It’s officially spring!

It is officially spring! Whether the weather has gotten the memo yet is another matter, but we at IFM are ready to embrace a new season and celebrate a few other things as well:

First of all, Ramadan Mubarak to anyone who is fasting this month and next.
If you’re looking for some seasonal meals to eat when you break fast, look no further! Shrimp from Pura Vida will lend delicious flavor to this simple and vibrant Tunisian shakshuka, and locally raised-chicken from R&M Farmwill roast beautifully and create a lovely centerpiece for whatever sides you prefer. If beef is more your style, you can blend it with spices and use it to fill Pakistani keema paratha, or flatbread, and serve it with Madura Farm’s Brussels sprouts with tahini sauce. I also recommend picking up butter from Maplebrook Farm Creamery and yogurt from The White Moustache to use in this syrup-soaked semolina cake.

Easter is also on March 31, and I wish a happy one to all who celebrate! If you’re planning an Easter brunch, I recommend frying eggs from R&M Farm in chili oil and serving them with greens from Orchard Hill Organics and yogurt, or using ricotta from Maplebrook Farm Creamery in Torta Pasqualina, or chard and ricotta pie. Madura Farm has the perfect potatoes for scalloping with herbs of your choice (and the perfect carrots for carrot cake), and this sugar snap pea salad will be fresh and delightful with radishes from Orchard Hill Organics. 

Orchard Hill Organics, a small farm based in Katonah, says their greens are lush this week:  frilly lettuce heads, salad mix, spinach, Tokyo bekana, and also, look for plenty of tender, flavorful bok choy, delicious stir-fried alongside any fish from Pura Vida or wilted into your favorite ramen.

Don’t forget to bring those kitchen knives for Ready, Set, Sharp! 

Want to use natural, veggie dyes to decorate eggs for Easter? Check out this cool primer for tips and shop accordingly on Sunday!

We’ll see you at the market!