Thursday, April 9, 2009

Farm Shop - Tanner Brothers

So, Tuesday late afternoon I went to Tanner Brothers. It's a farm store that sells local produce (when in season) and all their dairy products are produced and packaged a mile up the road from the shop. Their specialty - ICE CREAM! There probably isn't anything much better than eating ice cream that is made from cows that are standing all of ten-feet away from you. Yup, the cows are behind the store, and on nice days in the spring and summer they'll be walking around and hanging out. When I was little my parents would take me to get ice cream and see the cows, which apparently lots of other parents continue to do. They've got at least two dozen ice cream flavors from traditional vanilla, chocolate, and strawberry to things like Amy's Wedding Cake and Graham Slam (made with graham crackers). My favorites? Mocha Chip and Butter Pecan. I treated myself to a scoop of butter pecan ice cream after I picked out my produce.

What's great about shopping for produce at Tanner Brothers vs. the grocery store (Wegmans usually) is the price. I love red bell peppers, buying them for a dollar+ less a pound is a nice surprise. I brought home two bags of produce - including a hydroponically grown head of green butterhead lettuce which was grown 15 minutes from my house. I thought finding that was fun... I'm going to use it for a burger and some sandwiches. It's completely beautiful.

Tanner Bros. Market
Mon-Fri: 8:30am-7:00pm
Sat-Sun: 8:30am-7:00pm

1070 Hatboro Road
(Corner of Almshouse Rd. and Hatboro Rd.)
Ivyland, PA 18974

Here's to cows and full bellies.
- Cait

Spotting Dinner - Cornish Game Hen with Pomegranate Glaze

Cornish game hens are delicious. I don't make them very often but when I have - I loved them. Depending on their size you could get away with serving a half hen per person, but when I've made them they were pretty tiny... I found FotoCuisine's cornish game hen with pomegranate glaze while TasteSpotting and I'll have to try the recipe. Not only are the hens themselves wonderful, but add pomegranate glaze (I love pomegranates) and you've got more than just a "winning" combination.

Photo from FotoCuisine

Cornish Game Hens with Pomegrante Glaze
via FotoCuisine

2 rock cornish game hens (approximately 20 oz each)
1/2 cup POM 100% pomegranate juice
1 1/2 tablespoons honey
1 large clove garlic, minced
2 tsp minced fresh ginger
2 scallions, chopped
2 teaspoons vegetable oil

Heat small saucepan over medium high, then add vegetable oil. When oil is hot, add garlic and ginger and sauté briefly until fragrant, stirring with a wooden spoon. Add scallions and stir until softened. Add 1/2 cup POM 100% pomegranate juice and reduce heat to low. Add honey and stir until incorporated into glaze. Keep glaze warm.

Preheat oven to 350. Tie hens and dry-roast for 15 minutes. Baste skin of hens with glaze and bake for 15 more minutes. Repeat every 15 minutes until 1 hour total cooking time. Internal temperature near the thigh should be 160 degrees. Serve with rice and chopped scallions for garnish.

You could serve the hens with practically anything and have a wonderful meal... They are served with rice on the website, but I love roasted red potatoes - so I'd possibly go with those depending on my mood. Roasted sweet potatoes would also work well.

Here's to warm ovens and full bellies.
- Cait

Shad Festival - Lambertville, New Jersey - April 25th and 26th

Lambertville, New Jersey is one of my favorite local towns. I haven't spent much time there exploring the shops, but two of my favorite restaurants are located there, Lilly's on the Canal and No.9 Restaurant. Yes, it's disappointing that No.9 Restaurant doesn't have their own website - but the food is completely amazing and the tiny cozy dining room is great. Every year Lambertville hosts Shad Festival in honor of the fish. The Festival highlights the local art's community, there's also live music, activities, and of course FOOD!

There will be all kinds of food there from hot dogs and burgers to fried calamari and of course Shad. There will also be beer and wine tasting and cooking demonstrations.

From the Lambertville website...
"Welcome to the 28th annual Shad Festival, being held on Sat. & Sun. April 25 & 26, 12:30 - 5:30 both days, rain or shine!. Each year the festival highlights our region's arts community, the City of Lambertville, the Delaware River, and of course, our favorite fish, the Shad! The Shad Festival has evolved from a local art show into a nationally recognized award-winning event. Shad Fest features the area's finest artists and crafters, great food and family entertainment, but the two-day extravaganza also serves as a venue for local non-profit organizations to raise necessary operating funds."

I haven't been to this festival before, but I know a lot of people who have gone and they've loved it. I'm hoping to get there this year!

Entertainment Schedule
Art and Crafts
Chamber Member Businesses
General Information

If I get to the festival, I'll be posting a ton of pictures... If you happen to get there - please contact me. I'd love to hear what you thought about it. Oh, and I've never eaten shad, if you have - could you leave a comment letting everyone know what you think of it and how it tastes?

Here's to the Shad and full bellies.
- Cait

Spotting Lunch - Pancetta, Fontina and Caramelized Shallot Panini

I got a panini press for Christmas a few years ago. It's one of my most favorite small kitchen appliances. Instead of making grilled cheese sandwiches or the like in a buttered skillet I've been making them in the press. It's super quick since the panini press cooks the sandwich from both sides - always resulting in a crispy brown sandwich. I found PaniniKathy's delicious looking pancetta, fontina and caramelized shallot panini on TasteSpotting and decided that would be "lunch" today.

Photo from paninihappy

Pancetta, Fontina & Caramelized Shallots Panini

via paninihappy


Shallots, peeled and halved lengthwise
Olive oil
Pancetta, thinly sliced
French baguette, halved lengthwise
Fresh sage, coarsely chopped
Fontina cheese, thinly sliced


Preheat the panini grill to medium-high heat (375 degrees).

Toss shallots with olive oil to coat and place cut-side down onto the panini grill. Close the lid and grill for 6-7 minutes until caramelized. Leave the residual shallot-infused oil on the grates - it will add great flavor once you grill the sandwich. Alternatively, you could roast the shallots on a rimmed baking sheet in an oven or toaster oven at 400 degrees for 15-20 minutes.

Meanwhile, cook the slices of pancetta - either in a toaster oven broiler pan at 375 degrees for about 5 minutes or in a skillet over medium-high heat until the fat renders and the pancetta is crispy.

Place 3-4 shallot halves on the bottom baguette (fan out the layers to cover the bread). Sprinkle sage on top of the shallots. Add pancetta and Fontina and close the sandwich. Grill for 5-6 minutes until the cheese melts. Serve immediately and enjoy!

The great thing about a sandwich like this is that you can easily change up the ingredients depending on what you have in the fridge. You could use red onion instead of shallot or applewood smoked bacon instead of pancetta... I'd try this recipe just the way it is though. It'll be wonderful. If you happen to be really hungry you could serve this with a salad or your favorite soup.

Here's to panini presses and full bellies.

- Cait

Spotting Breakfast - Ham and Cheese Omelet Roll

I love omelets... I usually make myself an egg white omelet for breakfast close to every morning. Making an omelet for a group of people can be annoying though. Everyone ends up finished eating before you've even sat down to start eating your omelet. When I saw realmomkitchen's ham and cheese omelet roll on TasteSpotting I knew I had to share it.

Photo from realmomkitchen

Ham and Cheese Omelet Roll (6 serving version)
via realmomkitchen

2 ounces cream cheese, softened
1/4 plus 1/8 cup milk
1 tablespoons all-purpose flour
1/8 teaspoon salt
6 eggs
1 tablespoons Dijon mustard
1 heaping cup shredded cheddar cheese, divided
1 cup finely chopped fully cooked ham
1/4 cup thinly sliced green onions

Line the bottom and sides of a greased 9 x 13 baking dish with parchment paper; grease the paper and set aside. In a small bowl, beat cream cheese and slowly add milk until smooth. Add flour and salt; mix until combined. In a large bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake at 375° for 30-35 minutes or until eggs are puffed and set. Remove from the oven and use parchment paper to remove egg from the pan. Immediately spread with mustard and sprinkle with 1/2 cup cheese. Sprinkle with ham, onions and 1/2 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; place roll in pan and bake 3-4 minutes longer or until cheese is melted.
Yield: 6 servings.

There's also a recipe variation that serves 12 which can be found here.

On a side note - I found the realmomkitchen blog to have a cute design and a nice layout.

You could easily put any type of filling into the omelet instead of ham and cheese... Lightly sauteed cherry tomatoes and spring asparagus with fontina or cheddar would be a great use of spring vegetables. My favorite kind of omelet would have to be made with my special mushrooms and cheddar.

Here's to chickens and warm bellies.
- Cait