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Cooking Fresh • Summer 2013

VEGETABLES Arugula • Asparagus • Beans • Beets • Bok choy • Broccoli • Broccoli rabe • Brussels sprouts • Cabbage • Carrots • Cauliflower • Celery • Chard • Chilis • Collards • Corn • Cucumbers
Edible flowers • Eggplant • Fennel • Garlic • Ginger • Herbs (basil, cilantro, dill, lavender, mint, oregano, parsley, rosemary, sage, thyme, etc.) • Kale • Kohlrabi • Leeks • Lettuces and mixed greens
Mushrooms • Okra • Onions • Parsnips • Peas • Peppers • Potatoes • Radishes • Rhubarb • Scallions
Shallots • Spinach • String beans • Summer squash • Sweet potatoes • Tat soi • Tomatillos
Tomatoes • Turnips • Winter squash • Zucchini

FRUIT Apples • Apricots • Blackberries • Blueberries • Cherries • Currants • Gooseberries • Melons (watermelon, Honeydew, cantaloupe) • Nectarines • Peaches • Pears • Plums • Raspberries
Strawberries

SEAFOOD Black sea bass • Blue mussels • Bluefish • Bonito • Butterfish • Clams • Cod • Crab
Dogfish • Flounder • Fluke • Haddock • Lobster • Mackerel • Mako • Monkfish • Oysters • Quahogs
Scup • Sea robin • Sea scallops • Skate • Squid • Striped bass • Swordfish • Tautog • Tilefish • Tuna
Weakfish • Whelks (conch) • Whiting

MEAT AND DAIRY Cheese • Chicken
Beef • Duck • Eggs • Lamb • Milk
Pork • Turkey

SWEETENERS Honey • Maple syrup

ELLIE’S BAKERY CHEDDAR
& GARDEN CHIVE SCONES
Pastry Chef Melissa Denmark, Ellie’s Bakery, Providence

We welcome summer with these flaky scones with chives from our
rooftop garden. They’ll go perfectly with summer salads or perhaps a
cold tomato- basil soup. This recipe can be modified as the seasons
change, to use other fresh herbs and produce.

GRILLED SWORDFISH WITH HEIRLOOM TOMATO SALAD & BABA GHANOUJ
Peter Kielec, Chef de Cuisine, Plum Point Bistro, Saunderstown

The baba ghanouj can and should be prepared ahead of time. I love it atop the swordfish but enjoy it as a snack with pita chips too! Great when
there is a plethora of eggplants at the farmers’ market.

PEACH COBBLER
Owners Jennifer Gibson & Andrew Nathan,
The Cooked Goose, Watch Hill

Wait for fresh local, very ripe peaches. This delicious cobbler is
adapted from an old southern recipe. The peaches will caramelize
and cook down and the topping is more cookie-like than the biscuit
topping you are probably used to eating. It’s also good with plums
and nectarines.

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