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Monthly Archives: September 2013

  • Roasted Chicken with Grapes and Olives

    by Xiomara Meeks - I've been reading food blogger Deb Perelman's blog for about two years now.  Her recipes, commentary and photography have kept me coming back for more.  When she discussed her upcoming book, I was conflicted.  The tag line on her cookbook, the smitten kitchen, says "recipes and wisdom from an obsessive home cook". Will I be able to make her dishes at home?

    The pictures of her meals look amazing.  I purchased her cookbook 8 months ago.  This is the first recipe I had the courage to cook.  I say courage because as tasty as her pictures look, I am no where near her level.  I mean, she makes her own gnocchi. Confession: I buy the pre-made kind.  Here's my adapted version of her Roasted Chicken with grapes and olives.

    The recipe calls for 3 pounds of chicken parts with skin and bones.  I had defrosted boneless, skinless chicken breasts ready to go.  I've forgotten I had fresh rosemary in the patio, so I substituted dried oregano.  I keep forgetting to buy shallots, so I used a combination of garlic and purple onion.

    smitten kitchen

    Roasted Chicken with Grapes and Olives
    Author: Xiomara Meeks
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Adapted from Deb Perelman's the smitten kitchen cookbook
    • 3 chicken breasts, skinless, boneless
    • sea salt
    • ground black pepper
    • 1 tbsp olive oil
    • 1 cup seedless grapes
    • 1 cup pitted Kalamata olives
    • 1 garlic clove, thinly sliced
    • 1/2 cup red onion, thinly sliced
    • 1/2 cup dry white wine
    • 1/2 cup chicken broth
    • 1/2 tbsp dried oregano
    1. Preheat oven to 450F. Season chicken with salt and pepper.
    2. Heat oil in an ovenproof 12-inch skillet. Brown the chicken on both sides (about 5 minutes).
    3. Add grapes, olives, garlic and onion. Place the skillet in the oven for about 20 minutes.
    4. Remove the chicken, grapes and olives from the skillet. Add chicken broth and wine to the pan. Bring the liquid to a boil and reduce by half, about 2-3 minutes.
    5. Pour sauce over chicken and enjoy!

    This recipe was enjoyed by everyone at home.  Yay!  It was awesome to have the extra time to work on homework while the chicken cooked in the oven.  Another plus was the cleanup and we had some leftover chicken for lunches the next day. I think I'll be using the oven more and more this season.


    Do you still purchase cookbooks?

    What's your go-to cookbook at home?

    Who's your favorite food blogger?



  • October Instagram Challenge #Octogram

    This October will be launching our first ever Instagram Challenge with the Tampa Bay Bloggers.  To join in on the October fun, follow this list of daily pictures and post on your Instagram account with the #Parkesdale and #Octogram hashtags. Make sure to follow @Parkesdale on Instagram too!

    October instagram challenge


    Parkedale Farm Market - @parkesdale
    Tampa Bay Bloggers - @TBbloggers
    Denise of Run DMT - @Run_DMT
    Scotty of Dads Who Change Diapers - @diaperdad
    Life as Dad - @lifeasdad
    Haley of Running with Diapers - @runningwithdiapers
    Caroline of My Fascinating Life - @carolinecalcote
    Tara of Everyday Ramblings of My Life - @tfunair
    Jenny of Metamorfit - @metamorfit
    Nanci of This Crazy Life of Mine - @auntnanci
    Jina of Behold the Turtle - @behold_turtle
    Stacey at Artsnark’s Artifacts - @Artsnark
    Crystal of Thrifty and Frugal Living - @Latsyrc728
    Beth of Making, Baking and Creating - @anasilan
    Lydia of Running Wild(er) - @Wildlyd
    Raffi of Running Betty - @rafdarrow
    Mindy of Mindy’s Fitness Journey - @mindyartze
    Carlee of Frugal and Fun Mom@frugalandfunmom
    Bonnie of Not So Modern Housewife - @notsomodern
    April of Pixiedust Savings - @pixiedustsavings

    At the end of the month, we'll pick 12 lucky winners (USA and Canada only) to receive a gift fruit basket valued at $65.90.  Winners will be picked on November 1st.  Add your Instagram ID to the linky collection below. Each day in October, snap a photo using the suggested photo prompt for that day and upload it to Instagram with the hashtag #Octogram #Parkesdale.  Make sure to add your Instagram handle to the linky link below!


  • Bring Fall Flavors Home

    by Xiomara Meeks - September 22nd marks the first day of Fall and everywhere you go now has a "pumpkin" fill in the blank item.  Well, we are not too far behind that trend with our fall flavor milkshakes.  ;)  But today, I'd like to share all of the fall flavors we offer at the market.  Or if you are feeling up to it, I have some great fall recipes to make at home!


    Fall Flavors McClain


    For a while now, one of my must have jarred items at home is our McClain's Whole Fruit Naturally Sweetened Pumpkin Butter. It really tastes just like pumpkin pie out of the jar.  I enjoy it with toast, of course, but it is also fun mixed in yogurt, cream cheese for a bagel, or with your morning bowl of oatmeal!

    Did you know we have sweet potato butter?  Our Spring Valley Farms Old Fashioned Sweet Potato Butter is a customer favorite.  Best thing about this butter is it's five ingredient list (Sweet potato puree, cane sugar, citric acid, spice) and it's tiny sweet potato chunks.

    And who can forget the original butter.  Apple butter has been around since the middle ages.  We offer our apple butter in two choices: sweetened with sugar or naturally sweetened with grape juice concentrate.  Both are amazing options.

    More uses for pumpkin butter:

    1. Mix it with cream for a pumpkin cream sauce and ravioli.
    2. Add it to the middle of your batter when making pumpkin muffins.
    3. Top your pancakes, waffles or french toast with it for a fall flavor breakfast.
    4. Bake these Pumpkin Butter Oats Squares!
    5. Bake McClain's Old Florida Gourmet Pumpkin Biscuits!
    Pumpkin Biscuit
    Author: McClain's Old Florida Gourmet
    • 2 1/2 Cups Flour
    • 1 TBS Baking Powder
    • 1/2 TSP Salt
    • 1/4 TSP Ground Ginger
    • 1/2 Cup Butter, chilled and cut into slices
    • 1 Jar McClain’s Pumpkin Butter
    1. Preheat oven to 400 degrees. In large bowl mix all dry ingredients. Cut in butter with pastry cutter or fork. Mixture should look lumpy.
    2. Mix in McClain’s Pumpkin Butter
    3. Do not overwork the dough, mound dough by large spoonfuls (about 2 TBS) onto greased cookie sheet.
    4. Bake for 10-12 minutes or until golden brown.
    5. Serve with honey and butter.

    Do you like the everything pumpkin trend?

    What's your favorite preserve/jam/marmalade/butter flavor ?


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