Know Your Allies

Know Your Allies

Onion Tartlets to satisfy the desire for sweet & savory

Celebrating the harvest,  Apple Fest weekend is here!

Celebrating the harvest, Apple Fest weekend is here!

The days are shorter, the air is crisper, and it is undeniable that the season is shifting. Quickly. A beautiful time to be out and about experiencing it all. We have a warming, nurturing meal to start your weekend off in a wonderful way. So put your cozy socks and sweaters on, and stop by the market on your way to Apple Fest. We'll have apple coffee cake, ginger cake, and new hot drinks to warm you up plus a delicious meal. Happy first day of October!

II Sampler Platter II

Millet Croquettes

Pinto Beans with Sage Mustard Sauce

Collards with Sweet White Onions & Fire-Roasted Peppers

Roasted Beets with Horseradish Sauce

Lemony Herbed Summer Squash Ribbons with Toasted Almonds

Pressed Cabbage, Kohlrabi, Radish and Dill Salad

 Field Greens with House Lemon Poppyseed Dressing

II Desserts II

Apple Coffee Cake 

 Ginger Cake with Coconut Crème 

 Pear & Apple Crisp with Candied Ginger and Toasted Caramel (GF) 

Almond Tartlets with Coconut Crème & Fresh Berries (GF) 

Heavenly Tapioca (GF) 

 Mango and Lemon Parfaits(GF) 

 Carrot Cake Cupcakes 

Cookies $1 each

picy Chocolate Snickerdoodle

 Maple Tahini (GF)

A decent into fall

A decent into fall

Yes, it’s officially here.  Cooler temperatures at night coupled with warm days help to create and nourish the sweeter tastes of round and root vegetables.  Instead of using the summers heat to create a red sauce using tomatoes we instead have used a combination of winter squashes, carrots and beets as a sauce to accompany a corn polenta that had it’s roots in the fields of Newfield.

As energies gather and descend deeper into the earth the lush green growth starts to wither, thus condensing the plants life force into its roots. Fruits become harder, leaves contract, and roots become lush and full. 

Today's menu had us knocking on several local farm doors. Cauliflower and lacinata kale from Stick and Stone, beets from Blue Heron, carrots and herbs from Ithaca Organics, and squash from our own gardens. 

Notice how a sense of comfort starts to come over you as you enjoy fall's sweet flavors in today's meal. 

See you at Market!

 II Sampler Platter II

Polenta w/ a Red Sauce

Chic Peas w/ Escarole & Currants

Cauliflower in Creamy Dill Sauce OR Ume Dill Cauliflower Vinegar-Free Sauce

Nishimi Fennel, Carrot & Red Onion w/ Carrot Top Pesto

Lacinato Kale w/ Lemon Zest

Kohlrabi, Cabbage & Dill Salad

Field Greens w/ Sprouts & Lemon Poppy Seed Dressing

II Desserts II

Vegan Cheesecake w/ Sour Cherry Glaze (GF) 

Pear Frangipane Tart (GF)

Heavenly Tapioca (GF) 

Lemon, Mango & Coconut Cream Parfait (GF)

Plum & Apple Crisp (GF) 

Walnut Fig Bars (GF) Chocolate Cupcakes (GF) 

Coconut Cupcakes

Cookies :

Peanut Butter (GF)

Apple Spice