The other day market co-founder Priscilla Sorensen answered her front door to find a dear friend looking, well, slightly desperate. The friend clutched an empty container of lentil soup that had been virtually licked clean and she held it out for Priscilla to see.
“More,” she said, channeling Oliver Twist.
Fortunately for this friend, and for the many of you who have clamored for the Scarsdale bakery’s return, Flourish is back this week with their original line of “vegetable baked goods” and extraordinary soups, foccacias & crostatas. Get there early!
For some Italian fare made with flourish, it’s hard to beat Riccardo Befi’s handmade ravioli packed with spinach and ricotta. Riccardo, who is an esteemed gemologist, only has time to cook in volume for our market once a month so make sure you stock up on his frozen lasagnas, bolognese sauce and ravioli. They are surprisingly light and delicate and you can taste the passion Riccardo puts into every batch. And don’t be thrown if if his eye lingers a little too long on your ring: it’s a professional tic.
Andrew King from Roaming Angus is back with lots of eggs and chicken and smoked hams for Easter. Having just slaughtered four pigs, he will have lots of pork cuts from roasts to Kielbasa. Don’t forget to congratulate Andrew for the new addition to the King family: their first calf was born on Sunday. The calf wasn’t due until next week but “when we came home from church, there she was!” says Andrew. The calf was born to one of their pure-bred cows which they exhibit at local fairs. “That means this one will not make it to your dinner plate,” warns Andrew. For pictures of the baby calf with a pedigree, go to:www.kingsroamingangus.com
See you at the market!
AND DON’T BE CAUGHT WITH A DULL KNIFE ON THE HOLIDAY – bring your knifes to the knife sharpener this week!
Pascale Le Draoulec
food writer/ author/ farmers market director