This week’s menu features some of the early spring plantings by our favorite farms, Plowbreak Farms, Remembrance Farms, Dirt Baby & Wellspring Farms. Despite the crazy weather patterns, these farmers manage to get the plants in the ground and harvest all while tending to their children, tinkering with farm equipment and networking with all the crazy chefs in the Finger Lakes. Phew! I have the easy part. I simply look at a list of available produce, create a menu and hang out with some of my favorite people all day as we put together a delicious meal to bring down and serve each saturday. We also do that same thing on monday and deliver every tuesday at the 3 Greenstar locations and Gimme Gates at Cornell. Come find us tomorrow, booth #5. We’ll be waiting………
Platter of the Day
Plant based cuisine
Brown rice with Leeks & Wellspring farms Oyster Mushrooms
Chickpeas w/capers & High Ground gardens tarragon
Fresh fennel gratin w/bechamel
Water sauteed greens
Cabbage, apple, purple muu, lemon parsley pickled slaw
Organic Field greens w/lemon poppyseed dressing
Desserts
Plant based delights
Pistachio-cashew – GF
Salted almond-Tahini – GF
Cocoa Nibby Pecan Shortbread
Chocolate chip
Haystacks – GF
Baca di dama – GF & non-GF
Chocolate Brownies
Ginger & Almond Scones
Fresh Fruit Crisp – GF
(apple, pear-apricot)
Chocolate Tart w/Hazelnut crust – GF
Strawberry Tart w/Coconut Cream – GF
Lemon-Blueberry Cake - GF & non GF
w/Lemon curd between the layers