Our last full market. We will be catering on december 11, so we will not be attending market. December 18 is the very last market for the season, the Rutabaga Curl. We plan to attend but will only bring miso’s, kim chi, dressings and sauces along with soup. Our kitchen will fully shut down from December 22 - February 7th. Our bodies and our equipment need that restorative time before embracing the 2022 season. For me it means more sauna time, yoga and long walks with no deadlines. Time to be quiet, time to be reflective, time to rebuild. This week our meal will offer black soy beans, supportive to kidneys and bladder with the deeper tenacious roots of burdock and carrots. We seasoned the stewed beans with our buckwheat shoyu. A dish that helps center your being and warms your core. Our greens are long stewed with freshly pressed cider. We still have many products fermenting and young. By next season we will be able to unveil many of them to you. Everyone was busy with lots of cheer and sadness today knowing that this is the last cake we will be baking and the last meal we will be offering to you at the market until April, 2022. We will continue to offer meals and noodles at all the Greenstar’s , Gimme Gates and Ithaca Bakery until our seasons break. We look forward to seeing you all tomorrow.
Walnut Miso rice
Black soybeans with stewed burdock, carrot & yam
Braised greens in apple cider
Roasted winter roots & shiitake with a millet bechamel sauce
Pickled cabbage, kohlrabi, apple, lemon, shio koji & parsley
Desserts
Cookie assortment
Hazelnut-orange biscotti
Amazake rice pudding with apricot, pistachio & shredded coconut-GF
Chocolate pudding with cinnamon cream, toasted almonds & chocolate nibs-GF
Apple, cranberry, apricot crisp-GF
Amazake tart with persimmon curd & pistachio dust-GF
Earl grey-Lavender Tart with Blueberry compote-GF
Chocolate Beet Cake with Vanilla-Beet Frosting
Mile High chocolate cake with Mocha Frosting
Morning Glory Cake with Orange Maple Frosting-GF