Ian and I are starting to open some of our miso crocks to sample after fermenting for 2 years. Our new miso we are featuring tomorrow is an Eikhorn chickpea. Eikhorn, a heritage wheat is one of the oldest cultivated varieties of wheat. Grown locally by Thor Ochsner in Newfield this wheat is very adaptive to our climate. The wheat is grown to it’s full ripeness before being harvested so nasty chemicals are excluded in the process. Chickpeas were added to the eikhorn koji along with salt, water, time and pressure to create this wonderful miso. We will be selling this along with our Jasmine-Soy miso, Pickled daikon and Kim Chee. Also as a reminder market will start a 10 and end at 2. November hours. We will arrive early and be ready by 9 for those earlybirds. We have just a few more markets before we take our winters rest so come down and join us. Dress warm. At least the sun will be shining.
Menu
Red Beans & Rice with a walnut miso
Marinated and Baked tofu with Sesame seed
Roasted broccoli & cauliflower
Kale with carrot & purple muu threads with a tahini- ume sauce
Pickled cabbage, apple, parsley, celeriac slaw
Fresh organic Remembrance Farm Greens with Lemon Poppyseed Dressing
Desserts
Cookies assortment
Fresh fruit Crisp
Carrot Cake (both GF & non GF)
Sweet potato Pies
Chocolate Espresso Tart with a Sesame Crust
Paw Paw-Almond Cheesecake