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 16

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All salads are $10 and include choice of grilled chicken brochettes, grilled shrimp, or sliced grilled rib eye steak.
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Arugula salad with strawberries, candied walnuts, and goat cheese with a champagne vinaigrette. The goat cheese, nuts, and dressing are on the side. The arugula is a combination from my garden and the West Side Market in Cleveland. Strawberries are from Mason Farms. Allergens: Dairy and nuts.
Chopped asparagus salad. Includes asparagus, cherry tomatoes, cucumbers, peppers, roasted peppers, kalamata olives, onions, chick peas, thyme, and feta cheese (on the side). Dressed with lemon juice, olive oil, and white wine vinegar. Sources include the West Side Market and my garden.Allergens: Cheese (on the side).
Pesto couscous and lentil salad. Pearled couscous (the bigger, round kind), French lentils, and seasoned preserved tomatoes (from the West Side Market). The pesto is made from some of my basil, plus basil from Trader Joes. Allergens: Dairy (cheese in the pesto), wheat. It is dressed with apple cider vinegar, olive oil, and seasonings.
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Strawberry Shortcakes. These are made with Mason Farms strawberries along with a homemade sponge cake, laced with a thyme simple syrup, and loaded with whipped cream. Allergens: Dairy, eggs, wheat. $5.
Lemon cake slices. Meyer lemon cake with a lemon glaze. Allergens: Dairy, eggs, wheat. $2

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MORE ABOUT MARNIE

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.