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Happening this week

KIDS: Checkmate! Play Chess At The Market

Sat Sep 23

9:30 am-11:00 am

Scholastic chess instructor Anatoly Tubman will share his enthusiasm for the game this Saturday with multiple chess sets placed out in the Kids E... MOREvent area. Kids can stop by to play, to watch, to learn -- and parents can share their experiences with Anatoly. Learn about his work each summer with kids in a NYC chess camp, and his advice as kids begin to show interest in tournament play. LESS
MUSIC SERIES: acoustic rock, Skyfactor

Sat Sep 23

10:00 am-12:00 pm

Welcome back acoustic rock band, Skyfactor, who brings great musicianship, song-crafting, and performing chops back to the Market. These Westches... MOREter natives, recording artists, and veterans of the Market, the Pleasantville Music Festival, and many well-known clubs in NYC, bring a great vibe to a breezy day. 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.



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:

Edible Flower Salad wth Tarragon Vinegar

Created By Shawangunk Growers, Rachael Doty
Serves 6
Key Ingredient Assorted Edible Flowers
Meal Type Lunch, Dinner, Brunch
Course Salad
Season Spring, Summer
Difficulty Beginner
Recipe Text

Prep: 10 minutes

Cook: No Cooking Necessary

Serves: 6


  • 6 Cups mixed baby greens
  • 6 Nasturtium flowers with the petals pulled apart
  • 2 Dozen Johnny Jump-Up flowers
  • 3 Calendula flowers, petals pulled apart
  • 3 Snap Dragon flowers (for garnish)
  • 1 Persian cucumber sliced thin like half dollars
  • 1 Cup Sungold tomatoes
  • 2 White onions sliced thin
  • 1/2 cup Ardith Mae feta cheese


  • 2 teaspoons Tarragon vinegar*
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp mayonnaise (optionally substitute with extra virgin olive oil)
  • Salt & pepper to taste
    (Shake together in a small mason jar)

    *Tarragon vinegar can be made with red, white or champagne vinegars. Add a huge handful of fresh tarragon to a medium mason jar, cover with your favorite vinegar and let steep for at least a month up to one year.


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.