Farmer's Market -- 24 Dec 2016 (Sulfur Day, 4th of Snowy, Year 225)

[neotoma]

Melamokaroma, tiropita, cheese & quince pie, apple cider, crescendo (manchego-style) goat cheese, black pepper chevre, beef kabobs, fig-anise bread, tilipia empanada, smoked salmon empanda, and pear-apple-ginger turnover.

I may order a vasilopita for the New Year's party. I'm definitely making pfeffernusse, and wish I knew where I could get springerle, as I'm finding I really want those anise cookies my grandmother used to make for Christmas, even though they were not quite hard as rocks -- they just smelled like Christmas.

Comments

[legionseagle]

I went back to my home town today to catch up with an old school friend. I was vastly amused to see the farmers/street market spilling down Market Street and see one stall advertising "Artisan Greek Food." I can remember back in the day when Plato's kebab shop opening was a major event, and the height of urban sophistication (it was about three years after the colonels fell).

[neotoma]

It's a local place that comes to the farmer's market every week. They always have baklava and melamokarona, and usually bougatsa or spanakopita or tiropita -- sometimes all three. The vasilopita is a special for New Year's and you have to order it in advance.

[legionseagle]

It sounds fabulous. I love good Greek food.

[lilacsigil]

Your farmer's market always makes me hungry!

[neotoma]

Just think how hard it is to walk through the market and not buy *everything*. Admittedly, this time of year, most of the vegetables are brassicaceae which I don't eat much of, but there's still a lot of stuff, especially if I get there early enough that nothing has sold out (the fish empanadas are usually the first to go).

Sadly, the French pastry bakery wasn't there yesterday, or I'd also have almond and Parisienne macroons, and probably a framboisine.

[st_aurafina]

You bring home such great Greek food, it sounds delicious.

[neotoma]

The Greek stuff is all from a place called Baklava Couture, and occasionally they have their own pita for sale, which tastes of the olive oil and is miles better than anything I've bought from a grocery.

I'm looking forward to making myself beef-and-barley stew as well. It's the time of the year for it, and I already have the parsnips, mushrooms, carrots, celery, potatoes, and beef. I just need to make sure I have enough barley and dried thyme.