DOG TREATS you can make! 

Leftovers Trail Mix
From Cesar's Way website, Recipe Ideas for Quick and Healthy Homemade Dog Treats
By Nicole Pajer
Combine any of the following leftovers from your refrigerator to create a flavorful trail mix, which you can pack for a hike or after dog park snack
Pieces of meat (if seasoned, make sure to rinse off any flavoring)
Vegetables (no onions)
Fruit (no grapes or raisins)
Cut ingredients into ½ inch thick pieces
Spray lightly with cooking spray
Place in a food dehydrator or into a 200 degree preheated oven until dried
From Rodale news website:
Vegetarian Treats
Substitute just about any fruit or vegetable in this great vegetarian dog-treat recipe to add variety. This recipe uses an egg as a binding agent, but if you want to make these treats vegan, just mix the dough longer and omit the egg.
2½ cups flour
¾ cup dry milk powder
½ cup vegetable oil
2 Tablespoons brown sugar
2 vegetable bouillon cubes, dissolved in ¾ cup boiling water
½ cup carrots, green beans, apples, or blueberries
1 egg (optional)
In a large bowl, mix all ingredients and form into a ball. On a flour-dusted cutting board, roll out the dough to about ¼-inch thick.
Cut with bone-shaped cookie cutter or any cutter shape your pet will like.
Dehydrate at the highest setting—145 to 155 degrees—until done, approximately 6 to 8 hours.
These treats should be very dry, so add time as necessary.
Sunflower Treats
A popular treat for horses, your dog and cat can enjoy these, too!
¼ cup sunflower seeds
2 cups flour
½ cup chopped apples
¼ cup carrots, peas, or other vegetables
¼ cup oats, ground to a powder
1 cup peanut butter
1 cup rolled oats
1 cup molasses
Combine all ingredients but molasses in a large bowl; add molasses and work in until dough is stiff. Additional oats may be added to make the dough stiff.
Roll out dough and cut into shapes or squares
Dehydrate at the highest setting—145 to 155 degrees—until done, for approximately 4 hours.
These treats should be very dry, so add time as necessary.
Sweet Potato Dog Chews
This super-simple chewy dog treat is packed full of vitamins!
2 to 3 organic sweet potatoes
Thoroughly wash and peel sweet potatoes. Slice the sweet potato into ¼-inch slices. You can also cut down the middle lengthwise and slice into ¼-inch strips.
Dehydrate at the highest setting—145 to 155 degrees—until done, about 6 to 8 hours for a chewy texture.
For crunchier treats, dehydrate longer until they have the consistency you like.



Goat Chili

A recipe from Elfreda at Marshmeadow Farm for their wonderful goat meat. 

1 lb. gorund or stew meat

I can tomatoes or tomato soup

2 Tbsp brown sugar

1 can black beans, drained and rinsed

2 Tbsp chili powder

1 cup onion, minced

1 Tbsp vinegar

1 can kidney beans, drained and rinsed

2 cloves garlic, diced


Brown meat with onion, then add the rest of the ingredients. Simmer 1/2 hour. Serve over rice or toast 

Check out RawSpiceBar and supplier of spices and blends delivered to your door!

Please blog us your recipes or stories for cooking with goat meat too!  


Goats meat recipe / Sunday Farmers' Market

A loyal shopper at the market cooked this dish last week and was nice enough to share it with us! Thank you Cathy!  Delicious and affordable.  A serving for six - $15.00 presuming you have a kitchen stocked with the basic staples like broth, spices, and herbs and you love to slow cook.  I do, so this recipe is a sure winner for exceptional taste, nutrition, and fresh food well-being. 

Goat is a lovely, lean meat and when slow-cooked, produces a wonderful rich, flavourful dish. Goat is available from Marshmeadow Farm at the Sunday Philmont Farmers' Market - cost $10 llb. 

This Moroccan Spiced Goat Stew Recipe gives a wonderful, warm spicy flavour to the tender chunks of meat, and when served with flat breads or simple plain, boiled rice makes a wonderful supper dish. 

Do not be deterred by the large number of ingredients in the recipe; it is actually quite easy to make but requires a little planing for the marinading and long slow cooking, so perhaps best to start the day before. 

Prep Time: 30 minutes
Cook Time: 4 hours
Marinade (or overnight): 3 hours
Total Time: 7 hours, 30 minutes

  • 1 lb goat stew meat, cut into large chunks
  • For the marinade:
  • 1 small pot natural yoghurt
  • Small handful fresh mint leaves
  • 2 cloves garlic, crushed
  • For the spicing:
  • 1 tbsp cumin seeds
  • ½ tbsp caraway seeds
  • 1 tbsp fennel
  • 4 cloves
  • ½ tbsp cardamom seeds (the tiny black seeds inside the shell)
  • 3 tbsp Ras al Hanout spice mix (or make your own)
  • For the stew:
  • 55g / 2 oz butter
  • 6 tbsp vegetable oil
  • 2 medium red onions, finely chopped
  • 2 tbsp freshly grated ginger
  • 3 tbsp roasted spice mix
  • 2 tbsp tomato paste
  • 750 ml / 3 cups beef stock
  • Handful fresh coriander / cilantro


    Dry the stew meat chunks with a little kitchen paper, place into a bowl, add the yoghurt, mint, garlic and stir well. Cover with a tea towel, place in the fridge and leave to marinade for a minimum of three hours, even better, overnight.
  • Mix all the spices together in a small bowl. Heat a large frying pan, sprinkle the spice mix in and cook for one minute, shaking the pan constantly and taking care not to burn. Once cooked tip the spice mix into a screw-top jar and put to one side.
  • Heat the butter and 4 tbsp of the oil in a heat proof casserole dish, add the onions and cook gently for 5 mins until soft. Add the ginger, spice mix and stir, add the tomato paste and stir again. Add the stock, bring to a boil, reduce the heat and simmer for 15 minutes. Pour the sauce into a food processor and blend thoroughly. Pass the sauce through a fine sieve into a jug and keep to one side. Preheat the oven to 160 °C/ 325°F/gas 3
  • Remove the meat from the marinade onto a plate. Reheat the casserole dish on the stove, add the remaining oil and once hot, add the shoulder meat and fry for several minutes until the meat is lightly browned.
  • Pour the sauce over the meat, bring to the boil and cook for 5 minutes. Cover the casserole with a lid and place in the middle of the preheated oven. Cook for 4 hours, stirring occasionally and making sure the meat is always covered with the sauce. If the sauce is drying up, add a little boiling water and lower the heat.
  • After the 4 hours, remove from the oven, the meat should be soft and tender and just starting to fall apart (if not, return to the oven for a little longer). Check the seasoning and leave to stand for ten minutes. Just before serving finally chop the coriander and add to the stew. Serve the stew with grilled Moroccan flatbreads and or/ plain boiled rice to soak up the lovely sauce.

Enjoy!, and shop the Sunday farmers' market at Marshmeadow Farm for the goats meat!


2014 Farmers' Market season / Opening Sunday May 25th  10am-2pm

Creating a community-based food system in collaboration with the Philmont Market & Cafe Cooperative and the 116 Main St. Co-op Collaboration Team aimed at reaching a sustainable community that is environmentally sound, economically viable, and socially just, including access tolocally produced affordable foods while supporting farmers and NYS agriculture. 


This project is receiving assistance from the PBI Small Business program in collaboration with the Philmont Market and Cafe Cooperative as the anchor business of the 116 Main Street PBI Business Incubator.


We are pleased to announce this project is a recipient of funding assistance from the NYS Department of Agriculture and Markets. Click here to see Governor Cuomo's award announcement. 


Survey ballots & dot survey results as of 5-18-12

Stop by the Resource Center to add your voice to this project 

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