The time for harvest has been ripe for the past couple of months but there is no time like the present when your dinner table can embrace vegetables that emanate the qualities of both summer and fall at the same time culminating into the late summer/early fall energetics. Warm days followed by cool nights. The constant sound of crickets. The sound of seasons change only noticed by it’s hushed tones. This is the time to start to gather in for the cooler weather while we still enjoy the fire of summer. Grilled veggies with lightly steamed winter squash. These vegetables nourish the spleen and stomach. Keeping our immune system strong. We will slowly be moving into the season of the lungs and large intestine as the days draw cooler air. An important time to be vigilant about your health. During this COVID time keeping your immune system strong by eating locally grown organic food grown from our friends, taking a brisk walk to open your lungs to good air and chew your food. Most of your digestion takes place in your mouth with healthy saliva before you even swallow. That’s the best advice I have to living healthy and most of it is free. We have many good farmer friends in this area. Today’s meal will be farmed by Blue Heron Farms, Plowbreak Farms, Wellspring Farms, Hawk Meadow Farms. Any of course whatever we harvest from our own gardens.
Saturday Market Menu for September 5, 2020
Quinoa Tabbouleh with preserved lemon, parsley, oil cured olives
Chic peas with caramelized onion, capers & currants
Grilled Veggies
Mixed Blue Heron Greens with a tahini-lime sauce
Lightly steamed Plow break delicata squash
Coleslaw with celery leaf, cabbage, apple, tarragon
Desserts
Peaches and Cream Parfait-GF
Blueberry-peach-cherry crisp-GF
Tapioca with lemon curd-GF
Panna Cotta with Blueberry compote-GF
Lemon-blueberry-hazelnut cake with White and blueberry swirl icing
Vanilla Cream Tart with Roasted Balsamic Figs-GF
Chocolate Mayan tart-GF
Chocolate-almond-peanut-dried cherry rice crispy treat-GF