Time to shake off the cobwebs and make our way back down to market to start a new season with some old friends and some new. The spring ephemerals have been peeking out all week with this additional boost in heat. The nettles, freshly picked this afternoon were added to the miso soup. The miso, aged a 1 1/2 year is made from local Potenza soybeans. Wellspring Farms grew the mushrooms in the Chilled Vichyssoise. Kale Raab for Plowbreak and our salad greens from Remembrance Farms. It’s all delicious and ready to be taken home. We’ll see you tomorrow between 9-3.
Until then…….