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Happening this week

KIDS: Pleasantville Garden Club

Sat Jun 24

9:30 am-11:00 am

Planting exercise with Carolyn Ramsey of the Pleasantville Garden Club.
MUSIC SERIES: Doug Munro with Gypsy swing; La Pompe Attack

Sat Jun 24

10:00 am-12:00 pm

Welcome back guitar virtuoso Doug Munro, with Doug's latest release, "Doug Munro and La Pompe Attack: The Harry Warren Songbook." It is a Gypsy ... MOREswing infused tribute to Doug's great uncle Harry Warren. http://www.dougmunro.com 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:

Yellow Bell Farm Perfect Roast Chicken

Created By Yellow Bell Farm
Serves 4-6
Key Ingredient Chicken
Meal Type Lunch, Dinner, Brunch
Course Main
Season Spring, Summer, Fall, Winter
Difficulty Beginner
Recipe Text

Prep: 15 min

Roast: 425°F for 20 min per lb (approximately 80 - 140 min)

Serves: 4-6

Ingredients:

  • 1 whole Yellow Bell Farm Chicken (3-6lbs)
  • Extra virgin olive oil
  • sea salt and black pepper
  • 1 lemon, 1 bunch fresh rosemary, 5 - 6 cloves garlic (optional)
  • peeled and sliced root vegetables such as parsnips, carrots, rutabagas, turnips, potatoes, onions (optional)
  • 1 - 2 cups white wine or chicken stock
  • 1 Tbsp butter

Instructions:

Follow this classic (and easy) method to cook a wonderfully crispy, moist chicken. Pat the chicken down to eliminate steam issue; place in roasting pan and drizzle olive oil over it; then grind liberal amounts of sea salt and pepper onto the bird. Optionally, stuff the chicken with lemon, rosemary and garlic. Then (most importantly) roast the bird “fast and high” at 425°F for 20min per lb. Peel and slice vegetables, toss in olive oil, and lay in roasting pan beside bird when there is ½ hr. roasting time remaining. Check chicken frequently as oven temps vary. If the chicken is done before vegetables, remove the bird to rest on a platter while the vegetables finish. Once chicken and vegetables are done, and set on the platter, make this yummy simple pan sauce: Deglaze the pan with white wine or chicken stock, using a wooden spoon to loosen bits, pour into a gravy bowl (straining it if you wish), and add a tablespoon of butter for a rich, very delicious pan sauce. The results: juicy chicken with crisp brown skin, delicious vegetables, and all with an amazing sauce!

Recipe Notes: Ask Yellow Bell Farm for their tip on making a delicious chicken broth with leftovers from this recipe.

Market Source: Many recipe ingredients are available at the Market. Both Yellow Bell Farm and Cowberry Crossing Farm have roasting chickens. Demi Olive Oil has extra virgin olive oil, and Spice Revolution has sea salts and pepper. Seasonally, shoppers can seek fresh rosemary, garlic and root vegetables (parsnips, carrots, rutabagas, turnips, potatoes and onions) from our farms: Cowberry Crossing Farm, Gakeski Produce, J&A Farm, Little Seed Gardens, Neversink Farm, Mead Orchards and Wright's Farm.