Celebrate this popular fruit with us on Saturday!
How to get in on this raffle? Just fill out the raffle slip and drop it in the bucket.
BONUS: if you can list the super secret promo code, “I LOVE FARMERS MARKETS“, you will be entitled to a *second* raffle entry ticket to double your chances.
The vendors are getting in on the action, too. Brigid of les collines will have her Strawberry Preserve with Lapsang Souchong, telling us “I created the flavor four years ago, and we mostly use strawberries from Samascott Orchards in Kinderhook, along with Fishkill Farms in Dutchess County.”
Farmer Dan with Common Hands will be selling strawberries; Ellen’s Country Kitchen is making Chocolate Strawberry shortcake; Heidi of Simmons Sugarworks is selling her strawberry scones, and Hawk Dance Farm is selling a Strawberry Jam.
Our Fall Pumpkin Festival is on October 14th this year. In honor of the versatile orange vegetable, we bring you a lovely local story as well as expert pie advice.
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!”
2635 Route 23, Hillsdale, NY 12529
518 325 7000
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
We were thrilled on several accounts: first, it is lovely seeing the Roe Jan Park being used for more and more events (this one was held in the “Hilltop Barn”, just up the hill from ours, the “Harvest Barn”).
Second, THREE of our vendors were called on to be chefs! All chefs were tasked with grilling a signature dish, and supplying samples to the 400ish guests. Afterwards, the public votes on the best dish.
Our vendors were Jack Peele of Jacuterie, a charcuterie-maker extraordinaire, who actually took home the top prize last year. Next was Brigid Dorsey, owner of les collines, a producer of exquisite jams, jellies and preserves. Third, Eric Suquet of Graylight Farm manned the grill, serving up various sausage varieties made from his pasture-raised pigs.
Congrats to the organizers, four energetic women who make up the team who took this on for the second year in a row. As is our mission, they are putting Hillsdale and surroundings on the map for our amazing food and drink!
Photo credit: Peter Cipkowski
All of our regular vendors will be on hand, with their bounty at the peak of the growing season. You can see them all listed here: http://www.copakehillsdalefarmersmarket.com/vendor-list/
With this being the last Saturday of the month, we welcome our Artisans & Specialty Food Producers! This is an exciting time for them and for you, as these monthly features have been very popular. There are about 18 guests under tents, just outside the barn. Their wares vary from furniture, jewelry, handcrafts, olive oil, fresh-made cider donuts, and grilled sausages. For the full list, visit http://www.copakehillsdalefarmersmarket.com/vendors/artisans/
Our Guest Chef this week is Louise Roback from HGS Home Chef. She will be demonstrating a creative use of corn in a dish (10AM to noon).
Music makes the world go around! We welcome Abby Lappen, a very talented singer-songwriter who we’ve had the pleasure of hosting before. Here is a short clip of a performance last year: https://www.youtube.com/watch?v=BXgYZ2aWN6k
Folks from the Harlem Valley Rail Trail will be on hand to tell you about an exciting event coming up in September!
* of course, corn for sale, from White Oak Farm
* popcorn samples
* corn shucking contest for kids
* corn stamping art for kids
* a corn-centric recipe demo’d by the Guest Chef
* vendors bringing as many corn dishes as they can — corn muffins, corn quiches. popcorn, etc.
* in-site grilled corn!