New products: We’re excited to now offer “Bug Off!!” from Herbs from the Labyrinth. This is a very effective bug spray, made locally with homegrown ingredients (plus essential oils). Try it today!
Introducing “Neat”: Neat is a shelf stable, nut-based replacement for ground beef, produced by Neat Foods in Strasburg. Simply add eggs (or an egg replacement, if vegan) and water. Mix together in a frying pan and brown just like you would ground beef. Neat is a whole protein without the saturated fat and an all-around healthier replacement for meat. Their Mexican flavor is ideal for tacos and nachos. Original and Italian will be coming out this fall. Sneak it into your next meal and see what your friends and family say! For more information you can also visit www.eatneat.com.
Back in Stock: succulent frames -- made locally from reclaimed, all-weather cedar. They hold beds of fast-growing, eye-catching succulents of all kinds. The frames are designed to hang on a nail -- either on a doorway or on any wall space on your patio or garden where you'd like an unexpected pop of color! Check out Facebook for pictures (you can check out our Facebook page without being a member of Facebook). And, last but certainly not least, the succulent frames are on special this week, 10% off through Sunday!!
This Just In: Locally made ricotta from the Caputo Bros. Creamery in Spring Grove, PA! Check out this easy summertime recipe that uses ricotta, courtesy of our amazing friend Betsy at Essen! For more great ideas and information about her fabulous cooking classes, check out her website at www.essencooking.com.
RICOTTA SPREAD WITH GRILLED BREAD
Serves 6 well
Ingredients:
Ricotta:
2 cups fresh ricotta
1 cup whole milk
1 teaspoon coarse sea salt
1 teaspoon coarse-ground black pepper
1 teaspoon fresh thyme leaves
1teaspoon dried oregano 2-3 tablespoons olive oil
Bread:
1 loaf ciabatta or semolina, 1-inch thick slices olive oil salt 2 garlic cloves, crushed
1. Thin the ricotta. Whisk ricotta and milk in medium bowl. Season to taste with kosher salt.
2. Add flavor to cheese. Place mixture in serving bowl. Sprinkle coarse sea salt, pepper, thyme and oregano across top.
3. Grill the bread. Preheat grill to high heat or set oven to broil. Grill or broil bread over/under direct heat until charcoal-colored on the edges. Turn and repeat.
4. Remove bread from grill. Rub on both sides with garlic clove. Drizzle bread with oil and sprinkle with salt.
5. Accessorize and serve. Top cheese with olive oil, allowing it to settle around the cheese. Devour with Grilled Bread.
What's new in Local Produce: We are expecting some great local produce this week--look for "fairytale" eggplant, West Indian gherkins, "tigger" melons, watermelons, cantaloupes, blackberries, red raspberries, and blueberries, heirloom tomatoes, okra, heirloom garlic, baby patty pan squash, fingerling potatoes, spaghetti squash, and IPM peaches (most available starting Friday, depending on availability). In store now: local bi-color sweet corn, kale, carrots, red and yellow slicing tomatoes, and much more!
From our Cafe: This week's Sandwich Special is a Tomato, Basil, and Mozzarella Panini, handmade on local bread. Using all local ingredients--amazingly fresh mozzarella from Hillacres Pride Dairy, fresh basil, Lancaster County tomatoes, Chef Tim's balsamic vinaigrette, and freshly-made bread. This week we harvested a handful of heirloom "zebra" tomatoes, which made it into our garden salad (find this in our "to-go" cooler). The Lemon Street Market Cafe offers exclusively locally-sourced and/or organic ingredients on our menu, fresh-pressed vegetable and fruit juices made from only organic produce, sustainable to-go packaging, and fair-trade organic coffee and teas. Our sandwiches and salads feature the organic produce and deli meats sold in our store, local artisan breads and bagels, and spreads and condiments from our local vendors. And as always, there are many gluten free options. It's the season for refreshingly cold drinks--try our iced teas, coffees, and lattes. Our cafe is open every day until 3:30pm (and 8pm on First Fridays).