At least in my books, we have. Florence Fabricant, famed gatekeeper of the "Front Burner" section of the New York Times, wrote about Birdie's Batch. As she told me over the phone, "I don't write about anything I haven't tasted." So two weeks ago, we sent her our flaky, savory-sweet Membrillo and Goat Cheese hamantaschen and chocolate Guinness cake. This week they ended up being recommended in The New York Times. Pinch me.We're back at the Tarrytown (3/12) and Piermont (3/13) markets this weekend. We have a full menu of treats we're towing with us. We'll be opening a jar of Muscat grape jelly for tastings, so swing by our booth. And please preorder by Wednesday, 3/9. We're anticipating being very busy this week, and might 86 a few items on the menu, but if you preorder something, it'll be guaranteed. Ten percent of this weekend's sales will go to feeding Ukrainians via Jose Andres' World Central Kitchen.