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Burnshirt Farm Lowell MA

July 23, 2012

Burnshirt Valley Farm Pork Chops with Roasted Fennel & Fried Zucchini Blossoms Stuffed with Smoky, Whipped Eggplant

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Anchovy Crusted Rack of Lamb with Ramp Pesto, Crispy Shallots, & Pickled Mustard Seeds
Ramp and Mushroom Flatbread with Wild Scallions and Farm Egg
Grilled Oysters with Boston Baked Bean Butter & Clams Escabeche a la “New England Clam Chowder”.
Cedar Plank-Roasted Strawberry Scallops with Pork Liver Pate’ and 20-year-old Balsamic
Duck Pho with Sliced Duck Breast & Confit Legs

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