Orchards of Concklin will be there with fresh strawberries, rhubarb and asparagus, along with pies, donuts and cider.  They will also have bedding plants for your gardens!     

Pastability's is coming with pulled pork or brisket sandwiches to eat at the market or carry home. Don't miss their homemade BBQ sauces and BBQ rubs.   

Hudson Valley Pantry will be there with all varieties of Salsa as well as White Bean Hummus and kick a@# Barbecue Sauce!!!   

Nina's Red Barn Farm is bringing salad greens, sauté greens, radishes, and as always eggs and honey!  Also as a new addition they are offering local honey bee pollen which has many health benefits including helping allergy sufferers.

Janet's Baked Goods is coming stocked with your favorite Artisan breads, cookies and cakes. Stop by to say hello!  

Fontanarosa's wants to remind you to stop by for their fresh mozzarella. They are having and opening day special: Buy 3 fresh or dried pastas and get one free!  

Stefan & Sons is coming with Bratwurst, Kielbasy and Frankfurters, just in time to grill this weekend! Don't forget the sides... stuffed cabbage and pierogis are always a hit!    

Walnut Grove Farm will have a full supply of beef and pork cuts, raw honey and NY State Maple Syrup. Yum!    

Edge of Knife is coming back to the market this year, but his first appearance will not be until July. We'll be sure to remind you when he's coming.  

Don't miss all of our other great vendors: B&B Jams, Bialas Farms, Conturso's Market, Joi of Pickles, Moon Doggie Coffee, R&L Greenhouses and Snoep Winkel Farm.  

Asparagus Risotto

4 celery stalks, diced

1 onion, diced

2 bunches asparagus, chopped

3 cups risotto

1 cup white wine

3 cups vegetable stock

½ cup butter

1/3 cup of grated Parmesan cheese

Juice of 2 lemons

1 bunch fresh mint, chopped

Heat the vegetable stock in a large pot.  In a large pan, cook chopped onion and celery in a splash of olive oil.  When soft, add the risotto, turn up the heat and stir. When well mixed add the white wine and stir constantly until all the wine has evaporated. Add the asparagus. Add about 1 ½ cup of the hot vegetable stock. When it is almost absorbed, add ½ cup at a time until the asparagus and rice are cooked. Turn off heat.  Stir in the butter, Parmesan cheese, chopped mint, and lemon juice. Season with salt and pepper to taste and serve.  Makes 8 Servings.

Nutrition information per serving:  440 calories, 13 g fat, 65 g carbohydrate, 3 g fiber, 9 g protein.

Recipe Courtesy of Melinda Leone, R.D.

Photos by Melissa Griegel