Community News

Food for Thought – A Delicious New Season at The Irvington Farmer’s Market

Published 7 years ago7y ago • Bookmarks: 83

June 2, 2017

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by Linda Viertel

For those who love to cook, reconnect with farmers, friends, fish-mongers, artisanal bread bakers and cheese purveyors, and who delight in joining our diverse community – kids and dogs included – celebrating the start of summer at a farmer’s market is one of life’s most enjoyable experiences. While TaSH’s first seasonal outdoor market opened Saturday, May 27th in Tarrytown’s Patriot’s Park, Irvington’s Farmer’s Market opens on Sunday, June 4th at the Main Street School with a number of new vendors as well as returning favorites.

This year, the market will be offering a “veggie valet service.” Market manager Pascale Le Draoulec explained, “Since we moved to Sundays, some of our churchgoing fans say it can be difficult to get to the market. Parisioners said that it’s too tight in the morning to get there at 9, shop, and then run home and put groceries away before the 10 a.m. service. And, since there is always a coffee hour at church after the service, they get to market too late when all the best produce is gone. So we are starting a veggie valet service: folks can come in the morning, buy the pick of the greens, and we will hold everything on ice for them until they come out of church.”

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Irvington’s Market was voted “Best in Westchester” for children; having a large grass expanse and multiple activities has been the hallmark of the market from its inception. “Scribble Art and YogaLabs for kids will be making several appearances. And we are working with a local artist/psychologist on craft projects that are still being ironed out,” said Le Draoulec.

Music never stops at this market since there are always two sets of performers. Cooking demonstrations are also a feature, and this year demos will be focusing on Marti Wolfson’s many talents. Le Draoulec described Wolfson as “ a personal wellness chef who has a knack for walking the market, grabbing what catches her eye and whipping up not one but two or three dishes on the fly.”

David diBari’s Dough Nation Pizza truck will be serving up his delectable seasonal pies once again, graced with Stone and Thistle Farms fresh eggs depending upon your pizza choice. Breakfast pies will be a new feature. Pura Vida will be on hand to provide the high quality, fresh varieties of fish and shellfish the fishery is known for. Another market favorite, Berry Brook Farm, a NOFA-NY certified organic Catskill grower, will be returning as well as many other familiar providers.

But, look for these new purveyors starting June 4th:

Custom Bold Brew a premier micro batch cold brew coffee and tea company. (Mount Vernon)
McGrath Cheese Co. hand-crafted artisanal cheeses made in the Hudson Valley by award-winning Colin McGrath. (Poughkeepsie)
Mangalitsa by Mosefund specializing in charcuterie made from the Mangalitsa pig – considered the “kobe beef of pork.” Artisanal spicy sopresatta, cacciatorini – made with red wine, and bacon will be on sale plus unusual collar steak cuts. (Branchville, New Jersey)
Deep Roots Farm their mason jars are filled with pickled beets (orange/scarlet) plus pickled turnips. They also sell salad greens, sprouts and flowers galore. (Hudson)
Stone and Thistle Farm produces meadow raised lamb, kid goat, chickens, turkeys, eggs, milk-fed pork, beef and dairy goats. Check out the names of their artisanal sausages. (a family farm in the Hudson Valley)
Climax Cooperative Farm a no-till organic farm offering organic salads, tomatoes and greens. (Greene County)
Homegrown Nurseries “We are growing using OMRI (Organic Material Review Institute) approved materials and practices in the potting sheds at the Lyndhurst mansion…our transplants will be primarily marketed in 6-packs and 4” pots….highlighting heirloom plants,” said owner Nick Storrs. (Tarrytown)
Chef Lucero makes authentic fresh salsas, pepito pesto, home-made tortillas and tamales. “Trained” in her grandmother’s kitchen, Mexican native, Lucero, was the executive chef at Pablo Casal’s restaurant.

Wherever you are this summer or fall, experiencing the community-spirit of a farmer’s market and purchasing sustainably produced whole foods from hard-working farmers is a gift to yourself, the earth, and those who toil to provide good food for all of us.