Croton-on-Hudson

From 11 am to 1 pm this Sunday, Susan Chasen from the Organic Teaching Kitchen will host a cooking demonstration be at the Croton-on-Hudson market. She’ll create a fresh and easy seasonal recipe to taste and try at home. Stop by and learn about organic eating and pick up ideas for your own kitchen.

Piermont

It’s finally here: This Sunday, September 27th, is 2nd Annual Piermont Apple Pie Contest.
Starting at 11 am at Piermont’s Down to Earth Farmers Market, the judges – renowned Chef Peter X. Kelly, Mark Tasker, Head Pastry Chef of Balthazar, and esteemed Piermont community member, Sylvia Welch – will savor each entry to the determine the winners. The categories are Best Tasting, Best Looking, Most Creative, and Most Traditional. Then they will turn the judging over to the public to taste each entry and vote on Best Overall. Can’t wait to see you there!

For additional events, visit our Down to Earth Markets Event Calendar.

Stay tuned to all market happenings via our Down to Earth Markets Facebook page
and follow us on Instagram and on Twitter @DowntoEarthMkts.

Tomatoes, thank you for a lovely season! Photo by Veronica L Photography

Margaret Sapir of Wave Hill Breads recently shared a recipe that underlines two longstanding truths about Down to Earth vendors: 1) They sure know good food and 2) Every week at the farmers market, they inspire one another. When great culinary minds unpack next to overflowing tables of fruits and vegetables, they get to thinking. For Margaret, the tomato bounty churned her creativity. She searched for recipes to bring together her award-winning breads with the local harvest. Here she suggests Panzanella a.k.a. Tuscan Bread Salad.

Local tomatoes are soon to recede into background, as cauliflower, winter squash, and other fall favorites begin to bear. We join in Margaret’s suggestion to savor the last of this year’s tomatoes, together with the amazing breads that Wave Hill Bread brings to market every week.

Note from Margaret: I’ve adapted this recipe from Divina Cucina.This Mediterranean salad is an example of the green, white, and red colors of the Italian flag. In the 1500’s, a poem by the famous artist Bronzino describes the salad. At that time, the tomato had not been introduced into Italy yet. The ingredients were limited to cucumber, onion, basil, arugula, and bread. The Italian bread is salt-free, so they add salt to the salad recipe. According to the recipe, it is important to use bread without preservatives and let it go stale. You can cut the Wave Hill Bread thickly and let it dry. The traditional recipe aims for a crumbed bread texture.

Panzanella (Tuscan Bread Salad)

Ingredients

• 1 pound stale bread (Wave Hill Breads’ Batard)
• 3 tomatoes, cut into eighths • 2 red onions, thinly sliced
• 1 cucumber, peeled and sliced
• Basil, olive oil, vinegar, and salt (if desired)

Directions

Soak the stale bread in cold water for 10 minutes. Squeeze out the water and crumble the bread into a serving bowl. Add tomatoes, cucumber, onions, and basil. Season with olive oil and salt, if desired. Mix well and let sit. Before serving, add vinegar and mix again. Serve with olive oil, vinegar, and salt on the side. Have fun adding ingredients if you desire.

Larchmont – Saturday, Sept. 27th

Flourish Baking Company
The Peanut Principle
Pie Lady & Son
The RAD Soap Company
Robinson & Co. Catering (Locally sourced, British-inspired prepared foods)
Trotta Foods

Ossining – Saturday, Sept. 27th

Hudson River Apiaries

Croton-on-Hudson – Sunday, Sept. 28th

Bombay Emerald Chutney Co.
**NEW TO MARKET!** – Taiim Falafel Shack
Tuthilltown Spirits Farm Distillery

Piermont – Sunday, Sept. 28th

e-Desserts
Kontoulis Family Olive Oil
Penny Lick Ice Cream Company

Rye – Sunday, Sept. 28th

Christiane’s Backstube (German-inspired baked specialties)
The Peanut Principle