The Neighborhood Table: The Menu

I did my shopping this morning at the farmers’ market downtown and bought as much as I could from there before heading to Central Market tonight for the rest. I found my balsamic vinegar at Texas Olive Ranch and I’ll be reducing that tomorrow. I bought my mixed greens from Joe and I can’t remember his farm but the mixed greens he calls “pazzo verdi” or crazy greens. The parsley is from a friend’s garden. The meat I made a nice trip out to Green Gate Farm where Farmer Erin set aside 8 pounds of short ribs for me. I bought another 2 pounds from Fredericksburg Farms at the market just in case (I don’t know what comes over me). I bought my carrots from Cas at Animal Farm the pecans are from my yard. I also bought the cornmeal from Richardsons a couple of weeks back (find your gluten free flour options with them, they’re amazing!). It’s like I’m feeding a small army. And yet, there are only 13 of us. Yikes. Oh, and I’ve only talked to my mom 5 times in the last hour.

On the Table: Walnuts/pecans, aged pecorino, reduced fig balsamic vinegar
Salad: Fennel, orange, mixed greens, and black olives
Starter: Cornmeal dusted calamari
Main: Red Wine braised short ribs over cauliflower and potato puree (mushrooms for Lynda)
Dessert: Orange Almond Cake and Port

Starting on a Saturday at 9:30pm with a glass of wine in hand, apron on my waist, and Twine Time on the radio, I’m good to go. Wish me luck as the braising commences…

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About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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