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The less time between the when your food is harvested and when it's eaten, the more nutrients it packs. Most of the winter-grown produce at the Pleasantville Farmers Market is harvested just a day or two before. So when you eat locally-grown food, you not only put more money back into local economy; you not only put less pollution into the air from shipping; you also get the most nutrition for you and your family. That's good eating.

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Recipes

Search Our Recipes

Want a new way to prepare your favorite market ingredients? Or just want to come to the Pleasantville Farmers Market with a shopping plan? Check out these great recipes, contributed by our wonderful farmers, vendors, and visiting food artisans. Click search on the left or one of our quick links below, and feast your eyes.

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Featured Recipe:

Pickle the Summer

Created By Spice Revolution, Lindsay Fastiggi
Serves 8 - 12
Meal Type Lunch, Dinner, Brunch
Course Appetizer, Side, Snack
Season Summer, Fall
Difficulty Beginner
Recipe Text

Prep: 20 minutes

Cook: 5 minutes

Serves: 8 – 12

Ingredients:

  • Fresh veggie of your choice, I used:
  • 3 cucumbers
  • 5 carrots
  • 2 onions
  • 3 cups water (tap water is fine unless it's hard water)
  • 3 cups vinegar (apple cider, white or champagne vinegars work best)
  • 2 Tbsp sea salt
  • 1 tsp sugar
  • 6 cloves garlic, smashed
  • 3 tsp Aleppo pepper
  • 3 tsp mustard seed
  • 3 tsp dill
  • 3 tsp pickling spice
  • 3 tsp celery seeds
  • 2 tsp Mexican oregano
  • 2 tsp crushed mustard
  • 2 tsp turmeric
  • 6 bay leaves   
  • 6 1/2 pint mason jars or 3-4 pint size mason jars

 

Instructions:

Combine water, vinegar, salt & sugar in a sauce pan and boil until the solids dissolve. Let the mixture cool to lukewarm.  Meanwhile clean and cut your veggies to your desired shape and size. You can cut strips of veggies or slices. Fill the jars with your veggies, make sure you have a half inch of space at the top.

In each jar put 1 bay leaf and clove of garlic. Gently mix and combine the dry spices. Divide the spice mixture amongst the jars, and place directly on top of the veggies. Pour the cooled liquid mixture into each jar filling 1/2 from the top. You may not use all the liquid.  Secure lids on each jar and refrigerate for a minimum of 48 hours and up to 3 months. Sitting longer intensifies flavors.

Recipe Notes: If you like a sweeter pickle you can add more sugar. You can also blanch carrots before pickling.

Market Source(s): Aleppo, mustards, dill, celery seed, pickling spice, oregano, turmeric, bay leaves and sea salts are available at Spice Revolution. Garlic from Cowberry, Little Seed and Neversink. Carrots and onions from J & A, Cowberry, Gajeski, Neversink & Little Seed. Cucumbers are available from Gajeski, J & A, Meads and Little Seed.