Staying local this week?
Staying local this week?
Why not plan your week “off” around gatherings in the heart of your home…the kitchen. Swing by the market on Saturday and treat yourself to some top-notch local ingredients that will make your staycation feel like a vacation.
For instance, pick up a bottle of Arlotta Food Studio blood orange olive oil and while away an afternoon making a blood orange olive oil cake with your kids. Replace the standard extra virgin oil in the recipe with your blood orange olive oil to give the cake some extra oomph. Play a game of Scrabble while it bakes. It’s the perfect treat to tuck into with a cup of hot cocoa or cider after a long snowy walk with the dog or local snow-shoeing.
Pick up a whole chicken from Letterbox or Stone & Thistle for a cozy roasted chicken supper before a movie. Or, should a case of sniffles come on during the week, make a “poule- au- pot” instead. This Pierre Franey recipe is a classic. You don’t have to be a slave to the vegetables listed. Use some of Sun Sprout’s rutabaga and turnips instead of zucchini, for example.
Don’t forget to pick up some cauliflower and broccoli from Treelicious. At my house, we’ve been making a different variation of cauliflower gratin on a weekly basis this winter. We tried this recipe last week. The mozzarella is a nice twist on the classic gruyere. And, we know you know where to find creamy mozzarella at the market. I always add fresh herb snippings to any gratin – it really help cut the richness of the dish.
Joanna Berkun Florals is paying us a visit with her locally-grown succulents which she pots so creatively. What teenager doesn’t want a succulent in their room these days?
And, finally, as if these all this weren’t enough of a draw, our favorite local chef, Marti Wolfson is back to show us how to make a cultured egg salad.
Cultured Egg Salad
6 hard boiled eggs – Letterbox Farm
1/2 teaspoon dijon mustard
2 tablespoon cultured cream – McGrath Cheese
1 teaspoon olive oil – Arlotta Food Studio
1 teaspoon lemon juice
1 tablespoon diced red onion or shallot – Sun Sprout Farm
1 tablespoon herbs such as dill, parsley, mint, or tarragon
salt and pepper
Peel the eggs and gently mash them up in a medium bowl.
In a separate small bowl whisk together the mustard, cultured cream, oil, and lemon. Add to the eggs with the onion and herbs and thoroughly combine. Season with salt and pepper to taste.
No doubt she will serve this on a slice of Bien Cuit baguette or Wave Hill miche. Or, the other way around. Grab a sample before you shop!
See you at the market!
Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)