From the Fyr (11.20.205)
- Jessica Kelleher
- Nov 20
- 6 min read
Dishin’ On the Cafe: If you didn’t catch last week’s lamb sammie, never fear! It’s still on the menu and just as mouth-watering as the first time. I know some folks love the ol’ “I’ll have the regular” vibe, and that’s why we always have our staple egg sandwich, but we change it up just a smidge to keep you guessing and always coming back for more. This week’s egg sammie features coppa, cheddar, mushrooms, peppers, onions, potatoes, and garlic scape mayo. Garlic scapes and peppers from the farm, and our own coppa! There’s a lot in there, so why not grab a co-worker, treat them to lunch on Friday and share in this fyr classic?! But if there’s one thing that’s got me running to the cafe this week it’s definitely the ricotta toast. Served on crispy, buttery open-faced sourdough with our own apple chutney, 8 Hands bacon, and fresh rosemary. You know I can’t resist a sweet and salty lunch, and this one is definitely bacon me hungry!
Made with Love in the Market : Whether you’ve got a feast with friends this weekend or are sharing the holiday with loved ones next Thursday, we’ve got you covered. From turkey brine and stuffing kits to some of your favorite sides like cranberry and gravy. If you’re like me you volunteered to make something, but can’t seem to find the time to really put your heart into it. That’s where we come in. The kitchen crew has been putting in long hours and a ton of heart into our holiday offerings over the last few weeks, and you’ll be checking a few things off your list just buy picking up what you need from the market; support a small local biz, eat wholesome, healthier options made with real food (sorry but that store bought stuffing box and gravy isn’t gonna touch what we’ve got in the fridge for you.), wow the guests, and give you space to maybe even take a break and treat yourself to a hot beverage and meal in the cafe while you’re out.
If you’re a guest for the holiday and need to bring a little something to the party, I highly suggest being the superstar who shows up with freshly baked, organic sourdough. We’ve got a few options for you including einkorn, honey wheat, semolina, multi-grain, and white. Literally something for everyone (including your gluten-free friends! We are proud to offer small batch, gluten-free sourdough from Knead Love Bakery.) The thing is, not all bread and especially not all sourdough, is created equal. Ours is made from all organic starter and NYS farmer ground flour. Made fresh daily, this bread is not only an indulgent treat, but it’s also a health food. Did you know that bread made from organic starter actually has a more diverse group of yeasts and bacteria (hello fermented food!!)? No synthetic pesticides or weird residues, our starter actually has more “food” and ferments more actively which adds to not only it’s health benefits, but it’s uniquely delicious flavor. Our bread has a deeper, wheatier, more complex flavor that when you’re cutting into it, you can’t help but say “Damn, who baked this?!” (that is Scarlett in case you wanted to know.) Flours made from organic grains aren't sprayed with chemicals like glyphosate, and local mills handle their grains more gently making the nutrients really stick around. In addition, just by buying the bread you are supporting more than one small, local business and farmer, not to mention your eco-system. Small farms using regenerative agriculture practices (ah-hem 8 Hands! ) which help to re-build the soil instead of stripping it. Thus with richer soil, we get better grains, better flour, more delicious bread, and happier (not to mention, healthier!) customers. Plus, I’ve got some killer ideas on how to get the most out of your sourdough and I never let ANY go to waste.
Definitely grab some of our bread for the ultimate thanksgiving leftover sandwich, yum!
For the bread butts: I cut them in cubes, toss them in a bag and freeze them. Any rainy sunday, I either make bread crumbs or croutons with those bad boy scraps you’ve been hoarding in your freezer.
Jess’ Quick Croutons
Preheat the oven to 425 degrees.
Place cubed sourdough (you can determine the size based on preference.) on a parchment lined baking sheet.
Toss with a couple tablespoons of EVOO and season with whatever your little heart desires. For me it’s usually salt, pepper, garlic, paprika, and some herbs (although my 8 year old hates green foods so sometimes we omit those)
Bake for about 20 minutes or until beginning to golden and have a crunchy consistency.
Remove and let cool on the counter. Store in a bag or tupperware at room temp. Throw on salads, eat as a snack, dip in our hummus - the possibilities are endless!).
Jess Quick Crumbs
Preheat oven to 300 degrees
Place cubed and stale-ish sourdough on a parchment lined baking sheet.
Bake for about 10-12 minutes.
Remove from the oven and let cool (this is important! Warm bread crumbs mean gummy bread crumbs.)
Once cool, blitz in a blender by pulsing or if you are going full on, you can place under parchment and roll out with a rolling pin.
Crew’s Fyr Pick of the Week: This week’s pick is from Chef Devin Sullivan. She’s thinking you need to get your hands on that “Lamb Sando. It’s perfectly seasoned and roasted lamb with the zesty tzatziki, briney feta, and sweet pepperonatta. It’s the perfect balance of bright and satisfying.”
And speaking of Scarlett (our incredible bread baker!), when asked about our breads she replied, “the baguettes are def my favorite! I think it’s the perfect bread to eat plain as is because of the fillings. Also personally reminds me of my family! We always rip up pieces off the baguettes.”.
So go ahead break some bread with your loved ones this holiday, literally.
Market Grabs: Never been to the market? Well, get on over here then! Not only do we offer freshly made soups, foods, spreads and baked goods, but we also stock our favorite products from other small businesses we believe in. We get that shopping is time consuming and we want this to be your one-stop-shop for everything you need!
Over the next few weeks, check back here for our holiday gift guide. We have so many amazing gift options for just about anyone. From food to decor, we are your one-stop-shop this holiday season!
This week I highly suggest bringing one of our gorgeous holiday centerpieces, made by the garden fairy herself, Natasha Green of Secret Farm Stand. She truly is a petal whisperer with the way she designs her incredible pieces. Need something a little less dramatic? Try homemade banana bread, hot cocoa mix kits, a warm F & S sweatshirt, or maybe just a gift card (best part is they can use it at the butcher, cafe, or market!).
Kitchen Spark: We all find ourselves in food ruts, so here’s a little spark to light the fyr in your kitchen!
If I’ve learned one thing cooking for my clients as a private chef who prepares weekly meals, it’s that not everyone loves leftovers and Thanksgiving happens to be the one day of the year where we usually have the most. I know some folks can really get down with the same meal for the rest of the week but for those who are stuffed with stuffing, here’s a few new ideas to use up what you’ve got left in the fridge after a day of feasting with loved ones. You can even freeze some of them for future, freezing, lazy winter evenings.
My personal favorite: Turkey Day Shepherd’s Pie
Base: turkey and gravy
Middle: leftover veg (use whatever you’ve got left!)
Top: leftover mashed potatoes.
Bake until those potato peaks brown. You’re welcome.
Sweet Potato Pie Custard Shake
Yep, you read that right. Custard Shake.
Mix leftover pie with some of our delicious vanilla custard. End scene.
Turkey Day Burritos
Roll up your favorite leftovers into the best tortillas, available at the market (organic with no nasty additives)!
Turkey Day Soup
Add the leftover turkey, extra veggies, and some of our poultry bone broth for a post food coma cozy day meal, snuggled up under a blanket watching your favorite holiday flicks.
Wishing you all a warm, cozy, happy, healthy and delicious holiday season!!
Love,
Your crew over at Fyr & Salt
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