As the season’s change and the temperature drops, Warwick’s Indoor Farmers Market in Pine Island offers smart shoppers a timely alternative to the fresh produce and prepared foods they are used to finding at outdoor markets earlier in the year, including both anchor vendors with fresh-picked produce from local greenhouses and containerized farms with temperature, lighting, and humidity-controlled environments, to artisan chefs who prepare delicacies like vegan soups and tender chicken with orzo pasta, homemade gourmet cupcakes, and Caribbean specialties.
The idea behind an indoor farmers market began with poultry farmer, Peggy Hillery, whose free-range chickens produce a regular inventory of hormone-free eggs and fresh cutlets for both residential and commercial customers throughout the region. Her initial success drew other local farmers and vendors, including several from the award-winning Lakeside Farmers Market in Greenwood Lake (Lunch Lady Foods, Kesso Greek Yogurt, Jersey Girl Cheese) and many others. (The Lakeside Market will return on Saturday, Nov 22, from 9AM-1PM this season right before Thanksgiving).
Dan Madura Farms is the main produce source for this Indoor Market, providing an exquisite array of freshly-harvested items that include both pea sprouts and sunflower sprouts, that can take any salad up a notch. They also specialize in eight different varieties of home-grown mushrooms that are harvested all year around, in addition to other herbs, cauliflower, celery, and root vegetables. Erica Shorte’s gourmet cupcakes are a spectacular dessert choice, especially her New York cheesecake that is a special treat while the products last!
This past Sunday we met with one of the periodic vendors, Ramona Warner-Alexander, the chef-proprietor of Sassy Rams Pudding and Goodings who specializes in preparing Caribbean and American foods, like jerk chicken, curry goat, and Jamaican oxtail. “When I buy my chickens, beef, and goat I get them from a natural butcher. And then the peppers, scallions, and thyme are some of the natural herbs and spices that we use. We don’t use a lot of powder seasoning. We do have a little seasoned salt, but it’s all about the final flavors. I blend them and I also season my meats with it. So these are all naturally, freshly grown, locally harvested ingredients for our dishes.”
She learned her craft by carefully observing her grandmother and her mom. “My grandmother was a cook in the Caribbean. And then my mother also did cooking here in the US. She used to do Labor Day parties for about 25 years and she also cooked for the Union at Macy’s on 34th Street. And then sometimes I used to have to check the food for her, keep an eye on the food for her. So that’s why I was able to learn all these things.”
When you’re ready to stock up for a weekend meal for friends and family, or just buying a few provisions for the coming week, be sure to visit Hillery Farms, 115 Liberty Corners Rd, Pine Island, NY 10969, every Sunday from 10AM-2PM, (845) 258-4998 all year round.
Photo credits: Peter Lyons Hall
