Ramp Drop Biscuts

Ramps (wild leeks) are a great way to ramp up any basic biscuit because they have a wonderful sweet, and mild onion flavor that works well with this simple side dish. Ramps are in season right now but they don’t last long. This delicious recipe is a great way to take advantage of ramps while they are still around for harvest at your local farmers market.

Helpful Tip

Ramps are younger, and skinnier work best in this recipe.  You can thinly slice the bulb and add it right in. If more mature ramps are the only ones available to you use only the leaves.


John Jay Farm Market’s Early Season Surprises

John Jay Homestead Farm Market has plenty of early season surprises for all to discover! It may seem unlikely, for most, to find locally grown, organic food this early on in the season. Fortunately enough the John Jay Homestead Farm Market has a large variety of local vendors to supply plenty of new and delicious options for your table early this season. This year the Market was opened on May 12th and operates every Saturday from 10am to 2pm.

The John Jay Homestead Farm Market’s early opening is a great opportunity for customers. In the early season community members are able to speak with participating growers and producers, and learn more about what products to expect to see later on. There is no need to wait though! There are currently plenty of items available at the market to spice up any home cooked meal. A few of these foods include microgreens, apples, mushrooms and root veggies, not to mention fiddleheads, rhubarb and ramps. The last three items are highly sought after and have a small window of harvest, so go grab some while they’re still around.

Ramps (which are sometimes called wild leeks or spring onions) taste stronger than leeks, which generally have a mild onion taste.



Buying from a farmers market not only gets you better quality food, but also supports our local food system. Supporting local agriculture enables customers to source their own food,  which causes a positive ecological, economical and social impact. In fact, “Shopping with an exclusive network of farms and food artisans rather than large industrial farms customers are helping to fix the environmental damage done by the Big Agricultural companies,” says Vanessa Pahucki, the manager of the John Jay Farmers Market. Another great aspect of  small family farms is that they effectively put money back into the local economy through employment opportunities and spending at local shops for farming needs. Sustainably raised food tastes better too!

There is plenty to be excited about this coming year at the John Jay Homestead Farm Market! Vanessa Pahucki tells us that, “We now have a wine bar sponsored by Pizza Luca available,” and that, “Customers can enjoy picnics while eating lunch with an accompanying glass of wine and live music in the background, making John Jay Homestead a true destination on Saturdays.” There are also two new farms joining the market this year, Woven Hill and Gaia’s Breath. Don’t forget,  the John Jay Homestead Farm Market will be open until October 27th, so there is still plenty of time to make it a weekly habit!

Easy Go To Meal Ideas for Meatless Monday

Who doesn’t want to be part of the solution vs. the problem and help reduce our carbon footprint? Especially when it’s so easy to do.


One way to teach our children that activism doesn’t have to be a great sacrifice is by embracing Meatless Mondays.


Here’s a way to cook vegetarian dishes easily.


First, in the same way most households consider a blue blazer and sneakers must-have classics, a pantry should have black beans and rice. Especially the Minute Maid instant cups which only take a minute in the microwave as do heating up the black beans, if not using a pot.


With these two ingredients, a meal you will have in minutes.


So what to do for extra color and taste? After all, black beans and white rice may not  look so appetizing.  Food should also be a feast for the eyes.


Well think of yourself as an artiste and just pop some butternut squash in the oven – tossed with olive oil, S&P – at 450 temperature for 30 minutes.


Voila – you have a great dish.   And for added color, sprinkle some parsley or cilantro on top of it. Then add a salad.


If you don’t want beans, use the butternut squash over sauteed spinach or kale and then add the side of rice.  Too many greens make kids suspicious. But bright colors of orange often help.


Another option – which I did for my Meatless Monday – is add spaghetti squash in the same pan I used the butternut squash.


Half the spaghetti squash, spoon out the seeds, put in oven with cut side open to the top.  Oven should be at 450 for 30 minutes.  Then take a fork and literally carve out spaghetti like strands.


Then I put it in the microwave with tomato sauce – everyone has that in their pantry – and sprinkled on some parmesan cheese.


Because I have male athletes in my house – who eat lots of food –  these two dishes really accomplished my two goals.


It not only provided dinner in less than 30 minutes with little fuss or clean-up and it also became  a story to share over dinner that included being a good citizen and creative cook.


-Jill Brooke

Take It or Leave It

Grand Opening Saturday, May 12!


Reuse and Reduce Waste!
Drop off unwanted household items that are still in good/working condition, or pick up and repurpose some.

See below for a list of acceptable items. Volunteers will approve items before removing them from your vehicle.


Saturdays from 10am-1pm between May and October.
Grand Opening May 12, 2018.


In the Bedford Hills Train Station Parking Lot (off of 117 and at the end of Railroad Ave.).


Residents of the Town of Bedford may drop off items. The hope is that “customers” will not take items to sell, but instead will repurpose them for themselves or friends.


Come join the fun! Volunteers run this program from 9:30am-1:30pm on Saturdays from May-October. Contact us to volunteer.

Meatless Monday Recipes Week 11

Vegetarian Nachos

The Sauerhoff family sent in this photo update since we reported on their progress with Meatless Mondays last week. We love this vegetarian meal idea, vegetarian nachos, and so will the family.

Nachos are easy and versatile. They are also a great way to clean out the fridge if you have any roasted vegetables, cooked beans, onions, cheese, salsa, greek yogurt, cilantro, scallions, avocado, or any kind of grains that don’t mind getting spiced up with cumin, garlic powder, chili powder, or cayenne pepper!

We have assembled several versions of vegetarian nacho recipes for you to enjoy, maybe in front of one of these environmentally themed movies for kids.

Another way to do this is to make a nacho casserole “dip” with a grain, beans, veggies, and Mexican seasoning, top with cheese and bake. Serve with chips.

Let us know if you come up with a great combination by posting your nacho creation on Instagram or Facebook!

Community Members go Meatless on Mondays

Some community members who have taken the Meatless Monday pledge shared photos and stories with us about their participation in the campaign.

Lucia/Sourbis Family

This family found an easy and tasty solution that allows them to stick with Meatless Mondays without much effort: breakfast for dinner. Now they really look forward to Mondays!

The Sauerhoff Family

The Sauerhoff Family has pledged to do Meatless Mondays.  Here’s a look into the Family’s experience a little more than half way through the campaign.  Lee Sauerhoff, a Katonah resident, lawyer and mother to three elementary school aged children answers some questions.

So how is it going?

It is no problem!  We usually do a pasta or a frittata or both on Mondays and the kids really like cheese ravioli.  I’ve been combining my Meatless Monday efforts with my reducing waste effort, so I’ve been sautéing whatever leftover vegetables we have from the weekend into a frittata and the kids are actually eating it.  It’s pretty easy, pretty quick and works well.


Have you gained any insights about your own behaviors and attitudes through this?

Yeah, I would say it gave me incentive to be more open to a meatless dinner.  I was more likely always to have a meat with dinner and didn’t think a meatless dinner was going to fly.  But since we had an incentive, it definitely motivated us to try and to stick with it.  And then once we got our system down, it was really no problem.


Do you think you might continue this after the campaign is over?
Yeah, yeah for sure.


Do you feel it will make an environmental impact?

Not a big one.  I think it’s got to be more, it could catch on, but it’s really got to be significant to make an environmental impact.  I like the theory, the philosophy and starting the movement and participating in that, but it’s really got to be universal to make a huge impact


I’ll tell you what, we saved money.  We for sure saved money.


The Morris Family

The Morris Family shared a recent Monday dinner photo with us and said they have rediscovered Village Social after the Climate Action Summit, enjoying the veggie burger there. Below, mushroom and onion pizza and arugula salad.

Click here for community member recipe submissions.

Meatless Monday Recipes Week 9 – Community Member Recipes

Community members have continued to share recipes with us during our 12 week community-wide effort to cut out meat one day a week.

photo from nytimes.com

Babs Johnson: Meatless Chili

Check this out! 

My own husband – Family Hunter and Gatherer – found this chili recipe and made it!!! I would’ve bet you my new paddle racket that there would have been no chance Charlie Johnson would have made a chili without meat!!  Thank you and Bedford 2020!! 

Calves Family Favorites:

Nacho Casserole – one of the kids’ favorites when they were younger.

Braised Coconut Spinach & Chickpeas with Lemon served over baked sweet potato.

Vegetarian Meatloaf with Creamy Horseradish Sauce (or just make vegetarian gravy) with mashed potato.

Anne Osborne: Mac n’ Cheese

Granny Annie’s Gluten Free Mac n’ Cheese via Celia Barbour. “I just made this. Tastes like Annie’s!”

Andrew Felt: Cauliflower Pizza Crust

Andrew shared this recipe for Cauliflower pizza crust( also gluten free!). This is a great way to sneak in an extra vegetable when pizza is on the menu.

Cauliflower is all the rage right now.  Chop up a head of cauliflower in a food processor along with some garlic for a couple of minutes, press the mealy mix onto some parchment paper on a baking sheet to create a crust, and bake it at 425 degrees for 25-30 minutes!

Elena Becker: Thai Tofu Vegetable Stir Fry

“A Becker family favorite” – Thai Tofu Vegetable Stir Fry


Meatless Monday Partner – Harvey School

The Harvey School officially signed on to be a partner of Meatless Mondays with Bedford 2020. This independent school, located in Katonah, has students who commute from the surrounding area, as well as some who live on campus. Their food service provider, Flik, provides 3 meals a day in the Harvey dining room.


Harvey School’s chef, Chef Lee, has provided a meatless entree at lunch on Mondays for students and faculty who want to participate in Meatless Mondays. Posters were hung, table tents set up, and many students, faculty, and administrators have been participating by going meatless in the dining hall on Mondays.  The communications director has also provided a link to the Meatless Monday with Bedford 2020 pledge on the Harvey Facebook page and in a weekly newsletter, encouraging our constituents to sign on.


According to science teacher Marcie Hajem, “Students in my class are challenging their own families to try the Meatless Monday campaign and have signed up on the website.  The website provides all kinds of information, including recipes.  My biology class is going to be talking to their families about this and to see if they have any family favorite recipes they would like to share with Bedford 2020.”


Jack Anderson in the 10th grade shared, “I am going to try and have my family participate in meatless Mondays. I think it will be a challenge but I want to see if we can change our eating habits by having meatless Mondays, we will help save resources. ”


If you would like to try Chef Lee’s Revved Up Macaroni and Cheese click here for the recipe.

Meatless Monday Recipe – Harvey School

Chef Lee’s Revved Up Macaroni and Cheese

This one sneaks in the veggies but maintains the cheesy deliciousness of traditional mac-n-cheese. The original recipe provided quantities to serve up to 170 people! So we have modified it using quantities based on our own homemade mac experience to serve 6-8.


  • 1 lb. Whole Grain Elbow Macaroni
  • Water


  • ¼ cup All-Purpose Flour
  • 3 cups 2% Milk
  • ½ Tablespoon Shallots, peeled and minced
  • ¼ Tablespoon Garlic Cloves, minced
  • ¼ cup Unsalted Butter


  • ½ cup Cauliflower, florets
  • ½ cup Butternut Squash, diced
  • 1 large Carrot, grated
  • ¼ teaspoon Mustard, Dijon
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Ground Black Pepper


  • 1 cup. Cheddar Cheese, shredded
  • 3-4 Slices Sharp American Cheese
  • ¼ cup. Parmesan Cheese, Grated


  • 1 cup Panko Breadcrumbs
  • ½ cup Cheddar Cheese, Shredded
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Italian Parsley, chopped
  • 4 Tablespoons Spinach, chopped

Cooking Spray, pan coating



  1. Cook macaroni pasta in boiling water for 10 minutes until al dente. Drain, cool and reserve
  2. In a large saucepan, melt butter. Add shallots and garlic and sauté until translucent. Add flour to make a roux; cook over medium low heat for about 5 minutes, stirring often. Do not allow flour to brown. Slowly add milk, whisking to avoid lumps. Bring to a slow simmer.
  3. Add butternut squash, cauliflower, carrots, Dijon mustard, salt and pepper and continue to simmer for 10 minutes until thickened. Puree with a hand blender and reduce heat to low.
  4. Add cheddar, Parmesan and American cheeses, stirring until fully melted. Remove from heat and keep hot.
  5. Melt butter, combine with panko, cheddar cheese, parsley and spinach. Set aside.
  6. Mix elbow macaroni with cheese sauce.

Spray casserole pan with cooking spray, put mac and cheese in pan. Top with breadcrumb mixture.

Bake in 350 degree oven until golden brown. About 20 minutes.

Click here to see more great Meatless Monday Recipes!


Meatless Monday Recipes Week 7

Use ’em up!

Stir Fry

Quickly fry chopped up vegetables in a small amount of fat over high heat, stirring constantly.


Cut veggies into equally sized pieces

Vegetables need to be dry before adding to pan or wok

Pan should be hot (drop of water should vaporize in 1-2 seconds)

Use oil with high smoking point such as peanut or vegetable oil

Start with aromatic like ginger, onion, garlic

Cook denser vegetables first (carrots) and less dense last (spinach).

Peanut Sauce Peanut butter, brown sugar, soy sauce, lime juice and crushed red pepper. Sherry and Soy Sauce in second bowl.

Serve over rice or try “cauliflower rice.”


This Mark Bittman recipe calls for 4-6 cups of any vegetables: More-Vegetable-Than-Egg Frittata Recipe



Stone Soup…



Vegetables, pasta…


Do you have a recipe you created trying to “use it up?” Post it on our Facebook page!

Ellen Calves submitted one her family loves: Artichoke Hearts, Pecans, and Garlic Pasta from GlutenFree