We are consolidating all our websites to one place so that we can get information to you faster and everything will be in one convenient place. You can check out Gossett Brothers Nursery, Gossett’s Farm Market, our mature tree transplanting service and even a link to Cottage Antique. The Antique shop that lives inside the Nursery. The new site is a work in progress, but everything you see here will be on the new page. Look for photos, videos, and lots of links to both local artisans and events along with all the environmental issues that concern our community. Working with Katonah Green, we will be able to bring you more information while saving you a few clicks on your mouse.
Due to the huge amount of snow in the Northern counties, where allot of our vendors commute from, we going to cancel the Market this Saturday. We will re-open next Saturday, March 6th. Look here for upcoming Farmers Market Specials from Gossett Brothers Nursery. Also you can follow us on twitter. http://twitter.com/GossettNursery
Fresh ginger and raw local honey are key to this recipe
Winter is the perfect time to make this amazing ginger remedy–amazing because it can help boost your immunity, soothe sore throats, clear congesting, inspire sweating which in some health philosophies is said to speed up recovery from colds and congestion, and more than that, tastes fantastic!
Into a good blender, drop
- 2 inches fresh ginger, scrubbed and cut into smaller pieces
- juice from 1/2 fresh lemon
- 1-2 tablespoons raw local honey
- 1.5 cups hot water
- optional: dash cayenne
Blend on high for 1-2 minutes. Strain through tea strainer into mug. I recommend drinking 1/2 cup 2-3x day to help your body fight off a cold. Feel better quickly!
Madura Farms now has fresh organic ginger root available and the market also carries raw local honey from Guy’s Apiaries. They are both at the market every Saturday!
__________contributed by Heather Flournoy, editor of KatonahGreen.com
Gossett’s Indoor Winter Farmer’s Market, Every Saturday, 9-1, 1202 Rte 35, South Salem, NY. • fresh produce • grass-fed meats • artisan bread • organic coffee • baked goods • pickles • wine • seafood • handcrafts • local honey and jams • weekly foodie and educational events sponsored by Slow Food Westchester
Local Foods-Local Chefs Demonstrations
JANUARY 2: Heather Flournoy teaches you how to make immune boosting winter drinks, and special guest Annmarie Gianni from The Renegade Health Show will be there to catch up with local fans, show us her new organic skin care line and do facials!
JANUARY 9: Elyce Jacobsen, a healthy and gourmet foods caterer from Bedford will share some of her culinary secrets to inspire your own cooking! Elyce has recently been featured on several local blogs who raved about her cooking: StacyKnows.com, The Green Living Guy
January 16: Local Food-Local Chef demo this week will be our beloved Chef Gerry from the former Organic Connection in Brewster. Chef Gerry focuses his private chefing and catering on local, organic and health supportive cuisine prepared with vibrancy and elegance.
January 23: Real Teens-Real Food welcomes newbie demonstrator Max Vuolo!
January 30: LOHUD’s Small Bites food blogger, Liz Johnson!
Happy Holidays from everyone at Gossett Brother’s Nursery and the Farmer’s Market!
Gossett Brother's Nursery
Chef William Keiser will be demonstrating his aptitude with seasonal produce and meats tomorrow at the farmer’s market in the Local Foods-Local Chefs Series.
He has already decided on a recipe for Apricot Walnut and Cranberry Stuffing, featuring bread from the local Wave Hill Bakery. This recipe will satisfy your vegetarian Thanksgiving dinner guests and you should probably make enough for everyone because it sounds yummy!
Apricot Walnut and Cranberry Stuffing
- 1 loaf Wave Hill bread (1 pound), cut into 1 inch cubes*
- 6 oz Apricot
- 4 oz Walnuts, chopped
- 1 (1 pound) cranberries
- 1 cup golden raisins
- 1 tablespoon grated lemon zest
- 2 teaspoons grated orange zest
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1/2 cup apple cider
- 1/2 cup melted butter *or dried cubes if going into bird
1. Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
2. In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest. Season with salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, cider, and butter. Toss the egg mixture with the bread mixture until evenly moist. Transfer to the prepared casserole dish.
3. Bake 1 hour in the preheated oven, or until lightly browned.
All Recipes Property of: Chef William Keiser ® Keiser Cooks, 2009