We still have the perfect pumpkin waiting for your front porch. Put some cider on the stove, pop some of our popcorn, and get out your carving tools. It's time!
Our bins are bountiful from the fall harvest--gorgeous shallots, many potato varieties, colossal cabbage, carrots, beautiful beets and brussel sprouts, parsnips, turnips, tender greens including kale, sorrel, and swiss chard, garlic and onions --including lovely braids for your pantry.
Remember our Rosemont Breads, bagels, and sweets;
and Friday is cinnamon/raisin bread day!
|You just have to try these potatoes with a name like this!|
|Almost too great looking to eat|
|Look at the cabbage selection, wow!|
|Kale, Sorrel, Arugula, Mesclun... more.|
|Fresh Turkey Orders thru November 17 from Mainely Poultry in Warren.|
|Just in! Paperwhites, hyacinth and amarylis to keep you in bloom as your garden fades.|
|Our cooler is filled with cold cider, organic milk, fresh eggs, a great selection of cheeses, and more!|
|Stop by to say hi to Martha and her pumpkin(s!)|
Here's a great sauce to serve over grilled or cedar baked salmon:
First sprinkle fish with salt and pepper and top with the following mixture blended in food processor:
1/2 C pecans, 1 1/2 t. fresh tarragon and basil or 1/2 t. dried each, 1 T butter.
In small saucepan, combine 1/2 C packed sorrel (or spinnach), 2 T white wine, and 1 1/2 t. shallots. Stir over medium heat until sorrel wilts. Add 1 C cream and 1/2 t. fresh lime juice and boil until reduced to sauce consistemcy (approx.12 minutes). Season w/white pepper. Transfer sauce to blender.
Bake or grill salmon with nut mixture, transfer to plates, top w/sauce.