The Market Meal
begins May 17
Beginning the third weekend in May, we will be offering a market fresh meal each Saturday evening. We will troll the Farmer’s Market early on Saturdays and choose the best, freshest items in season for the meal that night. We will post the menu that morning at our booth and store, and on the web. It should prove to be a pleasurable challenge to create simple, memorable food for you to enjoy.
This weekend’s dinner entrée
Jamaican Jerk Pork and Rice
Jerk Pork is traditionally roasted on a charcoal grill, but we take our low and slow approach to this dish by slowly cooking pork loin in a braise of green chilies, pineapple, green pepper and plenty of jerk spice. Served on a bed of rice. Dinner salad and bread and included.