Market Hours and Location
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Fresh. Local. Sustainable.
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Want to join Bill on his mission to buy food only from the Harvest Market for two weeks? How about starting with this recipe? You can get all the ingredients at the market this week, except maybe the Parmesan and the canned tomatoes—but you have those in your pantry already, right? Accompany the pasta with [more...]
We were standing in the co-op last Saturday, my wife and I, choosing a few things to cook for the weekend. I’d had this grandiose idea brewing for a while, based on stories like Barbara Kingsolver’s year of local eating, the kids from Plenty, the one-month experiment in Novella Carpenter’s Farm City. It was bold, [more...]
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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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