The Market is outside this Saturday, despite the wee-nip in the air. This week the Gossetts Farm Market welcomes a new vendor from across the river. Mama Earth, from Nyack is setting up this week brining you organic, wheat or egg free deserts. Mama Earth offers cupcakes, mini tortes, cinnamon walnut coffeecake, chocolate orange bundt cake, chocolate pudding tarts, lemon tarts, blueberry cornmeal tarts , carrot cake, coconut cake – all organic and no trans fats or fructose syrups.
Tag Archives: Organic Vegetables
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
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
On Saturday, August 22nd Chef Liz Gagnon from Nature’s Temptations used her 30 years of full service catering experience to cook up some tasty treats! ! Chef Liz prepared an amazing Middle-Eastern style shrimp & sausage over stirred-fried vegetables. It looked, smelled and tasted great and Chef Liz only used the fresh ingredients from the Market.
To see a video of Chef Liz cooking at the Market, click on the VODPOD link on the sidebar which is on the right hand side of this blog page. Hats off to Chef Liz Gagnon for showing patrons how to prepare their purchases in a unique and delicious fashion.
Natures Temptations Organic Market and Deli, located in Ridgefield, CT and Nature’s Temptations Organic Market in Cross River, NY offer the highest quality natural and organic foods, and the best local produce and groceries.
Our Vision: to give the community a warm and friendly environment where everyone can learn the benefits of a healthy lifestyle, and the staff to help you attain a healthy nutritional lifestyle.
You can find more information about Nature’s Temptations by visiting: www.naturestemptations.com
Looking to get your garden back into shape? We can help! Today Gosset Brothers Nursery has received our new shipment of organic fall vegetables and herbs. Products include Lettuce, Kale, Cauliflower, Broccoli, Brussels Sprouts, Spinach, Collard Greens, Escarole, Chard, Cabbage and much more.
New herbs include Basil, Parsley, Tarragon and Rosemary. We even have Rosemary hanging baskets, great for making your kitchen smell fresh and homey.
Plant now to keep you home garden flourishing into fall. Items planted now can be harvested until frost.