It started out as a slow trickle, but now they are rolling in! Local and organically-grown lettuce, spinach, swiss chard, asparagus, rhubarb, green garlic, pea shoots, and more are now available at our market stand every Saturday at the Rochester Public Market.
Category archives: Lunch
Every time we make our Jewish Rye Bread, my heart (and my taste buds and my stomach) goes back to Kat's Deli in NYC. Even then I was a vegetarian, nothing can get my mouth watering faster than that idea of a traditional deli style reuben with tender roast beef, soft caraway filled bread, and a pickle. (Okay, maybe bacon could. but that's blog post for another day. And maybe another blog.) Last night I decided that bread and butter just wasn't going to cut it for dinner so I caved it and made my own Small World style reuben, consisting of :
- our Jewish Rye Bread
- ground beef from Heiden Valley Farms
- our Plain Kraut
- Eastern Standard Jack from First Light Farm and Creamery
It was so darn good that I ate it for lunch today. And am about to eat it for second lunch.
Dinner the other night: a quick 'pizza' made from a handful of market leftovers from the Small World stand:
- Eastern Standard Jack cheese made by First Light Farm & Creamery (we used Garlic & Herb)
- very ripe tomatoes, sliced (from Squash Blossom Farm)
- onions, sliced (from Squash Blossom Farm)
- a few slices of whichever Small World organic whole grain breads you have around
Add some olive oil to the bread, spread the cheese & veggies on, salt to taste, and put it in the oven. In under ten minutes, we had a tray full of pizza/bruschetta/open-face-sandwiches prepped and toasting. Delicious, and so easy!
When you're baking in the kitchen all day, surrounded by delicious food, its hard not to think about what to have for lunch. Today's lunch was a pretty exceptional example of some of the awesome food that gets cooked up during the course of a day. Brent fried up some eggs with a little pepper, Allie threw together a one pot dish consisting of green beans, purple onion, roasted red pepper, kidney beans, and a ton of seasonings, and Luke cooked up some local pork sausage (not pictured, sorry folks, my lunch was vegetarian today). We even taste tested an in-process batch of 'kraut, and its awesome, so that's something you'll have to look forwards to at the market soon. Just looking at this picture, I wish I could eat it all over again. There's nothing like good food and good company in the midst of long day of baking.