Growing with the season

Brian Wilson from Wilson Farms

The Heldeberg Market's youngest farmer (any my cousin!), Brian Wilson from Wilson Farms.


Week 2 of the Heldeberg Market is in the books, and things couldn’t be going better! Thank you, all, for your support of the Heldeberg Market and our local farmers. We have grown from our sales in Week 1, met lots of new customers, and are already serving repeat customers.  In addition to areas we delivered to last week in Knox, Albany, Latham, Cohoes, and Delmar, we also served Guilderland, Slingerlands, and Berne this week.  Plus, we made our first workplace special delivery to the NYS Department of Environmental Conservation offices in downtown Albany.

Farmers are thrilled with the positive response we have had, and with it being so early in the harvest season we have plenty of room to grow!

What’s new for Week Three?

We are hosting a new farm!  Wilson Farms, run by Brian Wilson (pictured right) in Knox, has come online to sell forage and grain finished beef. Brian is the youngest farmer in the Heldeberg Market, and one of the few farmers in the Hilltowns under 30.  He has worked hard to get his farm up and running, and is excited to meet new customers through the Heldeberg Market.  Read more about his farm here.

Recipe of the Week: Orecchiette with Broccoli Raab, Bacon and Bread Crumbs

For a pleasant change of pace, we toss crisp, golden bread crumbs with the pasta instead of the usual grated cheese. If you don’t have orecchiette, replace them with shells, bow ties, rotelle, or fusilli.  Yields 4 servings.


1  pound broccoli raab, tough ends removed, cut into 1-inch lengths *

1/2  cup  olive oil

1  cup  fresh bread crumbs

4  slices bacon, cut crosswise into 1/4-inch strips *

¾ cup fresh garlic greens, chopped *

1/4  teaspoon  dried red-pepper flakes

1  pound  orecchiette

3/4  teaspoon  salt

*Items available at the Heldeberg Market



1. In a medium pot of boiling, salted water, cook the broccoli raab until almost done, about 3 minutes. Drain thoroughly.

2. In a large nonstick frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.

3. In the same pan, cook the bacon until crisp. Remove the bacon and drain on paper towels. Pour off all the fat. Heat the remaining 1/4 cup oil in the frying pan over moderately low heat. Add the garlic greens and red-pepper flakes and cook, stirring, for 1 minute. Add the broccoli raab and cook, stirring occasionally, until just done, about 3 minutes longer.

4. In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes. Drain and toss with the bread crumbs, bacon, broccoli raab, and salt.

Fresh Bread Crumbs: The quickest way to make fresh bread crumbs is to tear up a few slices of French or Italian bread and whir them in the food processor. No need to remove the crust.

Wine Recommendation: The bitter bite of the broccoli raab and the garlic greens in this dish both require a crisp white wine to act as a neutral foil. Try a pinot grigio from Friuli for good effect.



(Recipe from Food & Wine, 1998)