Ellenville Farmers Market

 

Roasted Saunderskill Corn with Scallops & Mushrooms

I love corn & scallops, it makes me think of summer. SO this last week I bought some super sweet corn from Saunderskill Farm at the Ellenville Farmers Market. I ate about 5 ears of raw corn before they made in into the Aroma Thyme Kitchen.

Tips for roasting corn:
Husk and coat with sunflower oil and cook slow on a grill.
Or roast in an oven with the husk on.

Cut corn off of ears and enjoy in a salsa, salad or by itself.

opening Day at Ellenivlle Farmers Market, 2009

The rain took a break for opening day at the Farmers Market. It has rained for the last week and the forecast is calling for another week on rain. So I was pleased to go to the market without an umbrella. Instead I gave the kids cameras and we headed the block over.

The farmer's market has been the best addition to downtown Ellenville for me. I can go every Sunday and stock up on fresh produce for the restaurant. And the fresh produce was looking great. I unsure of what to buy first. So here is the rundown of what I took back to Aroma Thyme:
Chard, Yellow Zucchini, Red Leaf Lettuce, Snow Peas, Snap Peas, Bok Choi, tomato plants & Basil plants. I plan on planting the garden this week at the restaurant.

Saunderskill Farms at the Ellenville Farmers Market

I look forward every week to the Ellenville Farmers Market. Saunderskill is one of the reasons why. I usually stock up on my local produce from them for Aroma Thyme Bistro. I love their tomatoes, green beans and berries.

The history of Saunderskill Farms (named for the tributary of the Rondout Creek that flows through it) is as rich as the soil that has supported it for 12 generations. Originally granted to Lieutenant Hendrick J. Schoonmaker by Peter Stuyvesant in 1663 as payment for military service, the family's original 300 acres of prime Rondout bottomland has been continuously farmed since 1680.

Second in age only to the Hull family farm in Southhold, Long Island, Saunderskill Farm now includes more than 800 acres of vegetables, flowers and orchards. The stone manor house, built in 1787, still stands on the property, as does the barn that housed oxen used to pull barges on the Delaware & Hudson Canal, a section of which meanders through the property. Saunderskill is one of the few farms in the nation to have received the rare Tricentennial Award from the U.S. Department of Agriculture.