My first stop was the booth of an incredible gentleman who sells quail, duck, and chicken eggs. I was pleased to learn that he has chickens that are not only cage free but are also grass fed. As he explained they are “very happy chickens” which made for one very happy newly corn-free purchaser. My other major discovery was grass- fed Cornish hens. I purchased two.
I picked up additional staples stopping by one of my favorite artisans on my way out. They happen to be one of my favorite discoveries of my nearly six years in this town. I consider them artisans because of their exotic favor combinations. They make Carmela Ice Cream (www.carmelaicecream.com).They are the most amazing ice cream and sorbet makers I have tasted outside the streets of Italy. As someone who is lactose intolerant, it is their sorbets I respect the most. They are able to create flavors that are exquisite to consume. Each sorbet melts in your mouth with an intense creamy sensation making me forget (momentarily) that each delectable bite lacks dairy. I was reminded this Sunday morning that they only use local ingredients meaning they use just cream or ice/water, various fruits, spices, and pure cane sugar. Meaning their products are both local and corn free. With sorbet flavors like Lemon Basil, Spiced Apple, Cranberry Orange Thyme, and Spiced Strawberry, how can you resist? I grabbed a pint of the Lemon Basil and Spiced Strawberry and headed home.
Lunch: Stuffed Squash Flowers filled with lemon and lavender infused goat cheese. Lightly battered w/ flour and a grass feed egg then fried in olive oil. Two fried quail eggs topped a small arugula side salad dressed with homemade tangerine vinaigrette
Dinner: Periwinkle Soup, Cornish Game Hen stuffed with lemons, thyme, and tangerines, dessert Lemon Basil sorbet topped with fresh blueberries and black berries
Periwinkle Soup
*Created by Anne Hromadka © 11.29.09
Ingredients :
- 1 head of purple cauliflower
- ½ pound purple small potatoes
- 1 celery root
- sea salt
- pepper
- 1-cup sweet red wine
- chopped fresh herbs to taste (thyme, basil, savory, oregano)
- 3 cups water (or enough to thin soup to desired consistency)
- pomegranate seeds for garnish
Boil chopped potatoes, cauliflower, and celery root. Once the veggies are soft, drain water, and puree ingredients. Then add chopped herbs, wine, and water. Add salt and pepper to taste. Bring mixture to a boil for 10-15 minutes, reduce heat and cook for another 10 minutes. Plate and garnish with pomegranate seeds.
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