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!