HEADLINES

Cool Weather, Warm Kitchen

The fall harvest is in full swing at the Pleasantville Farmers Market in Memorial Plaza.. Get ingredients for warming dishes such as roasted meats and root vegetables, creamy fall soups, apple pies and cobblers. Steam a pot full of apples to stock up on homemade apple sauce. Get energized with superfoods such as kale, Brussels sprouts, broccoli, and cauliflower. Enjoy wines, hard ciders and Apple Jack from visiting Warwick Valley Winery and then rest by the fireplace, after your meal.

Vendors: Who's In This Week?

In addition to our Weekly Vendors the following Rotation Vendors will be in:

Note NEXT Week: Knife Sharpening

Harper Keehn Knife Sharpening will visit for one Saturday to sharpen knives, next week, November 19.

Where To Park?

Get to know the "hidden parking lots of Pville". There are 7 parking lots within a few blocks of the Market. Review them all by clicking here to view a parking map.

Beautifully Crafted

The River Garden is outside two more weeks with beautiful, dried floral items - stop by and have a look at their unique wreaths, dried bouquets, harvest sheaves, and fresh eucalyptus. Saturday North Winds Lavender Farm will make their final visit of the season with a wonderful assortment of lavender themed gift items. Also, if you're looking for a gift item, Living Edge Designs will be in this Saturday and next, with their attractive cutting boards, bread peals and more.

This Week's Phelps Health Tip:

"Sweet potatoes are a good source of magnesium, which is the relaxation and anti-stress mineral. Magnesium is also necessary for healthy artery, blood, bone, heart and nerve function, yet experts estimate that approximately 80% of the population may be deficient in this important mineral."

Cowberry Crossing Farm

Cowberry Crossing Farm will have delicious sweet potatoes. And they will also bring to market a fresh supply of beef, just back from the butcher.

J&A Farm

J&A Farm is highlighting sunchokes, aka Jerusalem artichokes, this week. They're great roasted or sautéed, and have a light artichoke-heart flavor. They can also be used raw -- sliced thinly and tossed into a salad for a water chestnut-like crunch.

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