We grew peanuts for the first time this year. This was a bit of an experiment for us but we had a bountiful harvest a couple of weeks ago and have been letting them dry. Well, now they are ready to make their market debut! These are raw peanuts in the shell that we have available by the pint container. Our raw peanuts are plucked straight from the earth, cured and otherwise unaltered. They are wonderful to snack on raw, you can roast or boil them on your own, or share them with your backyard squirrels. Head over to our online shop to pre-order yours, as supply is limited.
We still have loads of sweet potatoes available but we are almost sold out of the Eastern Shore heirloom, Hayman. These white-skinned, yellow-fleshed sweet potatoes are not your average sweet potato. When baked, the flesh of the Hayman sweet potato turns a dull yellow and the flavor is delicate and sweet without being overly sweet. To prepare them, we just like to give them a good scrub then dry them, before rubbing their thin skins with butter. Bake them whole in the oven in a baking dish or wrapped in foil until they are fork tender. Next devour the whole lovely thing, skin and all!
With Thanksgiving approaching we have been busy working on the menu for our annual Post-Thanksgiving Brunch! On November 30th in addition to our normal menu we will be whipping up a Cochinita Torta aka Yucatan Pulled Pork Sandwich. We slow roast pork that has been marinated in achiote and citrus while being wrapped in banana leaves. The tender pork is then served on a chewy ciabatta roll and garnished with pickled purple onions. We will also be bringing Baked French Toast! We dice up baguettes then soak them in milk, eggs, cinnamon, and vanilla before baking them in individual ramekins. Right before serving we garnish the delectable french toast with a sweet caramel sauce. Brunch is gonna be amazing, so mark your calendars to join us on November 30th at the Easton farmers’ market.
This Saturday’s special will be a Philly Cheesesteak Taco: local beef sauteed with onions, topped with cheez whiz then served on a corn tortilla and garnished with pico de gallo. This is a new special we have been wanting to do and it is gonna be so good, make sure you don’t miss out.
Our soup for this Saturday will be Chicken Vegetable; succulent chicken in a rich broth with carrots, celery, and onions. One of our most popular flavorful soups. We offer our hot soup by the half pint, pint, or quart. Which you can order ahead of time. Our delicious soups are perfect for a quick lunch or part of an extravagant dinner. When making the soups we do not use any preservatives so they must be kept refrigerated or can be frozen for later use.
We hope to see you at the Easton farmers’ market this weekend as we only have 4 markets left before we take our winter break.