Rockland Farmer's Market

1st day at the Rockland farmer's market. We were so lucky to have a beautiful day and be able to share our Italian food creations with the awesome people of Rockland, Maine.

We're in the paper!

This is so exciting! The Lincoln county news did an article on us and our Italian street food cart. We are so thankful to Shlomit Auciello for doing the story on us. Also thanks to Jeff Hillman, a long time friend of Matt's uncle Bob.

Farinata

Our Italian street food cart is almost in full swing and we're experimenting with new ideas to add to the menu. Next up is farinata, a chickpea crepe.

We will fill the farinata with various ingredients and then roll it. This one here has fresh Maine crabmeat and caramelized onions.

This is what is looks like rolled and cut in half. It's delicious for you.

Lobster and crab

Coming soon to the menu is panelle with crab and caramelized onion. We use just a little onion so that the crab can be the star of the show.

The mac daddy of all the sandwiches: Polenta with lobster and arugula. The lobster comes from our backyard, it couldn't get more local than that. Also, the arugula is local and the polenta is organic.  We dress the lobster with just a little bit of extra virgin olive oil and salt. The polenta and lobster combination is a revelation and is something to be truly proud of.

Mussels and pasta

Local Maine mussels with onions, carrots, garlic, thyme and white wine

Butternut squash ravioli with almonds and parmesan 

Fried egg

Both the panelle and polenta sandwiches taste amazing with a free range fried egg. Since we'll be at farmer's markets early in the morning, what better way to start the day than a delicious sandwich with an egg?

The sandwiches

Here are photos of some of our sandwiches:

This is a panelle sandwich with arugula from Dilly Dally farm and caramelized onions served on Borealis bread.

This is the polenta with slow roasted tomato and ricotta cheese from Lakin's Gorges on Borealis bread.

 

This one is the panelle sandwich with spinach peanut pesto made with parmesan on Borealis bread.