get ready for market day!

Liz and I whipped up some fun stuff for Wednesday.

 

Turmeric and Mustard Seed Roasted Potatoes and Cauliflower

Olsen’s Red Lasoda potatoes roasted with Nash’s beautiful fresh cauliflower

 

Very Local Peanut Butter & Jelly

Alvarez Peanuts crushed into peanut butter, Alm Hill and Gaia’s Raspberries cooked into jam

 

Tahini Slaw

Fresh made tahini, tossed with Nash’s green and purple cabbage with Gaia’s carrots – beats mayonnaise slaw any day!

 

SImple Roasted Vegetables

Boistfoot green squash and rainbow carrots, Gaia’s beets and red onion, Alvarez patty pan squash roasted to perfection

 

Carrot Caraway Rye Salad

Rye berries tossed with caraway pickled carrots, roasted rainbow carrots from Gaia’s, fennel and cucumber

 

Liz’s Amazing Kitchen Sink Salsa

Alvarez tomatillos, tomatoes, corn, poblanos, jalapenos, and Mayacoba beans served with tortilla chips

 

Miso Roasted Apricots

pink and purple radish, snap peas, and nori vinaigrette

 

Peach Caprese

Samish Bay fresh mozzarella, layered with ripe peaches, cucumbers, and opal basil

 

Summer Succotash

the jewels of summer – ripe tomatoes, yellow corn, and snap peas tossed with pickled green beans

 

Come by and say hi!

 

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today’s menu

Grab you bags and bring your appetite down to Wallingford for some deliciousness.

This week we will have:

Moroccan Red Wheat Salad

Nash’s red wheat berries with produce from One Leaf (eggplant, cucumbers, fennel), parsley, and Liz’s amazing spiced tomato syrup

Peach Caprese

a NW take on an Italian favorite, Collins Family Orchard peaches with lemon basil and Samish Bay fresh mozzarella 

Potato Salad

Olsen’s red lasoda potatoes, tossed with carrots greens and a creamy roasted garlic dressing

Turmeric Potatoes and Cauliflower

Clara’s favorite bright yellow and delicious (not to mention nutritious) hand-stainer recipe : potatoes roasted with lots of turmeric and mustard seeds, finished with lime juice and tossed with caramelized cauliflower – let us stain our hands and countertops with this pungent spice and you just relax and reap the benefits

Kitchen Sink Salsa

Liz’s salsa making magic continues with this all-over-the-place amazing salsa of tomatillos, corn, and jalapeños from Alverez with pinto beans, ancho, pasilla, and (of course) lime

Plus something for the kids!!

KFH peanut butter

Fresh Made Peanut Butter and Raspberry Jam Sandwiches!!!

So we’ll see you there…

picnic!!!

Our booth – Knife for Hire Picnic Foods – at the Wallingford Farmers Market is off to a great start.

We always offer samples of our dishes:

KFH try some

And there are always smiling faces behind the aprons!

Liz and Me.

Menu for Wednesday July 30:

German Potato Salad

(Red Lasoda potatoes from Olsen Farms, tossed with carrot tops from Gaia’s beautiful carrots, and a cream dressing made from Alvarez garlic, dijon, and red and white wine vinegar)

Carrot Tabouleh

(organic bulgar was jazzed up with lightly steamed Gaia’s carrots, onions from Alvarez Farms, fresh parsley and lemon)

Tomatillo and Fava Bean Salsa

(tomatillos and garlic from Alvarez Farms was morphed into a fiery salsa with fava beans from One Leaf)

Green Beans and Braised Beet Tops

(we turned Alm Hill‘s purple beans green by quickly blanching them, then tossed them with braised Gaia’s beet tops, lemon, and charred leeks from One Leaf)

Fava Beans and Caramelized Leeks

(favas from Summer Run Farms, leeks from One Leaf, tossed with One Leaf cucumbers we marinated in sugar and salt, and topped all of it with apricots from Collins Family Orchard)

Our Green Salad

(always lovingly made with One Leaf greens mix and sungolds, with a creamy fava bean dressing)

Roasted Vegetables

(patty pan from Alvarez, zucchini from One Leaf, beets and carrots from Gaia’s – all roasted in coconut oil)

KFH menu 7-30

Can’t wait to see you all next week. And be sure to like our f/b or follow us on twitter!