Tis the Season for Farmers Markets and BBQ

Written by growcooklove@gmail.com

Last week we attended the St. Andrews Night Market at the Balgrove Larder.  This was our second month at the Night Market and we were really looking forward to it as the theme was BBQ/al fresco dining.  We drew on different international interpretations of BBQ, which made for a varied and tantalising menu.  The day before the Market we bought our local butcher – Bowers – out of ribs, made a trip to Craigies Farm to procure fresh produce and, on the day, visited Armstrong’s of Stockbridge Fishmonger for oysters and prawns that were brought to the docks that morning.

bbq prawns top pork spare ribs
bbq prawns top pork spare ribs

The result!

Oyster Special – chucked to order with choice of sauces: shallot and honey soy or chilli and garlic prawn bisque

Spare Ribs – topped with a tomato and scallion salsa

Fresh Frittata – broccoli, roasted red pepper, mushrooms and mixed leaves

BBQ Prawns – Grilled to order in a chilli and garlic sauce

ronan with some happy customers
ronan with some happy customers

Herby Potato Salad – with carnivorous bacon

Tangy Slaw – cabbage, carrots and toasted seeds

Skinny Fries – with Kiwi dip

Strawberries and Cream – topped with granola

15th Anniversary CelebrationNow we’re busy gearing up for our first appearance at next week’s Edinburgh Farmers Market.  It’s the 15th Anniversary celebration, making it an extra exciting event and a great way to celebrate the arrival of summer.

Looking forward to seeing you there!

– FreshRev

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