Strawberries love biscuits. And European charcuterie loves savory marmalade. Lucky for us! Strawberries are finally coming to market this Saturday. And Brooklyn Biscuit is here to welcome them.
Larchmont Charcuturie is also coming with his popular pork and beef saucisson and pate de campagne – all paring beautifully with any of Anna Maria’s Savory Jams, but especially her tangy radicchio marmalade. A nice touch of sass and class on any cheese and charcuterie platter in this month of big celebrations. The Rascal cheese from McGrath likes her red pepper jam, as do the cheeses from Back to the Future, our new dairy.
You can choose to buy your biscuits from Brooklyn Biscuit Co, or, in the likelihood they run out before you get there you can make your own. I’m eyeing this Food52 recipe for rye shortcakes with roasted strawberries and rhubarb.
Ditto for this recipe for a strawberry breakfast cake which calls for quality olive oil. Talk about happy coincidences: Kontoulis Olive Oil is also here this week. Perfect for this cake and to drizzle on those stunning purple lettuce heads from Black Creek Farm or a nice piece of skate wing from Pura Vida.
This week the knife sharpener is here. So make sure to bring your knives. Would be a shame to cut into that breakfast cake with a dull blade.
Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)