The New and Improved Market Platter!

I had been thinking about changing the market platter for a very long time. The need to improve it had been slowly gnawing at me. Customers had been asking for a dressing, which it didn't normally come with, because all of the prepared salads in it were individually dressed. But I wanted to listen to them- something was not working for me either. So I went back to the roots of why I had wanted to start the market platter to begin with. . . to support and show off the amazing local ingredients that are available to us here. To do a macro Victory Garden of all of the amazing farms that come to the Greenmarket. So that is what I did- the market platter is now even more of a collection of the best of our local farms.

The base of the platter is organic yellow- eyed beans that come from Cayuga Pure Organics. They are deliciously starchy and creamy, and create a lovely base note for everything else. If you do not think there is a difference in flavor between local beans and commercial ones, we ask you to try these (or our black bean hummus!). We layer some organic greens on top of the beans. Right now, we are using arugula and sorrel from Two Guys from Woodbridge, however, the greens will change depending on what we find. There is also a seasonal veggie present all the time. The one we have pictured is a Denver Carrot from Windfall farms. The salad dressing is our VG house dressing (recipe below), which we make with a mustard from Beth's Farm Kitchen, who use local mustard seeds. We also include eggs from Campanelli's Poultry Farm in Kenoza Lake, NY, and Frere Fumant Sheep's Milk Cheese from 3 Corner Field Farm. We will be adding some little tweaks here and there, so please let us know what you think! We also had to raise the price just a little, so that we could be sure that we were getting you the best of what we could find, and we think that we did.

VG Dressing: Combine 1/2 cup garlic rosemary mustard, 1 1/2 teaspoons kosher salt, the juice of 1 lemon, 2 tablespoons champagne vinegar, 2 tablespoons honey, 4 tablespoons balsamic vinegar in a blender. We add a few sprigs of cilantro, parsley, and basil as well, but it is up to you. Blend those ingredients together well. Remove the little window piece in the lid of the blender, and slowly pour in about 1 cup of olive oil, blending to emulsify. You can adjust the thickness with some water. Season with salt, pepper, and lemon to taste. Makes about 1 quart.