Farmers Market Loot, June 5
This week I bought booze: sour cherry cordial and hard apple cider from Warwick Valley.
Clockwise from bottom left:
Strawberries $6 quart but 2/$10: The Orchards of Concklin
Spring leeks: $2 Blooming Hill Farm
Spring onions $2: Blooming Hill Farm
Rib eye 2@$12 each: Dines Farm
Red Romaine, Blooming Hill Farm, $4
Doc’s Hard Apple Cider 2@$5 each: Warwick Valley Winery
American Fruits Sour Cherry Cordial $15: Warwick Valley Winery
Asparagus 2@$2.50 each: The Orchards of Concklin
Pork tenderloin $27: Dines Farm
Total: $99.
This will surely last me the entire week, even though I’m hosting a dinner party for 5 this weekend. That’s where the pork roast is going. I’ll brine it and cook it on a spit over my Weber kettle with rosemary, peppercorns and thyme. Asparagus I’ll serve at the party and garnish with pine nuts and parmesan cheese.
I’ll grill 1 steak on Sunday and probably still have enough leftovers to top a salad for dinner the next night. I’ll also make a salad out of the leftover asparagus.
Leeks I’m planning a first course for my party: a leek tart in puff pastry. That will make a nice lunch or light supper later in the week, too.
The only thing I’m left without a plan for are the spring onions. Suggestions?
spring onion creme brule?
For the onions and leeks—- not sure if this would work, but I think it would… look on the the internet for the Barefoot Contessa’s, “Pan Fried Onion Dip”. It is so so good, but so so rich. You could serve it with a bunch of raw vegetables to off-set the unhealthiness!
For the onions and leeks—- not sure if this would work, but I think it would… look on the the internet for the Barefoot Contessa’s, “Pan Fried Onion Dip” (use the leeks and green onions instead of the regular onion suggested). It is so so good, but so so rich. You could serve it with a bunch of raw vegetables to off-set the unhealthiness!