We are back this weekend! The last of the weddings have been catered and now we turn our focus back to the market. Anticipate our attendance every weekend until December sans Thanksgiving weekend. This week’s menu will embrace our many farmer friends field crops. Enjoy our tian, a rich zucchini, eggplant and tomato casserole with a touch of rosemary and thyme. Hearty greens are back with the sweetness that late summer brings. We sauteed lion’s mane mushrooms with local leeks into our rice dish. We have Peanut lime Sauce, Lemon poppy seed dressing and a variety of miso for sale. Take in the bounty. Tis’ the season!!
Platter of the Day
Plant based menu
Brown rice with leeks & lion’s mane mushrooms
Chickpeas with tarragon & preserved meyer lemon
Vegetable tianRoasted eggplant, tomato, zucchini with rosemary & thyme
Dino kale & red cabbage w/toasted pumpkin seeds
Lightly pickle cabbage, apple, lemon, basil salad
Organic field greens with Lemon Poppyseed Dressing
Desserts
Plant based delights
Cookies
Almond Thumbprint – Apricot or Black Cherry
Chocolate Chip
Salted Almond Tahini - GF
Peanut Butter – GF
Baca di Dama
Chocolate Brownies
Blueberry Scones
Chocolate Mousse w/Coconut Cream, pistachio, chocolate nibs – GF
Fresh Fruit Crisp – GF
Tart cherry & blueberry pie
Lemon Tart w/Raspberry Cream Threads – GF
Chocolate Tart w/Chocolate Mousse – GF
Carrot Cake
Both GF and Non-GF