We are the first and longest running farmers market in our area, now entering our 18th season. We are also unique because our market is privately owned by our restaurant and not managed by an organization or city. We are centrally located along a busy highway in a grassy area with high visibility for tourists and second homeowners, who make up the majority of our visitors. We carefully curate who participates, keeping our market an authentic farmers market, similar to what one might visit in Europe.
Flaky pastry pockets filled with spiced potatoes and peas.
Ingredients
1 package (2 sheets) puff pastry, thawed
2 large potatoes, boiled and diced
1/2 cup peas
1 tsp cumin seeds
1 tsp garam masala
1 tbsp grated ginger
1 large egg, beaten
Make it
Sizzle cumin in oil, add ginger, potatoes, peas, garam masala and salt and cook 3 minutes; cool.
Heat oven to 400°F. Cut pastry into squares, fill, fold into triangles and seal with a fork.
Brush with egg and bake 20 minutes until puffed and deep golden.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.