EST. 2011 BY LIZ RUEVEN
Simple Summer Salad from Just Down the Road

Simple Summer Salad from Just Down the Road

We are always impressed with the magic Six Main casts on their inventive vegetarian and vegan creations! While they press walnuts or cashews and transform them into ricotta, ice cream, or even “chorizo”,  we’ve been wondering what kind of summery deliciousness they’ve been whipping up now that their farm is bursting with ingredients that move from field to kitchen to table in a blink of the eye.

If you still haven’t made it up to the restaurant in Chester, CT, you can get a taste of Chef Rachel Carr’s cuisine by checking out her bright and oh-so summery salad recipe below.

But here is one more reason you might consider making the quick ride to this quaint New England town in CT…

photo courtesy of Six Main
photo courtesy of Six Main

 

The restaurant-owned, organic Upper Pond Farm that “grow[s] food to support our bodies, community, and ecosystem,”* and provides Six Main with its organic fruits and veggies is selling at the Chester Sunday Farmers’ Market on Sundays from 10am-1pm through October 12th.

photo courtesy of Six Main
photo courtesy of Six Main

If you are looking for a fun day trip this summer or early fall, head up to Chester for some Six Main Sunday brunch (the “Six Main Benedict” made with lemon tofu hollandaise, oven cured tomato, Portobello mushroom, avocado house made gluten free focaccia and organic eggs sounds particularly enticing) and then stroll through the market to bring home some of their farm’s organic fruits and veggies for the week.

You can also peruse the other vendors’ offerings while enjoying the live music; pick up some fresh fish from The Local Catch, as well as various breads and cheeses (including from Mystic Cheese – used in our favorite Skinny Pines pizzas!).

photo courtesy of Six Main
photo courtesy of Six Main

And if you need some inspiration for creating a perfect late summer meal with your Farmers’ Market bounty, you are in luck; Rachel’s blog, “The Raw & The Cooked” is packed with unique vegan and vegetarian dishes like Kohlrabi “Scallops” and a Raw Vegan Kimchee & Green Salad with Ume Plum Vinaigrette.

OR….

Consider attending one of her many seasonal ingredient inspired cooking classes, held on Fridays from 11am-1pm. Be sure to sign up way ahead of time as her classes are small and fill up very quickly.

*quote from Upper Pond Farm Facebook Page

Want to read more about Six Main?

Click here to read what we wrote a few months back. Somehow I forgot about that BLOOD ORANGE cheesecake (vegan and pareve)!  Thank you, Rachel Carr, for another scrumptious recipe and for these gorgeous food shots!

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SIDE DISH
Photo by Jerri Graham Photography

Hi. I’m Liz and I welcome you to Kosher Like Me.

When I’m not caressing fruits and veggies at my local farmers’ market you’ll likely find me chatting with like-minded eaters, probing the scene in NYC or seeking inspiration in my spice cabinet. Life outside of this blog is all about my family, tasty travel adventures and power walks deep in the CT woods or along the shore.

Please brew a fragrant cup of tea, grab a nosh and stay a while.