We’re back for the next 2 weeks! We had a flurry of catering which has kept us away from market temporarily. We will have another flurry in september, so catch us when you can. Tomorrow’s menu embraces as many summer flavors as I could fit in. Starting with my favorite bean, black beans. We roasted up local raised peppers from Plowbreak farm. We made a nice sauce to cook the black beans in along with a beautiful Salsa de tomato (tomatoes freshly picked today by Andrew Parker) that my friend Erika and I created in the last minute today. Very, very summery in flavor. Erika, raised in Peru, shared stories of snacking on tomatoes as an after school treat. Simply sprinkled with salt. Her mother created wonderful salsa’s that graced their family meal. If you’re going to indulge in eating tomatoes, now is the time to do it. Many just freshly picked off the vine. Kissed by the sun and full of flavor. Corn, get enough right now. I always vow to eat as much corn as I can in this short season. So for tomorrow meal we have the following;
Corn Grit Triangles
Black beans in a smokey sauce of peppers & lime
Charred corn salad with ume, red onion, fire roasted poblanos
Green beans with sauteed shiitake, pepita’s & a Lime-cumin vinaigrette
Fresh cabbage slaw with apple, kohlrabi, mint, lime
Remembrance fresh organic greens with Lemon poppyseed dressing
Desserts
Peach, apricot & blueberry crisp - GF
Blackberry-white chocolate Tart - GF
Pistachio semolina tart with a rosewater cream & fresh figs
Carrot Cake (1 GF and 1 not GF)
Blackberry -Sage Cake with an Earl Gray Icing
Peach-Thyme mini pies
Cookies