Thanks to local artist Jane Weaver, we now have a charming new family of barnyard animals at the entrance to our barn. But the cow, pig, mama sheep and her 2 lambs need names! (the dog is photo bombing…. he doesn’t need a new name).
Submit your suggestions for names at the Manager’s table, or in writing to copakehillsdalefarmersmarket@gmail.com.
Winners will get bragging rights, and also a special surprise!
We’d love to see how you use your market purchases to make your Thanksgiving meal special!
The Copake Hillsdale Farmers Market launches its first “Winter Market” on November 3rd. This special edition market will run every Saturday through December 22nd. It will be held in the same location as the regular season, the Harvest Barn in the Roe Jan Park, but the hours are shifted to 10AM to 2PM.
At the Manager’s table, enter a free raffle to win a basket of strawberry-related goodies worth up to $50!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.
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!”
Truly, you never know what excitement will be happening at our market!
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
