Posts By: Finn Naylor

Tomato and Feta Puff Pastry Bites with Basil Pesto Ingredients 1 sheet of puff pastry 4-6 oz Winter Hill Feta cheese, chopped into cubes 1 1/2 cups fresh cherry tomatoes,… Read more »

Hummus with Mediterranean Salad Ingredients: 4 large pitas, toasted and cut into wedges 2 cups of prepared hummus (we recommend Middle East Coast) Olive oil 1 1/2 cups (8 ounces… Read more »

Cheddar Corn Fritters Inspired by the New York Times Recipe. Ingredients: Makes: 18 fritters 2 large eggs ⅔ cup whole milk 1 teaspoon fine sea salt ½ teaspoon garlic powder… Read more »

Stone Fruit Lemonade Ingredients: 5-6 stone fruits (plums, pluots, nectarines, peaches), pitted 1/2 cup of sugar Juice of 1 lemon 3 tablespoons of water 56 oz Natalie’s Lemonade Instructions: Prepare… Read more »

This is hands-down our owner John Naylor’s favorite meal. He makes this once a week or more. Why? Because we carry really delicious local chicken. Grilling a whole chicken can… Read more »

Ingredients: 3 1/2 cups water 5 cups chopped strawberries 3/4 cups sugar 2 3-inch strips lemon zest 3 sprigs fresh mint, plus more for garnish 1 cup lemon juice (fresh… Read more »

Recipe by Kemal Turksonmez Hey everyone, Finn Naylor here! As someone marrying into a Turkish family, I’m thrilled to share my fiancé Kemal’s delicious Shakshuka recipe, also known as “Menemen”… Read more »

Recipe by local chef Mike Wiley. Mike is the former co-owner of Big Tree Hospitality Group and a James Beard Award-winning chef. He now serves on the Board of Farms… Read more »

Recipe created by our Director of Operations, Erin Lynch, this is exactly what you want pouring alongside your holiday weekend BBQ. Recipe featured in the Portland Press Herald, June 2014…. Read more »

Say “goodbye” to the traditional biscuit and “hello” to using pound cake for strawberry shortcake! Our Rosemont-Made pound cake adds delicious light and buttery flavors to our fresh & sweet… Read more »