Sharpen your knives… for cobia fish, cheese, and specialty bread!
I’ve heard it said that people who hate cooking need to check to make sure their knives aren’t just dull, and I think there’s some truth in that. Nobody likes hacking their way through their prep work — I myself have some very unpleasant (if seasonally appropriate!) memories of dull knives and pumpkins — but the feeling of a sharp knife sliding effortlessly through ingredients is top tier. Luckily, this Sunday, Matt from Ready, Set, Sharp! has you covered. So bring your blunt blades to the market and let him fix you up!
It’s that time of year where people are sneaking in their cheeky vacations before winter sets in, and the folks from Aux Bons Fromages / 5 Spoke Creamery are taking a well-deserved break from the market this week. Luckily, we still have Maplebrook Creamery with their delicious fresh mozzarella, aged scamorza, ricotta, and more. And don’t forget about the Chaseholm Creamery offerings from Brandon at LeRoux Trading Co! I’m after some of their Nimbus variety brie this week, which, if I can resist eating outright, I’ll be turning into this delicious and easy brie mac-and-cheese. Or, maybe I’ll opt for their nutty, creamy Alpage Gruyere, grab a butternut squash from Halal Pastures, and give this butternut squash mac-and-cheese a whirl. Either way: there will be comfort food!
Speaking of comfort, take the time at the market this week to step into Claire Chen’s cozy Hudson Valley Breads tent. Not only is her display adorable, but all her loaves are made with organic, locally sourced grains and a long natural fermentation process, enhancing both flavor and nutrition! Claire’s specialty breads are rustic but refined, and she offers both savoury and sweet creations, from her Asiago and Olive bread, to her blueberry-lemon-croissant sourdough, pictured here. What a delight to have her at the market! I can’t wait to ask her more about her process, blending techniques she learned at Le Cordon Bleu with flavors and influences from her Taiwanese-American heritage.
Another great vendor to visit this week is the lovely Wendy from Wendy Enoch Pottery! The last time she was here, I was admiring her fantastic camp chairs, complete with tray and beverage holder, but that’s just the vendor side of me being nosy about how she stays so comfy at the market. You might be more interested in her gorgeous hand-crafted dishware! Think of how beautiful this cobia provencal with tomatoes, basil, and capers would look on one of her plates.
Cobia is a firm white fish that Ryan from Pura Vida describes as “sword fish but richer”, and there’s so many different ways to prepare it using market ingredients. Try it pan-roasted with pesto, or blackened with a side of mashed potatoes and some White Pine microgreen sprouts on top.
And if talk of fish is putting you in the mood for tacos, we’ve got you covered! Taco Project will have a food truck at the market this Sunday, so come hungry and grab a seat at one of our tables.
Another notable visitor is Bloody Good Mud, who will be here with their delicious Bloody Mary mix, both spicy and original. Did you know their website is chock full of suggestions on different ways to use their mix? I might give the Bloody Mary Veggies a try, using some Agape Premium Olive Oil, broccoli from Madura Farms, Tivoli mushrooms, and Titusville peppers.
So many exciting things to try! It sure makes the start of the week a little easier. So come fight the Sunday blues with us, and musician Vicente Saavedra, and look ready, set sharp about it!
