Saturday Brunch

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Yesterday morning I went to the winter farmer’s market at Old Trail School.  Let me tell you, it was hopping!  I got there  just as it opened at 9am and it was already packed.

I’ve been so impressed with the quality and selection at this market all through the winter, and this was no exception.  Everything looked so good!

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I picked up some mixed salad greens, baby swiss chard, onions, garlic, a butternut squash, some pappardelle from Ohio City Pasta, swiss cheese, a jar of Strawberry Balsamic Black Pepper Jam (more on that in a moment), and…

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a big ol’ bag of beets!  I had to restrain myself – there were apples that looked fantastic, local honey, and fresh eggs from Brunty Farms… I could just go on and on.

Anyway, all the good stuff at the farmer’s market made me hungry, and to paraphrase my best friend Kara, “I was craving a Blue Door croissant like it was my job!”  So I stopped by the Blue Door Cafe on my way home for a couple big fluffy croissants and whatever else looked good, which turned of course was everything.  It was a tough decision, but I settled on some mixed berry Danish.

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There were originally two Danishes (is that the right plural?), but I ate one before it made it into the picture.  If you haven’t been to the Blue Door, and you’re anywhere near the Cuyahoga Falls, Ohio area, you should go.  The place is amazing.  Awesome baked goods, beautiful local and organic foods…I can’t say enough good things about it.  I would go every day if I could!

Alright, so back to brunch!  I wanted eggs and bacon to go with the croissant, but the mixed greens are Brian’s favorite, so that’s where breakfast became brunch.  I really wanted to use the Strawberry Balsamic Black Pepper Jam (seriously, how good does that sound?) but I wasn’t sure what to do with it.  As I was eating the Danish, I had an inspiration:  make a vinaigrette for the salad!

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I got this from the same folks at the farmer’s market where I got the Tuscan Glaze, so I had every confidence it would be good.  I chopped up a garlic clove very finely, added a big spoonful of this strawberry goodness, and whisked it with olive oil until it looked like a vinaigrette.  I tasted it and it was super yummy.  I tossed some of the mixed greens with the dressing and put them in the fridge to stay cold.

From there, it was simple – scrambled eggs, some amazing thick cut bacon (after having thick cut bacon, I will never buy another kind), and a couple kinds of jam for the croissants.  I went with blueberry preserves (my new favorite, I think) and strawberry/blackberry jam, mainly because I had both in the fridge.

The green salad with the strawberry vinaigrette was perfect to offset the breakfasty foods (considering we ate this around 1 o’clock in the afternoon) and the croissants were heavenly.

All in all, it was a great way to start a Saturday! (Saturday night I made a weird but excellent pizza – look for that to come soon!)

What’s you favorite meal to start your weekend? 

 

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13 thoughts on “Saturday Brunch

  1. andrewsbeth

    Oh my!! That looks amazing! I feel like that should be a Bed & Breakfast brunch! Those baked goods look so beautiful. I LOVE the Blue Door too.( Thank goodness Aunt Carolyn found it.) That Brian is one lucky guy!!

    Reply
  2. andrewsbeth

    Favorite meal to start my weekend…..Harpersfield Winery in Geneva-Harpersfield, Ohio. I am not hungry for breakfast, but by 1:00 on a Saturday at the lake, (Erie) , a nice bottle of pinot, warm, homemade soup (butternut, carrot last time) , wedge salad. & crusty bread. Two little dogs run around the winery and a roaring fire in a beautiful brick fireplace. Great way to spend a wintery afternoon in Northeastern Ohio.

    Reply
  3. Meghan@CleanEatsFastFeets

    Your brunch looks amazing and that jam sounds divine. Kudos to you for making it into a dressing. I’m going to have to use that for sure. I want to face plant into your croissants as well. I’m so glad you had such success at the farmer’s market. It’s not in my area but I may have to check it out.

    Reply
    1. Melissa Post author

      Thanks! I asked the guy selling the jam if he had any suggestions for how to use it. He looked at me like I was crazy, shrugged and said “I put it on toast.” 🙂 I haven’t tried that yet, but anything is good on those croissants!

      Reply
  4. kirsten@farmfreshfeasts

    I’d love to have croissants for a Saturday brunch like yours, Melissa! I just found a bag of strawberries in the freezer and am already thinking up balsamic pizza ideas–that jam would be great as a sauce.
    Thanks!

    Reply
    1. Melissa Post author

      This is why you are the pizza queen! What a great idea. Maybe with some goat cheese and fresh basil – or as a dessert pizza with dark chocolate drizzled over it!

      Reply
  5. Carolyn Galizio

    Ooooh, that brunch looked heavenly, Melissa! I never thought to make salad dressing using jam. We still have some Kim made in our basement. I will try it!

    My favorite weekend breakfast I ever had was at Franconia Inn in New Hampshire. It was glorious french toast stuffed with whipped strawberry cream cheese and piled with fresh berries. Local maple syrup. Homemade yogurt. Homemade granola. It was maybe 7 or 8 years ago and I still think about it! Also, it was quite near the little place where Robert Frost wrote poetry. We woke up each morning to just a little whinnying of a few horses out in the barn. You should go there!

    Reply
    1. Melissa Post author

      I saw strawberry balsamlc and it just sounded like a salad dressing! That breakfast sounds fantastic. I understand why you still think about it!

      Reply
  6. chefgonin

    Interesting recipes, good pictures, very tasty resemble the Mediterranean cuisine which we do in Spain.
    We invite you to visit my blog from Spain, with traditional recipes from the State of Valencia. http://valenciagastronomic.blogspot.com.es
    This week “Pot of beans” and the coming week “Mediterranean vegetable rice” going to lose?
    In my blog you can find a translator to your language

    Reply

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