Just as we are starting to finish the last projects of the day, Nathaniel from Remembrance Farm walked in with the salad greens for the weekend and fresh picked strawberries. The first of the season. He had flats and flats of them, and YES, we all want a flat. We quickly added the berries to the melon aquafresca for tomorrow. Too late for this week’s desserts, but next week we will be featuring farm fresh berries in our desserts. Organic, juicy and flavorful. Ian is already creating a delightful combination of flavors for kombucha with organic farm fresh strawberry and garden basil. I so appreciate the seasonal flavors as they ripen. The anticipation of fruit slowly ripening on the vine. Watching the various stages of starting to bud, to almost ready to “ready now” and jumping to in time to harvest before the rains knock the flowers or fruits from the stem. Elderflowers will be gracing our flavors shortly. Our prices have increase a bit this week to compensate for increase in price we pay bringing you all a flavorful meal and treat for the weekend.
Menu of the day
Dilled brown basmati rice
Chic-peas with greens & preserved lemon
Asparagus with sauteed red onion, sweet red pepper, tarragon
Kale & red cabbage salad with pumpkinseed-ume-parsley sauce
Cabbage-apple-lime-mint pickled salad
Organic field greens with lemon poppyseed dressing
Desserts
Snickerdoodles
Chocolate chip
chocolate buckwheat
Peanut butter-GF
Blueberry thumbprints
Hazelnut brownies
Blueberry cornmeal muffins
Heavenly Tapioca with blueberry cured, toasted coconut, orange zest-GF
Chocolate pudding with chocolate nibs, cinnamon cream, toasted almonds-GF
Fresh fruit crisp
Lemon poppyseed loaf cake with a lemon glaze
Strawberry Matcha Tart-GF
Vanilla-Hazelnut Cake w/Maple frosting_GF
Orange Rosemary Cake with fig compote & orange blossom frosting