and the season’s change we brace ourselves for the cooler temperatures that are starting to settle into our neighborhood with some frequency.  At least I think.  Fluctuations have become more of the norm.  Our 82F Tuesday market day has slipped into a 44F Saturday market day.  Gone are the last of the tomatoes and green beans and in with the vast variety of winter squashes, sun chokes, beautiful varieties of nappa cabbage and the incredible array of Asian greens from Stick and Stone Farm.  Slow simmering stews will be served tomorrow in the form of a cassoulet with our homemade seitan.  Made in the traditional way, we use organic whole grain wheat flour, kneaded into dough and cooked off into a savory broth.  We’ll also offer a non-gluten cassoulet.    Put on your long johns and galoshes tomorrow and stop in tomorrow for a warm and inviting meal. 

Produce this week comes from Ploughbreak Farms, Stick N Stone, Remembrance, Wild apples, Blue Heron and Farmer Ground.As always, in support of the local farms, our neighbors and friends.

IIMenu for Saturday, October 22II

  • Farmer Ground Rosemary Polenta
  • White Bean Cassoulet w/scarlet turnips, mushrooms & butternut squash
  • Gai Lau broccoli rabe sautéed with garlic chips
  • Roasted Ploughbreak baby carrots, muddy fingers parsnips & fig balsamic glazed red onions
  • Nishimi Stick N Stone Cauliflower & Brussel Sprouts
  •  Ploughbreak Nappa rolls with pickled vegetables with a seed pate’
  • Remembrance Farm & Wild Apple Farm Field greens with sprouts & Lemon Poppy seed Dressing

  • Desserts
  • Maple Ginger & Pawpaw Cream Tartlets (GF)
  • Mango, Lemon & Coconut Parfaits (GF)
  • Heavenly Tapioca (GF)
  • Carrot Cupcakes
  • Cookies
  • Maple Tahini (GF)
  • Tender Peanut Butter Cookies (GF)
  • Lemon Coconut Cookies