Cauliflower, Cabbage, Chefs and Casual Conversations
Have you taken the opportunity, in the more casual off-season, to chat with some of our vendors?
Michele of La Petite Occasion graduated culinary school after a fifteen year career in Manhattan as a graphic designer. From NYC’s acclaimed Eleven Madison Park, she moved on to her own confection company. Due to demand, toffee will also be available this week, along with a selection of caramels. Michele is always eager to share with you the local ingredients she uses in her candy and happy to customize special orders.
Escargot Voyageur’s Chef Thierry decided to forego traditional culinary education. From the age of 17, he worked in several Paris restaurants, followed by a life of travel and cooking throughout France, Spain, French Polynesia, Reunion Island, South Africa, Madagascar, England, Mauritius Islands, and America. This week he’ll have his usual soup, quiche, savory turnovers, creme brûlée and daily specials of ragout country style pork , pear tart with pastry cream and frangipane pear tart.
Jody from Jody’s Kitchen graduated NYC’s French Culinary Institute and counts renowned Savoy and Blue Hill at Stone Barns as some of her previous employers. She has happily transitioned to a business model allowing her passion for family and seasonal cooking with local ingredients to thrive. Jody’s soups this week are Pork Pozole Verde, Cajun Shrimp + Andouille, Red Lentil Romesco, Mushroom Tofu Miso and Immunity Booster Broth.
Looking for some new ways to enjoy your winter vegetables? This Smitten Kitchen Crispy Cauliflower & Cabbage Salad recipe is simple and could be even simpler using True Food green tahini sauce instead of making the one in the recipe. Jenny made some tasty looking stuffed mushrooms this week using her AYA Hummus. Grab some mushrooms from Madura Farm, micro greens from Orchard Hill Organics and get the hummus and instructions from her.
Marcelina Orange Treats marmalade is the perfect perk up for your beets. Use this recipe for Marmalade Glazed Beets as a guide.
Are you missing pizza at the market? Pizza Vitale returns from their winter break next month and DoughNation will be back in a few short months. Did you realize Wave Hill brings their frozen bakery made par-baked pizza with a variety of toppings. Just pop in the oven to finish and YUM!
Myriad Mirage returns with her nature inspired creations. Check out Gina’s table for a surefire feel of spring!
See you on Sunday...sunshine predicted!
