local food
Organic turkey on Sweet Potato “bread” at BeWies Holistic Market
Sweet Potato “Bread” Is Hot at BeWies
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ince BeWies Holistic Market in Armonk began serving sandwiches on its house-made sweet potato “bread,” it’s been scrambling to keep up with customer demand, says co-owner Amy Berman. “Our newest hot item is our chicken, turkey and vegetarian sandwiches on sweet potato bread. Actually, it’s not bread—it’s roasted sweet potato slices—but we use it as bread for our sandwiches. We can’t keep them in our fridge.“ Every day, the market makes nine trays of this gluten-free bread substitute, which starts out as jumbo garnet yams. “We slice the yams into quarter-inch rounds, brush them with a little olive oil, lightly salt them and then roast them to perfection,” Berman says. “Then we build the sandwiches from there. Everything is organic.” This latest creation is just one more option on BeWies’ growing menu of organic, fresh-made food. The market has become a go-to spot in Westchester for people who want a healthy meal or snack made to order. In addition to juices, smoothies, salads, wraps and acai bowls, BeWies offers a variety of baked treats that are gluten free, nut free and vegan. BeWies Holistic Market is located at 430 Bedford Rd., Armonk, NY, in the Moderne Barn Plaza. For more info, call 914.273.9437 or visit BeWies.com. See ad, page 31.
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Seasonal Supper at Space Features Local Food and Art
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enea Dayton, owner of Hayfields Market in North Salem, and Emily Simoness, founder and executive director at Space on Ryder Farm, share a common philosophy: “Time and space are valuable things—use them wisely.” In keeping with that philosophy, they are once again partnering to offer an intimate evening of local food and art. This third annual Space on Ryder Farm Dinner will take place July 21, from 7 to 10 p.m., at Space on Ryder Farm, which is located down the road from Hayfields, on the border of North Salem and Brewster. A showcase for creativity on the plate and on the stage, the evening will pair Hayfield’s chef, Rory Crumm, and a performing artist from Seasonal Supper with Space at Ryder Farm Space for a mutually inspired menu and performance set, served al fresco. The evening will also include a cocktail-hour tour of the farm. All food gathered, prepared and served will come directly from North Salem, using local, seasonal and farm-produced ingredients. The proceeds from each ticket purchase will benefit Space on Ryder Farm, a nonprofit 501(c)3 organization. “The Space program creates an environment to invigorate artists and innovators with their work, and contributes to the sustainability and preservation of Ryder Farm, one of the oldest family-run organic farms on the East Coast,” Dayton says. Now in its seventh season, Space has hosted more than 1,000 residents, holds symposia on creativity and activism, provides child care for resident artists, integrates the organic farming operation and has nurtured 40 young professionals through its intern program. “We are inspired and intrigued by what Emily and her team has created for the artist community while also coexisting and helping to maintain Ryder Farm,” Dayton says. “Not many people even know it exists nearby, and for that reason, we are proud to be partnered with Space.” For more info, visit HayfieldsMarket.com or call Hayfields at 914.669.8275.
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