Our meal this week has a slight middle eastern flare to it. Light basmati rice seasoned with saffron and fresh dill from Remembrance Farm. Chickpeas stewed with a warm spice mix along with Plowbreak Farm summer squash, Wellspring Farm black Pearl mushrooms, Clearview Farm garlic. Fresh sweet corn from our favorite Farm Stand, Brownies, in Jacksonville. Swiss Chard from Stick n Stone Farm and some of our favorite greens from Remembrance Farm. Great time of year to eat a healthy local meal, most of the food grown in within miles from your backyard. We will see you tomorrow with a bountiful meal and some luscious desserts
Platter of the Day
Plant based cuisine
Saffron Basmati Rice w/Toasted Pistachio’s
Stewed chickpeas w/summer squash and black pearl mushrooms
Charred sweet corn salad w/sweet peppers, toybox tomatoes & fresh basil
Sauteed Swiss Chard
Lightly pickled cabbage, lime, apple, dill
Organic Remembrance Farm greens w/Lemon Poppy Seed Dressing
Red Lentil Dosa w/Cashew Cheese
Desserts
Plant based delights
Pistachio – GF
Rye Cranberry
Chocolate Tahini – GF
Chocolate Hazelnut – GF
Baca di Dama – GF & non GF
Magic Seed & Nut Bar – GF
Fresh baked scones (Sour Cherry or Blueberry)
Nonnettes
Heavenly tapioca w/Lemon Curd – GF
Chocolate Mousse w/Chocolate nibs & Toasted almond – GF
Fresh fruit crisp – GF
Lemony Cheesecake – GF
Semonlina Cake w/Lemon Custard & Fresh Fruit
Hazelnut Cake w/Chocolate Frosting – GF & non GF