So I just have to rave once again about Apple Ridge Farm (located in Saylorsburg, PA), a new vendor at the Lower Makefield Farmer's Market this year. Using a small wood fired brick oven and just 3 main ingredients: flour, water, and sea salt, they produce the most delicious naturally leavened breads. (This is just like the oven Mrs. Goodfellow used to make her pastries and other desserts). Yesterday my daughter couldn't wait until we got home to start nibbling on the chewy, sesame-seed crusted bread sticks we picked up to go with dinner. As I shopped, she contentendly tore off chunks of the heavenly bread - crusty on
the outside, pillowy inside. Our other purchase was a plump semolina, also covered with a generous layer of sesame seeds- it just HAD to come home with us! I also picked up red leaf lettuce, squash and garlic from Promised Land Farms (their lettuces are out of this world! I usually get their pre-washed bagged greens (gotta love the convenience), but they had all been snapped up already). From Shady Brook I got colorful berries - raspberries, blueberries and blacberries, and some heirloom tomatoes - an interesting dark red color. My last stop was Charlann Farms for their cucumber (it has been perfect this year - very sweet) and some red and green peppers. So along with the breadsticks, dinner was a sauteed mix of these yummy veggies (garlic, onion, peppers and tomato) with some Bilinski's spinach-feta chicken sausage served over quinoa, complemented with a salad of the red lettuce, berries and some feta cheese topped with homemade lemony yogurt-mustard dressing. Yum! I am planning to serve the leftover sausage-veggie mixture over pasta tonight, maybe augmented with some chopped olives. Should pair well with the white wine chilling in the fridge....
the outside, pillowy inside. Our other purchase was a plump semolina, also covered with a generous layer of sesame seeds- it just HAD to come home with us! I also picked up red leaf lettuce, squash and garlic from Promised Land Farms (their lettuces are out of this world! I usually get their pre-washed bagged greens (gotta love the convenience), but they had all been snapped up already). From Shady Brook I got colorful berries - raspberries, blueberries and blacberries, and some heirloom tomatoes - an interesting dark red color. My last stop was Charlann Farms for their cucumber (it has been perfect this year - very sweet) and some red and green peppers. So along with the breadsticks, dinner was a sauteed mix of these yummy veggies (garlic, onion, peppers and tomato) with some Bilinski's spinach-feta chicken sausage served over quinoa, complemented with a salad of the red lettuce, berries and some feta cheese topped with homemade lemony yogurt-mustard dressing. Yum! I am planning to serve the leftover sausage-veggie mixture over pasta tonight, maybe augmented with some chopped olives. Should pair well with the white wine chilling in the fridge....
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