Who's At The Farmers' Market This Week?

One of the regulars at the Sally Frank's Farmers' Market each Thursday is Emmett's Edibles. 

Kathy's Newfoundland/Retriever mix Emmett, who lent his name to the company, and many other rescue dogs inspired each gourmet dog treat she creates.

For example 'Abbie's Cheese Beezzz'. Abbie is one of Emmett's friends who loves bees. The two also love cheese popcorn, but it is too high in salt for dogs (well, I guess for people, too). So Kathy created 'Abbie's Cheese Beezzz' using only natural cheddar and parmesan cheeses in the shape of bees and hives.

Or 'Peppermint Hearts', which were created for Emmett's roommate Oliver, who enrolled in obedience school and was looking for bite-sized treats to reward him for a job well done.

My own dog Shadow loves 'Peanut Butter Dreams', as you can see in one of the photos. They are made with oat flour, brown rice flour, water, natural unsalted peanut butter, egg, cinnamon, and carob. And yes, I admit to tasting and liking them!

Kathy makes each treat by hand from only the finest, human grade (so it's not too weird that I had a bite ;), all natural and organic ingredients. There are no additives, preservatives or artificial colors added.

Follow them on facebook or visit their website to read more about how the dogs inspired treats, to join Emmett's club, share advice on the forums, shop online, or participate in give-aways.

On the vegetable front: red beets are in season, and of course raspberries. They are two of my favorites and inspired the Recipe of the Week:

Red Beet and Raspberry Verrine

Verrines are very popular in France as appetizers or deserts, and they seem to catch on over here, too. A number of ingredients are layered in small glasses of various shapes to create 'an intriguingly composed study of texture, flavor, color, and temperature', as one culinary blog describes it.

This one is not as sophisticated, but very tasty nevertheless!

Ingredients:

1 pd fresh red beets
1 c (or more) fresh raspberries
2 young onions
1/2 ts freshly grated ginger
1 small bunch of fresh mint
(optional: 1 c plain goat or cow yoghurt)

salt to taste

Preparation:

Wash and steam the beets until soft. Peel and cut into cubes. Cut the young onions. Put all ingredients into a blender and add about 1/2 c cold water. Mix thoroughly and let cool in the refrigerator.

When ready to serve, put in verrines (shot glasses will do) and decorate with a few mint leaves and whole raspberries