Embody Fitness Gourmet, Guest Chef @Westport Farmers' Market June 9

Lynn Felici-Gallant

The approaching summer solstice signals the beginning of summer and in many traditions, the healing of self and soul. For some it is a time for purification and renewal of energy. For the Westport Farmers’ Market, it is the perfect time to feature Embody Fitness Gourmet as this week’s guest chef/restaurant. 

Embody, with its first stand-alone location on Riverside Avenue in Westport (there are two other locations inside Equinox and the YMCA in Darien) is on a mission to “create sustenance to optimize fitness through simple foods and nutrients that are consciously sourced and crafted.” With a menu that includes “Uppity” and “Vitality” juices, “Nutty”, “Spiced”, “Classic”, and ”Exotic” blends, vibrant breakfast and salad bowls, and original, handcrafted granolas and bars, Embody’s goal is nothing short of “creating a shift to a more food-conscious preservation of self.” We can’t wait to see what healthful and delicious elixir they create for shoppers this Thursday. Get a seat early; the chef demo begins at 10:15. 

In keeping with a theme of renewal and rejuvenation, we have two related events this week. Hurry over to Tynne Love’s guest vendor booth before or after the chef demonstration, where the raw food chef and herbalist will provide 20-minute herbal consultations for only $35. You will leave with a wealth of knowledge and an herbal remedy personalized for your unique needs. First-come, first-served. For more information, visit Tynne’s event page here.  And be sure to stay for Julie Moffat’s ever-popular Qigong session in the shade from 1:00 to 1:30. Julie’s class filled up fast on her last visit; get there early for a half hour of destressing in the middle of your busy day. 

If pasta is your preference, you will find the area’s best at the Flour City Pasta booth, just a few steps from the chef demonstration area. A staple of the Westport Farmers’ Market, Flour City Pasta is artisanal pasta crafted in Macedon, NY with tools from Italy. All of the flour is organic, with many grains grown and milled in upstate New York. Visit Lisa at the Flour City booth this week, where she will cheerfully recommend a recipe to accompany your purchase, such as this Lemon Basil Paparadelle with Clams: (Don’t worry; if Lisa is out of Lemon Basil Pappardelle, she’ll ensure you go home with as delicious an alternative.)

Flour City Pasta Lemon Basil Pappardelle Alle Vongole (with clams)


 1 pound Flour City Pasta Lemon Basil Pappardelle

2 pounds fresh clams 

large cloves garlic, peeled and chopped finely

20 sprigs fresh Italian parsley leaves chopped

½ cup olive oil

2 pounds fresh, ripened tomatoes

Salt and pepper to taste



  1. Scrub clams very well and soak in cold water with a little coarse sea salt for about thirty minutes
  2. Combine garlic and parsley
  3. Place oil in medium saucepan over medium heat
  4. Add chopped garlic and parsley and sauté two minutes
  5. Cut tomatoes into 1-inch pieces and add to sauce pan
  6. Cook for 25 minutes stirring occasionally (at this point if you prefer a smooth tomato sauce you can put this mixture through a food mill and return to sauce pan)
  7. Add clams to the sauce
  8. Bring several quarts of water to boil. Add pasta and cook al dente (up to 10-11 minutes)
  9. When clams open, serve with sauce over cooked pasta

Finally, please show your support for one of the best libraries in the country, our own Westport Public Library, this week’s highlighted not-for-profit organization.