Who can deny this is one of the best times of the year to create a menu. Especially a dessert menu based on seasonal fruits. We peek into the walkin and ask, Sour cherries, blueberries, this gorgeous crate of apricots or early peaches? So much to choose from. The green beans (my favorite vegetable) has arrived along with sweet corn. Wellsprings Farms checks in every week to make sure we have plenty of mushrooms. It feels so alive and fresh. We have had plenty of rain so if your garden looks like mine it is over running with potential. Finally the warmth of some dryer days will bring the actuality of fruit bearing buds. Our menu is a little spicy, a little bitter, a little lighter and absolutely delicious. As always we embrace the seasonality of what nature brings aware that the energetic quality will support us through all it’s changes. We thank the following farms for all their work in helping to bring this menu to you. Plowbreak Farms, Remembrance Farms, Mudding Fingers, Andrew Parker and Brownies farmstand.
For this week’s menu we bring;
Platter of the Day
Ume Rice with garlic scapes, sweet corn & chives
Black beans with fresh grown pasilla peppers, carrots, lime
Lightly cooked Plowbreak Farms Swiss Chard with avocado, pumpkin seeds & a avocado-cucumber dressing. (light & oil free)
Muddy fingers green beans & shiitake with a lemon & garlic confit dressing.
Lightly pickled cabbage, kohlrabi, apple & lime salad with cilantro & mint
Remembrance Farms freshly harvested organic greens with Lemon poppyseed dressing
Desserts
Cookies
Chocolate chip
Peanut Butter - GF
Maple Thumbprints
Lemon lavender shortbread
Brownies with beets, walnuts. bittersweet chocolate
Tapioca w/lemon curd
Chocolate pudding with toasted almond & chocolate nibs
Tart cherry, apricot crisp -GF
Peach-lavender upside down cake
Apricot-walnut-lavender cake
Lemon-blueberry-lavender cake ( both GF and non GF)
