Feta, holiday orders, and going nuts for nuts!

This week I have a hankering for feta so, of course, I’m headed right to Maplebrook Farm Creamery ! This green feta diplooks absolutely mouthwatering, and will be a cinch to make once I’ve picked up some White Moustache Greek yogurt and Halal Pastures Farm herbs and garlic. I think I even spy some gorgeous, pink-flecked castelfranco radicchio in the photo of the veggie board to serve it with — and believe it or not, Titusville Farm has that exact kind! It’s an heirloom Italian variety also known as the “Tulip of Winter” or “Winter Rose”, and it’s milder and sweeter than its purple counterparts. Give it a try with your green feta dip. I’ll also be cutting up some Titusville French breakfast radishes, and enormous Madura Farm celery, to pair alongside this creamy spread. As for something salty? There’s the must-try garbanzo bean chips from SAHA Guys ! And hey, why not pick up some of their hummus, too, for when your homemade dip runs out?

It’s also the perfect time of year to try this spiced and roasted winter squash with whipped feta. So many squash to choose from — you can’t go wrong with a Madura Farm honeynut or a Caradonna Farm delicata. And with Don from Kariba Farm back at the market this week, pick up some pistachios for the recipe, or some walnuts for this herb and radish salad. This is the last time Don will be with us before Thanksgiving, so stock up! His dried cranberries work well in salads, and his new pumpkin pie flavored pecans are positive binge-able, just like everything else on his table! Plus, a little birdie told me about a brand new product only available at farmer’s markets: cinnamon vanilla almonds. Aren’t we lucky!

Pit master Jeremy will be back with us at Irvington this week, serving up his signature SMOK’D ribs, Cornish hens, and more. My mouth is already watering! Patience is hard… But it’s also rewarding! Take this famous Nobu black cod recipe, recommended to me last week by Pura Vida dream team Ryan and Evan. The marinade takes a few days, but they swear up and down that it’s worth it! I’ve never had black cod before, but it is a delicacy in many cultures. Its high fat content makes it richer and more buttery than regular cod. (Fun fact: it’s not the same species! Black cod is more accurately known as sablefish). sablefish .

And on the subject of proteins, a reminder from R&M that they still have a few Thanksgiving turkeys left. They have a variety of sizes to fit every table, plus all your favorite turkey cuts. And, since time flies much faster than turkeys do, they’re taking Christmas orders as well! Smoked ham (bone-in and boneless), legs of lamb, beef tenderloin, and more. Drop by their tent to get sorted for your upcoming feasts!

Sweets lovers, rejoice! Aux Petits Délices will be back with us, with madeleines and macarons galore. Have you tried all Gaelle’s flavors yet? I am still making my way through the bounty! Sunday’s assignment: try the pistachio.

Chocolate chip experts Butter & Bow will also be in attendance, as will Cream Bomb . A Japanese cream puff as a morning pick me up? Yes, please. And don’t forget Red Barn Bakery , especially for those of you gluten free folks out there.

As for my own home baking, I turn my eyes this week to the over abundance of oatmeal in my pantry. While I love a nice oatmeal breakfast, especially with LeRoux Trading CO Wild Hive oatmeal, I’m antsy to do something more adventurous. Cue this gorgeous maple tart with oatmeal cookie crust! Maplebrook Creamery with the assist, once again. (Who else is enjoying watching our beloved Knicks back in action, this time as defending champs?)

PSA: Due to Village festivities, we are changing the hours of our November 22nd market. Please note that we will open at 8:30am and close at 1pm on the 22nd, the last market of our summer season.

Come join us this week for a Dough Nation market pizza, some tunes from Adam Hart, or a gorgeous Hudson Wood Art vase for your Thanksgiving table! Whatever the reason, we can’t wait to see you at the market.

Feta, holiday orders, and going nuts for nuts!

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