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Happening this week

NUTRITION BITS AND BITES: Let's Shop

Sat May 27

8:30 am-12:30 pm

What do the farmers have for you on this Saturday morning! Stop by and say hi and then pick up some Memorial weekend seasonal recipes. Shop for i... MOREngredients as you stroll through the market. LESS
HERE WE GO: Weekly Programming Kicks Off Saturday!

Sat May 27

8:30 am-1:00 pm

Saturday, May 27 kicks off another great season of Market programs with performances by Marco the Magician in the Kids area (starting promptly at... MORE 9:30am, and again at 11:00am), Market Lead Sponsor Phelps Hospital visits with their Market Trivia Wheel (starting at 8:30am), and the Pleasantville Farmers Market Music Series presents live music by The Bottoms Up Dixieland Jazz Band (starting at 10:00am). LESS
PLEASE NOTE: Outdoor Market Is A Dog-Free Environment

Sat May 27

8:30 am-1:00 pm

Dog-Free Policy: For the health and safety of our shoppers, the Village of Pleasantville and its Market operator, Foodchester, Inc., run the Plea... MOREsantville Farmers Market as a dog-free environment. LESS
KIDS: Marco the Magician Is Back!

Sat May 27

9:30 am-12:00 pm

Opening Day for the Market's outdoor season has a great opening act: Marco the Magician! Marco Frezza's acclaimed magic show confounds the senses... MORE of adults and children. With too much blow-your-mind magic for just one show, Marco has offered to perform at 9:30am and again at 11:00. Please bring the whole family, all your friends, even distant cousins to help us build a great crowd for Marco. He'll leave them all guessing! (Note: In addition to offering performances for children, Marco Frezza is an instructor of magic through his website and also in private classes. If your kids are interested in learning magic speak with Marco for more information). onlinemagicschool.com LESS
MUSIC SERIES: The Bottoms Up Dixieland Jazz Band

Sat May 27

10:00 am-12:00 pm

The Bottoms Up Dixieland Jazz Band brings to life the energetic romps of 1920s New Orleans, a la Louis Armstrong and Kid Ory. Featuring some fun ... MOREmodern twists, this band will have people singing, clapping, and dancing in the Market aisles. http://artistecard.com/bottomsupdixieland LESS

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Good To Know

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:

Gluten Free Spring Bounty Pizza

Created By Spoonful Of Sugar Bake Shop
Serves 2
Key Ingredient Pre-Baked Gluten Free Vegan Pizza Crust
Meal Type Lunch, Dinner, Brunch
Course Appetizer
Season Spring
Difficulty Beginner
Recipe Text

Prep: 15 minutes

Cook: 25 minutes

Serves: 2

Ingredients:

  • 1 Pre-Baked Gluten Free Vegan Pizza Crust (8" round)
  • 2 cups (approximately 4 ounces) fresh seasonal or favorite mushrooms, sliced in half lengthwise
  • 1 lb. baby leeks or spring onions
  • 1 cup fresh baby spinach, shredded into pieces
  • 6 oz. fresh mozzarella, sliced thin (omit mozzarella for a vegan pizza)
  • 1/4 lb. thin sliced prosciutto, diced (omit prosicutto for a vegan pizza)
  • 2 Tbsp extra virgin olive oil plus 1 Tbsp for drizzling on pizza
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp fresh parsley

Instructions:

Preheat oven to 350 degrees. Place empty pizza stone or cookie sheet (turned upside down) on lower third on oven. Add 2 Tbsp olive oil to a medium skillet. Warm skillet on medium heat. Saute mushrooms, leeks, baby spinach and parsley in skillet for about ten minutes or until spinach wilts and mushrooms and leeks become tender. Add prosciutto and saute for an additional five minutes, stirring occasionally. Add salt and black pepper to saute and mix. Carefully, remove warmed pizza stone or cookie sheet from oven and place pizza on top. Drizzle with 1 Tbsp olive oil and spread mushroom and spinach mixture on top of pizza. Top pizza with mozzarella cheese. Bake in lower third of oven for approximately 15 minutes.

Market Source(s): Start with a Pre-Baked Gluten Free Vegan Pizza Crust (8" round) from Spoonful Of Sugar Bake Shop. Mushrooms are available from new Bulich Mushrooms. Baby leeks, spring onions, parsley and spinach from our farms including Cowberry Crossing Farm, Gakeski Produce, J&A Farm, Little Seed Gardens, Neversink Farm, and Mead Orchards. Check to make sure you're not out of Demi Olive Oil and pick up your fresh mozzarella from Trotta Foods.