Fresh local corn on special!
08/15/2008
"Sex is good, but not as good as fresh sweet corn."
Garrison Keillor
And we’ve got it. We, actually Kevin, drives to Boulder every Saturday and fills up his old blue truck with bushels of just picked corn from Munson Farms on Valmont Road. Pesticide free, sweet and delicious, get it while it’s fresh! FREQUENT SHOPPER SPECIAL: 4 EARS FOR $1.99.
What’s Fresh Now?
As many of you know, our local gardener, Elaine Granata, gardens in a plot at 17 and Clarkson. She’s been strolling over with baby eggplant, which are so easy as little appetizers or a side dish: just saut in olive oil and sprinkle with Parmesan cheese. Her fresh picked basil is fragrant and beautiful. It’s time to make and freeze pesto for quick fall dinners after school starts. Basil, pine nuts, good olive oil, and Parmesan.
Just like last year at this time, I recently got back from a 3 week tour of the east. Sure they have lobster and pick your own blueberries, but they don’t have fresh, juicy, organic local Palisade peaches. A quick survey of the market staff has come up with the following favorite peach “recipes”:
Corn flakes, and , peaches and brown sugar for breakfast. Peach cobbler: slice peaches into a pan. Mix a topping of brown sugar, flour, cinnamon, butter, a dash of salt, and sprinkle all over. Baked with a sprinkle of whiskey and black pepper. Add some goat cheese if you like.
THE BEEF FROM “COLORADO’S BEST BEEF COMPANY” HAS BEEN A HUGE HIT!
Charolais cattle are world renown for superior taste, and the Ferris and Elliot families raise them with care; no antibiotics, no growth hormones. Tender, well marbled, rich and _really_ delicious. We’ll be getting an irregular order from them on a regular basis. Filets, porterhouses, and New York steaks are some of the cuts they have for us: it changes with the week. We’ve been selling out in a matter of days, so if you have a special event coming up and need Colorado beef call 303 894-9499, talk to Jimmy.
ALL NATURAL PASTURE RAISED CHICKENS from Colorado farmer Penny Henker are really delicious, and they’re in today, August 15th, and again on the 29th. They’re sold whole, but cut to order at the customer’s request. $4.49/lb and they average around 3.5 lbs. Call 303 894-9499 to reserve yours today! Go to http://northerncoloradopoultry.com/ for pictures of the birds and more info.
Buying locally has always been part of our ethos here at Marczyk’s, and we are proud to report that we have several Colorado grown items: Zucchini, kale, Russet organic potatoes, Hazel Dell mushrooms. Thank you for shopping with us!
Breaking News
A WORD OF ASSURANCE FROM MARCZYK FINE FOODS RE: THE WHOLE FOODS E. COLI GROUND BEEF RECALL
GOOD NEWS FOR OUR CUSTOMERS: WE GRIND ALL OUR BEEF HERE AT THE MARKET FROM WHOLE MUSCLE CUTS. This includes any and all the beef for burgers, meatballs, and meatloaf. According to an industry on-line article, “ground beef (i.e. beef ground at the meat processing plant) is the leading source of E. coli infections in the U.S.” Marczyk’s grinds all our beef here, both for TASTE and SAFETY reasons. Jimmy the butcher wanted to be sure to mention love. We put love in our burgers. WE APPRECIATE THE TRUST YOU HAVE IN MARCZYK FINE FOODS. THANK YOU FOR YOUR BUSINESS.
Recipe
Ingredients
- Peach Sabayon with balsamic peaches
- 3 medium peaches (1 lb total), halved, pitted, and each half cut into 6 wedges
- 2 teaspoons balsamic vinegar
- 1/4 cup sugar
- 4 large egg yolks
- 1/3 cup dry white wine
- 3 tablespoons peach brandy
Instructions
Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan.
Divide peaches and their juice among 4 bowls and top with sabayon.
