Sweet & Savory Kitchen

Sorry… I lied. Retirement turned out to be too awesome and I found a couple folks to take over management of the FF Farmers Market this summer, so I won’t be baking after all.

We’re going to take this season off and see how things play out. The good news is, there are a lot of bakers at the market, and in town generally, who can help you satisfy your sweet tooth.

I’m contemplating what the next “food chapter” in my life looks like. I’ll keep you posted…

Jar-cuterie? Yes please!🧀 🫒

We. Love. This. Idea. 💡

Say hello to one of my favorite holiday appetizers-Jar-cuterie! These mini charcuterie jars are packed with marinated Havarti, salami, pickles, olives, sun-dried tomatoes, and a zesty garlic vinaigrette. Perfect for Christmas parties, New Year's gatherings, or any festive celebration! Not only are they cute and convenient, but they're also loaded with big flavor in every bite. Because who doesn't love a personal charcuterie board INGREDIENTS cheese Havarti Salami Pickles Castelvetrano Olives Sun Dried Tomatoes Fresh Basil garlic Credits from @grilledcheesesocial thanks for excellent video and recipe ♥️

Today’s local foods meal is 100% courtesy of the Fergus Falls Farmers Market.

Taking full advantage of all the options, I made Salmon BLTs with a side of Creamed Corn. All the ingredients were purchased from my fellow vendors at the market this past Saturday.

The Sourdough Sandwich Bread from
Carly at Wildbread is soft and delicious with enough body to hold this sandwich together. We toast the bread, slather it in Basil Aioli made with basil and garlic from Loads of Crop. The salmon is a sockeye fillet from Sunrise Salmon (some of the last of my 2023 share) that I oven roasted direct from the freezer at 400 for 30 minutes. I seasoned it with salt, pepper, and little Cajun blend, and a steakhouse blend. Not too much of any of it, just enough to bring out the delicious flavors of the salmon. The tomato (a big fat juicy slicer that wasn’t quite ready on Saturday but was perfectly ripe today) came from Loads of Crop. The Bacon was from Pure Joy Farms, and the Spring lettuces from Red River Garlic and Produce were tossed with a tiny little bit of vinaigrette for extra flavor. The Sweet Corn (cooked with butter, salt and pepper, heavy cream and a bit of Tony Chatchere seasoning) came from Sheila at Cozy Confections.

I’ve got to use up a small eggplant, a summer squash, some green beans, a few cherry tomatoes, more lettuce mix, and another slicing tomato that I’m debating what to do with. The obvious choice is caponata or a tian, or ratatouille but I’m trying to be more creative. We’ll have to see… I’m dying to use that summer squash in a new and interesting way.