Meatless Monday is back after a holiday hiatus! Overstuffed Portobello Mushrooms with a Balsamic Glaze and Zucchini Noodles with Pinenuts, Fresh Herbs and our House Vinaigrette.
We put out a box for suggestions, and we get love notes instead. So thankful for our customers, so thankful for Miss Reece.
Don’t forget to stop by tomorrow from 5-7 to check out the most recent issue of The Coastal Table, speak with the founder Karen Covey, and sample some great products... Tomorrow night’s entrée also happens to be the cover recipe!
JOIN US! This Friday we will be hanging out with Karen Covey from The Coastal Table, ogling over her latest issue (which happens to feature one of our favorites - Lowell’s Boat Shop), sampling delicious products from shared makers, and using ingredients in ways you might not expect!
We are closed today! Spending the morning at our favorite neighboring coffee shop. If you haven’t been, GO. Their beans are available for purchase at Joppa too!
Your dinner plate can look like this tonight too... Olive Oil and Sage Roasted Pork Chops with Prosciutto Wrapped Asparagus. A little balsamic drizzle never hurts...
Dinner is served... Salmon Filets with Roasted Garlic and Lemon. Snap Pea and Farro Salad with Shredded Kale and Feta. Perfect for this 80° October day!
Please join us this Friday at 4PM for the traditional opening of our 80lb wheel of Santo Stefano Parmigiano Reggiano. This renowned cheese comes from 1 of 12 farms that make up a long-standing dairy cooperative located in the foothills of the Apennine Mountains. There, the cows are required to eat a minimum 50% foraged vegetation directly from their farmland and silage is never permitted. The result is a granular texture with an intensely savory flavor with concentrated fruit notes of dried apricots and cherries.
It’s Meatless Monday and we have Eggplant Stuffed with Locally Foraged Mushrooms. Also... this day is 👌👌👌
We have the honor of fostering this beautiful cheese, until it is adopted and taken home by you. KASE REBELLEN HAYFLOWER is a creamy, washed rind, semi soft cheese with a bold flavor profile. Located in the Austrian Alps, Käse Rebellen gets its milk supply from about 300 hay-milk dedicated farms. These family owned farms have between 5 and 25 cows on average and are deeply dedicated to animal welfare and the preservation of their landscape and way of life. The landscape allows for the centuries-old tradition of feeding the cows in accordance with the course of the seasons: in summer the cows graze on their meadows or on mountain pastures, after the meadows are mowed, the grass is dried and the hay is stored in barns for the cold season.
Portugal, you just keep on giving.. We just sprinkled some Batata Frita on our burgers and dogs. Yes. Yes. Yes.