We will be bringing a couple of new products to market tomorrow, Spicy Kim Chee and Jasmine-Soy Miso. The kim chee is just freshly harvested from Plowbreak Farm and fermented for a brief period giving this pickle the freshest of taste. Using gochujang peppers, ginger & tumeric, Ian made a base for the salted cabbage & daikon to ferment in. The taste is wonderful. We will be selling kim chee in pint containers which is ready for pick up next to the dressings. The miso has been patiently waiting to reveal itself since January. So a fairly quick miso with a wonderful depth of flavor. We make our own koji using a variety of grains and koji spores. We are still in the experimental stage with some of these products but so far we are really happy with the results. Organic jasmine rice was inoculated with a light koji spore until the koji produced a nice mat of fermented rice. We mashed this matted rice along with freshly cooked organic soybeans (grown by Tony Potenza) and good quality sea salt, layered it in an earthen crock, weighted it with salt and covered it. 9 months later we took a peak and were pleasantly surprised at the quality of miso produced. We thought it delicious so we packed up a few jars to sell for those interested in freshest of good quality miso. A lot goes on in this kitchen and we are fairly seasonal with our projects. So far our pickle and miso batches are small. We are however scheming on how to create as much as our capacity will presently hold. With much of our catering finished for the season we now turn our attention to pickling and fermenting. This will be a busy fall and winter as we gather up the seasons energetic qualities in the products that we make. This weeks miso soup will feature the jasmin-soy miso we un-crocked today. A thank you goes out to the farms that supplied produce for this wonderful meal, Hawk Meadow Farm, Muddy Fingers Farm, Ground Swell, Plowbreak, Remember Farm, Blue Heron Farm, Six Circle Farm, Regional Access, Fall Creek Produce.
Platter of the Day
Shiitake rice with sauteed carrot top
Red beans with celeriac and lemon miso
Roasted delicata, carrot & red onion
Water sauteed mustard greens, red cabbage & broccoli with pickled shiso leaf
Lightly pickled cabbage, apple, lemon, chervil
Organic Salad greens with Lemon poppyseed dressing
Winter squash tartlets
Desserts
Cookies - our favorite assortment
Chocolate-walnut Biscotti
Gingerbread with an orange-cinnamon cream
Sour cherry-ginger-apple crisp
Pecan Tart with caramel sauce
Vanilla Hazelnut cake (GF and not GF)