We took a quick trip down into the Amish lands last weekend to restock our crocks so that we can continue on with our growing supply of freshly made organic miso’s. They will start to appear later in the season once we deem them worthy of sale. Ian, our mad miso professor is very inventive while I tend to steer a more conservative path when it comes to creating flavors. We promise not to disappoint and will have our miso’s for sale later in the summer, fall and winter. Our 2022 batches are being made with all the delicious spring flavors of now. We will also bring fresh made koji to share with our community in case you want to try your hand at making your own miso, amasake, shoyu, dry aging meats, shio koji sauce or any of the other application you can think of. In the meantime we will offer our flavors in the miso soup at market along with our homemade natto. It’s all about keeping the immune system strong and being resilient as the seasons change, which can happen in a single week around here. We look forward to seeing you all. We still cannot use personal containers. We will be able to return to that practice once we can comfortably take the masks off. For now your stuck with mine.
Saturday Market Menu for May 15, 2021
Quinoa with preserved lemon, pistachio and fresh picked mint
Duo of Black Beluga & French Lentil du Puy with a Middle Eastern Flavor
Plowbreak farms Asparagus & Roasted Saffron Ramps with a Sumac dressing & toasted pumpkin seed
Roasted Stick n Stone rutabagas & fennel in a mushroom au gratin
Lightly pickled cabbage, apple, purple muu, chervil and lime
Farinata with eggplant pate’
Desserts
Tapioca with lemon curd - GF
Chocolate pudding with cinnamon cream & toasted almonds - GF
Carrot Cake with candied maple walnut
Chocolate Cake with mocha ganache-GF
Vanilla-Elderflower Tart with candied rhubarb-GF
Red Velvet Cupcakes
Strawberry-rhubarb-ginger crisp - GF
Old Fashioned Rhubarb Pudding Cake
Cherry ginger scones
Cookies
Peanut Butter - GF
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Chocolate Chip