What we're thinking lately
Hey All,
We’re calling a sick day on saturday since a couple of us woke up with scratchy throats. Waiting for test results to come in to make sure it’s nothing more than the seasonal resetting. In the meantime we will be laying back and sipping tea. Enjoy your weekend.
Hey all,
Looks like a rainy day tomorrow. We’ll be there with a tasty menu if you feel like traveling down. We will be there with our classic sauces and dressing along with our new miso and kim chee. Here is what our menu looks like;
Lime Rice with lightly toasted pumpkin seeds
Black beans
Roasted sweet potato with cumin
Collards escabeche
Vegetable tamales with Pumpkin mole
Field greens with lemon poppyseed dressing
Desserts
Cookies - assorted variety of favorites
Tapioca with Lemon Curd
Chocolate pudding with cinnamon cream, chocolate nibs, toasted almond
Apple, asian pear, blueberry, blackberry crisp
Apple-rye-Hazelnut Cake
Mayan chocolate Tart
Vanilla custard Tart with Hibiscus-cherry-lime curd
Chai spiced cake with maple cream frosting (both GF and Non-GF)
We will be bringing a couple of new products to market tomorrow, Spicy Kim Chee and Jasmine-Soy Miso. The kim chee is just freshly harvested from Plowbreak Farm and fermented for a brief period giving this pickle the freshest of taste. Using gochujang peppers, ginger & tumeric, Ian made a base for the salted cabbage & daikon to ferment in. The taste is wonderful. We will be selling kim chee in pint containers which is ready for pick up next to the dressings. The miso has been patiently waiting to reveal itself since January. So a fairly quick miso with a wonderful depth of flavor. We make our own koji using a variety of grains and koji spores. We are still in the experimental stage with some of these products but so far we are really happy with the results. Organic jasmine rice was inoculated with a light koji spore until the koji produced a nice mat of fermented rice. We mashed this matted rice along with freshly cooked organic soybeans (grown by Tony Potenza) and good quality sea salt, layered it in an earthen crock, weighted it with salt and covered it. 9 months later we took a peak and were pleasantly surprised at the quality of miso produced. We thought it delicious so we packed up a few jars to sell for those interested in freshest of good quality miso. A lot goes on in this kitchen and we are fairly seasonal with our projects. So far our pickle and miso batches are small. We are however scheming on how to create as much as our capacity will presently hold. With much of our catering finished for the season we now turn our attention to pickling and fermenting. This will be a busy fall and winter as we gather up the seasons energetic qualities in the products that we make. This weeks miso soup will feature the jasmin-soy miso we un-crocked today. A thank you goes out to the farms that supplied produce for this wonderful meal, Hawk Meadow Farm, Muddy Fingers Farm, Ground Swell, Plowbreak, Remember Farm, Blue Heron Farm, Six Circle Farm, Regional Access, Fall Creek Produce.
Platter of the Day
Shiitake rice with sauteed carrot top
Red beans with celeriac and lemon miso
Roasted delicata, carrot & red onion
Water sauteed mustard greens, red cabbage & broccoli with pickled shiso leaf
Lightly pickled cabbage, apple, lemon, chervil
Organic Salad greens with Lemon poppyseed dressing
Winter squash tartlets
Desserts
Cookies - our favorite assortment
Chocolate-walnut Biscotti
Gingerbread with an orange-cinnamon cream
Sour cherry-ginger-apple crisp
Pecan Tart with caramel sauce
Vanilla Hazelnut cake (GF and not GF)
I’m sure we are all pinching ourselves saying how did if become october already?! These cooler nights are helping me to accept the reality that we are indeed heading for winter. For a girl that thrives on the “dog days of summer” I find this disheartening. What about my flip flops and tank tops? But alas all those lovely sweet flavors are making an entrance in just in time to have missed them from last year. Time to boost up the immune system for winter. These late harvest vegetables will support your spleen and stomach which in turn will help support your immune system. Of course eating as locally as possible free of chemical additives and consciously chewing your food are some of the best remedies for supporting an immune system. The cabbages and winter squashes are starting to come in by the truck load. Fresh dug carrots and leeks from Six Circles Farm & Ground Swell Incubation Farm have played some supporting roles in the grain, beans and soup. We say our last farewell to Plowbreak peppers in our romesco sauce. So enjoy every mouthful. Ian is busy prepping napa cabbages for a years worth of kimchee as I write. Next we will be making our kraut. The miso continues to age and mellow while we continue to add new varieties as each season enhances in energetic qualities. Good things will come with just a little patience. Our Kombucha flavors this week with be lemon-elderflower and raspberry ginger. We will see you all on saturday. We should be attending every market from this point forward.
rice & beanly yours,
Peggy
Saturdays menu
Herbed Rice
Chic-peas with fresh dug carrots, arugula & preserved lemon
Steamed cauliflower with romesco sauce
Composite salad of dino kale, hakeuri turnips, radish, beets & pumpkin seeds
Lightly pickled cabbage, apple, chervil, purple muu & lemon
Fried green tomatoes
Dessert
Cookie Assortment -many of the favorites
Chocolate Pudding with cinnamon cream, toasted almond & chocolate nibs
Peach & blueberry crisp
Pecan Tart with Caramel drizzle
Carrot cake with candied maple walnuts
Chai Hazelnut Cake with salted maple icing
Another wedding this weekend so we will not be at market. We will not be at market the following week either so mark your calendars. We will see you consistently in October with much of the local bounty in tow. In the meantime I posted a picture of a cutting board full of gremolata ingredients. The freshest herbs (whatever you have in the garden) toasted nuts, preserved lemon if you have it , or lemon zest. Chop everything up. Add olive oil, salt & pepper. A little hot pepper if your inclined. This is a delicious condiment on grain, beans of vegetable dishes. The world’s your oyster when it comes to creating flavors and textures. When we return we will be tapping into some of our miso kegs and creating a heartwarming soup to send the chill elsewhere. Ian will have brew another amazing batch of seasonal kombucha. The freshest in town. He does sell it by the bottle to help round out your picnic faire. Just ask. We’ll update you again next week as a reminder we will not be around.
See you all in October.
the Macro folks
Come see us at market tomorrow with many of our favorite things in tow. Sauces, dressings, peanut lime noodles, fritters, an array of desserts Izzy, Julia, Von and Alyssa put together throughout the week. Our platter of the day is starting to feature some of our fall veggies. Delicata, hakurei turnips, radishes. A thanks goes out to Plowbreak, Muddy Fingers, Remembrance, Brownies & Andrew Parker for growing such fine produce and keeping us fat and happy. If you haven’t tried our kombucha at the booth yet you will have a chance tomorrow. Ian has brewed up another seasonal batch, Plum-blackberry and Watermelon-basil.
Until then…..
the Macro folks
Platter of the Day
Brown rice, red quinoa with sweet corn & ume-su
Black eyed peas
Roasted hakurei turnips, shiitake, radish, cauliflower & green beans dressed lightly w/a French sorrel-arugula sauce
Steamed local collards, delicata squash, red onions & pepitas with a avocado sauce
Lightly pickled cabbage, apple, lime & cilantro salad
Cornbread
Desserts
Cookies
Peanut Butter – GF
Chocolate chip
Lemon Lavender Shortbread
Pistachio-Rose - GF
Maple Thumbprints
Hazelnut Brownies
Tapioca w/lemon curd
Chocolate Pudding w/cinnamon cream, chocolate nibs & toasted almonds
Chocolate-orange Tart w/chocolate cinnamon crust
Lemon Elderflower Tart
Carrot Cake (both GF and non-GF)
Vanilla Hazelnut cake with salted maple icing
Just in case you did not catch our post last week, we will not be at market tomorrow. Catering a beautiful backyard wedding. We will be at market on September 11th. As always, we will be happy to see you. Enjoy the cooler temps.
rice & beanly yours,
Peggy, Ian, Von, Harmony, Ixchel, Erika
We look forward to seeing you all. We will not be coming to market on September 4, 2021 since we will be catering.
Platter of the Day
Soba Noodles with a light broth, shiitake & scallion
Grilled marinated tofu with a shoyu sauce
Green beans, hiziki, shishito peppers & almonds
Steamed broccoli with a light miso-lemon-sesame sauce
Herbed napa-shiso salad with yuzu
Tempura sweet corn (sorry not GF)
Desserts
Cookies
Chocolate chip
Maple Thumbprints
Pistachio rose-GF
Peanut Butter-GF
Morning glory muffins-GF
Tapioca with Lemon curd or Blackberry compote
Chocolate pudding with chocolate nibs & toasted almonds
Fresh summer fruit crisp-GF
Mini almond cheesecakes with blackberry compote-GF
Elderflower-vanilla tart with lemon curd-GF
Chocolate custard tart with a cinnamon cream-GF
Lemon Blueberry Cake with Elderflower Icing
(Both GF and Non GF)
Chiffon Cake with Earl grey Tea Icing and layered with cherry preserves and rosewater cream
We’re back for the next 2 weeks! We had a flurry of catering which has kept us away from market temporarily. We will have another flurry in september, so catch us when you can. Tomorrow’s menu embraces as many summer flavors as I could fit in. Starting with my favorite bean, black beans. We roasted up local raised peppers from Plowbreak farm. We made a nice sauce to cook the black beans in along with a beautiful Salsa de tomato (tomatoes freshly picked today by Andrew Parker) that my friend Erika and I created in the last minute today. Very, very summery in flavor. Erika, raised in Peru, shared stories of snacking on tomatoes as an after school treat. Simply sprinkled with salt. Her mother created wonderful salsa’s that graced their family meal. If you’re going to indulge in eating tomatoes, now is the time to do it. Many just freshly picked off the vine. Kissed by the sun and full of flavor. Corn, get enough right now. I always vow to eat as much corn as I can in this short season. So for tomorrow meal we have the following;
Corn Grit Triangles
Black beans in a smokey sauce of peppers & lime
Charred corn salad with ume, red onion, fire roasted poblanos
Green beans with sauteed shiitake, pepita’s & a Lime-cumin vinaigrette
Fresh cabbage slaw with apple, kohlrabi, mint, lime
Remembrance fresh organic greens with Lemon poppyseed dressing
Desserts
Peach, apricot & blueberry crisp - GF
Blackberry-white chocolate Tart - GF
Pistachio semolina tart with a rosewater cream & fresh figs
Carrot Cake (1 GF and 1 not GF)
Blackberry -Sage Cake with an Earl Gray Icing
Peach-Thyme mini pies
Cookies
Once again we will not be at market. Short on staff this week. We will be at market next saturday, August 21st with our seasonal menu, plenty of goodies, fritters and sauces.
Until then, stay cool…..
The Macro folks
