The Sheep at Bonneview Farm
New Items from our Partner Farmers – At Special Pricing
Jacob at Artisan Meats of Vermont has a new recipe for Bratwurst for the summertime. He is calling them “Sunshine Brats” and we are running an introductory special. Get the grill going.
Seasonal Bratwurst – regularly
$10.90 / special $9.50 per lb
We hesitated adding another Feta to the selection, but when Neil of Bonneview Farm sent us a sample for our staff dinner – there were too many oooh and aaahs at the table to ignore.
This is authentic sheep feta very much like what you would find in Greece. It is harder and more pungent than Willow Moon Feta. If you like sheep cheeses, you will love this feta.
Bonneview Farm Ewe Feta – regularly $
8.25 / special $7.50
Pasta Special – A new Gluten Free Pasta this week
Gemelli – regularly
$8.60 / special $7.50
Other New Items:
Fresh Mint Ice Cream is back! Freshly picked mint and Strafford cream is an exquisite combination. Just goes to show less is more.
New Vegetables and Fruit
Burnt Rock – Walla Walla Onions – with tops – single large bulbs.
River Berry Farm has some more amazing Carrots this week. This is a limited stock item, and will come bagged without the tops.
The best news is… Sweet Corn has arrived! Must be almost August.
Don’t forget your Fresh Herbs – Julie at Red Wagon Plants has a wonderful variety of the finest.
Blueberries from two farms:
Organic Blueberries from Adams Berry Farm in Charlotte, Vermont
No Spray Blueberries from Scott Farm in Dummerston, Vermont
Catch of the Week
Traditional Share – Haddock
Adventuresome Share – Mackerel – Two whole cleaned fish 1 pound each.
In our quest to offer fish that are lower on the food chain (read more sustainable) and abundant in the ocean – we are offering whole mackerel as our Adventuresome Share. These fish are not filet, but are whole, gutted and scaled. Whole Mackerel is best grilled or roasted over high heat and then paired with strongly flavored Mediterranean sauces, such as garlic aioli. If you grill them – the smoke adds something special to this robustly flavored fish, and you will quickly understand why mackerel is becoming popular in many high end restaurants. Cooking with the bones, skin and head still on helps retain moisture and flavor. When the eyes turn white, and the flesh flakes and is opaque, it is done.
My Greek grandparents in Lynn would often receive mackerel freshly caught by Uncle Lou, who was an avid fisherman. They would simply gut them, descale them (all done for us at Red’s Best), and then grill them on a hot skillet with a skim of olive oil to keep them from sticking. A strong lemon-oregano sauce, or just lemon, olives and some of their spiced brine would make the meal. Add some crusty bread, a bold white wine, and a fresh salad of cucumbers, tomatoes, olives, feta, and oregano, and you will be transported to the Mediterranean. Enjoy!
Pasta Selections from Valicenti Organico
Zucchini alla Parmigiana Ravioli
Grilled Native Corn & Fennel w/ Vella Dry Jack Cheese Ravioli
Traditional Spaghetti - The Standard!
Basic Gluten Free Gemelli (Michelle finally has the new pasta machine for Gluten Free!) This short shape looks like two cords of rope twisted together – beautiful and delicious.
Pork is Back – Butt Roast, Rib Chops, Center Loin Chops, St. Louis Ribs, and Leaf Fat.
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