Blessed are we to live in such a beautiful and abundant watershed.  There are times through out the year when I just relish over the bounty of produce and farm products this area brings.  Today’s meal offers the bounty of the summers last breath and the inhalation of falls first.  The last of the cherry tomatoes roasted until nice and sweet to accompany the last flush of green beans.  Mole from pumpkins newly harvested blended with green tomatoes harvested from Hope’s garden before natures first frost, promised to us this weekend.  Freshly rolled tamales in dried cornhusks and newly dug sweet potatoes dusted with cumin, chili and cinnamon.  Grapes picked from our arbor will be sweetening upcoming desserts. We’ve blended the new with the old this meal to bring a lightly spiced kiss of summer with a hit of wool socks.  This weeks meal will bring warmth to your body.

Thanks to our growers, Stick N Stone, Remembrance Farms, Muddy Fingers, Blue Heron, Wild Apples, Hope Rainbow and 202 Madison  

II Sampler Platter  II

  • Lime Zested Brown Rice
  • Black Beans with a hint of chipotl
  • Collard Rolls with shiso leaf, kohlrabi, carrot & a dab of avocado cream
  • Mushroom Tamales with a pumpkin/pepita & pasilla Mole
  • Green Beans with oven roasted cherry tomatoes
  • Lightly spiced Roasted Sweet Potatoes
  • Cilantro & Mint Red Cabbage Slaw
  • Wild Apples & Remembrance Farm Field Greens with a Lemon Poppy Seed Dressing

II Desserts II

  • Hand pitted Cherry-Plum crisp GF
  • Heavenly Tapioca GF
  • Mango & Lemon Parfaits GF
  • Ginger Cake with Maple Whipped Cream
  • Cookies:
  • Maple Peanut Butter  GF
  • Apple Spice
  • Walnut Drops
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