We’ll be down for the Halloween Market saturday with seasonal treats. Don’t let the rain deter you from dressing up for the occasion. It won’t spoil our fun! I spent a little time this week harvesting herbs as well as purchasing a few more from Highground gardens. Chervil, a very vibrant cool weather herb with be gracing the pressed cabbage salad. One of the last herbs to leave the garden in the winter and the first to appear in the spring. It has the same tenacity as watercress. Some of these greens have the best flavor once the chill in the air arrives. I have even brushed the snow away to find the herb nested beneath. I pruned the sage and added it to the pumpkin & sage polenta. To round out the fall herb flavor, I sauteed fresh rosemary with unripe figs from my tree along with capers and added it to the long braised chickpeas along with a touch of cinnamon for warmth. Do come down.
Saturdays Menu
Sage & Pumpkin Polenta with Mushroom Sauce
Long braised Chicpeas with sweet potato & unripe figs
Roasted root vegetables
Lightly steamed broccoli with a lemon-miso dressing
Pressed cabbage, apple, lemon & chervil salad
Dessert
Cookies - our usual assortment
Apple, pear, raspberry, blueberry, blackberry crisp -GF
Pecan tart with a caramel sauce - GF
Paw Paw ghost tartlets
Apple galettes
Gingerbread w/orange creme anglaise
Pumpkin spice cake with allspice frosting (GF & Non-GF)