Hope you're have a relaxing Memorial Day Weekend!
Here's what's cooking in the EGFM Kitchen!
Appetizers - easy!
Start with some beautiful French Breakfast Radishes.
Sliced and served with some dramatic Lava Salt from Pureblend Tea.
Fat Cat Cheese from Birchrun Hills Farm.
Flowers - Schaeffer Flowers, of course!
It was a dark and stormy afternoon;
perfect for a Dark and Stormy Cocktail!
That's a lovage straw - so fun!
Its Memorial Day!
Hot Dogs are called for - Stuttgarter - from Birchrun Hills Farm!
Served with Wills Valley Sauerkraut!
Sorry, we don't sell this amazing kraut at the market.
If you can find it - buy it!
Made in Lancaster County.
Some lovely sugar snap peas lighten up dinner.
Blueberry Hill Farm had baskets full!
Quick tutorial - removing the sugar snap pea string!
A well behaved sugar snap will de-string easily from tip to stem first.
Turn the corner,
And continue from stem to tip!
Repeat until all of your SSP are cleaned!
Tonight - a quick saute in olive oil with sprinkling of salt.
Don't overcook these delicate beauties.
And now for the garlic scapes!
Scapes are simply the tops of the garlic.
They add a mild garlic flavor when used raw.
Tonight we're topping grilled potatoes with a compound butter
made with chopped garlic scapes, chopped thyme, smoked sea salt and pepper.
1/2 stick unsalted Butter, softened
4 Garlic scapes, minced
1 teaspoon fresh chopped Thyme
Smoked Salt (Pureblend Tea) and Pepper to taste
Combine all ingredients;
Place the compound butter on a piece of plastic wrap
and form into a roll, seal it tight.
Place in the fridge to solidify!
When the potatoes are hot off of the grill simply top with
pieces of the compound butter and toss.
The recipe make lots of extra to use with steamed veggies and more!
This little guy just couldn't wait until he got home from market!
Tonight I made this delicious Strawberry Shortcake!
So delicious . . .
Well, so delicious, there is no photo of it - sorry!
The shortcake was amazingly tender and rich;
try the recipe!