Happy Summer Solstice!
06/20/2008
This is Just to Say/ William Carlos Williams
I have eaten
the plums
that were in
the icebox
And which
you were probably
saving
for breakfast
Forgive me
they were delicious
so sweet
and so cold
New Summer meals
Fresh Black Mission Figs are in season. Bon Appetit says they are America’s least favorite fruit, but we can’t keep them in stock! Once you try them smeared with a soft cheese, or wrapped with Prosciutto, or gently poached in wine, honey, and nutmeg and served with a dollop of Greek yogurt, you’ll find lots to love.
Plums are in, they’re the perfect fruit to keep in a bowl on the counter. As they ripen their aroma fills up the room, you can’t walk by without trying one.
Baby red and gold beets, we had these pickled at a fancy restaurant, we think they just boiled them and put them in a homemade brine in the refrigerator. Serve them with Haystack goat cheese.
All natural pasture raised chickens from Colorado farmer Penny Henker are really delicious, and they’ll keep coming all summer: this Friday, June 20; July 4 and 18; August 1, 15, and 29. 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! Kristen Sloan, our staff photographer and customer, is going to Wellington today to photograph the farm and the birds for our website. She is a bridal photographer by trade. There’s a joke in here somewhere…
Fresh Hawaiian fish, we get ours every Friday. See below for 2 delicious recipes.
New New New
Wow, Colorado beef. Born and raised here, by Colorado ranchers. No antibiotics, no growth hormones. As you know, we set our standards high for the beef we carry, and Pete and Paul have been tasting Colorado beef for a few years, trying to find a product that could match the Niman taste. Paul says the flavor is “beefy and awesome”, now you have 2 great choices! Jimmy the butcher is going to hang it this week, and cut it next week. He’ll be able to answer any of your questions.
Last week we were visited by a Felix, a charming French cheese importer who brought us the most beautiful, fragrant, French farmhouse cheeses you could ever desire. We are bringing two in tout de suite: Petit Gres des Vosages from the Alsace region, a kirsch washed-rind cow’s milk cheese, hand wrapped in a picnic ready balsa wood box. Soft, slightly fruity, intense, we thought it smelled like freshly baked bread. Introductory price of $7.99 each.
Petit Langres Chalancey, another soft washed-rind cow’s milk cheese with a rich and strong flavor, from the Champagne region. A soft, creamy texture and an after taste some have described as “soaked in honey and truffles”. Introductory price of $10.99 each. We think you’ll fall in love just like we did!
Starting on the summer solstice, June 21, Marczyk’s has new warm weather dishes for you:
New soup for you! Summer gazpacho: slightly spicy, let us take care of the first course for your next dinner party with this classic soup.
Picnic chicken: a ½ a chicken dipped in butter, then rolled in grated Grana Padano cheese and house bread crumbs, baked in the oven. (If we could figure out how to package the bottom of the pan, with all the crispy cheesy breadcrumbs and drippings, we would.) As good cold as it is hot, take it on your next picnic.
Serve our summery garlic and lemon green beans on the side.
Market-made Caesar and blue cheese salad dressing are now for sale, as is the spicy sweet BBQ sauce, it’s the same sauce that is on the pork chops.
Recipe
Grilled Hawaiian Fish in Basil-Coconut Curry Sauce
We served this potato salad to friends the other night. It’s a nice change from the mayonnaise based salad we all know and love. (There are no amounts listed because that is just how Pete is, but it’s easy to figure out.)
Ingredients
- 1-1/2 to 2 pounds Hawaiian fish, cut into 6 equal pieces, grilled.
- Fresh basil sprigs
- Salt
Basil-coconut curry sauce.
- In a 1-1/2- to 2-quart pan on high heat, bring to a boil:
- 1/2 cup dry white wine
- 1-1/2 tablespoons minced fresh ginger
- 2 teaspoons grated lemon peel
- 2 teaspoons red curry paste.
- Simmer, covered, for 15 minutes.
Notes
In a blender, whirl mixture with 2 teaspoons cornstarch and 1 cup canned coconut milk until smooth. Return to pan, stir sauce over high heat until boiling. Stir in 1/4 cup fine shreds fresh basil leaves. Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.
Serves 6.--Chef Jean-Marie Josselin, A Pacific Café. Copyright 1992 Sunset Publishing Corp.
Macadamia Crusted Hawaiian Fish with Marczyk pineapple salsa
Grind macadamia nuts in a food processor. Use pinches of dry bread crumbs to prevent clumping. Smear each filet of fish with butter to coat one side. Press the buttered side into the ground macadamia nuts, and place in a hot skillet, nut side down, with 1 tablespoon butter until golden brown. Flip over to finish cooking. Serve with rice.
