Friday, May 2, 2014

busy season

well it seems like a i never really had a 'non-busy season,' which is a pretty good thing, but now the catering jobs are coming fast & furious. next week will be the biggest EVER!!! i'm catering a bat mitzvah luncheon for 190 people, as well as the shabbat dinner. 

leslie will be working my table next saturday with baked goods & frozen foods but no salads - there's just no time to make them. then on mother's day i won't be at the market at all - make sure to pick up her goodies on saturday! 

this week was my last week of calm for the foreseeable future and i seized the opportunity to stock the freezers.

first up was smokey mac & cheese. the smokiness comes from brother's double smoked bacon, smoked chipotle peppers & a touch of cumin. the dish is rounded out with roasted cherry tomatoes, fresh corn, green onions, foxhill cheese curds, cheddar, mozzarella, parmesan & a panko crust.

small $9  large $18

then it was time for some carrot, apple, ginger soup. it's vegan, paleo & gluten free. there are lots of spices happening, like star anise & cardamom, but this one isn't spicy like the curried butternut squash.

$7 - 500ml serving

then thai green curry took over the kitchen. i made a green curry chicken soup; there's bok choy, peppers, carrots, celery, 5-spice, sesame, coconut, lime, cilantro & green onions. it's very similar to the thai chicken & rice soup i typically make, minus the soy & rice so it's gluten free and paleo.

it's really packed with goodies!
$7-500ml serving

and finally, i made some green curry tofu. there's a ton of ginger, coconut, basil, cilantro & lime. the veggies are: zucchini, eggplant (not very much), red pepper, cherry tomatoes & bok choy. it's paired with a mixture of millet & rice that's tossed with a little sesame oil. there's a bit of fish sauce but otherwise it's vegan. it's completely gluten free & dairy free, and rather spicy.

small $9  large $18

last week was absolutely bananas for salads - i think i was completely sold out before noon. i made bigger batches this week so hopefully there won't be as many disappointed faces. there's millet with asparagus, cucumbers, tomatoes, peppers, arugula, dill & basil, which i forgot to take a picture of.


with kale, pears, fennel, basil & red wine vinaigrette. most have goat cheese, but i made a bunch without so they're vegan.

sweet potato:

it's the usual with lime, cilantro, chipotle, cumin, peppers, tomatoes & avocados. this one is paleo, gluten free & vegan.

ok a couple odds & ends left to finish up in the kitchen, but i'm almost ready for the market this weekend.
saturday: 7am-3pm
sunday: 9am-3pm

ps: the royals are coming to the market (!!!!!) may 19th. it coincides with a really exciting 'cultivate' event as well - mark your a fascinator...

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