“I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good.” — Samin Nosrat
Hello Hudson Farmers' Market Friends!
Hudson Market Haul
This week we are featuring Rod and Marita’s bag filled with an assortment of baked and fresh products. First and foremost, Churchtown Gardens is one of their favorite stops every Saturday— David is always creating something new and special for his devoted customers! They grabbed an apple crumb cake, a blueberry cheesecake, a flourless chocolate cake, and wonderful gluten free rolls from David, spring onions and red radishes from The Farm at Miller’s Crossing, and some tomatoes from Martin’s Farm.
In other planet-saving news, Eleanor from Miller’s Crossing said that her customers’ requests for plastic bags has dropped significantly this season— she said they are down to just a few each day, with most customers bringing their own bags. AND Trixie’s Oven has fully replaced their plastic bags with biodegradable wood pulp ones! Rich is committed to being a steward for our environment by merging the ethos of buying good and doing good (add eating good to that list as well!).
Weekly Recipe: Miso and Tamari Braised Beef Short Rib
1.5 pounds of beef short rib— room temperature, patted dry, and salted
good amount of grapeseed oil
1 heaping tablespoon of your favorite miso
2 cups of water
2 tablespoons of tamari
4 cloves of garlic
2 inch nub of ginger
1 large red onion
black pepper and sea salt to taste
Process
Heat a cast iron skillet/ once it’s hot, add in oil/ once oil is ready (research the spit test!), add in short ribs and sear all sides/ turn off heat, add in remainder of ingredients, and throw on a lid/ add to preheated oven (275°)/ allow to braise until it meat falls off the bone (around 3 hours) while occasionally basting in braising liquid
How to Eat and Where to Buy
This week’s recipe is an easy one— a make it and forget it! The richness of the meat can be paired with a simple starch or a vinegar-based vegetable. We prepared ours with a side of palate cleansing steamed jasmine rice, a bok choy and radish stir fry, turmeric kraut, and a refreshing mixed drink with kraut juice and gin. We added the remaining braising liquid to our stir fry to help punch up the flavor!
Short ribs can be found at Martin’s Farm and Miller’s Crossing. Garlic, onion, spring greens, bok choy, and radishes can be found at Blue Star Farm, Red Oak Farm, Scarecrow Farm, Sparrowbush Farm, and Samascott. Kraut and Daily Fix can be found at Hawthorne Valley Farm. Ethereal Gin Batch 15— which is made with rosemary, lemon, and ginger— can be found at Berkshire Mountain Distilleries(FYI: they have mixed drink samples during every market! Last week was a luscious whiskey sour!).
Market News
Hudson will be celebrating Flag Day this Saturday! The parade marches down Warren to the Henry Hudson Riverfront Park— there will be entertainment for the family, information from local businesses, food vendors, and an air show. Grab some food from the market, stop by the parade, have a little BBQ, and then make your way down to the fabulous and forever-loved fireworks!
STRAWBERRIES have finally arrived. Last week Sue from Blue Star Farm said that they sold 30 pints in just about 15 minutes! She assured me that it’s looking to be a good strawberry season, just a little behind schedule, so you can expect the weeks ahead to be filled with these delicious sweeties.
Destino was hopping last Saturday! While they were making fresh tortillas on the comal, we grabbed a pork tamale for a mid-market lunch. They are made with local meat that has been slow roasted with delicious seasonings, pressed into a masa dough, and steamed in corn husks. They have toppings like fermented veggies, cilantro and onion, queso fresco, an avocado and roja dressing, and lime wedges for a citrusy spritz! Grab a cold aqua fresca or horchata to round it all out!
Along with their famous marinara, Billy’s Italian Market is now carrying Brooklyn-based Sfoglini pasta! Their pasta focuses on old world techniques with American grown grains. Billy’s has become a one-stop-Sunday-sauce-shop! So bring home a jar of marinara, a box of basil reginetti, and a tub of Maplebrook burrata for a simple but delicious meal.
It’s also PEA season! Getting a little creative with this one, Marilyn from Cedar Flower will have sweet peas in bloom in a variety of colors, some of our vegetable vendors will have snap peas, and Bonhomie Farm will have pea shoots. Myriad variations of the loveliest legume.
Sunflower Valley Foods will be in our Guest Tent this week. Dandelion Energy will be under the Community Tent this week sharing information about geothermal energy systems.
Bob from ProSharp returns this week! He will be sharpening all your cutlery and tools in their mobile workshop. Look for his van at the 6th Street entrance, right near the music tent— which will be occupied by the wonderful Will Foley, who delivers on sincere, simple, and straightforward music and performance.
Market is rain or shine. It runs from 9AM to 1PM in the parking lot at the corner of 6th and Columbia. See you Saturday!
