If you are a mushroom lover than this meal is for you. Wellspring Farms variety of oyster, king and lion’s mane mushrooms are sauteed into the risotto along with Muddy fingers baby leeks. On top of that, Sharon Heller called to say she harvested a lot of chanterelle mushrooms and would I like to have them. Of course! Thanks Sharon for thinking of us and passing these on. A generous gift. Enjoy these chanterelle mushroom in a gluten free cauliflower sauce on top of the risotto cakes. Muddy fingers green beans tossed with umeboshi vinegar will help to alkalize you and cool your body in these humid rainy days. Plowbreak Farm keeps us in just about every other vegetable. Even though the day is stormy tomorrow, we will be there. Stop by and enjoy this very local meal. Nothing can be healthier than what comes directly from you kitchen.
Platter of the Day
Plant based cuisine
Mushroom risotto cakes w/chanterelle-baby leek sauce
Baked beans
Grilled veggies w/basil vinaigrette
Green beans & red onion w/ume & basil
Lightly pickled cabbage, apple, lemon, basil
Remembrance Farm Organic greens w/Lemon Poppyseed Dressing
Desserts
Plant based delights
Cookies
Tahini
Lemon drops – GF
Chocolate chip
Sesame
Baca di Dama (hazelnut & chocolate)
Blackberry-sage scones
Chocolate-hazelnut-walnut brownies
Fresh fruit Crisp (raspberry, blueberry, apricot, cherry, blackberry)-GF
Parfaits (chocolate-coconut cream w/ toasted macaroon crumble-GF
Local Blueberry pie
Orange blossom Tart w/Blackberries – GF
Chocolate-chocolate tart w/raspberry – GF
Carrot Cake w/Candied walnut (GF & non-GF)