Welcome to Meadballs

Meadballs is @Shops at the Colony Farmers Markets on Saturdays

I will be preparing foods starring locally produced foods – which means seasonal – for sale at the farmers market. My initial offering is three salads, vegetable or grain based, that can be topped with three types of grilled protein. They are served ready-to-eat in plastic clamshells – one for the salad and one for the protein. The salad clamshells are a plant-based plastic. You take the salads home and refrigerate to eat later – generally within 2 days. So you can buy one of each and have 3 meals! Each is a single serving (for you light eaters, you might get more out of it) and is priced at $10.

What’s on the menu June 30

All salads are $10 and include choice of grilled chicken brochettes, or grilled skewered garlic shrimp.
Arugula salad with strawberries, feta cheese, pistachios and a berry balsamic vinaigrette. The feta cheese, nuts, and dressing are on the side. Strawberries are picked from Mason Farms. Allergens: Dairy and nuts (on the side).
Bacon, egg, tomato, and arugula salad with a creamy pesto dressing. . Allergens: Eggs (mayo), cheese. NOTE_ this is a change from the original menu. 
Strawberry Shortcakes. These feature Mason Farms strawberries on top of berry scones, and lots of whipped cream. Allergens: Dairy, eggs, wheat. $5.
Lemon cake slices. Meyer lemon cake with a lemon glaze. Allergens: Dairy, eggs, wheat. $2



My name is Marnie Mead and I’m a Meadball. That’s the name my brothers and sister and I had growing up. On long car rides we’d debate what went into a Meadball – equal parts crazy, daring, smart, and adventurous.

I started cooking when I was 9 and one of our neighbors taught me how to make bread (I didn’t have hands for the piano). We’d pick berries in the summer – “Watch out of the bears,” my Dad would warn – and then I’d make pies. Summers were filled with corn, tomatoes, zucchini (lots and lots of zucchini), berries, and ice cream. I went to Italy to visit cousins when I was 14, and learned to fry zucchini flowers, make pesto, homemade pasta, peach pies, and cook with olive oil harvested from the family’s land. Since then, I’ve learned to cook the native specialties of my travels – whether it’s bistecca Florentine in Italy, baklava in Greece, pastries from Paris, paella from Spain, or pork chops in Illinois. Living in Erie means a bounty of fruits and vegetables from mid-June through mid-November.