Read more here: AGR press release
This Join our market team brochure outlines the many ways to be part of the market — come on board!
Click HERE to read the PDF version. The piece begins on the front page; scroll down to read the rest on pages 10 and 11.
We are excited to announce that we are now accepting applications for vendors for the 2018 season. You will find the application along with the very important Vendor Guidelines HERE.
The deadline is March 1st… don’t wait!
The former Copake Front Porch has changed hands and re-opened as the Copake General Store. Much of the “character” remains but there are many new, bright touches.
Of course, my first trip there included a quick check to see if any of the CHFM vendors were represented on the shelves. They were! More may be added over time, as the new owner settles into what her style is and what her customers want.
In the meantime, enjoy these product shots, most of which are our wonderful vendors.
Check at the new Copake General Store due to open in November
As part of Hillsdale’s 6th Annual Pumpkin Festival, the HGS Home Chef sponsored a pie bake-off! A dozen entries were received, and expertly judged by Louise Roback (Home Chef in-house chef, pastry maven and Guest Chef at our market) and David Wurth (Chef Owner, CrossRoads Food Shop).
Chef Louise offers you some excellent advice for achieving your best pumpkin pie:
“I recommend to folks a recipe from Rose Levy Beranbaum in her Pie & Pastry Bible since she is the queen of pies and baking.
This year I adapted Rose’s technique of adding a layer of ground gingersnaps and toasted pecans to the bottom of the pie, layered in above the crust and below the custard filling. This both adds a flavor element and helps somewhat in keeping a flaky bottom crust. Not necessary; more like gilding the lily. But I encourage everyone to make their own pie crust which is always going to taste better than store bought! Recipes in Rose Levy Beranbaum Pie book and other good baking books.
I prefer to cook my own pumpkin rather than buy a can. I choose a “pie pumpkin” or “cheese pumpkin” (some like Hubbard squash), cutting a pie pumpkin in quarters (and a cheese into similar size wedges), brushing the cut edges lightly with oil and baking with cut edges down on a metal baking dish at 400 degrees for about 45-55 minutes until totally yielding and soft when poked with a fork. (Turn over after 30 minutes to the other oiled side/edge.)
Let cool, scoop out seeds & their attached webbed flesh, then scoop out solid pumpkin flesh to use for your pie. I then purée the pumpkin in a food processor for almost five minutes until completely puréed. At that point, you can weigh out the amount needed for pies, muffins, cake, etc, and freeze in labeled containers to use later.
For pumpkin pie spices, there’s probably a lot of variation based on personal preference. I prefer to skip cloves entirely because I think cloves are too dark/strong-flavored and overpower the other flavors. I like: ground ginger, good cinnamon, freshly-grated nutmeg, and a pinch of allspice.
We carry spices, pie cookbooks (many!), and baking equipment at HGS Home Chef. I am happy to talk at length with all who come to the store and want to talk baking! I hope that’s helpful, and best wishes for a successful pumpkin day!”
This past Saturday, customers were delighted and surprised by the sudden appearance of a group of broom-wielding witches. A boom box on the ground was turned on, and the beat of a primitive dance blared out.
Kudos go to Kelly Fox, proprietor of the Mount Washington House in Hillsdale, for bringing together the Witches of Roe Jan. This same dance was performed later that day on the front lawn of The Mount.
Should you wish to perform the Wolfshager Hexenbrut yourself, here is a detailed tutorial to walk you through it: https://www.youtube.com/watch?v=vMsEU8P4fKs