I’m sure we are all pinching ourselves saying how did if become october already?! These cooler nights are helping me to accept the reality that we are indeed heading for winter. For a girl that thrives on the “dog days of summer” I find this disheartening. What about my flip flops and tank tops? But alas all those lovely sweet flavors are making an entrance in just in time to have missed them from last year. Time to boost up the immune system for winter. These late harvest vegetables will support your spleen and stomach which in turn will help support your immune system. Of course eating as locally as possible free of chemical additives and consciously chewing your food are some of the best remedies for supporting an immune system. The cabbages and winter squashes are starting to come in by the truck load. Fresh dug carrots and leeks from Six Circles Farm & Ground Swell Incubation Farm have played some supporting roles in the grain, beans and soup. We say our last farewell to Plowbreak peppers in our romesco sauce. So enjoy every mouthful. Ian is busy prepping napa cabbages for a years worth of kimchee as I write. Next we will be making our kraut. The miso continues to age and mellow while we continue to add new varieties as each season enhances in energetic qualities. Good things will come with just a little patience. Our Kombucha flavors this week with be lemon-elderflower and raspberry ginger. We will see you all on saturday. We should be attending every market from this point forward.
rice & beanly yours,
Peggy
Saturdays menu
Herbed Rice
Chic-peas with fresh dug carrots, arugula & preserved lemon
Steamed cauliflower with romesco sauce
Composite salad of dino kale, hakeuri turnips, radish, beets & pumpkin seeds
Lightly pickled cabbage, apple, chervil, purple muu & lemon
Fried green tomatoes
Dessert
Cookie Assortment -many of the favorites
Chocolate Pudding with cinnamon cream, toasted almond & chocolate nibs
Peach & blueberry crisp
Pecan Tart with Caramel drizzle
Carrot cake with candied maple walnuts
Chai Hazelnut Cake with salted maple icing