Those looking to enjoy the local bounty should stop in Saugerties, Woodstock, Ellenville, Kingston, New Paltz, Highland, Plattekill and Milton where Ulster County's Farmers' Markets are in full swing.
Rolling orchards, vineyards and family farms dot the landscape and comprise nearly 12 percent of the county's total acreage. Farmers' markets, particularly, have enjoyed a resurgence with numerous local farms supplying fresh produce and meats to residents and visitors. The markets are a magnet for area chefs, foodies and locavores looking for fresh cheese, mushrooms, vegetables, eggs, chickens and fruits and breads of all kinds. Patrons will find the actual farmers known to many fans of the New York City Greenmarkets in Union Square or Park Slope. Here, in the heart of the oldest wine grape growing region in the country, market-goers will also find award-winning locally grown wine at the markets in Kingston, Woodstock, New Paltz, Rosendale and Milton.
Try different cheeses, olive oils, cookies, muffins and organic granola at the Rosendale Farmers Market. Enjoy a cooking demonstration while shopping for fresh produce at The Heart of The Hudson Valley Farmers Market in Milton. Shop for crafts on the first and third Saturday of each month at the Kingston Farmers Market.
As strawberry season draws to a close, a diverse variety of local vegetables are springing up and onto shelves at the markets right now. Great ingredients for a unique salad with beets, greens, spinach, local fresh herbs, radishes and beans! Broccoli and cauliflowers will make a great hot mixed vegetable dish paired with the carrots and peas of the valley. If you prefer a fruity dessert and still have some of those Ulster County strawberries, not to worry, you can now pick up some rhubarb or blueberries to make an outstanding pie! No matter what you choose, the Ulster County farmers' markets offer the best fresh ingredients. Still unsure, see below for some ideas!
Ulster County Farmers' Markets
Highland Farmers Market
Open: Wednesday’s starting on June 22 (3-7 p.m.); Route 9W and Haviland Rd., Highland
Contact: 845-691-2144; www.townoflloyd.com
Woodstock Farm Festival
Open: Wednesday’s starting on June 1 (3 p.m. until dusk); 6 Maple Lane, Woodstock
www.woodstockfarmfestival.com
Town of Plattekill Farmers Market
Open: Thursday’s starting June 30 (3-7 p.m.); Town Hall, 1915 Rt. 44/55, Modena
www.town.plattekill.ny.us
Gardiner Greenmarket
Open: Friday’s starting June 6 (3 p.m. until dusk); Gardiner Library, 133 Farmer’s Turnpike, Gardiner
www.gardinerlibrary.org
Kingston Farmers Market
Open: Saturday’s starting Memorial Day weekend (9 a.m. to 2 p.m.); Wall Street between John and North Front streets, Kingston
www.kingstonfarmersmarket.org
Saugerties Farmers Market
Open: Saturday’s starting Memorial Day Weekend (10 a.m. to 2 p.m.); 115 Main Street, Saugerties
www.saugertiesmarket.com
Heart of the Hudson Valley
Open: Saturday’s starting June 18 (9 a.m. to 2 p.m.), Cluett-Schantz Park, 1801-1805 Rt. 9W, Milton
www.hhvfarmersmarket.com
Rosendale Farmers Market
Open: Sunday’s starting June 5 (9 a.m. to 2 p.m.), Rosendale Community Center, 1055 Rt. 32
www.rosendalefarmersmarket.com
New Paltz Farmers Market
Open: Sunday’s starting June 19 (10 a.m. to 3 p.m.); 24 Main Street, New Paltz
www.newpaltzfarmersmarket.com
Ellenville Farmers Market
Open: Sunday’s starting June 19 (10 a.m. to 2 p.m.), Market and Center streets, Ellenville
www.ewcoc.com/ewcocmarkets12428.aspx
Recipes
Kelder’s Strawberry Spinach Salad
• 2-1/2 tablespoons balsamic vinegar
• pinch of salt and pepper
• 3 tablespoons olive oil
• 8 cups spinach (5 oz.) cleaned
• 1-1/2 cups strawberries, cut lengthwise
Whisk together vinegar, salt and pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach and strawberries in a large bowl and toss with just enough vinaigrette to lightly coat.
Courtesy of Jackie Kelder, Kelder's Farm & U-Pick, Kerhonson NY
Migliorelli Farm’s Fresh Peas with Green Garlic & Prosciutto
•1/2 Tbsp Olive Oil
•1/2 Tbsp Butter
•1 Bulb Green Garlic – thinly sliced
•1 Slice Prosciutto – thinly sliced
•1 Cup of Shelled Fresh Peas
•1/4 Cup Water
•Freshly Ground Black Pepper
Heat the olive oil and butter in a saute pan. Add the green garlic and prosciutto, then cook until both are golden. Stir in the peas and add the water. Cook until the peas are tender but still bright green and the water has reduced to create a sauce (about 3-4 minutes). Add several grinds of fresh black pepper.
Recipe courtesy of the Woodstock Farm Festival Blog