Thank you for supporting local farms and food makers!
Flourish Baking Company has you covered.
Place your Passover order with them by Friday (4/11) at 11am, and pick it up from 9 am to 1 pm at Mamaroneck’s Down to Earth Farmers Market on Saturday. Easy AND deeelish!
Find their full menu below.
[Warning: You WILL get hungry upon reading it.]
Give them a call at 914-725-1026 or email firstname.lastname@example.org to order.
MENU - PASSOVER 2014
Parmesan Matzoh Crisps with rosemary and roasted garlic (3 sheets)
Roots Roast’ of Beets and Carrots with grilled scallion vinaigrette * **
Horseradish and Parsley Matzoh Ball Soup **
additional matzoh balls (4)
Spring Vegetable Fricassee * **
with Artichokes, Mushrooms and Green Beans
Codfish Cakes with gluten free matzoh meal * (2)
Matzoh Pie with spinach and feta cheese (serves 4)
with gluten free matzoh *
Matzoh Brei Family Pancake (serves 4) ** with whole wheat matzoh, cage free eggs, and caramelized onions
with gluten free matzoh *
with sweet potatoes, carrots, dried fruits, and honey * ** 10.00/pt
with raisins, organic medjool dates, organic walnuts
Meringues with roasted cashews and sea salt (per dz) *
Crisp Coconut Wafers (pkg. of 6) *
Whole Wheat Matzoh Brittle with sliced almonds (3 sheets)
with gluten free matzoh
Flourless Brownie with almonds and sunflower seeds * **
Flourless Chocolate Torte with Belgian chocolate *
Wildflower Honey Cake *
Angel Food Cake glazed
with meyer lemon marmalade and lavender *
* gluten free ** vegan
Last week we shared the story of Pura Vida Fisheries, and we’d like to follow up with an in-house, behind the scenes interpretation of their fresh seafood.
Behold: Baked Mackerel by Jon Zeltsman.
Jon, together with his wife, Miriam, who founded Down to Earth Markets in 1991, leads our crew here. He’s also an avid home chef himself and an alumnus of The Institute of Culinary Education.
Yet, not only is he the President of Down to Earth Markets, he’s also a customer.
Last Saturday, he and Miriam purchased the mackerel from Pura Vida at our Ossining Farmers Market and went boldly into the world of cooking whole fish.
First, Jon sauteed onions and red peppers and then transferred them onto a baking sheet. (Tip: Every summer, they freeze local peppers at the height of the harvest and then take from their stash all year long.)
He then placed each mackerel over some onions and peppers and drizzled olive oil over the fish. From there, he baked the dish at 350 degrees for about a half hour. They added a side of roasted fingerling potatoes from D & J Organic Farm (Find ‘em here: Park Slope Farmers Market). The sauteed broccoli rabe is from Gajeski Produce who can be found at Down to Earth markets in Ossining and Mamaroneck.
He swears it is as easy as it sounds! And it sure DOES sound easy. Looks awfully delicious, too…