As spring reaches its fullest bloom, we notice a few changes around here. Tender radish and alfalfa sprouts grow a little faster in the warmer weather, ready in only a few days instead of a full week. Soon we'll be growing our own micro-greens to add to your already colorful, bountiful meals!

Another thing we notice this time of year is that after a good rain, everywhere you look the greens are greener. The fresh leafy greens this time of year are remarkable for their tenderness and succulence--especially as the months of root vegetables come to a close. We had some gorgeous, delicate mixed kale from Blue Heron Farm this week, which we'll be serving up in tomorrow's meal.

Many thanks as always to the farmers who brought their contributions to the table this week: Blue Heron, Remembrance, Stick & Stone, and Muddy Fingers. 

See you tomorrow!

Rice and beanly yours,

The Macro Mama

|| Our Menu for Saturday, May 14 ||

Brown Rice & Barley with Garlic Greens & Ume-Su

Black Lentils Mirepoix w/ Capers & Tarragon

Composite Salad w/ Kale, Cauliflower & Celery with an Avocado Sauce

Turnips Au Gratin w/ Olives

Roasted Asparagus, Wild Leeks & Mushrooms with a Lemon-Walnut Bread Crumb Gomasio

Tri-colored Cilantro-Lemon Slaw

Field Greens with Lemon Poppyseed Dressing

Farinata w/caramelized onions & red peppers


|| Desserts ||

Vanilla Cake with Mango Curd & Creamy Cashew Frosting 

Carrot Cupcakes

Chocolate Cupcakes with Dark Chocolate Ganache

Salted Chocolate Caramel Tart (GF)

Dark Chocolate Pudding (GF) 

Heavenly Tapioca (GF) 

Apple, Strawberry & Rhubarb crisp (GF) 


|| Cookies ||

Chewy Peanut Butter Cookie (GF)

Rustic Walnut Fig Bar (GF)

Hazelnut Sour-Cherry Thumbprints (GF)