What is it that makes a farmers market one of the top. That would be a great question to ask Patrick Crowl (his title is: Chairman of Fun-Mail Order Guy) of the Woodstock Farmers’ Market. Patrick says:

“I think what sets us apart is that we really take this job of “bringing the food to the people” very seriously. We’re concerned about the process: what we charge for our products, what ingredients we use in our food, how clean we are, who our vendors and farmers are, where our fruits, vegetables and ingredients come from and how we treat each other and our guests.”

It’s no wonder that were awarded the 2009 Retailer of the Year by the National Association of Specialty Food Trade.

The Woodstock Farmers’ Market has been serving fresh meats, seafood, produce and specialty groceries, along with take-away breakfast lunch and dinner at its single store location for over 16 years.



The Farmers’ Market employs over 35 full and part time staff and is located 1 mile west of the Village of Woodstock at 468 Woodstock Road–US Route 4. It recently added Woodstock Farmers’ Market Mail Order on-line to supplement its in-store shipping business. The site, www.woodstockfarmersmarket.com features a wide array of sauces, marinades, baked goods and gifts available to ship anywhere in the country, 802 457-3658.


While the Hill team was visiting Woodstock, Vermont on an International Food Wine & Travel Writers Association media trip, we had the opportunity to explore this market while Brenda and I were interviewing chefs and then again with our group. We could have spent hours there.

After spending a morning at the Billings Farm & Museum and the Marsh-Billings-Rockefeller National Historic Park, Woodstock Farmers’ Market catered our lunch. It was delicious and we all enjoyed the relaxing field setting.

Chef Lisa Battilana provided us with the recipe for a favorite created originally by Amelia Rapport. Lisa will be providing us with some additional recipes in the future.

In 1992, Amelia Rappaport, a New England Culinary Institute graduate, was hired to start the prepared foods department for the Woodstock Farmers’ Market. She made Bow Thai Pasta Salad occasionally, in rotation with other pasta salads. Seventeen years later, Amelia is a part owner in the business and by popular demand Bow Thai Salad is made daily for our prepared salad case (Amelia, Patrick & Lisa are shown in the video).


Bow Thai Pasta


Pasta

1 pound of Farfalle pasta

Cook pasta according to package directions and cool completely.

Dressing

1/2 cup soy sauce

1/2 cup rice vinegar

1/3 cup chili oil

2/3 cup canola oil

1/8 cup sesame oil

1-1/2 teaspoons garlic, finely minced

1/4 teaspoon cayenne pepper

1-1/2 cup smooth peanut butter

Garnish

1/4 cup toasted sesame seeds

1/2 cup sweet red pepper, chopped

1/2 cup scallions, sliced thin

Combine soy sauce, rice vinegar, chili oil, canola oil, sesame oil, minced garlic, and cayenne pepper in a bowl and whisk to combine. Whisk peanut butter into the mixture.

Combine cooled pasta with 1 cup of dressing; add more as needed to coat pasta.

(Extra dressing may be stored covered in the refrigerator for three weeks).

Garnish salad with sesame seeds, red peppers and scallions.

Serves 6-8.

We hope you enjoy the video accompanying this post showing you the farmers’ market from the outside in.

The music on the video is courtesy of Fred Haas, www.interplayjazz.com. Fortunately for us, Fred is a Woodstock local and supportive of providing background music.

Culinarily yours,

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
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