So you noticed our new booth style last week! With summer here and the sun getting more intense we wanted to keep your produce as fresh as possible on ice instead of on display. We had fun coming up with a set up that would show you our salads without the actual salad you will take home having to suffer in the heat. It was fun having a floral dining room and being in the display instead of standing behind it. For me it was more interactive. And again, the people are definitely the most fun of all at the market.
Last week one of the first things we sold out of was our red-purple dragon carrots. We're pleased to have Dan Hutchinson use them in his Il Fiasco cooking demo tomorrow. He is making Moroccan Style Goat, and will add our dragon carrots, chervil, peppermint, and garlic chives. That should be a very interesting and colorful dish.
We also have golden beets, the Symphony salad, of course, and a wide array of lagniappes. Nasturtiums are in full force so the leaves and flowers are in a lot of the dishes we're eating now. The leaves are good in salad, on sandwiches, made into a pesto, or sauteed in with other vegetables. The flowers are just as versatile. Try stuffing them with any favorite filling and arranging them on a plate at your next dinner. Beauty and nutrition go together hand in hand.
And we will have our regular assortment of herbs, both common and exotic. For those that tried the lavender last week, isn't it surprisingly "right"!
See you tomorrow.
Aunt Farmer
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment