A beautiful spread of dips and mezze, local produce in full swing
Dear Friends, Family & Neighbors,
We hope you had a fantastic Memorial Day weekend. Next weekend looks like it might be a good weekend for grilling, so we're offering both lamb and chicken kabob meat with a Mediterranian-leaning marinade, to go along with the fresh, fluffy local pita that is back. Several options for styling out your pita exist: our Dreamy Tahini Sauce, Cumin and Green Onion Labne, and Spicy Whipped Feta. Any of these would be great on the pita, or as dipping sauces for a larger platter that included skewers, a combination of raw and pickled vegetables.
Speaking of which, we made some crunchy baby carrot pickles, and Holly Hill has some great Red Globe Radishes and Baby Hakurei Turnips. Grab some extra pita, and later in the week, make a spring vegetable fattoush: cut the pita into wedges, toss with olive oil and za'atar, and toast until crunchy. Then, cut up a bunch of your favorite spring vegetables, like snap peas, radishes, local romaine lettuce, and cucumbers. Toss with our chardonnay vinaigrette, and fold in the crunchy pita chips just before serving- a great, healthy midweek meal.
Pick up some of our Pistachio-Ritz Cracker Crumbs and a beautiful piece of fish (we like salmon, but some fresh Scituate haddock- new to the list this week- would also be great) and just butter, crumb and bake the fish. The dreamy tahini sauce would also be a great way to make the crumbs adhere to the fish, and add another layer of flavor. There's more to be found in the catalog this week, so check out the full lineup here. And see you soon!
Alison & Michael