April showers bring May flowers and spring mushrooms from Wellspring Farms. Lucky us! We have been indulging in the black pearl oysters mushrooms for the past 2 weeks. So delicious they are, we decided to roast these beauties along with cauliflower dusted with cinnamon. We’ll round out the meal with long-stewed chickpeas with carrots and parsley root from Remembrance Farm, Greens from Plowbreak Farm and a little basmati rice with leeks, sweet peas & preserved meyer lemon to lighten the mood. We expected to hunker down in the booth in our rain gear and wool hats but it looks like the weather will by dry with a light chill. I love a long slow spring. Plenty of time to witness what pops up through the ground overnight. As the weeks progress we will be including fresh picked nettles and ramps from the patches we have around the land. We look forward to seeing you all tomorrow.
Saturdays menu
Brown basmati rice with preserved meyer lemon, sweet peas & leeks
Long stewed chickpeas, carrots, parsley root & sweet potato with sweet paprika
Roasted cauliflower, black pearl oyster mushrooms dusted with cinnamon and drizzled with a green harissa
Steamed kale & red cabbage with toasted pepitas & tekka
Lightly pickled cabbage, apple, kohlrabi & lime
Desserts
Cookie assortment
Blueberry lemon lavender scones
Apple-cherry crisp - GF
Chocolate-orange-rosemary tart - GF
Preserved lemon cake frosted with strawberry-rose-cardamom icing
Classic Carrot Cake - GF
Heavenly Tapioca - GF
Chocolate pudding w/chocolate nibs & toasted almonds _ GF