Last week I witnessed Leilani, a lovely Irvington local, experience the ultimate market betrayal: arriving after Madura Farm had sold out of arugula. Yes, the back of the market vendors were real heartbreakers this week, as late afternoon shoppers also found that Pura Vida had sold out of everything but salmon cakes. And while it did birth a new nickname for Ryan (please greet him with "Hey, Salmon Cakes" when you see him), I couldn't help but feel sorry for everyone's thwarted dinner plans. So remember: the early bird gets the... seasonal goodies. (We don't sell worms here at the Irvington Farmers Market.)
And speaking of earliness, we're spreading the word now: our market on November 22nd will open early and close early, to accommodate the town’s annual Turkey Trot. Join us first thing at 8:30am, because we'll be closing up promptly at 1pm and you don't want to miss out on your Thanksgiving necessities!
November’s reality is setting in: earlier sunsets, fallen leaves piling up, and very different produce at the market. It’s the perfect time to get cozy with one of autumn’s best ingredients: fennel! This member of the carrot family is a little misunderstood and, I promise, nowhere near as intimidating as people seem to think. Low in carbohydrates, high in fiber, and rich in Vitamin C and potassium, it’s a fantastic addition to your plate, and surprisingly versatile too. Grab some from under the Halal Pastures Farm tent, and you’re ready to enter the fennel of love. Sorry, bad joke. This is serious stuff, folks.
The stalks and leaves are edible, but many of the fennel recipes you’ll find call for the bulb. When used raw, fennel has a mild anise flavor and crisp texture. It’s excellent shaved thin for a salad. Come (don't forget: early!) grab some market arugula, then make this arugula and fennel salad, using Agape olive oil and Mead Orchard honey. Or pick up some Doc Pickle green olives and R&M Farm eggs to go for this fennel salad with anchovies and olives. Raw fennel salads also pair beautifully with citrus and make a great side to rich meat mains, like this rib-eye steak that LeRoux Trading Co. would be happy to set you up with.
And when it comes to cooking fennel, talk about a flavor that truly transforms! This week, I roasted up some alongside Titusville Farm onions and garlic, Halal Pastures Farm golden beets, and Madura potatoes, and wow, does that anise flavor develop a whole second life! The natural sugars get so much deeper and sweeter as it cooks and caramelizes. Try it yourself, alongside some Letterbox chicken thighs and Mead Orchard apples, in this gorgeous and simple sheet pan chicken recipe.
Or really double down on the caramelization action, and take advantage of the fact that La Trafila Pasta’s tagliatelle will be back at the market this week, to make this stunning carmelized fennel pasta. The sauce is silky and glossy, and the dill-looking fennel fronds offer a perfect green garnish. I bet some Tivoli oyster mushrooms would be a pretty nice addition as well. And hey, who doesn’t love a reason to crack open a nice bottle of white wine for deglazing?
Last but not least, there’s this intriguing fennel gratin — while the recipe calls for a gruyere, you could easily try it with some Aux Bons Fromages porter. As a raw milk, Tomme de Savoie inspired cheese, it melts beautifully, and will bring the traditional, slightly earthy flavor needed for a classic gratin. Talk about cozy! There’s simply so much to do with this wonderful veggie. I haven’t even mentioned soups! I could go on and on…
But for now, let’s turn our attention to sweeter things! Noble Pies will return this Sunday, and I for one have missed their award-winning, all-butter crusts. Did you know they also have a crumb topping? Zeena Bakery will be back as well, delighting us with her famous focaccia, and her scrumptious coffee cardamom cookies. And speaking of cardamom, it’s pear time at Caradonna Orchard, so why not try this cardamom pear cake from Zoe Bakes?
This Sunday, rotating vendors Iberian Delights and Del Norte Empanadas will also be in attendance, and… drumroll please… it’s going to be a pizza party, too! What will Dough Nation make for their signature market pie, and can I convince them to use fennel?!? Come find out! We can’t wait to see you there.
