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.
Tag archives: organic
Its cold now, but summer will be here soon, and in a few short months, you'll be craving some ice cream. Small World is again offering weekly shares of our delicious ice cream, handmade from local & organic ingredients.
Our summer season runs for 15 weeks, and each week you will find a pint of ice cream waiting for you at your chosen pick-up point. One share is a good amount of ice cream for one to three people, but we encourage households with especially voracious ice cream eaters to get multiple shares.
We've added the option to pay online with your PayPal account or credit card. It just takes a couple minutes... go sign up online today!
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.
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.