People have been carting away multiple containers of Greek yogurt on Fridays at the farmers market in New Rochelle.
Made in Brooklyn with milk from Hudson Valley cows, the yogurt is savory, said owner Angela Fout.
"It takes 30 hours to make it," she said, adding that it can be served with fresh fruits, vegetables, breads, seasonings, nuts and olive oil.
Fout also sells savory toppings for the yogurt. Two that she recently had at the farmers market were Za'atar Bliss—made with thyme, sumac, extra virgin olive oil and olives—and Everything Bagel—made with roasted pine nuts, poppy seeds, sesame seeds, garlic and onion.
The 2 percent milkfat tangy yogurt is $4 for a 6-ounce container. A 6-ounce container of the topping is $7.
Down to Earth Markets runs the farmers market which is open from 8:30 a.m. to 2:30 p.m. Fridays at Huguenot Park/Twin Lakes on North Avenue near Eastchester Road.
(Video caption: Angela Fout of Sohha Greek Yogurt dishes up samples at the New Rochelle Farmers Market. Credit: Michael Woyton.)
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