5.19.2011
market news
Worked on my spinach and mushroom tamale with roasted garlic sauce--will bring them to the Park Slope market this Sunday! I will try to make more next week so I can get them to my other markets. The mushrooms are shitake and came from Wiltbank Farm in Saugerties; the spinach is organic and came from Taliaferro Farms in New Paltz. I also made lots of home made cilantro, scallion and garlic tortilla chips. I should have enough for Cold Spring, Park Slope and Rhinebeck. The chips come with a salsa that has beets as a base, but also fennel, red onion, jalapeno, and cilantro--might sound strange, but it turned out to be a great combo. A white bean dip also comes with the chips. So, come out and try some of the new offerings!
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