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One of my favorite cooking projects is a quick grilled flatbread– fresh bread without having to heat up the oven. This is especially great during the summer, and I’ve recently began mixing in herbs and other ingredients into the dough I typically use for this. To get the most out of my farmers’ market finds, I mixed in the chopped stems of the chive blossoms I got from Full Circle Community Farm in order to create these sour cream and chive blossom flatbreads. While this recipe is created to use up my chive blossoms, multiple herbs can be swapped in. Try your favorites once you’re comfortable!
Fellow Northeast Wisconsin types can further localize the recipe by buying Westby Sour Cream at many of our local grocery stores. Full recipe below the break!
This Spring Allium Tart celebrates the bounty of Northeast Wisconsins’ farmers by highlighting the early crop of spring onions, garlic, and chives in a loosely folded sheet of puff pastry. There are many ways to make this your own– consider it a blueprint to a tasty brunch appetizer for a crowd of a table centerpiece for two that can highlight any delicate produce from our farmers’ market.
Today, we celebrate Adam’s Heirlooms and Full Circle Community Farm for their allium crop– multiple vendors at the Saturday Morning market also sell cheese. If you don’t already have a block of cheddar in the fridge like I did, consider Kickaas Cheese, Renard’s Cheese, or Arthur Bay Cheese Co. to further localize this recipe, Green Bay Folk. Recipe Below The Break!
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