Monthly Archives: October 2009

Harvest Fest October 31st

Come to the Harvest Fest at Gossett’s Farm Market this weekend!

(Rain or shine, market indoors when raining)

Featuring:

Katonah Green’s Local Food-Local Chef Series: Sue Vales from The Horse and Hound doing a participatory chef demonstration 11-1pm. Plus a WOW Green enzyme cleaner demonstration, and education on toxic household cleaners.

Antique Apple Peeler demonstration with The Village Smithy Jared Silbersher from Pound Ridge. If you have never seen one of these antique apple peelers, you are in for  a treat! Apple fritters will be shared after the peelings. 10-1

Scavenger Hunt for kids (weather permitting)

Food samples from the Market: try the new organic, dehydrated granola from Beyond Granola in Bedford Hills, tasty delights from The Farmer’s Daughter, like mushroom pesto and homemade sticky buns, soups from Go-Go Java and of course lots of samples during the chef demo.

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Rachel Campbell’s Gossets Farm Market Recipe

Grilled Polenta Crostini with Fennel-Tomato Compote

For the polenta:

1 box instant polenta (I used Colavita)

¼ cup olive oil

For the fennel-tomato compote:

2 Tablespoons olive oil, + extra for brushing on the polenta

2 large bulbs or 4 small bulbs fennel, stalks removed and sliced thinly

1 pint cherry tomatoes, sliced in half length-wise

Salt and pepper to taste

Polenta: Line a loaf pan with plastic wrap and set aside. Prepare the polenta according to the package directions. Immediately pour the polenta into the loaf pan and smooth the top. Set aside and let cool.

Compote: Meanwhile, heat a large skillet to medium and add the olive oil. Add the fennel and cook until soft. Add the tomatoes and cook until soft. Season with salt and pepper to taste. Set aside.

Heat a clean grill. Remove the polenta from the pan and slice cross-wise into ½ inch pieces. Brush each slice on both sides with olive oil and grill. To serve, spoon each polenta slice with the com


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Local Foods-Local Chefs Series: Rachel Campbell at the Farmer’s Market

Food Stylist Rachel Campbell cooks up some Red and Yellow Pepper Pureed Soup while preparing Grilled Polenta and a Fennel-Tomato Compote to top it off!

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Many thanks to Gossetts Farm Market for hosting Katonah Green’s Local Food–Local Chefs Cooking Demonstration Series, and to this episodes’ food contributor: Madura Farms for the organically grown fennel, shallots, potato, peppers, carrots and tomatoes.

The Local Foods–Local Chefs Demo Series is coordinated by Heather Flournoy for KatonahGreen.com

Check out the market every Saturday year-round in South Salem, NY:  GossettsFarmMarket.com

follow Heather on Twitter: @katonahgreen

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