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I’ll meet you at the market!

Seasonal cooking. We all kind of get the concept. And most of us who are interested in our cooking, our health, and our planet are trying to walk that path. But then that thing happens: We go to the Farmers' Market, and either we don’t buy what we see because we don’t know what to do with it … or we do buy it and it sits in our fridge—again, because we don’t know what to do with it!

I get it! Our time is limited. We all have our patterns; this is the food we buy and this is what we cook each week. This is what we know. It can be challenging to adapt.

I'd like to help! My job is adapting, especially this time of year. I speak with Tim of Meadowstone Farms—my main vegetable grower—on Monday, and I have to be cooking my “Inspirations From The Farm” specials menu on Wednesday morning! While it may sound daunting, it really is one of the best parts of my week. It’s when I get to sit, reflect, and be creative. And I would love it if I could help you feel the same way about what you find at the Farmer’s Market.

So! Starting Thursday, June 24, at the WREN Local Works Market, I will share with you a weekly cooking demonstration. It will include a tasting and recipe inspired by what’s in season. I’ll share with you how I approach the ingredients and how I improvise. This will be a “no more coloring in the recipe lines” approach to seasonal cooking. Let’s have fun with the bounty of our short growing season.

So meet me at WREN’s Farmers' Market in Berlin Thursdays from 5 to 6 p.m.! This week I will share Creamy Spinach Soup with Variations.

Here are this week’s specials at SAaLT and Libby’s

Inspirations from the Farm

spinach, beets, rhubarb, spinach, green onions, green garlic, chard, kale, baby summer squashes

Call 603.466.5330 to Reserve Libby's or Walk-in to SAaLT PUB (small changes may occur)

Creamy French Parsnip Soup with Crispy Prospect Farm Pork belly highlighting french herbs -chervil, parsley, chives

Roasted Beets, Goat Cheese, walnuts on delicate greens with lime vinaigrette

Pan-roasted Duck Breast with Rhubarb, port & ginger -a parsnip and potato puree and charred baby carrots finished with rhubarb butter

Maine Coast Seafood Ravioli with crabmeat & lobster - a french herb cream finish with spring greens

Chicken Livers with NH Mushrooms, sherry and creme Fraiche on crispy risotto cake

I’ll meet you at the market!

#seasonalcooking #farmers #vegetablegrower #NHMushrooms #MainCoast

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