Good morning to all you early morning lovers. We will be at market this morning rain or shine. This week’s menu will feature my favorite bean, black bean with pasilla peppers and comaled onions and garlic. Accompanying mulit-grain cakes and herbal chimichuri with brighter up the platter of food. We shop our produce from many of the local organic farms in the area. Plowbreak brought the collards, beet greens, cabbages, kohlrabi from their farm. Andrew Parker picked cilantro from his herb gardens, Remembrance Farms supplied us with wonderful salad greens. Now that restrictions have loosened at the market regarding food service you may order and receive food from the front of the booth. If you would salad to accompany you meal like the old days just ask to have salad included along with our Lemon Poppyseed Dressing. Jars have been found and purchased so we we will for sale the dressing and the sauce. We’ll see you in a few hours. Off to finish the last touches.
Saturday Menu
Multi-grain Cakes with a dollop of chicimchuri
Black beans with pasilla peppers
Grilled vegetables with portabella mushroom with some light lighty blanch vegetables
Stewed Collard and Beet greens with a hint of cinnamon
Lightly pickled slaw of cabbage, apple, kohlrabi, rhubarb, lime zest, lime juice, mint & cilantro
Desserts
Cookies
Chocolate brownie with chocolate ganache
Tapioca with lemon curd
Chocolate pudding with cinnamon cream, toasted almonds, chocolate nibs
Peach, apricot, blackberry crisp
Carrot Cake
Vanilla-Strawberry-Hazelnut Cake with Strawberry Mousse & Elderflower Icing (there are GF and a non-GF)