We had a fantastic first day cooking at Edinburgh Farmers’ Market yesterday. We cooked brunch and lunch using only produce from the stalls at the market. The menu for lunch was: Cullen skink; Hugh Grierson’s organic lamb cooked in gooseberry wine with seaweed dumplings; Pearl barley pudding with rhubarb and strawberry jam. Thank you so much to all of the stall-holders for their support. We will be at the market every fair Saturday for the next few months - sign up to our newsletter or email firstname.lastname@example.org to find out when they are happening and how to book.
Posted on Sunday, 18 March 2012