Planning your menu for Passover or Easter? Check out Lewis Waite’s myriad offerings to make your holiday–or everyday–table one to remember. Place your order by April 3 for pick up on Thursday, April 8.
Pork kielbasa is back in stock, and perhaps it brings with it better weather for grilling!
Strafford Organic Creamery has new flavors of ice cream in stock. In addition to vanilla, chocolate and coffee, they now have sweet guernsey cream, ginger, wintermint, coconut almond and strawberry.
Yoder Farm is offering another flavor of apple sauce and ‘live’ apple cider vinegar for sipping. (Did you know America’s Test Kitchen just put out a gluten-free cookbook? I bring it up mainly because the first recipe I tried was an applesauce cake that had all my gluten-loving friends licking the crumbs off their plates. I bet it would be even better with higher quality applesauce than the supermarket brand I used.)
On sale: horseradish chevre and maple walnut chevre from Nettle Meadow Dairy, which would taste delicious tossed with some roasted beets (if you have any leftover from the last share box of the season). And jazz up your scrambled eggs or nachos with lacto-fermented hot sauce from Hawthorne Valley Farm–you can feel the burn and heal your gut at the same time.
The Shepherd Herb Spice Blend from Teeny Tiny Spice Co. is also on sale this month and it would really pair well with lamb. I also love it in this recipe for grain-free salmon cakes. I use about a tablespoon. I also use leeks instead of chives, because they get nice and crispy while frying. These salmon cakes are good hot and even better cold, for easy lunch leftovers that travel well.