Vendor Blender: You Can’t Eat Bread!?

Happy Monday Greenpoint Food Marketers!

We hope you enjoyed a beautiful and sunny weekend! We spent the weekend supporting vendors offering tastings and selling their awesome foodwares at Slideluck Potshow’s special tasting hour and Taste Williamsburg Greenpoint‘s satellite Greenpoint Food Market joint, and by support we mean eating a whole lot. We hope you’re prepared for this Saturdays market, it’s going to be a big one! Til then, please welcome today’s vendor for the blender: You Can’t Eat Bread!?

What is You Can’t Eat Bread!?

I’m a full-time public health specialist and a part-time gluten-free baker.  Following in the hereditary footprints of my mother and aunts, I was diagnosed with celiac disease in March 2006.  Determined not to lead a life without baked goods (who could!?) I began baking gluten-free goodies immediately.  After 3 years of baking and a lot of positive feedback, I wanted to share my experiences!

How did the inspiration for it come about?

I found the majority of gluten-free goods on the market lacking in taste and texture so I began experimenting with different flour blends, applesauce, and Xathan Gum in my kitchen.  Now my gluten-free (and gluten-full!) friends are hooked on my tasty treats.

Where do you source your ingredients?

Bob’s Red Mill Gluten-free flours are my favorite by a long shot, and I often add flax seed meal for extra oompf in my banana bread.

I’m lucky enough to live a few blocks from the Grand Army Plaza Greenmarket, so on Saturdays I stock up on whatever happens to be in season and bake accordingly.

Favorite Recipe?
One of my favorite recipes would have to be:
Zucchini Pineapple Cake with Walnut Cream Cheese Frosting*

*Recipe is for 1 13”x9” sheet cake, double it for 8” layer cake.


1 1/2 cup Bob’s Red Mill Gluten-Free Baking Flour
1-¼ cup Granulated Sugar
1/2 Cup Flaked Coconut
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Xanthan Gum
2 teaspoons Ground Cinnamon
Freshly Grated Nutmeg, To Taste
1 Pinch Ginger
3 Tablespoons Apple Sauce
2 whole Large Eggs
1 Teaspoon Vanilla
2 Cups Grated (unpeeled) Zucchini (pat dry between paper towels)
1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve for frosting)

4 Tablespoons Butter, Softened
8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
3 Cups Powdered Sugar, Approx.
½ teaspoon Xanthan Gum
2 Teaspoons Vanilla Extract
1/2 tsp Powdered Ginger
Splash of Pineapple Juice
¾ cup Chopped Walnuts
Preheat oven to 350°.

To prepare cake, combine flour, sugar, coconut, baking soda, salt, xanthan gum and spices in a large bowl; stir well with a whisk. Combine apple sauce, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture.  Add in a little splash of the pineapple juice for good measure. Spoon batter into a 13 x 9-inch baking pan. Bake at 350° for about 35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar, xanthan gum, ginger and vanilla just until smooth. Add a splash of pineapple juice and stir in chopped walnuts. Spread frosting over top of cake. You can garnish with chopped walnuts, cranberries, or ginger etc.

What do your goods go well with? What does it NOT go well with?

I love liqueur based frostings, my peach cupcakes with bourbon cream cheese frosting go wonderfully with summer cocktails and backyard BBQs.  My baked goods do NOT go well with a diet, because it’s difficult to eat just one cookie!

Why the decision to share at GFM?

I had been looking for a Brooklyn venue to debut you can’t eat bread!? and I saw the call for vendors in a New York magazine e-mail.  The community engagement matched with Joann’s excitement was hard to resist, I’ve been a vendor ever since.

Picnic in the Park: May 22nd!

Greetings dear friends of Greenpoint Food Market!

The month of May is whizzing by right before our eyes and we MUST share our excitement for summer. The outdoor concerts, the beach, the stink of garbage and toxic waste, the sticky skin touching you in the subway, pale skins and painfully scantily dressed revelers. We. Can’t. Wait. Last month we celebrated with a Spring Awakening, this month we’ve created the theme A Picnic in the Park to share the awesomeness of warm weather in combination with some delicious foodstuffs. (thank you Skimkim for the idea!) The market is hosted by the Church of Messiah, situated right across the street from the ever beautiful McGolrick Park and we would love to see you walk in, grab some goodies and take a stroll around the park and enjoy your edible purchases. Bring a blanket, bring a frisbee, bring suntan lotion, and bring a fork!

We are very proud to announce what will be an amazing performance by Raccoon Fighter at 3pm!

We are too grateful and ecstatic to present a whopping 47 vendors this month, all hail from various ends of the food spectrum, guaranteeing to gratify cravings for every taste bud you possess. Below is a roster of what you’ll find, please take a moment to SPREAD the love, your kind words and anticipation is what makes this market function!

Join the facebook group, share the invite, and loosen that belt! See you May 22nd!


You Can’t Eat Bread!?

Canary Yellow Kitchen

Woodside Bakehouse

Electric Blue Baking

Sweeties New York  Pastry Co.

Tempeh Brooklyn

Kombucha Brooklyn

A Park

Masala Loca

Dixie Spanish

Mama O’s Kimchee

Baked by Bub

Red Cook

I Heart Keenwah

Milkmade Ice Cream


Granola Lab


Fanny & Jane

DP Chutney Collective

Wee Bites

Sourpuss Pickles

La Tia Faby

Bean & Apple

Sweetie Pies Brooklyn

Empanadas DPM

Lizzie Biscuits

Cobra Pate

Kings County Jerky Co.

Nuts + Nuts

Mother’s Irish Bread Muffins

Luminous Kitchen

Small Scale Foods

Pumpkin & Honeybunny


Janet’s Rum Cakes



Molly’s Chocolates

Anarchy in a Jar

Brooklyn Brine

Rapscallion Cultured Vegetables

Token Confections

Cheshire Canning

Sam + Savi

Regal Vegan

Eagle Street Rooftop Farm

Enlightenment Wines

Vendor Blender: Electric Blue Baking

Happy Frigid Monday GFMers!

Just as we pack our winter clothes and stuff ’em up our closet’s back end the cruelty of wind and cold greets us with brute force. The only possible way we can refrain from sulking and whining is by highlighting another Greenpoint Food Market vendor and make sexy gastronomical daydreams. Also we hope you’ve marked your calendar for the next market on May 22, themed Picnic in the Park!

vegn pizette

What is Electric Blue Baking?
It is my Williamsburg –based vegan baking and catering business! I bake from-scratch vegan pastries and snacks for stores and cafes in Brooklyn (check my website for locations), occasionally cater events, and teach monthly classes at Brooklyn Kitchen Labs. Eventually I want to open my own teahouse/super funky catering hall so people will have a fun place to celebrate big events in style.

How did the inspiration for it come about?
3 years ago I was working full time, catering parties for friends on weekends, and baking muffins for a cafe on the side. I submitted some recipes to Bon Appétit and they published them. That gave me the confidence to quit my desk job.
I started working two pastry cook jobs and blindly consumed many delicious baked goods full of butter, eggs and cream. When I started to have stomach problems and rapidly gain weight, I put the brakes on all the cute cupcakes, huge cookies and decadent desserts I made at work and in general stopped eating food that made me feel bad, which led me to become vegan. After a week of feeling off (I think my body was detoxifying) I started to feel amazing all the time!
A few months later, I was recruited by an eco-hotel in Puerto Rico to be their vegetarian/gluten-free chef. I quit my job and went. When I got back, I baked my last non-vegan cake for a friend’s birthday. People in the food world thought that going vegan with my business was ridiculous, but I stood by my decision, and the Puerto Rico job helped me see that there was an audience for it.
The decision to start wholesale baking came one night after I got a serious pastry craving. A friend of mine had recently returned from France and captivated me with photos of patisserie cases stocked with tarts, crepes, croissants, and quiche. I traversed Brooklyn on the hunt and discovered plenty of vegan cupcakes, brownies and chocolate chip cookies, but nothing flaky, light, and a little more upscale. There was no vegan equivalent to what I wanted, so I would have to make it myself. I realized there were probably other people out there with the same unfulfilled craving, and that they would buy something healthy and vegan as long as it was affordable and just as delicious, if not more so, than the regular version.

raw vegan tart

Where do you source your ingredients?
Most of my produce comes from a family-run vegetable stand on Grand Street. Their prices and selection are unbeatable. I also get local, seasonal ingredients from the Greenmarket.
I get alternative flours for my gluten-free pastries, spices, and other dry ingredients from Indian markets in Jackson Heights. I love that neighborhood for ingredients and snacks. The most difficult part of the trip is deciding between a taco or samosa. Chinatown has things like water chestnut flour and agar powder, which are great for vegan baking. You shouldn’t have to spend more for vegan food so I price things as low as possible. I can only do this with the selection and value of New York’s ethnic markets.

What is your favorite and can you share a recipe?
My favorite things on the menu are seasonal. I love the raw vegan strawberry rhubarb tart. Raw rhubarb is a treat that everyone should experience. The crust is made with walnuts, pistachios and dates. I also love the fiddlehead pizzette we made at my last appetizers and cocktails class (recipe below).

photo courtesy

What do your goods go well with? What does it NOT go well with?

The savory items pair well with a fresh salad or refreshing soup like gazpacho. The sweet ones go well with tea–I love Thai iced tea with almond milk and a little agave. Nothing on my menu goes with a bag of pork rinds.

Why the decision to share at GFM?
When I quit my desk job I didn’t know anyone in the food world. Since then, the community I have become a part of, especially here in Brooklyn, has been kind of a dream come true. There is nothing more inspiring than being around people who are equally passionate about the food they make—and have also stayed up through the night, burned themselves, missed parties, and spent their last dime on packaging. I met people in the restaurant world who had an original idea and were scared to go for it. Everyone here has taken that chance and I admire them for it. It is not easy.

Website and Blog?

Electric Blue Baking

Electric Blue Blog

photo courtesy Parsiri Audcharevorakul

Cashew Ricotta and Marinated Fiddlehead Pizzette
serves 10 as appetizer

3 lb      raw pizza dough
1c        unbleached flour
1c        olive oil
¼ c      sea salt

2 lbs     fresh fiddleheads, halved
½ c      sundried tomato, finely chopped
2          lg. cloves garlic, minced
2T        extra virgin olive oil
1-2       lemons, juice and zest
½ t       red pepper flakes
½ t       each sea salt and pepper

1c        cashew ricotta (recipe follows)
½ bu    basil leaves

special equipment: rolling pin, food processor

Toss the fiddleheads and sundried tomato with the garlic, olive oil, lemon juice/zest, red pepper, salt and pepper. Adjust seasoning to taste & set aside.

Preheat oven to 500˚F.

On a floured surface, roll out dough to 1cm thickness. Brush with olive oil and sprinkle with sea salt and pepper. Cut out 4-4.5” circles and transfer, upside-down, to baking sheet. Brush tops with olive oil and sprinkle with salt and pepper. Pierce each piece a few times with a fork.

Bake 8-10 minutes, until golden around edges. Remove from oven and brush with a little more olive oil, if desired. Transfer to rack to cool.

Spread each pizzette with cashew ricotta. Top with a layer of fiddleheads, and garnish with fresh basil.

Cashew Ricotta
2 c       raw cashews, soaked overnight
1 lb      sprouted tofu
¼ c      extra virgin olive oil
2 ea      garlic cloves, chopped
2          lemons, juiced
2 T       nutritional yeast
2 T       fresh oregano
½ t       coriander
2 t        sea salt

Pulse all ingredients together in a food processor until smooth and creamy. Adjust seasoning to taste.

Vendor Blender: Token Confections

Happy Stormy Monday!

We sure hope you slept well amidst a tumultuous noisy night, we sure as hell didn’t. We’ll just go ahead and accept its one of those groggy testy Mondays and deal with it. However it was a beautiful, if ridiculously hot, weekend and a few GFM vendors were sharing their delicious wares at Brooklyn Lyceum’s Food and Craft market. Did you get to stock up on your kimchi and soda and tempeh? If not make sure to come out to the next market May 22! It’s bigger than ever and will probably blow your mind. We are hoping it will.

We are also very happy to present this week’s vendor blender: Token Confections


I’m in publishing, which is similar to being unemployed, so I started making gourmet caramels for a little extra cash. I have about half a dozen flavors, which I rotate depending on the season, and I’m just about to introduce a dark chocolate butternut crunch to the line-up.


About a year ago I took a confection making class at The Institute of Culinary Education (I highly recommend their recreational classes), where we learned how to make all sorts of sweets—truffles, bon-bons, butternut crunch, turtles and of course, caramels. I love working with chocolate, but not as much as I like working with sugar. There’s a lot of chemistry involved, which I find intriguing.


Whole Foods and my local farmer’s market. I use a French chocolate and glucose (caramel needs a liquid sugar to give it that nice chewy texture and I prefer to use a cane-based glucose over corn syrup), which I get from an importer in Redhook.


My favorite is whichever flavor is the newest! I just finished tweaking my latest recipe, which I’ll debut this summer—crème fresh caramels with honey and walnuts, topped with a citrus fleur de sel. I’m pretty into that right now.  Here’s a good, basic recipe to start.

You’ll need:

A candy thermometer (it has to go up to at least 400º degrees)

A Silpat or similar non-stick baking sheet placed over a heatproof tray

A tart frame


1 cup cream

1 and 1/2 cups sugar

1/2 cup light corn syrup

8 tablespoons (1 stick) butter

1/4 cup water

In a tall thick-bottom pot, combine sugar, glucose and water and mix until ingredients are slushy. Begin to cook over a med-high flame. With a pastry brush and water, wipe down any sugar granules stuck to the sides of pot (they can cause the caramel to recrystalize). At this point, do not stir anymore. Let the mixture come to a boil and continue to simmer until it turns golden amber. Remove pan from heat and add the butter. Let it sit for a minute, then stir. Be careful: the moisture from the butter will release as soon as you stir it. When butter is melted, add the cream. Whisk together until the mixture is emulsified and return to a med-high flame. Insert the thermometer into the pot and continue to cook, stirring only occasionally, until mixture reaches 240º (if you prefer a chewier caramel, you can take it as high as 250º). Remove the pot and gently stir until bubbling ceases, then pour into frame. When caramel is firm to the touch, cover with plastic wrap and refrigerate for at least 3 hours (overnight is better). When the caramel has set, cut into squares. Refrigerated, they’ll last about three weeks.

If you’re making chocolate caramels, add the chocolate in with the butter. Other flavors—vanilla, liquor or spices—work best when added to the cream before you start.


Caramel goes with everything! Sugar is a real team player, that’s why I like it so much and caramel pairs well with pretty much anything. I like the peanut butter caramels served with sliced pear or a crisp Granny Smith apple and the salted chocolate caramels are delicious with red wine or port.


For now I’m selling at local markets like GFM and in the future, who knows? I can be reached at

Vendor Blender: The DP Chutney Collective

Hello Greenpoint Food Marketers!

Happy Rainy Monday. We are deep in prep mode for some super amazing event coming up in the next few weeks. Make sure to check out Brooklyn Lyceum’s Food & Craft Market this weekend where a few GFM vendors will be sharing their delicious foodstuffs alongside handy crafters. We’ll have announcements for other events soon!

Today’s weekly Vendor Blender presents The DP Chutney Collective!

What is The DP Chutney Collective?

It began with the now familiar story of getting laid off during the economic downturn . After too many weeks spent in faux-speakeasies, I decided to start a micro-business hawking the chutneys I’d been making for years as gifts for close friends and family. It’s called a collective because I make more than chutney and because I’m fortunate to have a wide network of supportive taste testers and helpers with very creative suggestions and strong opinions.

The D P Chutney Collective is an ever-expanding line of exotic condiments produced here in Greenpoint. On a very small scale we’re trying to introduce chutneys to people who don’t typically eat them or else relegate them to Indian take-out meals only. Or conversely, provide them for diners with a taste for big, bold flavors who can’t find a decent chutney selection elsewhere. We like to think of The Collective’s chutneys as culinary exclamation points to any meal and filling a void in the market (albeit a quirky, niche one), brightening charcuterie/cheese boards and backyard bbqs everywhere.

How did the inspiration for it come about?

I grew up in the South where the pickle/relish/condiment tray is a staple at most meals. Then 20 years ago I moved to NYC and fell in love with the vast range of Indian/Indonesian/South Asian food available and began cooking it at home. Chutneys, sambals and sauces quickly became the favorite things to make. After a brief stint cooking in a restaurant in London I gained deeper knowledge but realized I’d rather cook and sell my own product than deal with kitchen egos.

Where do you source your ingredients?

As much as possible from local, sustainable farms and small businesses. Our cider vinegar comes from an orchard in Greene County, NY, the honey from a tiny, family-run apiary in the Finger Lakes region, the jars from Roebling Street! We’re building new relationships with lots of NY and NJ farmers so roughly 75% of our produce will be sourced from within a 90 mile radius this summer. Plus we have friends with vegetable plots in Brooklyn community gardens we hope to soon plunder! The Collective uses 20+ different spices in our full range of products and those are purchased from Mountain Rose, an amazing online source for traceable Fair Trade products.

What is your favorite and care to share a recipe?

Right now is all about Spice Route Citrus Chutney with small chunks of really good Parmesan or aged Provolone, served with aperitifs. Plum Ketchup is going everywhere, from home-made fries to a glaze on roast duck and chicken, and we never make an omelet without the Sweet Tomato and Black Mustard Seed Chutney.

A lot of the chutneys take a long time to cook and a large number of spices to develop deep flavors. The recipe below for a Rhubarb Chutney is easy to make and good with fish and vegetarian meals.


2 lbs washed and sliced rhubarb
2 large onions chopped fine
8oz sultanas
8 oz demerara sugar
10 whole tomatoes cut into quarters
1 pint of malt vinegar
2 tablespoons of butter or olive oil

1. Fry the tomatoes in a large pan on a medium heat until they are soft
2. Add the rhubarb, onions and sultanas and stir. Bring to the boil and stir all the time, use a wooden spoon. Keep it at a low simmer.
3.Add the sugar and simmer until the sugar dissolves.
4. Pour in the vinegar, mix all the ingredients and simmer until the chutney starts to thicken.

This chutney will also go well with all cold meats, cheeses, pasta and bread.

What does your chutney go well with? What does it NOT go well with?

Chutneys marry well with most cheeses, roast chicken and other poultry, rice and beans, burgers of all types . . . almost anything, anytime you need a sweet/spicy contrast to a savory dish. Chutney never met a pork or lamb chop it didn’t love. Some are better with specific partners; for example, Blueberry Chutney has a natural affinity for venison and wild game and strong, aged dry Gouda or ultra creamy Brie and Camembert. Other than cheese I would not suggest chutney with dessert. Oops! Some have told us they love the Kerala Pineapple Chutney on vanilla ice cream.

Why the decision to share DP Chutney Collective at GFM?

GFM and Brooklyn’s locavore movement were major inspirations behind the formation of The Collective. It’s a dream to be able to sell these chutneys within a block of their origin. The entire GFM community is so embracing and kind and adventurous when it comes to the palette; we’re proud to be participants.

Website? Contact? Where else might we find your awesome foodstuffs?

Check out the blog at for more info, recipes, suggested food pairings etc. You can also email us there and order chutneys online. Soon we’ll be on the shelves of several NY metro area shops and right now most of the line is carried at an amazing specialty store in Atlanta called Tuckaway Downs. This is just the beginning . . .

Vendor Blender: Sandwich Friend

Hello Greenpoint Food Market Fiends!

Happy cool breeze Monday! We are still reveling in the afterglow of last week’s amazing market and can’t WAIT for the next one to arrive May 22nd. We’ve run out tables with swift urgency, and we hope you’ll prepare to attend with empty bellies and curious tastebuds.

Til then, this week’s Vendor Blender highlights the one and only Aja Marsh, aka Sandwich Friend!

What is Sandwich Friend?
Sandwich Friend is my sandwich shop creation where I make one-of-a-kind, gourmet sandwiches for the GFM masses (for now– talks of a shop/cafe are underway).

How did the inspiration for it come about?
I was a strict vegetarian for several years and still do not eat much meat, and I’d grown tired of the same 3 vegetarian sandwich offerings found everywhere. I mean how many times can you eat some variation of hummus and sprouts or mozzarella-tomato-pesto or grilled veggies with cheese before growing sick of them? The answer: not very many. While not all the sandwiches I make are vegetarian, I do get weary of boring sandwiches. Sandwich Friend is anything but boring.

Where do you source your ingredients?
I try to work as closely with the seasons as possible. My ingredients are primarily local and organic– including locally sourced artisan bread when possible– I shop at the Greenmarkets and natural foods stores. I also love to feature ingredients sourced by GFM vendors– I’ve used pickles, jams, chutneys, chocolate, and the like from my fellow vendors and it’s really made the sandwiching that much more fun and special.

What is your favorite and can you share a recipe?

I never liked being asked about “favorites” only because I never really do the same thing twice– there are too many food-ventures to have! But, the only thing I haven’t yet forayed into with Sandwich Friend at the GFM is pressed or grilled sandwiches. Those can be really great, but even at home I don’t have a press. But I do love the broiler. One open-faced sandwich I whipped up one day in the summer was with a leftover bagel, some spicy hummus, sliced avocado and red peppers, topped with some feta cheese and cilantro. I sprinkled it with salt and pepper, broiled it until the cheese browned and ate it with a little salad of mesclun and seckel pears. Yum.

Two of the favorite sandwiches I’ve made for the GFM are the Coq au Kasbah– a Moroccan inspired chicken salad with homemade preserved lemons, olives, kale, and other yumminess. In February I detoured a bit from my generally pretty healthy sandwiches and created The Lonely Hearts Club– two kinds of sliced turkey, lettuce, tomato, mayo, chiccarones, and maple-infused bacon grease on sourdough. Amazing.

What do your sandwiches go well with? what does it NOT go well with?
Sandwiches are great because they go with pretty much anything and stand alone on their own. I put many of levels of flavor into these sandwiches so that they can really be their own thing. That being said, chips, cookies, pickles, veggie sticks, and/or a yummy drink are always nice accompaniments.

Why the decision to share Sandwich Friend at GFM?

It’s been the best way for me to combine my desire to get to know other people in my neighborhood and food community with expressing myself creatively through food in a more personal way and get feedback on some of my zany ideas. I think the GFM has been such an important opportunity for the community to come together around a universal, delicious theme.

Spring Awakening Recap

Greetings Sun Blushed Fans of GFM!

We cannot doubt you have done nothing but relish in the gleaming sun this weekend, not to mention shining in the afterglow of eating way too many delicious goodies at Saturday’s market! We were completely astounded, and slightly claustrophobed by the enormous turnout. Blessed and grateful are we. We cannot thank you enough for the support you have been showing GFM thus far, giving our homey vendors the opportunity to share their cherished recipes with the community, all building that needed support for self-sufficiency, sustainability, and success!

And we will now announce THE NEXT MARKET : MAY 22nd!

MARK YOUR CALENDARS and please spread the word! Separate post and facebook invite will be created shortly. Have you also joined our facebook group yet? If not, please do and share the love and gluttony!

And without further ado, a short photo recap of what we consumed is below. Check our flickr page for more and see you May 22nd!

Mushroom, pesto cashew ricotta, and sundried tomato Pizette by Electric Blue Baking

Hot Fireman’s Pear Jam with chipotle by Anarchy in a Jar

Wasabi Sunseed vegan pate by Cobra Pate

Pulled pork buns by Red Cook

Variety of onigiri flavors by Creme

Spring themed cookies by Sugarbuilt

Stout and Peanut Butter ice cream by Milkmade Ice Cream

Delicious and healthy as hell Sandwiches by Sandwich Friend

Kimchi and Beef empanadas by La Tia Faby

Spicy bacon marmalade. Need we say more?

Lavender Meringues by Baked by Bub

Breathkilling Kimchi by Banchan Terroir

Refreshing Jalapeno Agave Butter by Skimkim

Soda flavors of all kind by Pumpkin & Honeybunny

Gluten free ginger cupcakes with lime curd and coconut frosting by You Can’t Eat Bread?!

An AMAZING performance by The People’s Champs