“We’re hoping to succeed; we’re okay with failure. We just don’t want to land in between.” David Chang
Hello Hudson Farmers' Market Friends!
Hudson Market Haul Instead of featuring a customers haul this week, we’re linking a few fun weekend activities to help in your pursuit of sustainability. You can create your own reusable food wrapping and bags with little expense and lots of creativity. The wrappings are essentially thick, tightly woven pieces of fabric coated with layers of beeswax to help it keep shape when moulded around containers or food. The bag is a no-sew method and can be repurposed from any old, unused, or favorite tee you have around.
Hoping to see some of these creativecreations at market this weekend! Remember to BRING YOUR BAGS.
Weekly Recipe: Green Pesto Potato Salad
8 freshly dug potatoes, quartered 1/2 red onion, chopped 1 pepper, chopped 1 cucumber, deseeded and chopped 4 cloves of garlic 3 large handfuls of your favorite greens (we used dandelion) spoonful of mustard shot of lemon juice olive oil salt and pepper to taste
Process Add potatoes to a pot filled with cold water and salted like your favorite ocean/ let them come to a boil and cook until a fork can go through/ while potatoes cook, add chopped veggies to a bowl/ add the garlic, liquids, and greens to food processor and make into a super simple pesto while adjusting the flavors to your liking/ strain potatoes when done and add to bowl/ top with pesto and smash potatoes/ finish with salt and pepper
How to Eat and Where to Buy This recipe is good warm or cold, eaten immediately or over the next few days. The flavor will mellow and develop if you let it sit, but there is something lovely about the warmth of a good potato salad paired with a hunk of grilled meat. We made the peach tomato gazpacho recipe from a couple weeks back and kept it at the salsa stage— we added corn and basil to it, to top a brined and seared pork chop.
The pork chops can be found at Martin Farm, Raven and Boar, and Miller’s Crossing.
Market and Community News
Marilyn at Cedar Flower Farm will be creating beautiful bouquets from bunches of marigolds, yarrow, feverfew, chamomile, zinnias, and more. Last week Marilyn shared how she and her sister, years before they started Cedar Farm, had a business creating blown eggs. They would lay plants (like lily of the valley and maidenhair ferns) on top of the eggs to create the design and then hand-dye the eggs with all natural ingredients (onion skins, marigolds, etc). The plant would act as a mask, so once the dye set and the plant was removed you would be able to see the impression of the leaves and flowers on the egg. They would coat them with a furniture wax that gave them an antique-y look. And then string them with silk ribbon for hanging. They shipped all around the country. This was about 25 years ago and the project seems beyond fresh for today!
Hawthorne Valley will have their whole selection of ferments. Grab jar and put it alongside this week's recipe! It'll help cut the richness and keep your gut in check!
Raven and Boar will have togarashiporchetta— seasoned with the traditional Japanese 7 spice blend (red pepper, poppy, orange peel, ginger, sesame, white pepper, and nori) and rolled up ready to grill! They also have delicious 5 spice steamed buns,pork pot stickers, baked buns, and a collection of sausage that changes with the season.
Berkshire Mountain Bakery will have their feta and spinach croissants— which taste delicious and regularly sell out (they sold 3 in the time we talked to them, which is no surprise because look at that lamination!)! They will also have loaves of their hearty Sunny Flax bread, which is leavened with their sourdough starter and made with wholewheat, flax, and sunflower seeds.
Micosta will have a bright,vibrant, and coldbeet soup, their always outstanding sweet potato pie which is filled with lots of local veggies and made from a crust of slices sweet potatoes, and a line-up of colorful juices that have been super helpful for customers needing to beat the heat. Steven mentioned that the lilac lemon punch has been a huge hit and rightfully so! It was a perfectly balanced cup with lots of high floral notes from lilacs they harvested and turned into a potent syrup.
Lynn at Rock N Raw will have a great selection of Cooperstown cheeses, a few we tried last weekend and we can confidently say they live up to their reputation. The Toma Celena is a buttery table cheese, so it’s easy to eat and easy to pair with just about anything. The Abbie is a mild gouda-style cheese, which has been aged for a minimum of 60 days so it has a good balance of aged nuttiness and a bright bite.
Red Oak Farm will have blueberries. Bonhomie Farm will have artichokes and pink celery. Martin Farm will have sunflowers and okra. Sparrowbush Farm will have shishitos, dandelion, and tons of heirloom tomatoes. Scarecrow Farm will have garlic. Blue Star Farm will have eggplant and squash. Samascott will have peaches and greenbeans.
Outdoor Fellow is under the Guest Tent this weekend. Ancram Opera House is under the Community Tent. AND the Kitchen Girls are back to play for us under the Music Tent!