Sat Sep 23
9:30 am-11:00 am
Sat Sep 23
10:00 am-12:00 pm
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.
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.
Prep: 10 minutes
Cook: No Cooking Necessary
In a large bowl, take baby greens and mix in salad dressing thoroughly. On the top of the salad first add the cucumbers, then tomatoes, white onions, feta cheese, flower petals and finally garnish with snapdragon flowers (which can be a bit bitter).
Market Source: Purchase plants from Shawangunk Growers to grow, then gather, the following recipe ingredients: Tarragon, Nasturtiums, Violets, Calendula & Sungold tomatoes. Additional ingredients are available from our farms Cowberry Crossing Farm, Gakeski Produce, J&A Farm, Little Seed Gardens, Neversink Farm, Mead Orchards and Wright's Farm. Check to see you're not out of Demi extra virgin olive oil, and remember The River Garden sells snapdragons.