Unseasonably warm weekend is a mixed blessing. Who doesn’t want to hold on to the last vestige of summer. One more warm sunny day to bask in while putting the garden to rest for the winter. Normally I would have my garlic planted by now but I’m waiting for just a little more chill to take the air. The local mushroom are still plentiful although there was a fright that they may be on their way out with the last little chill we had. I took advantage of this flush to make mushroom laden grits to accompany black eyed peas and fried green tomatoes. The end of summer meal. Toss in some local Remembrance Farm carrots and some freshly dug sweet potatoes to round out the meal. Izzy made Paw-Paw cheesecakes and squash pies, Von made the pumpkin cakes and Ian concocted his kombucha brews to mirror these seasons flavors. All local ingredients with fresh fal flavors. I hope you all a good weekend. I’ll be in the garden.
Platter of the day
Mushroomy corn grit triangles
Black eyed peas
Roasted rutabagas, carrots & purple sweet potato w/cashew sour cream & scallion
Dino kale & red cabbage salad w/ume-chervil sauce
Fried green tomatoes
Lightly pickled Cabbage, kohlrabi, apple tarragon salad
Remembrance Farm greens w/Lemon poppyseed dressing
Desserts
Plant based delights
Cookie
Chocolate chip
Apricot thumbprints
Lemon-lavender macaroons – GF
Gingersnaps
Cranberry-ginger-espresso brownies
Mulled cider glazed doughnuts
Pumpkin cupcakes - GF
Jasmine Rice Pudding
w/persimmon-ginger-apple compote – GF
Chocolate Pudding
w/toasted almonds, cinnamon cream, chocolate nibs – GF
Delicata cranberry loaf
Paw Paw & Kahlua Cheesecake Bars – GF
Apple, pear, nectarine, cherry crisp – GF
Pumpkin pie
Chocolate purple sweet potato pie
Pumpkin Cake w/candied pecan & allspice frosting
(Both GF & non GF)