As October draws to a close we find ourselves with more time to make plans for the future. Corners of the pantry and the warehouse long neglected over the busy season are finally getting the deserve attention they have patiently waited for. Grains from a chillier time are starting to make a reemergence. Millet, a little round seed is our featured grain tomorrow. It’s sweet, it’s little and it’s soothing to our stomachs and spleens. Highly digestible, millet has a high alkaline mineral content that counteracts stomach acids. Energetically, millet helps us to feel warm and cozy deep inside’ all the while helping the moisture move smoothly throughout our bodies. It’s not just for the birds.
Along with millet we are serving apple butter-miso baked beans, a grassroots favorite. An adapted recipe from Anne Marie Colbin, this bean dish has been a staple part of our fall and winter menus.
Once again we thank local farmer, Ploughbreak, Wild Apples, Remembrance, Stick N Stone, Blue Heron and Muddy Finger for another round of farm grown goodness.
II Menu for Saturday, October 29, 2016 II
- Millet Pilaf
- Miso-Apple Butter Baked Beans
- Kale w/ Red Nappa, Kraut, Dulse & Pumpkin Seeds
- Roasted Hakurei Turnips & Beets w/Lemon Zest & Thyme
- Cauliflower w/ a French Sorrel-Tarragon Béchamel Sauce
- Steamed Delicata & Sautéed Leek
- Onion Tartlets
- Field Greens w/ Sprouts & Lemon Poppy Seed Dressing
II Desserts II
- Caramel apple tart
- Pecan Tart w/Chocolate drizzle
- Apple, Pear & Fig Crisp
- Heavenly Tapioca
- Mango & Lemon Parfaits
- Ginger spice Cake w/cashew-Coconut-Cardamom Cream
- Cookies Assortment