Sunday, June 27, 2010

Collingswood Farmers Market Update

As the summer has progressed, we have been having a blast at the Collingswood Farmer's Market. Our guacamole made to order on site has been a huge seller, followed closely by our market inspired quesadillas. We have went from spinach & asparagus to mixed squash, to two of my all time favorites, jersey tomato with bacon & esquites which is grilled sweet corn & cheese. We are also selling our house fried chips, salsa & black bean dip. Unfortunately, we had an accident with our juicer & had to suspend market juicing until the parts come in from overseas.

But, this weekend, Lydia reminded me that it was time to put together our Farm Fresh Collingswood menu together & I thought, what the heck, since I have to write it & make it, we should run it for an extra week. So, starting Sunday July 18th, you'll be able to try our awesome local produce picked up from my farmer friends that you see every Saturday at the market. Below is the menu & of course it is subject to minor revisions based on product availability. We are taking all size reservations too.




Farm Fresh Collingswood Menu

7/18 to 7/31

4 courses $30


Appetizers


Grilled Springdale Farms Sweet Corn

with garlic chile butter, fresh lime & queso fresco


Fried Masa Planks

with roasted tomato, zucchini & local peppers salsa

Zucchini & Peppers from Flaim Farms


Dressed Classic Ceviche “Taco Tostada”

Springdale Farms pico de gallo, extra virgin olive oil, avocado & our classic ceviche tossed together & served over greens in a crispy mini corn tortilla bowl


Soup or Salad


Flaim Farm’s Squash Blossom Soup

With zucchini, potatoes, poblano peppers & corn in a lightly creamed vegetable broth


Hot & Cold Cucumber Soup

Collingswood Farmers Market cucumbers, cilantro, lime juice & cream garnished with diced jalapenos confetti

Cucumbers & Jalapenos from Springdale Farms, Cilantro from Flaim Farms


Mexican Cobb Salad

With mixed lettuces, corn, cucumbers, yellow grape tomatoes, black beans, bacon & queso fresco cubes tossed with roasted jersey tomato vinaigrette

Tomatoes & Corn From Springdale Farms


Entrees


Chile rellanos & cheese enchiladas verde platter served with red rice & black beans.

Poblanos & Tomatillos from Flaim Farms


Pan Seared scallop & shrimp in a Flaim Farm cilantro pesto sauce garnished with toasted pumpkin seeds & pine nuts served with a Mexican style roasted eggplant & zucchini ragout


Grilled Pork Loin with Schober Orchard Peach~Serrano Chile Salsa

with peach cider~ancho chile glaze, coconut rice & sautéed garlic jersey green beans


Dessert


Flan with jersey blueberry compote


Peach & Blueberry Bread Pudding with Vanilla Bean Ice Cream


Peach & walnut empanada with cajeta & whipped cream

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