5 Local Farm-to-Table Marketplaces

Farm-to-table has found another venue in a burgeoning number of small, mom-and-pop-style grocery stores throughout the region. Many of the shops also provide a limited number of tables

Emmanuel’s Marketplace Stone Ridge
Opened in 1997, this long-running small grocery store features shelves of local and organic products arranged in shops within the shop: a butcher with organic beef and lamb from the Josef Meiller Farm & Slaughterhouse in Pine Plains; a fresh salad area with more than 30 different options prepared on the premises, including sweet potato, orzo feta, bacon-maple-potato, and cranberry chicken; artisan bread and dessert departments with Emmanuel’s well-touted pies (think pumpkin at this time of year); locally produced cheeses and milk; a gift area with made-to-order fruit and gift baskets; and sushi department, run by Moe from Burma, who makes at least 10 types of rolls on any given day. 845-687-2214; www.emmanuelsmarketplace.com

The Grange Warwick
Owner and chef Jim Haurey opened his farm-to-table market and restaurant two years ago. There, he sells organic products and foods to take home, such as Lowland Farm beef, Meadowburn Farm cheeses, Tonjes Dairy’s cheeses and yogurts, Pine Island honey, local eggs, and more. But Haurey and his team also make all the breads, pastas, and even the condiments that go on a sandwich-to-go — including ketchup, mustard, mayonnaise, and tartar sauce — in-house. “There are no store-name products for sale on our market list,” he says proudly. And what’s even better is that anything that’s on the menu in the restaurant can be ordered to-go if you check the market’s website. Call ahead 45 minutes, and the market will have your meal packaged up. You may be able to choose wild-caught fish and chips with the homemade tartar sauce, a spicy fish taco with homemade tzatziki, country-sausage sandwich with pesto and farmer’s cheese, or an heirloom tomato risotto. Haurey studied food preparation at Johnson & Wales University, but got his “real” training outside the classroom. The market and restaurant are closed on Tuesdays and Wednesdays. 845-986-1170; www.thegrangewarwick.wordpress.com

provisions woodstock provisions woodstock

Provisions Woodstock

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Provisions Woodstock Woodstock
The raves are outstanding for this six-month-old delicatessen “with a difference,” according to its Facebook page. And the shout-outs focus on the sandwiches, many filled with meats butchered on the premises. Forget heading to the iconic Katz’s Deli in lower Manhattan for its pastrami, since the duo who owns Provisions, Anthony Heaney and Emily Sherry-Bonilla, prepare their pastrami Reuben using the same cut of the navel. Another bestseller is their Hedonist sandwich, with roasted pork belly with hoisin barbecue sauce and pickled vegetables. The co-owners met years ago in sixth grade, pursued different passions and got together to share their dedication for quality foods and preparations, especially top-notch butchered cuts of meat. The shop is open every day except Wednesday and does not currently offer table service. 845-546-3354

Taste NY Market Taconic Parkway, Lagrangeville
Talk about a twist on drive-through eating. This roadside shop, located in the restored Todd Hill Service Station on the Taconic State Parkway, south of the Route 55 exit, features produce from at least 15 local farms in Dutchess County, plus honey, maple syrup, frozen meats, and ice cream in pints from local creameries. The Cornell Cooperative Extension service opened the market in June 2014 with a grant from New York State’s Department of Agriculture and Markets. It offers motorists a nice break in their travels every day except Tuesday. There are no tables indoors, but benches outside the market permit picnicking. 845-849-0247; www.taste.ny.gov

tivoli general
Tivoli General

Related: Taste NY Market Officially Opens for Business

Tivoli General Tivoli
This new addition to Tivoli was started by 2011 Bard graduates Kazio and Natalie Sosnowski, who each majored in photography and learned about food preparation and farming from on-the-job training beyond the classroom. The couple also own the Five Maple Farm in Elizaville, where they grow or make many of the ingredients for products they sell at the market, such as free-range eggs, jams, seasonal produce, local cheeses, charcuterie, and maple syrup. They also pride themselves on providing a venue for merchandise from area farmers and craftspeople. Students and others can pick up favorites, such as a sandwich with freshly made mozzarella with tapenade on a homemade baguette. There are indoor tables for sitting but no wait-staff service. Open every day except Tuesdays. 845-757-2690; www.tivoli-general.com

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