NewYork-Presbyterian/Hudson Valley Hospital Farmers' Market Offers Shuttle Service

From NewYork-Presbyterian/Hudson Valley Hospital

NewYork-Presbyterian/Hudson Valley Hospital’s Farmers Market kicked off the season with jams made from local fruits, spices from far-flung corners of the globe and colorful produce plucked from Orange County’s fertile Black Dirt.

This is not just any farmers’ market. Greeting visitors at the main entrance to the hospital at 1980 Crompond Road, the 15 vendors were part of the hospital’s Harvest for Health program, which includes an organic garden, the Peter Kelly Teaching Kitchen and a locally-sourced food service for patients and employees. The program uses healthful eating as a way to prevent chronic disease and to positively influence a patient’s recovery.

“That’s why we’re here, to be ambassadors of health as well as deliciousness” said Lindsay Fastiggi, owner of Spice Revolution in Dobbs Ferry, one of the vendors.

A focus on wholesome and local ingredients is key to the market, which will operate 11 a.m. to 4 p.m. every second and four Tuesday of the month through November.

• Next session: May 26

This year – the fourth year of its operation – the market has more going for it. A shuttle now stops at five places in Peekskill to bring people to the vendors at no cost, in an effort to make fresh, healthy foods more available to people on lower incomes. The shuttle and community outreach program is funded with a two-year grant of nearly $100,000 from the U.S. Department of Agriculture, which was also used to obtain an Electronic Benefit Transfer (EBT) machine, allowing people to use their Supplemental Nutrition Assistance Program (SNAP) benefits to purchase food.

Kacey Morabito of WHUD 100.7 FM helped kick off the season, broadcasting from the farmers’ market and offer prizes from the WHUD prize wheel for the first two hours.

“This is so nice! I had no idea this was here,” said Irene Reiss of Yorktown who was at the hospital with her partner, Bert Maidman.

Many of the vendors use local ingredients in their foods. But while Fastiggi’s baked goods boasted dairy and eggs from nearby farms, her array of spices was a trip around the world. Smoked Spanish paprika, French sweet curry, cinnamon from Saigon and Aleppo pepper from Syria were just some of the selections available.

Tables set up by Do Re Me Farms overflowed with greens, radishes and beets, and boxes of potatoes and onions, all of it pulled from the Black Dirt of Orange County. Leland Farms offered fudge, salsa and pickles, some spicy enough to warrant a warning “XXX” on the label.

Kecia Palmer-Cousins, of G&K Sweet Foods in Peekskill offered tarts and pies made with North Carolina sweet potatoes. While the treats are good for dessert, co-owner Kecia Palmer-Cousins said the fresh, wholesome ingredients make it possible to create them in more healthful ways.

“They’re good, nutritious, on-the-go snacks,” she said.

Steve Geisel’s jams are made from pears, strawberries, plums and other fruits, all from local farms (except for the mangoes and pineapples.)

“It’s fruit, a little sugar and pectin,” said Geisel, also known as “The Jam Man” for his B&B Jams shop in New City. “Our pectin is made from apples. No corn syrup. No artificial ingredients.”

Reiss, the Yorktown resident, was impressed with the spread.

“It’s healthy,” Reiss said. “I think it’s a great idea.”

The vendors on Tuesday were: Back to the Future Farm, Bee Hive Farmstand, Brittany Natural Foods, Do Re Me Farms, Fi-Dough, Inc., G&K Sweet Foods, Homestead Floral, Kastania Olive Oil, Leland Farms, Monty Breads, Perry Hill Farm, Spice Revolution, Wright’s Farm, Florida Bakery and Deli and B&B Jams.

PHOTOS/contributed

Lindsay Fastiggi, owner of Spice Revolution, with her spices, baked goods and other treats at the farmers’ market at NewYork-Presbyterian/Hudson Valley Hospital.

Partners Bert Maidman and Irene Reiss of Yorktown shopping at the farmers’ market on a visit to NewYork-Presbyterian/Hudson Valley Hospital.

Kecia Palmer-Cousins, co-owner of G&K Sweet Foods of Peekskill shows off a sweet potato pie at the farmers’ market at NewYork-Presbyterian/Hudson Valley Hospital.