The Cooperstown Farmers Market is kicking off a new program designed to link local restaurants to local farmers.
Each week, a local chef will prepare one or two dishes at the market for tasting by market shoppers and later will offer that dish at their restaurant for lunch or dinner.
Chef Alice Gaviria of Danny's Market will cook a Farmers' Market Melange Stew using several market meats, vegetables and spices at 9:30 a.m., before the day's musical performance.
Included in the sampling will be cheese and breads from market vendors.
The market still has a variety of fresh greens, potatoes, leeks, turnips, beets and ingredients for a Thanksgiving feast, including apple pies, presenters said.
The market is open every Saturday until Christmas from 9 a.m. to 2 p.m., and is behind Key Bank off Main Street in Cooperstown. The market is sponsored by Otsego 2000. For more information, call 547-6195.
