This is my favorite time of year. I love the heat and humidity. Knowing that the weather are going to start to cool has me wanting to seize every fiery day left swimming in the lake or working in the garden. I need to soak up every last ray of sun to keep my batteries charged as the days start to cool. This Saturday’s weather will be a little more hospitable to many. I will be standing in the sun. So as an homage to summer we are fire roasting a variety of vegetables to make some deep flavored sauces to augment our side dishes. This week we will roast tomatillos fresh picked from Blue Heron Farms and our own garlic and walking onions. We char everything on a cumal until they have a blackened outer skin. A cumal is a flat steel sheet pan placed directly on the fire. Vegetables placed on this cumal can have a quick fiery roast or a slower tender caramelization. We do a combination of both. This week we will offer tamales filled with sauteed local sweet corn and Hawk Meadow mushrooms, wrapped in a corn husk, steamed and dolloped with a tomatillo sauce. Many of the flavors from a meso american kitchen but this is the time of year for us to enjoy it locally. Along with some of our standard desserts we are offering a wonderful panna cotta. I have played around with the recipe a bit this summer and this is the best textured panna cotta thus far. We top it with local blueberries. It’s sweet, it’s refreshing and there is a satisfying tenderness that comes from a light creamy dessert. Back in June I harvested a lot of elderflowers from my yard and made simple syrup which enhances the creams in the kitchen. Our simple syrups are made with brown rice syrup, sometimes with maple sugar. We will be making a lovely elderflower lemon tart from this simple syrup. If you wish to pre-order your lunch from us go to macromamas.com, click market store, click shop. If the online store has got you baffled, place your order by going to macromamas@gmail.com and drop me a line. Let me know what you would like us to set aside for you. I will confirm your order so that you know it will be waiting for you no matter what time you show up at market. We also have our backdoor pickup. This is great if you want to get in an get out of the market without having to wait in the entrance line. You may also order your meal back there. The only thing you need to be aware of is 6’ spacing between others and do not enter my neighbors booth area. I am usually in the back frying fritters, standing in the sun. You will notice a little makeshift table. That should be your stopping point. Let us know what you would like and we’ll make it happen. Until then…rice and beanly yours…Peggy, Ian and Harmony.
Saturdays menu August 29, 2020
Cumin-chive Brown Rice
Black Beans with pasilla peppers
Tamales with sweet corn & mushrooms with tomatillo sauce
Green beans with lime zest, garlic
Kale Salad with zucchini ribbons, grilled carrot & toasted spiced pumpkin seeds
Cilantro cabbage-apple slaw
Desserts
Peaches and Cream Parfait-GF
Blueberry-peach-cherry crisp-GF
Tapioca with lemon curd-GF
Panna Cotta with Blueberry compote-GF
Lemon-blueberry-hazelnut cake with coconut cream & fresh mint-GF
Carrot cake
Chocolate-almond-peanut-dried cherry rice crispy treat-GF
Elderflower Lemon Tarts