We will see you at market tomorrow with some delectable delights. As the season warms, our menu opens to some new flavors. Polenta with caramelized onions and sweet peppers accompanied by a medley of beans. Green beans freshly picked from Muddy Fingers Farm are accompanied by sauteed Wellspring oyster mushrooms & shallots, a touch of lemon zest & tarragon from High Ground Gardens. Plowbreak Farms have brought the fresh flavors of persian cucumbers, radish, dill . We added a hint of ume & lemon to deepen the flavors and keep the digestive tract healthy. As always, bless this community with it’s wealth of flavors and vibrancy. Izzy & Von have been busy creating an array of desserts. It’s hard to choose, I know, but look for the fleeting flavors as the seasons present themselves with the momentary fruit. Flavors blend to create a cultural identity or just a seasonal identity. An inclusivity, if you will, the harness that holds us all in our uniqueness and our commonality.
Platter of the day
Polenta with a white cashew basil sauce
Bean medley w/caramelized fennel
Green beans with sauteed shallot & oyster mushrooms
Tuscan Kale w/a avocado-cucumber sauce
Persian cucumber, radish-pumpkin seed-ume-dill salad
Dessert
Plant based delights
Cookies
Chocolate chip
Lemon-lavender-thyme shortbread
Ginger cranberry – GF
Blueberry thumbprints
Blueberry cornmeal muffins
Zucchini bread
Heavenly orange scented tapioca w/peach-apricot curd & toasted coconut-GF
Chocolate pudding with cinnamon cream, chocolate nibs, toasted almonds-GF
Fresh fruit crisp-GF
Apple, strawberry, rhubarb, cherry
Coconut-Candied ginger crust with a vanilla cream tart
Layered with a passionfruit-ginger kanten-GF
Tart cherry pie
Home picked organic cherries
Pistachio cake
With candied pistachio, blueberry compote & cardamom icing
Orange blossom-Almond Cake
With Almond cream & orange blossom icing
