Thursday 10/3: Phelps Hospital Farmers Market at the Park

Welcome October!

What better way to greet this new month than with a trip to Thursday's market.  Fall is in full array at the produce stands with the fragrance of apples, pears and grapes and the brilliant hues of squash and eggplant.  A great place for lunch, either on our tables or further up the path on the lawn overlooking the Hudson. Bring back a bouquet to brighten your desk or home and there are plenty of other shopping choices for this week's breakfast, lunch, dinner and snacks.
Here are the vendors we are expecting this week, followed by the recipe from last week's sampling of Gluten-free Maple Flax Muffins.
DoReMe Farms
Wrights Orchards
Ms. D's Mediterranean Delights
Christine's Jam
Crown Maple
Laura's Flowers
Rich Brownies
True Food
Pure Food Sisters
Red Barn Bakery
Sohha Greek Yogurt
Raghoo Farms  NEW THIS WEEK:  Pheasant
Spice Revolution
Chutney Masala
GLUTEN-FREE MAPLE FLAX MUFFINS
1/2 cup blanched almond flour
1/2 cup flax meal
1 tablespoon coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup maple sugar
3 eggs
1 ripe banana, mashed
1/2 cup coconut milk, canned, full fat
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup pumpkin or sunflower seeds or chopped nuts
Preheat oven to 350 degrees.
Combine dry ingredients in one bowl and wet ingredients in another.
Add the dry ingredients into the wet ones and mix well.
Bake in greased muffin tins 15-20 minutes, until golden and fully set.
Makes about 18 regular size or 36 mini muffins.
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