February 6th
Our offerings for the February 11th Lansdowne Farmer’s Market Winer Market are listed below. Hope to see you out there from 9am - 11am.
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•Picholine Olives w/ Curry & Onion
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•Roasted Garlic Hummus
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•Drunken Raisins
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•Local Pink Sauerkraut with Beets
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•Curried Cream of Parsnip Soup
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•Roasted Onion Soup with Sherry
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•Roasted Root Vegetables
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•Caramelized Brussels Sprouts with Roasted Chestnuts
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•Braised Red Cabbage with Caraway and Red Wine Vinegar
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•Kaffir Lime Infused Parsnip Purée
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•Creamed Mushrooms with Herbs, & Locatelli
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•Braised Rabbit Ragu with Tomatoes, Local Carrots & White Wine
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•Braised Beef Short Ribs in a Thai Massaman Sauce
January 21st
The Winter Markets are on!
The markets are from 9am - 11am on Saturday 1/21, 2/11, 3/17, and 4/21. Below is a list of what we're offering...
Braised Duck Ragu with Tomatoes, Local Carrots & White Wine
Braised Beef Brisket in a Red Wine, Molasses & Root Vegetable Jus
Curried Cream of Parsnip Soup
Local Broccoli & Oak Shade Cheddar Soup
Spiced Local Heirloom Apple Sauce
Roasted Root Vegetables (Local Heirloom Carrots, Parsnips & Beets)
Caramelized Brussels Sprouts with Roasted Chestnuts
Braised Red Cabbage with Caraway and Red Wine Vinegar
Buttered Parsnip Purée
Creamed Button & Wild Hedgehog Mushrooms with Herbs & Locatelli
Gaeta Olives w/ Chili & Oregano
Roasted Garlic Hummus
Drunken Raisins
Sea Salt & Olive Oil Roasted Marcona Almonds
Farmer's Plates - International Selection of Cheeses and Charcuterie with Accouterment
November 16, 2011
One last chance to patronize the Lansdowne Farmer’s Market this Saturday (Nov 19th). We will have plenty of our Farmer’s Plates available. A selection of International cheeses and Charcuterie with all of our delicious accompaniments that make for the perfect cheese board. We’ll have the regular size (3 cheese, 3 charcuterie, $19) and large size (5 cheese, 5 charcuterie, $29) available. Pick one up for your Thanksgiving Dinner. Please email us at TheLansdowneTable@gmail.com to reserve one in advance.
Also, we’ll have Sweet Potato Soup with Apple Cider Gastrique by the quart, Honey-Glazed Roasted Carrots, and Cranberry Orange Relish at the ready, along with other Lansdowne Table favorites.
October 31, 2011
Thanks to all for your patronage at the Lansdowne Table this season. We’ll look forward to returning to the Lansdowne Farmer’s Market for next year’s season.
Don’t forget, that there is one bonus market on November 19th just before Thanksgiving.
September 17th, 2011
Click here to more about the food we’re offering at the table.
September 2nd, 2011
Its Labor Day weekend, so, let's make a list....
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•Horseradish & Dill Potato Salad ... CHECK!
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•Roasted Red Pepper Hummus or Gigande Bean Dip to start ... CHECK!
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•Spice Rubs for grilling meat ... CHECK!
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•Onion Confit to top hamburgers ... CHECK!
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•Pesto for serving with grilled veggies ... CHECK!
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•Olives, Marcona Almonds, A Farmer's Plate for snacking ... CHECK, CHECK and TRIPLE CHECK!
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•A bunch of other things that I can get creative with ... CHECK!
Well, it looks like we've got everything you'll need to round out that cookout you're having, so we look forward to seeing you tomorrow, 9am - 1pm at the Lansdowne Farmer's Market.
August 25th, 2011:
I live for olives! Every week, our olive selection changes. This week, you’ll find some Gaetas with Tarragon, Casteveltranos with Chili & Oregano, and Cerignolas with Harissa and Preserved Lemon. Grab some olives and some Marcona Almonds, and have a nice summery snack.
For an even bigger snack, grab one of our regular or large Farmer’s Plates, full of cheeses, charcuterie, and many accompaniments.
August 4th, 2011:
Tomatoes are here, and that means that the ideas for simple simmer tomato salads are plentiful.
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-Try topping sliced tomatoes with either of our Pestos (Basil & Walnut or Arugula & Marcona Almond)
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-Drizzle heirloom tomatoes with some of our Roasted Garlic Oil and Fennel Salt. Wow, that’s good.
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-Brush some pita or sliced bread with the Roasted Garlic Oil, grill it, top it with our Roasted Red Pepper Hummus or our Gigande Bean Spread, and some tomato slices. Yowza!
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-Oh yeah, and if you just want to enjoy the tomatoes with no fuss, pick up a tub of our Tomato & Basil Bruschetta and spoon it onto some grilled bread. Yum.
July 21st, 2011:
Fire up the Grill! We’ve got all kinds of things that go great with your summer grilling:
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-Top any grilled meat or vegetable with our delicious Arugula & Almond or Basil & Walnut pestos
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-Top your burgers with our Onion Confit
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-Grill a baguette and top is with our Mushroom & Rosemary or Local Tomato & Basil Bruschettas
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-Plus, add our Horseradish & Dill Potato Salad to the mix to complete the backyard grilling experience
If you’re looking to impart some flavor to your meat, try our spice rubs, finishing salts, and brine. They add that extra dimension of flavor.
July 2nd, 2011:
We’re going to be offering Grand Farmer’s Plates this week. Its basically a party platter with 5 cheeses, 5 charcuterie items, and a sampling of nice accompaniments for the perfect cheese & charcuterie tasting for $39. Please email us at sycamorebyo@gmail.com to reserve yours ahead of time.
Also, keep in mind going into the 4th of July weekend, that our olives, dips, and spreads are great things to take to a barbecue, and our Molasses, Smoked Paprika & Cumin Brine and Spice Rubs are great for what’s going on the grill!
June 11th, 2011:
A new offering from The Lansdowne Table is the Arugula and Marcona Almond Pesto. Pesto is great on top of any seared or grilled piece of fish, meat or poultry, or grilled vegetables. Chef Sam suggests doing a chopped salad of lettuces (From Harvest Local Foods) with some Hard Boiled Egg and Cafe Estelle Bacon (which can be bought at the Green Aisle Grocery Booth) and toss with the Arugula Pesto and finished with Lansdowne Table’s Fennel Salt. mmmmmm. It then occurred to me that the bacon, egg, arugula pesto and fennel salt would be great with pasta too... Double mmmmmm.
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June 4th, 2011:
So, I saw Zuchini at the Fruitwood Stand, and Crusty Bread at Great Harvest, and Onions at Harvest Local Foods realized that one of my favorite Sandwiches was in the making with The Lansdowne Table’s Pesto:
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-Cut a Baguette into a Sandwich Roll & Toast it
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-Slice the Zuchini and Onions into 1/4 in thick slices, brush with oil and season with salt & pepper
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-Grill them or Broil them until a little charred
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-Serve on the sandwich with a generous amount of the Pesto
Also, grab some of the local cucumbers from Harvest and Dip them in our Roasted Red Pepper Hummus - new this week!
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May 25th, 2011:
Expect Asparagus and Strawberries to be in abundance this week. Enjoy your strawberries with some of our Vincotto or Mint & White Balsamic Syrup.
Here’s a simple ASPARAGUS SALAD that will delight you:
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-A bunch of Asparagus
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-Toasted Marcona Almonds
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-Roasted Garlic Oil
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-Squeeze of Lemon
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-Local Goat Cheese, Crumbled
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-Salt & Pepper
Trim and toss the Asparagus with a Tablespoon of Roasted Garlic Oil and 1/2 tsp of salt. Grill until charred on both sides, then wrap it in foil and let it steam inside the foil for about 5 minutes. Place it on a plate, and sprinkle the almonds and goat cheese on top, and squeeze fresh lemon juice on top. Drizzle a bit more roasted garlic oil. Sprinkle salt and pepper to taste. Enjoy.
