It's "Go Time"

Kei and I are making the final preparations for our first market day, Saturday June 14th. The past few weeks have been a great experience. We've had an excuse to get to know area farmers (nice to know my garden isn't the only one that had a sluggish Spring). We've learned our way around the South Valley Economic Development Center's business incubator kitchen. We've cooked for friends and family (there seems to be no shortage of willing "testers"). We've done more shopping than I care to recall. Now... it's time to lift the curtain and "break a leg."

For this week's market, we're doing some French cooking:

Chicken Provencal Flatbread Folds
We'll fire up the grill to cook these sandwiches. Organic chicken breast marinated in herbes de Provence joins South Mountain Dairy chevre, Alcalde tomatoes, caramelized organic onions, and Chispas Farm lettuce. This all gets folded up in fresh grilled flatbread.

Cannelé Bordelais
A modest looking confection, these small cakes appear a bit overly toasted when properly prepared. The caramelized, dark brown shell belies a creamy interior. After crunching through the burnt sugar crust, you get to the rum and vanilla flavored filling.

Lemon Thyme Madeleines
With roots in northeastern France, madeleines are small shell shaped cakes. We're going with spring favors of fresh lemon and Aroma Fresca local thyme to brighten up the rich madeleines.

The baked goods use local Nativo Organic Wheat, local Rasband Dairy milk, organic butter, and local Lorie's Farm eggs.

Sounds good, n'est-ce pas?

We hope to see you Saturday. The sidebar shows what produce will likely be available this week. It's not too late for a good roasted beet salad or some chard sauteed with garlic and olive oil. The alliums are representing this time of year making it a good time for roasting garlic for a nice spread or soup, grilling spring onions to top off your tacos or steaks, popping chopped scapes on your omlette, and caramelizing onions.