Eat a Peach
08/24/2010
I’ve said it before and I’ll say it again.
I just got back from VT, and they may have blueberries and raspberries to pick, and abundant corn, and but they don’t have Ela Farms Colorado peaches, the freshest most beautiful peaches in the country! Join us for our Eat a Peach festival: peach pies, jams, ice cream, and recipes.
New!
In the meat dept:
Summer BBQ Pork Sausage. Be the hero of the cookout. A savory blend of 5 Star BBQ Sauce (sold here), pickled red onions, white cheddar cheese and cilantro. $7.99/lb.
Saltimbocca Rib Chop. Jump up in your grill, uh huh! One of our already delicious Niman rib chops, lightly peppered and stuffed with sage and prosciutto. $10.99/lb.
In the deli:
Heirloom Proscuitto La Quercia from Iowa. http://www.laquercia.us/home/
What a crazy, wonderful new American product! You know that rubbery “proscuitto” that you get in restaurants sometimes? This isn’t it. Herb and Kathy Eckhouse, named by Bon Appetit Magazine as "Food Artisans of the Year", have been quietly creating this artisan product in America’s heartland. They use the finest domestic pigs and a well developed recipe. “Subtle, nuanced, and impressive--sweet, salty, slightly nutty, and deliciously meaty.” Try it!
Ciliegene mozzarella cucina viva. An easy picnic snack. We take little mozz balls and mix them with sun dried tomatoes, garlic, oil, and herbs for your easy picnic snack.
From the kitchen:
Maria’s yogurt and fruit parfaits with house-made granola. Made with fresh fruit and Noosa honey yogurt, Colorado’s only yogurt with its own Facebook page .
You will not believe the produce being brought to us these days.
Fresh Munson corn from Boulder, yellow cherry tomatoes, big fat heirlooms, fava beans, baby eggplant, summer squash with the blossoms still attached (so Italian!), fresh romano beans, English peas, breakfast radishes the size of baby turnips, lilac peppers, and more. What a veggie plate these will make!
Recipe of the Month
Star chef Sheila Lucero from Jax has written fabulous recipes for Marczyk’s this month. I love her directions: “Once the butter is melted and the veggies taste good…” You’ll find printed versions around the market; here’s a taste.
Heirloom Tomato & Watermelon Gazpacho from our Chef of the Month, Sheila Lucero of Jax Fish House
Ingredients.
Gazpacho:
2 C. heirloom tomatoes, pureed
½ of a jalapeno, seeded & chopped
4 C. watermelon, seeded & cubed
½ C. red onion, minced
1 English cucumber, peeled, seeded & roughly chopped
2 tsp. champagne vinegar
½ C. extra virgin olive oil
Garnish:
½ C. queso fresco, crumbled
2 T. basil, chiffonade
2 C. heirloom tomatoes, small diced
2 C. English cucumber, small diced
1 C. watermelon, small diced
Directions.
Gazpacho:
Place all ingredients in a blender except oil. Puree until smooth and while blender is running slowly pour in olive oil. Season to taste with kosher salt and fresh cracked black
pepper. Place in chilled bowls.
Garnish:
Mix all ingredients for garnish together. Place garnish mixture on top of gazpacho.
Questions? Call us at 303.894.9499.
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