Ok, we’re back with no intentions of taking a break until the thanksgiving holiday. Even thought Von and Izzy were busy baking endless pies’ for a wedding this weekend they still managed to create a wonderful fruit based dessert menu. With the summer warmth at it’s peak we decided to grill some freshly shucked sweet corn and toss it with Hawk Meadow shiitakes & fresh garden tomatoes. With a hint of lime, it creates a deliciously refreshing earthy dish. Carrots, newly dug from Muddy Fingers Farms and lightly blanched are marinated in a cumin vinaigrette. We look forward to seeing you all back at market tomorrow.
Platter of the Day
Brown rice with cumin gomasio
Black beans con chili
Marinated cauliflower, carrot, herb salad
Charred corn, tomato, shiitake salad
Lightly pickled cabbage-apple-lime
Cornbread
Desserts
Plant based delights
Cookies
Plum thumbprints
Chocolate chip
Lemon-strawberry – GF
Pistachio-rose biscotti
Hazelnut chocolate chunk brownies
Blueberry tarragon cardamom scones
Heavenly tapioca with persimmon curd & toasted coconut – GF
Chocolate pudding with chocolate nibs, cinnamon cream, toasted almonds – GF
Fresh fruit crisp
Peach, apricot, cherry, blueberry
Carrot Cake
Peaches & Cream
(Both GF and non-GF)