Menu for November 2, 3 and 4

This week in the Market we will have:

  • Cabbage and pepper soup – with smoked ham hock and butternut squash – $8 pint
  • Broccoli, sweet potato and Swiss cheese quiche – $9 slice
  • Boneless Langenfelder pork chop – stuffed with corn, KBM smoked bacon and Swiss chard –  $18 you finish cooking
  • Italian sausage and Meunster cheese flatbread sandwich – $14 you heat up or not
  • Seafood cake – rockfish, crab and shrimp cake with a lemon and caper vinaigrette, seasonal garnish – $17 per you cook
  • Lime ice-box pie – $8 slice

Pantry:

  • King Arthur AP Flour – $6.75 5# bag 
  • Instant dry yeast – 2 oz/$2
  • KBM classic pie dough – enough for a 10 inch pie shell – $4.75 per disc (FYI, this pastry is currently made with all butter) (comes frozen)
  • KBM sourdough starter – $2.50 cup
  • Maldon flaky sea salt – $1.50 per oz. (about 1/4 cup)
  • Bel Aria capers – in salt – $2.50 per oz (about 1/4 cup)
  • Quillen Farms Wagyu Beef   Locally raised 100% pure wagyu beef.  We have QFWB burger meat in stock @ $8 lb. Other cuts, as described on their website, can be ordered from us and picked up at the K-B Market, frozen.  Steak sale one more week – 15% off
  • KBM cured and smoked bacon – $12 lb
  • Shrimp – IQF (Individually Quick Frozen) 16/20 Gulf Shrimp – $14.75 lb 
  • KBM fresh made mozzarella – $12 lb (24 hours notice please)
  • Mahon  (semi-soft cows milk cheese from Spain) – $17 lb
  • Pecorino Romano  – $20 lb (Italy)
  • And wine.  the list is available here.