Market Hours and Location
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Fresh. Local. Sustainable.
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Looking for a convenient place to purchase fresh, local produce, flowers, baked goods, meats, and other items?
Then look no farther than the
Cornwall Community Co-op’s farmers market
On the lawn at the Cornwall Town Hall
Wednesdays from 9 am to 2 pm
Starting on July 7 and continuing throughout the summer, weather permitting, local farmers and vendors will be offering a beautiful array of fresh items like these:
  
The market participates in the Women, Infant and Children (WIC) program, which provides supplemental food for pregnant, breastfeeding, and postpartum women, as well as for infants and children.
Fruit
- 6–8 peaches or nectarines, sliced (about 6 cups sliced)
- 2 cups blueberries
- 3 tablespoons maple sugar or brown sugar
- 3 tablespoons cornstarch or 5–6 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
Topping
- 1 cup all-purpose flour or whole wheat pastry flour
- 2/3 cup corn flour
- 2 teaspoons baking powder
- 1/4 cup maple syrup or white or light brown sugar
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, diced into small pieces
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup buttermilk or milk and yogurt combined
1. Preheat the oven to 400°F. Lightly butter a 2 1/2-quart baking dish. Dip peaches in boiling water for 5 to 10 seconds; then pull off the skins. Pit and slice the fruit, put it in a bowl with the berries, and toss with the sugar, cornstarch, and cinnamon. Let stand while the oven heats and you make the biscuit topping.
2. Mix the flour, corn flour, baking powder, sugars, and salt in a bowl; then cut in the butter using 2 knives or your fingers
3. Beat the eggs with the vanilla and buttermilk. Using a fork or your fingertips, lightly stir these wet ingredients into the flour mixture until it is mixed evenly. It will be rather wet.
4. Transfer the fruit to the baking dish. Then drop the cobbler batter by small spoonfuls over the top, covering the entire surface. Bake in the center of the over until the topping is golden brown and the juices are bubbling around the edge, about 25 minutes. Let cool and settle for at least 20 minutes before serving.
Serves 8–10.
Source: Deborah Madison, Seasonal Fruit Desserts from Orchard, Farm, and Market, New York: Broadway Books, 2010.
CORNWALL COMMUNITY CO-OP
presents a
FUND-RAISING CONCERT
and new-member drive
Liberté, Egalité, Coopératif!
JOHN CHARLES THOMAS, trumpet
BARI MORT, piano
One-hour program to include works by Bernstein, Joplin, Granados, and Gershwin
Thursday July 8, 7:30–8:30 PM
CORNWALL PRESBYTERIAN CHURCH, 222 Hudson St., Cornwall-on-Hudson
SUGGESTED DONATION: $20
Children & Farmers: $10
BECOME a new member of the Co-op and receive free admission to the concert
RECEPTION to follow immediately at the Co-op, 208 Hudson Street
For more info: (845) 534-0626
- 4 tablespoons olive oil, divided
- 2–3 tablespoons fresh lemon juice
- 2 large garlic cloves, minced, divided
- 1/2 teaspoon finely grated lemon peel
- 1 1/3 cups Israeli couscous (6 to 7 ounces)
- 1 3/4 cups (or more) broth (vegetable or chicken), or water
- 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
- 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
- 1 cup shelled fresh green peas or frozen, thawed
- 1/3 cup chopped fresh chives
- 1/2 cup finely grated Parmesan cheese
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth or water, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
Meanwhile, heat remaining 1 tablespoon oil in heavy, large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
Makes 6 servings.
Source: Jeanne Kelley, Bon Appétit, June 2010
- 3 boneless, skinless chicken breasts
- 1 onion, preferably red, peeled and cut into thick slices
- 1 bulb fennel, cored and sliced
- 2 small zucchini, ends trimmed and cut lengthwise into thin slices
- 2 patty pan squash, trimmed and cut into thin slices
- 2 red, yellow, or orange bell peppers, cut in half lengthwise and stems, seeds, and tough white ribs removed
- Olive oil for brushing
- Salt and pepper to taste
- 3 garlic cloves, peeled and minced
- Large handful of coarsely chopped parsley
- 20 basil leaves coarsely chopped
- Olive oil to taste
- 1/4 to 1/2 cup balsamic vinegar
- 1 pound pasta such as orecchiette, medium shells, or farfalle
- Grated parmesan cheese for the table
Preheat the grill. Lightly brush the chicken and vegetables with olive oil, and season with salt and pepper. Grill the chicken for approximately 5 minutes per side, or until the juices run clear. Remove from grill and place on a plate. Grill the vegetables until well marked from the grill on both sides and al dente. As the vegetables are done, remove them from the grill with tongs and place in a large bowl.
Drain any chicken juices from the plate into the bowl of grilled vegetables. Cut the chicken crosswise into thin slices; then cut each slice in half. Set aside. Cut all the vegetables into a rough julienne and return to the large bowl. Add the chicken, garlic, herbs, olive oil, and balsamic vinegar and mix well. Adjust the seasoning if necessary. Set aside in a cool spot in the kitchen to marinate for at least 1 hour.
Cook the pasta in abundant boiling salted water until al dente. Drain the pasta and add to the chicken-vegetable mixture. Toss well and place in a serving bowl. Pass parmesan cheese at the table.
Serves 4 to 6.
Source: Evan Kleiman, “Orecchiette all Griglia,” Angeli Caffè Pizza, Pasta, Panini: Heavenly Recipes from the City of Angels’ Most Beloved Caffè, New York: William Morrow, 1997.
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 medium garlic clove, minced or pressed
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)
- 2 ears corn, kernels cut from cob
- 1 medium red pepper, cored, seeded, and diced
- 1 large cucumber, peeled, halved lengthwise, seeded, and diced
- 3 scallions, thinly sliced
- 1 large jalapeno pepper, seeded and diced (optional)
- 1/4 cup roughly chopped fresh cilantro leaves
- Sea salt
- 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
- 2 ripe medium tomatoes, cored and cut in thin wedges
- 1 ripe avocado, pitted and thinly sliced
- 1 lime, cut in wedges
- 1/4 cup pumpkin seeds, toasted
1. Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes.
2. In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
3. Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined.
4. Arrange large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center.
5. Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature.
Serves 4.
Source: Whole Living: Body+Soul in Balance, July/August 2005, http://www.marthastewart.com/recipe/quinoa-and-corn-salad-with-pumpkin-seeds.
On Thursday, June 3, from 5 to 6:30 pm, organic gardener and Co-op member Carole Hunt will conduct a question-and-answer session about composting. Join us at the Co-op to learn about the many ways to create compost.
- 2–3 tablespoons white miso
- 3 tablespoons unsalted butter, softened, divided
- 3 pounds small (1 1/2- to 2-inch) Japanese turnips with their greens
- 1 1/3 cups water
- 1/8 teaspoon salt
- 2 tablespoons mirin (Japanese sweet rice wine)
Stir together miso and 2 tablespoons butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (or leave whole if tiny) and put in a heavy 12-inch skillet along with water, mirin, remaining tablespoon of butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat; then reduce heat and simmer, covered, for 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more greens as volume in skillet reduces. Cover and cook 1 minute. Uncover, raise heat, and boil, stirring frequently, until turnips are tender and liquid is reduced to a glaze, about 5 minutes.
Stir in miso butter and cook 1 minute.
Makes 4 servings.
Source: Maggie Ruggiero, Gourmet, September 2009.
Yield: 4 to 6 servings.
- 2 tablespoons olive oil, plus more for pita chips
- 1 fat leek (or 2 slim ones), white part only, thinly sliced
- 6 garlic cloves, minced
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- Pinch of cayenne
- 1 1/2 pounds carrots, peeled and sliced 1/2-inch thick
- 1 quart vegetable or chicken broth
- 2 sprigs fresh thyme (optional)
- 2 pita breads, each cut into 16 wedges
- 1/3 cup tahini
- Fresh lemon juice, to taste
- Grated lemon zest, for garnish
- 1/3 cup chopped fresh cilantro or mint
1. In a soup pot over medium heat, pour in oil; then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
2. Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes; then add broth, thyme, if using, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.
3. Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.
4. When carrots are tender, turn off heat and let soup cool for 10 minutes. Remove thyme branches and stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.
5. Serve soup garnished with the lemon zest, cilantro, and pita wedges.
Source: Melissa Clark, “Inventing Tahini Soup,” New York Times, April 2, 1010.
Serves 4-6.
- 1 head radicchio, cored and washed
- 2 bunches arugula, well washed, tough stems trimmed
- 1 pound cremini mushrooms, trimmed, wiped clean, and sliced
- 1 pound white mushrooms, trimmed, wiped clean, and sliced
- 3-4 cloves garlic, minced (or 1/4 cup roasted garlic paste)
- 1/4 cup toasted pine nuts
- Large handful of coarsely chopped Italian parsley
- Olive oil, to taste
- Champagne vinegar, to taste (or red- or white-wine vinegar)
- Salt and freshly ground pepper
- 1 pound fusilli, spirelli, penne, or oreccchiette
- Generous handful of freshly grate Parmesan cheese
Separate the radicchio leaves and tear them lengthwise in half; tear very large leaves in half again. Place in a large salad bowl. Tear the arugula leaves in half and add to the bowl. Add the sliced mushrooms, garlic, pine nuts, and parsley to the bowl. Toss well to mix. Add olive oil and vinegar to taste, and season with salt and pepper. Toss well to mix. Set aside so that the ingredients can “cook” in the marinade.
Cook the pasta in abundant boiling salted water until al dente. Drain well and add to the salad bowl with the Parmesan cheese. Toss well. Pass additional Parmesan cheese at the table.
Source: Evan Kleiman, Angeli Caffè Pizza, Pasta, Panini: Heavenly Recipes from the City of Angels’ Most Beloved Caffè, New York: William Morrow, 1997 (“Salsa ai Funghi Crudi e Pinoli”).
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In Season… Veggies and herbs: Sweet corn, red and green peppers, romaine, spinach, mesclun, arugula, eggplant, acorn and spaghetti squash, red and gold beets, tomatoes (beefsteak, cherry and San Marzano), Burgundy green beans, broccoli, cauliflower, dill and parsley, fennel, leeks, kale, mushrooms (shiitake, portobello, and white), potatoes (red, Yukon, and Adirondack blue), garlic, shallots
Fruit: Melons, apples (gala and ginger gold), Concord grapes, peaches, plums, avocados, grapes, mangos, bananas, lemons and limes, strawberries
Meats: Local grass-fed beef (patties, ground beef, sirloin, hanger steak, London broil, and brisket) ground buffalo, whole chickens, Murray’s chicken sausage
Refrigerator case: Local eggs, local kombucha, local assorted cheeses, fresh pastas and dumplings, Maple Hill yogurt, Ronnybrook milks, yogurt, crème fraîche, and ice cream
Baked goods: Bread Alone bread and pastries
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