, crumbled

2 ounces blue cheese, crumbled

½ cup mixed Guoz Garden microgreens, optional

Freshly ground black pepper to taste

Curb your Herb Enthusiasm While dried herbs can be at our fingertips all winter long, certain non-woody herbs lose their signature flavor, boldness and aroma when dried. Basil, cilantro, parsley, dill, tarragon and chives are just a few examples that will always taste and smell better when enjoyed fresh! Most herbs are delicate plants that require milder, temperate conditions to thrive outside in the field, so will rapidly disappear from farmstalls now that our “second summer” is over. If you stumble upon any lush bunches of field-grown herbs at the farmers market this weekend, grab them while you can and whip up a big green salad, whirl them into a pesto in your food processor, or finely chop them and toss them into an omelet. For more ways to enjoy fresh herbs, consult this handy link. While greenhouse cultivation will enable many of our farms to bring an assortment of fresh greens to the farmers market all winter long, supplies can be limited due to the competing demands and restrictive nature of indoor growing. We’ve been lucky enough to enjoy an extended season for a host of fresh produce, but now that the weather has finally turned, this weekend will be the last call for many tender field-grown veggies. Be sure to make the most of the ones you can find, and we look forward to seeing you at the market!

[downtoearthmarkets]

Get ready for a fun weekend of farmers market grocery shopping because the biggest food holiday of the year arrives next Thursday! Thanksgiving marks a time to gather with family and friends to express gratitude over a feast of turkey and other traditional New England foods. But, while you’re busy preparing the main meal, your guests will need a little something to whet their appetite. Here are a few ideas for tasty yet simple Thanksgiving appetizers that you can make with ingredients sourced at your local Down to Earth farmers market this weekend.

It's a Stickup! Featuring plenty of seasonal flavor, with pretzel sticks as edible toothpicks for ease-of-handling and no fuss cleanup, these maple-glazed sausage bites are sure to be a Thanksgiving crowd-pleaser. The glaze delivers the coup de grace with its irresistible combination of sticky sweet maple syrup, earthy, herby crumbled sage and tangy stone ground mustard.

Ingredients: Makes 16 sausage bites

⅓ cup Maplebrook Farm maple syrup

1 tbsp stone ground mustard

½ teaspoon dried, crushed sage leaves

12 oz Goode and Local By Don Rodrigo, SOVA Farms or Stone & Thistle Farm cooked sausage

16 pretzel sticks

Instructions:

Preheat oven to 375 degrees F.

In a small bowl, combine maple syrup, mustard and sage.

Cut sausage into 1" slices. Place on a rimmed baking tray.

Bake sausage for 8 minutes. Brush generously with maple glaze. Bake for an additional 8 minutes or until sausage is heated through.

Insert a pretzel stick into each sausage bite for easy serving.

Enjoy!

We’ll Always Have Brussels Brussels sprouts are currently in peak season as this winter vegetable grows best in cool or lightly frosty weather. You can often find Brussels sprouts being sold on the stalk in our farmers markets–just the way nature intended and eliminating the need for any excess packaging. Simply twist the sprouts until they break away from the plant.

These “mini cabbages” are considered nutritional powerhouses as they are high in fiber, potassium, and folate, and are an excellent source of vitamins C and K. They also contain antioxidants and minerals like calcium, iron, and magnesium.

There are many fun holiday appetizers you can make with these cruciferous cuties. Anything with bacon is sure to be a hit, so try whipping up these bacon-wrapped parmesan Brussels sprouts. You probably have most of the simple ingredient list in your pantry already, so pick up a pound of Brussels sprouts from the farmstalls and bacon from Goode and Local By Don Rodrigo and give them a whirl! Or how about these adorable sliders that substitute sprouts for the buns?

If you’re hoping to up the ante with your Thanksgiving appy or just discover a delicious new way to serve Brussels sprouts on any occasion, look no further than this vegetarian recipe. You’ll want to select the largest sprouts available and grab some whole milk ricotta from Maplebrook Farm before they sell out. Also, be sure to watch this short and very helpful instructional video before getting out your paring knife.

Pro Antipasto? Italy’s answer to France’s charcuterie boards, antipasto platters feature an array of classic Italian delicacies including cured meats, cheeses, marinated veggies, olives and bread. In addition to spreading antipasto across a large platter, it can also work great hors d'oeuvres-style when threaded onto individual toothpicks or skewers.

To assemble your antipasto skewers, thread from bottom to top: 1 Dr. Pickle pitted olive of any kind, 1 marinated Maplebrook Farm ciliegine, 1 fresh basil leaf, 1 cherry or grape tomato, 1 slice Goode and Local By Don Rodrigo cured meat (fold over once or twice before threading), 1 Dr. Pickle marinated artichoke heart quarter, 1 Dr. Pickle roasted red pepper slice (fold over once or twice before threading), 1 basil leaf, 1 olive, and 1 small piece of Wave Hill Breads or Orwashers Bakery baguette. Arrange finished skewers on a serving platter.

Sleek As a Leek Party Dip A member of the allium family which includes onions, scallions, chives and garlic, leeks are a fall and winter crop that can be harvested even after it starts snowing. Leeks need to be cleaned thoroughly before using because dirt can get trapped between the layers of leaves. To clean, halve the leeks lengthwise with the root still intact, then run them under cool water.

It’s not a party without a dip and, with only five ingredients, this melted leek dip is the gift that keeps on giving! While making your farmers market rounds, look out for crunchy veggies like carrots and celery and freshly baked loaves that will work great for dipping.

Ingredients:

6 tablespoons SOVA Farms unsalted butter

4 large leeks from the farmstalls, white sections only, halved, and thinly sliced into half-moons

1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly ground black pepper

1 pint full-fat sour cream

Crudités, Norwegian Baked LLC crackers, or toasted Wave Hill Breads or Orwashers Bakery baguette (for serving)

We hope these appetizing appetizer ideas got you primed and ready for Thanksgiving farmers market shopping this weekend. As always, our farms and food makers will have an array of freshly harvested, regionally grown and locally produced goodies to help complete your shopping list and fill your reusable shopping bags. We look forward to seeing you there!

[downtoearthmarkets]

The expression “Think globally, act locally” was coined in the 1970s by environmentalists urging people to consider the health of the entire planet while taking action in their own communities. This popular catchphrase can be applied in a variety of contexts, including Down to Earth’s farmers markets, which support local farmers and food makers, but also feature vendors selling a diversity of internationally themed foods. The “glocal” flavors of our markets combine global cuisine with locally grown and produced ingredients to quite literally let you enjoy the best of both worlds!

Poquito Picante Maylene KIein of Salsa Wallito was born in the Midwest but at an early age moved to Monterrey, N.L. Mexico where she was raised by her Abuelita Anita who taught her how to cook. Today, Maylene’s values and heritage, both American and Mexican, are something in which her family takes pride. A tradition they love to follow is cooking an authentic Mexican dish every week. Salsas are a staple in their home–they always add it to their dishes–both Mexican and American.

Salsa Wallito produces authentic Mexican salsa norteña in five distinct flavors: Bonita, Chipotle, Verde, Siete, and Tequilazo. Their family recipe is a century old and packed with flavors that will enhance your favorite dishes. The salsas come in three different heat levels to ensure there's an option for everyone to enjoy the distinct taste of a true authentic Mexican salsa norteña. Salsa Wallito uses locally sourced ingredients in their products.

It’s All Greek Olive trees first appeared thousands of years ago in the Mediterranean basin, but it is thought to be the Ancient Greeks who first cultivated olive trees and produced olive oil. They believed that olive oil was a gift from the goddess Athena and used it for various purposes, including cooking, lighting, and religious ceremonies. Olive oil was so important to ancient Greek society that it was used as a form of currency, and Olympic athletes were anointed with olive oil before their competitions and awarded wreaths made with olive leaves for winning events.

DEMI Olive Oil is made in Greece from estate-grown olives and brought to the U.S. by the family that makes the oil. Their small-batch, single origin olive oil is the product of a longstanding family tradition: the roots of their olive trees are deeply embedded in the soil and history of Greece. Their team of Greek olive growers tends to the family olive grove with a commitment to quality and tradition that informs everything from how they care for the land and the trees, to how they harvest and press the olives.

Jamón In There Don Rodrigo Duarte of Goode and Local by Don Rodrigo operates a modern 12-acre farm in Sussex, New Jersey and several satellite fields in Warren County where he raises crossbred and purebred Alentejano (Iberico) hogs as well as Mangalitsa pigs. A true expert in his field, Duarte is exclusively certified by the country of Portugal to raise 100 percent purebred Iberico pigs outside of Portugal. Native to the Iberian Peninsula of Southwestern Europe, each Iberico pig is assigned a unique number as a piglet, and their life and DNA are meticulously tracked by the Department of Agriculture in Portugal.

Free to forage and root on the grains and grasses that carpet the landscape, the hogs are also fed an ample supply of blueberries, broccoli, bell peppers and other excess locally grown fresh produce, along with leftover artisanal bread from Teixeira’s Bakery in Newark. Duarte also supplements the hogs’ diet with the foods that the breed has traditionally been raised on -- chestnuts and acorns from Iberia’s Extremadura region.

Goode and Local crafts the finest handcrafted meats, charcuterie, and sausages straight from their farms to your table. The 16-month growth period of their hogs, free from intensive feeding, results in a distinctive and flavorful product. The taste of the meat from Duarte’s hogs, he says, “comes from nature, from the farmland, whatever herbs and flavors they eat.” Acorns are particularly rich in oleic acid (a monounsaturated omega-9 fatty acid), which penetrates the muscle fibers of the ham as it sweats during the curing process.

A Pita My Heart The husband-and-wife team of Serop and Jasmin Mandjian are best known as Coco and Nana. Serop's middle name is Gregory, and in their native Armenian language, Coco is the nickname for Gregory. As for Nana, this is the name their grandchildren exclaim as they throw open the kitchen door, wild in delight for the food soon to be served.

Coco and Nana were high school sweethearts in Armenia and married a few years later. They came to the United States in 1984, and Coco worked as a diamond setter for more than two decades. They have both enjoyed cooking since they were children, and once they married, they shared their love of the kitchen together. "She's my best friend for more than 45 years," Coco says of Nana. 

As Coco retired from diamond setting, they were able to devote more time to their enjoyment of cooking fresh Middle Eastern foods from scratch. Encouraged by family and friends, they decided to offer their cooking to a broader audience and started Nana's Home Kitchen in 2010. The couple offers a diverse menu of savory and sweet Mediterranean foods, including hummus and other spreads, chicken kababs grilled on-site and served wrapped in a warm pita, empanadas, stuffed grape leaves, traditional cookies, baklava, and more.

Pasta La Vista Pasta is believed to have been consumed in Italy as early as the fourth century BCE. Archeological evidence shows the existence of pasta during the Etruscan civilization, which flourished in the regions now known as Lazio, Umbria and Tuscany. In fact, a bas-relief unearthed in an Etruscan tomb depicts tools and kitchen utensils used to roll and form pasta very similar to those still in use today. By the Middle Ages, pasta had become established as a staple food across Italy, with the poor eating it as a source of energy when meat was scarce, while the rich covered it with a variety of ingredients.

La Trafila Pasta is a Gowanus, Brooklyn based fresh pasta business founded by Jiselle & Luigi Speranza. Their passion for cooking and creating brought them together from opposite sides of the world. They use flour imported from Italy, along with local and regionally sourced ingredients whenever possible, to produce handcrafted pasta, stuffed gnocchi, sauces, tiramisu and cannoli. Trafila is an Italian word referring to the bronze cast die traditionally used in the process of extruding pasta dough to create various shapes.

Got Tofu? Great Joy Family Farm has become just that thanks to the vision, agricultural talent and hard work of Wendy Chen and a collective of her family members who moved to the United States a decade ago from a region in south central China known for its rivers, lakes and rice production. They have successfully parlayed their expertise in rice growing from China to the Hudson Valley, where they cultivate a range of different rice crops in paddies by the Wallkill River.

In addition to their array of locally grown rice and specialty Asian grain products like millet, Great Joy Family Farm makes fresh tofu from their non-GMO soybeans. Although widely associated with Japanese cuisine, tofu was first recorded in China during the Han dynasty, around 2,000 years ago. It was introduced to Japan several centuries later during the Nara period (710–794) by Japanese envoys to China who learned how to make tofu and brought it back with them.

Tofu is rich in protein, important minerals and essential nutrients and can be enjoyed by everyone, whether you're a vegetarian, vegan, or meat-eater. It’s low in calories and cholesterol-free, making it especially beneficial for heart health. Plus, cooking with tofu is easy as its mild taste makes it the perfect canvas for any flavor you want to add! Wendy recommends lightly coating it with cornstarch for a crispy texture before pan-frying it. You can add it to stir-fries, salads, or even grill or bake it with your favorite sauce for a delicious and well-rounded meal.

Stock Up On It In the fall of 2019, Edlin Choi, the founder of Reclamation Foods, left a career in tech to apprentice on a regenerative livestock farm that, uniquely, had its own processing facilities right on the farm. As a result, they were able to make use of the whole animal.

When he returned to New York in 2021, he spoke to 30+ farmers and learned that most of them had a hard time selling bones, fats, and even organ meats. Without the processing capabilities to turn them into more easily sellable products, some farmers stopped taking these nutrient-dense parts back from the abattoir altogether.

So Edlin decided to start buying those parts from local farmers and, taking inspiration from his Korean heritage, turn them into nourishing foods and drinks. Today, their award-winning Korean bone broth, a 2024 Good Food Award Winner and a 2024 Shelfie Awards Finalist, is part of a range of pantry staples. Their flagship collection includes two broths (beef and pork). Each is made with just two ingredients: bones and water, meant to be seasoned by you. Their broth is great for sipping, cooking, and even using in lattes! They will soon be launching heirloom cooking fats (tallow and lard) sourced from pasture-raised, grass-fed animals to further help you reclaim the kitchen and your health.

Reclamation Foods is on a mission to create an alternative food system centered on delicious and wholesome foods rooted in culture. They believe in reconnecting with the wisdom of traditional cuisine, honoring the animals we harvest, maximizing every animal harvest, finding harmony through agroecology, and rediscovering nourishment through food.

Wanna Empanada? Growing up in Lima, Peru, Jessy of Jessy’s Pastries - Empanadas & Sweets remembers both her grandmothers baking the most delicious desserts and pastries from old family recipes passed down from generation to generation, each with a specific style and distinctive Peruvian taste. After moving to New York City at the age of seventeen, she was exposed to all the great American desserts. Along the way, just like the genesis of any good pastry, a fusion of Jessy's Peruvian roots and her New York life happened, baking together the best of her two worlds.

Jessy’s Pastries started out as a Peruvian Alfajores cookie business. It has since grown to offer sweet and savory healthy food such as baked empanadas for meat, vegetarian and vegan lovers, all with a twist that makes the recipes Jessy’s very own. Jessy's Pastries strives to offer the finest quality handmade products by making them from scratch and sourcing ingredients from local farmers whenever possible. With Jessy's Pastries, Jessy hopes to bring to you the best foods of her childhood memories, as well as her very favorite ones from her new home.

You Stole My Tart George, the passionate baker behind Lisbonata, has a sweet spot for two things: Lisbon and baking. As someone who’s always been captivated by the vibrant culture and flavors of Lisbon, he found a particular love for the iconic Pastéis de Nata – the famous Portuguese custard tarts that capture the essence of Portugal in every bite.

George’s entrepreneurial journey began in New York City, where he noticed a void in the city's diverse culinary landscape – a lack of truly authentic Pastéis de Nata. This realization sparked a mission: to bring the genuine taste of Portugal's beloved treat to the bustling streets of the city. Lisbonata is more than a bakery; it's his passion project, meticulously crafted and baked to perfection. Lisbonata prides themselves on using locally sourced ingredients and traditional recipes. They offer unique seasonal flavors while maintaining an unwavering commitment to quality and authenticity.

It’s Not Posh Nosh Simple Fine Foods makes farm-to-table sauces, spreads, condiments and heat-and-eat foods inspired by British pub cuisine. They use simple, locally sourced ingredients to craft British pot pies, Scotch eggs, soups and spreads.

Their range of hearty pies are handmade in small batches for the ultimate in quality and taste. So why settle for a mediocre meal when you can enjoy the best of British comfort food with Simple Fine Foods? Pick up one of their delicious pies and taste the difference for yourself! They’re fully cooked and just need to be warmed in the oven for 20-25 minutes at 300 degrees for an easy, no fuss meal.

So, come treat your taste buds to a tour of the world’s diverse cuisines at your local Down to Earth farmers market this weekend! The “glocal” flavors you’ll discover are not only exotically delicious, but they also come without the pricy travel tab and hefty carbon emissions of flying. A win-win on all accounts!

[downtoearthmarkets]

Let’s hear it for New York, New York! The city that never sleeps, where the streets will make you feel brand new and big lights will inspire you. You won’t go hungry in New York either, as taking a bite out of the Big Apple has always been easy. The city has long been celebrated as one of the great culinary capitals of the world and is well-known for its diversity of iconic foods. But you don’t have to head into the heart of Manhattan to indulge in classic New York treats when you can easily source them at your local Down to Earth farmers market this weekend.  

Your Best B.E.C. The B.E.C., which stands for bacon, egg and cheese, is a favorite New York way to start the day. This salty, savory breakfast combo can be ordered at every deli, corner store and bodega throughout the big city and its boroughs. The belly-filling sammy is most often served on a plain or poppy seed roll or bagel and comes wrapped in foil.

The B.E.C.’s origins can be traced back to the Industrial Revolution of the 1800s, when British street vendors sold egg and meat sandwiches on soft rolls to factory workers who needed a quick and hearty meal before their long work shifts. As factories began to appear in the United States, the breakfast sandwich crossed the Atlantic and quickly became a much-cherished New York ritual.

Skip the line at the deli counter this weekend and elevate your B.E.C. recipe with top-of-the-line, locally produced ingredients from the farmers market:

2 rashers Goode and Local By Don Rodrigo Mangalitsa Hickory Smoked Bacon

2 Great Joy Family Farm, SOVA Farms or Stone & Thistle Farm pastured eggs

1 Badass Bagels plain or poppy seed bagel

3 tablespoons Maplebrook Farm or SOVA Farms butter

Plain McGrath Cheese Company cheese curds

Salt and freshly ground pepper to taste

Optional: Simple Fine Foods Spicy Chipotle Squeeze

Coffee…Regular Any self-respecting New Yorker washes down their B.E.C. sandwich with a piping cup of “regular coffee” as an essential part of breakfast. A regular coffee in New York means a short coffee with milk and two sugars. It’s the default coffee of the city because it’s easy to make and quick to order, which best suits the fast pace of life in the concrete metropolis.

Pick up a hot cup of regular coffee from Cano Coffee Company to sip as you stroll through the market. Cano Coffee Company is a New York-based roaster that imports beans from their family coffee estate in Colombia. Their range includes ground and whole bean bold, medium and mild roasts, kcups, and growlers of cold brew.

Slice, Slice Baby Iconic New York-style pizza began when Gennaro Lombardi, an Italian immigrant from Naples, opened the country’s first pizzeria in Manhattan’s Little Italy neighborhood in 1905 serving large, wide pies. The quintessential New York pizza has a thin crust that is foldable yet crispy and is traditionally topped with tomato sauce and mozzarella cheese, with any extra toppings placed on top of the cheese. 

Enjoy a slice of New York with Wave Hill Breads’ artisanal pizzas that are parbaked for easy prep. Simply remove the plastic wrap and pop them in the oven at 450 degrees for 12-15 minutes and enjoy:

Margherita: Italian tomatoes, mozzarella, grana podano, basil

Quattro Formaggi: Mozzarella, gorgonzola, asiago, pecorino romano

Zucca e Limone: Zucchini, mozzarella, grana adano, basil pistou, lemon zest

Salsicia: Italian sweet sausage, sweet onions, roasted peppers

Veggie: Yukon gold potatoes, rosemary, garlic, mozzarella, green onions

In a Pickle? New York City was destined to become the “pickle capital” of the United States after Dutch farmers began growing cucumbers in Brooklyn in 1659. These settlers pickled the cucumbers and sold them from barrels on the street. Without modern refrigeration, pickles provided the early colonists a way to eat veggies during the barren winter months when there wasn’t much else available. When a heavy influx of Eastern European Jews arrived during the late 1800s and early 1900s, they introduced their pickling traditions, along with kosher dill pickles, to New York City.

Get into the New York spirit with a pickle-on-a-stick or a whole container of tangy, briny pickles from Dr. Pickle. The Nadel brothers of Dr. Pickle grew up doing every step of the pickle business while working for their father. Now a third-generation company, they’ve always created their products as naturally as possible, often sourcing from local farms in New York and New Jersey. And while the generations may change, the time-soaked recipes do not.

The Big Oyster When Henry Hudson sailed into New York Harbor, there were miles of oyster reefs stretching in every direction that supported up to half of the world’s oyster population. Huge, plump oysters growing up to 10 inches long could be easily plucked out of the water and eaten fresh like fruit off the vine.

For an entire century, the port of New York was known as the oyster capital of the world, with millions of discarded shells used to pave its roads and make mortar and lime to fuel the city’s building boom. Unfortunately, unsustainable consumption, habitat destruction and sewage pollution decimated wild oyster populations, with the last New York City oyster bed closed for harvesting in 1927. Today, oysters harvested from the coast of Long Island Sound are considered some of the best in the world. Blue Point Oysters are the most famous local variety and have been a fixture on New York City restaurant menus since the early 1800s.

Get your shucking knife sharpened and ready for action and stop by American Pride Seafood to scoop up some freshly harvested Blue Points. The world may be your oyster, but there’s nothing quite like a full-blown, over-the-top New York-style shellfish extravaganza!

Who Let the Dogs Out? Hot dogs are one of the most famous street foods in New York City, with New Yorkers consuming more hot dogs than any other demographic in the country. The classic New York dog is served inside a soft bun with steamed onions and a pale yellow, deli-style mustard. 

You don’t have to settle for a ho-hum hot dog when Goode and Local By Don Rodrigo is cooking up their delicious Smoked Bacon Cheddar Sausages onsite at the market! These mouth-watering Mangalitsa pork bratwursts are served on a potato roll with generous toppings of tangy Hungarian sauerkraut and Goode and Local’s very own chili.

Think you need to schlep somewhere for real NYC food? Fuhgeddaboudit! Just head directly to your Down to Earth farmers market this weekend for the freshest, locally sourced and tastiest iconic New York treats. We look forward to seeing you there!

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A message from Dacotah Rousseau, Managing Director, Down to Earth Markets: I am pleased to share our second-ever impact report with you, covering the work that Down to Earth Markets did in 2023. Last year we started this reporting initiative to better express our values as a mission-driven B Corp and certified NY Benefit Corporation. As a small company in a niche field, it also gives us an opportunity to pull back from the busy life of a farmers market manager to look at the big picture. Like cleaning the dirty panes of a large window, stepping back allows us to see the effect we are having, and it can be satisfying, inspiring and challenging (sometimes frustrating) all at the same time. The change is measurable but there’s always a lot more to do. When we shift perspective from the tasks at hand to the larger view we can also take in the vista beyond our window. Out there are things we don’t control but that we want to understand, and that can influence and inform our work. This Impact Report delivers to you, a stakeholder in our farmers markets and a stakeholder in the food system, an explanation of what we do, how we do it and why we do it. There are few clear boundaries when we start to think about all the ways in which food, its production, acquisition and enjoyment, weaves through our lives, but we focus on a few significant areas of impact:

The food growers and makers, whose success is at the core of our mission

The communities where we have our farmers markets

The environment, which registers our impact from seed to table

We call you a stakeholder because, whoever and wherever you are, where our food comes from and how it’s made is significant to your bigger picture. Even if you are not selling your food through our markets, buying your groceries from our vendors, or otherwise directly connected to Down to Earth’s operations, what we do to build the local food system here in the New York City area has ripple effects.    In our 2023 Impact Report we share some of the data collected by the U.S. Department of Agriculture in their 2022 Census of Agriculture, a survey of American farms conducted every five years. This includes everything from the tiniest plots of land hosting market gardens to the biggest monoculture farms fueling America’s cars with corn ethanol. Our dip into the report looks at the state of New York’s farms specifically. What you learn may surprise you if your mental image of the American farm is of a massive combine working endless corn fields, or concentrated animal feeding operations in factory-like buildings. The food you see when you look down at your plate also comes from a complex and often overlooked segment of the food system that depends on small scale farmers to play their role. This isn’t simply a question of knowing where our food comes from. How small-scale farmers are doing makes a difference to the variety of food crops available in the world, the environmental impact of farming, our dependence on global food shipping and the availability of food in times of crisis, even the nutritional value of the food we eat. We all need our small farms to survive and thrive, but even though the need is obvious the outcomes are not. There has to be a place where small-scale farmers and food makers can sell their products at a fair price that allows them to cover their expenses and plan for the future. Shaping the food system requires making a market. Read on to learn about the difference Down to Earth’s work made in 2023 and how your support helps us hold space for the farmers and food makers we rely on to feed us delicious things and to keep our food system healthy and whole. -Dacotah

[downtoearthmarkets]

It’s hard to boo-lieve that Halloween is almost upon us, given the extended stretch of warm and sunny weather we’ve enjoyed so far this fall. If these glorious conditions continue, we’re certainly in for more meteorological treats and fewer tricks! But no matter what the temperatures say, the calendar doesn’t budge, and autumn is already in full swing. So, to help get you in the Halloween spirit before next Thursday, here are some superbly spooky recipes whose ingredients are easy to shop for in the farmers market this weekend. Return of the Mummy Apples Fall is prime apple season so it’s no wonder that apples of all kinds feature heavily at Halloween hoedowns. From candied apples to apple bobbing, shiny apples give glowing pumpkins a run for their money in late October. Halloween’s favorite fruit offers a refreshingly healthy alternative to the ubiquitous sweets that are collected in droves this time of year. So, lure your kids away from their neighborhood candy haul with these perfectly petrifying apple mummies that take no time to pare and prepare. Quick tips 

Choose apples that don’t oxidize and turn brown quite as quickly such as Pink Ladies and Honeycrisps. Avoid Granny Smiths which tend to turn brown almost immediately. 

Serve your apple mummies with a fun fruit dip to add extra appeal to these tasty tomb dwellers.

Ingredients (for eight mummies)

4 Central Valley Farm Honeycrisp or Pink Lady apples

16 mini chocolate chips, halved Central Valley Farm seedless grapes, raisins or dried blueberries

Creamy Peanut Butter & Yogurt Dip Ingredients (Yields 1 cup) 

½ cup plain yogurt 

¼ cup natural, creamy peanut butter 

5 tablespoons farmers market maple syrup 

½ teaspoon vanilla extract

Instructions

Cut apples in half vertically and carefully remove their cores. 

Starting at one edge, use a vegetable peeler to remove haphazard strips of apple peel. 

Lay each apple half on a plate or serving tray and press two eyes into the apple in an area where the peel has been removed. If you're using mini chocolate chips, push the pointy end in first. If you're using raisins, grapes or dried blueberries, use the paring knife to make a tiny divot in the apple where you want each eye to go, and then gently press the eyes in.  

Spooky Spider Deviled Eggs Take another welcome break from all the cavity causing candy with deliciously devious, devilishly delectable, spooky spider deviled eggs. They’re sure to be a sinisterly savory sensation at your Halloween hoopla. Ingredients

6 Central Valley Farm or Great Joy Family Farm hardboiled eggs, halved 

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon Arlotta Food Studio vinegar

⅛ teaspoon salt

⅛ teaspoon pepper

Horman's Pickles pitted black or green olives

Instructions 

Cut eggs in half lengthwise. Slip out yolks and mash.

Stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper.

Refill egg white halves with the yolk mixture.

Cut whole olive in half lengthwise.

Put one half on mashed yolk for the spider’s body.

Thinly slice the other half of the olive for the spiders’ legs. Put four legs on each side.

Scary Black Rice and Butternut Squash Salad  The colors orange and black have long been the hallmarks of Halloween because they symbolize the duality of life and death, light and darkness, and the transition from summer to winter. Black represents death, darkness and night while orange represents the warmth of life, bonfires and the bounty of the harvest season. Orange is also the color of pumpkins, which are a traditional harvest item. Embrace the vibrantly dramatic contrasts of orange and black in this colorful Halloween salad that is as nutritious as it is festive. Ingredients for the dressing: 

2 ½ tablespoons Arlotta Food Studio olive oil

1 tablespoon Arlotta Food Studio balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon spice mix of chipotle pepper, chili flakes, cumin seed, sea salt, oregano and cilantro 

1 teaspoon farmers market maple syrup

Pinch of salt

Ingredients for the black rice & butternut salad: 

1 cup Great Joy Family Farm black rice

2 cups Great Joy Family Farm chicken broth

1 medium size Halal Pastures Farm butternut squash

1 Halal Pastures Farm yellow onion, large

½ cup whole pecans, raw

⅓ cup golden raisins

2 handfuls arugula from the farmstalls

Kraken Pasta with Eerie Eyeballs This spooky squid ink pasta is topped with beef ragu and macabre eyeballs to startle even the most seasoned of spooky eaters. Once you get past the fear factor, this dish makes a warming and hearty meal before heading out to trick or treat. Click here for full cooking and prep instructions. Ingredients

1 lb La Trafila Pasta squid ink pasta

1 lb Great Joy Family Farm or Halal Pastures Farm ground beef

1 tablespoon dried minced onion

1 tablespoon Italian herb seasoning mix

4 ounces Cielegine “cherry size” mozzarella

2 ounces sliced Horman's Pickles black olives

24 ounces La Trafila Pasta marinara sauce

   We wish you a spookily spectacular Halloween and look forward to seeing you at the farmers market this weekend. Costumes are optional but encouraged. Muahahaha 😊.