September Farmer's Market
- Christine Hayes
- Oct 5, 2016
- 1 min read
It's a rare occasion when our Chefs Christian and Kaitlynn have a chance to step away from the kitchen. With menu changes on the horizon, they decided to find inspiration at the Portland Farmer's Market, which resulted in four beautiful fall dishes that will be highlighted in our next post. I followed them along with my camera as they walked around, gathering ingredients to bring back to the mill. The only requirement being, find one ingredient to incorporate into each dish. I was leaning towards brussel sprouts, but to my surprise, they chose cabbage.
All of the ingredients are listed below. Stay tuned for our next post, which will highlight the dishes they created!
The ingredients gathered from each farm:
Baby sweet potatoes
Brussel sprouts
Celery root
Sweet peppers
Parsley
Scallions
Radishes
Shishito peppers
Bone-in short ribs
Quail
Oyster and Shitake mushrooms
Cabbage
Beckwith's Rang Pond Farm
Tomatoes
Chicken legs
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