As the temperatures warm we will be cooking a little bit lighter to help to move internal energy from warming the body to expelling excess. A little more tart flavor, less oil in the food and a little smaller cut of the vegetable. As dry as it is, I have watched the progression in my garden of springtime friends resurfacing like clockwork. French sorrel, violets, rhubarb, horseradish, asparagus and curly cress are a constant spring reminder that hibernation is over and it’s time to show up! We will add a few of these elements to this week’s meal and tuesdays meals at the various Greenstar locations. Little cakes you say? Yes, we will also have a few whole small cake for sale as well as cake by the slice. The refined and creative efforts of Izzy and Von have once more graced our tables with these beautiful and delectable cakes. Both GF and Non-GF. And we have more! Ian has fermented his kimchi and pickled daikon over the winter. Pick up a container to add to any meal. Your liver will thank you. Miso abounds and natto for the adventurous. My mainstay. As a daily dose of “I’m taking care of myself” these products remind ourselves that we are worth it. Let me not forget the backbeat of the kitchen, Erika, Julia and Eileen. Our catering deva’s that helps us pull the market together with their knowledge and light hearted banter. Be well stay well and we look forward to seeing you on saturday.
Saturday Menu
Brown rice pilaf
Tarragon Lentil du Puy
Cauliflower gratin with a dilled sauce & bread crumbs
Grilled asparagus, radish & hakurei salad with Parsley-ume-pumpkin seed sauce
Kohlrabi-apple-cabbage-chervil salad
Local greens salad with Lemon poppyseed dressing
Dessert
Cookie assortment
Tapioca with persimmon lime curd
Chocolate pudding with cinnamon cream, chocolate nibs & toasted almonds
Pear-apple-strawberry-blueberry crisp
Strawberry-rhubarb rose bars
Coconut passionfruit cake
Mocha Cake
Lemon blueberry lavender cake