September: Late Summer.
The sound and atmosphere start to change -- a different hum. Crickets, leaves drying and rustling, a softness and spaciousness in the air. Even the light starts to change, becoming more golden as the days shorten. Maybe you don't see it, hear it -- try. Notice. Pay Attention. This is a calming time, when the frenzied activity of summer starts to slow. Perhaps there's a feeling of coming home, settling in. A centering, grounding feeling, which is appropriate; the element for this season is Earth, at the center.
Now, the garden yields natural sweetness -- squash, cabbages, sweet onions, juicy tomatoes, green beans. Sweetness is nourishing for the stomach and spleen, the center of our bodies: again, grounding. Again, centering.
We honor these seasonal flavors with the sweet plants we bring to you this week: fennel, summer squash, crisp romano beans, delicate hakurei turnips, and celeriac. We also honor the season with its finest foraged treat: wild chanterelle mushrooms, bringing their unique sweetness to our brown rice risotto.
We hope to see you tomorrow for breakfast, lunch, or dessert!
|| Menu for Saturday, September 8, 2018 ||
Brown Rice Risotto with Wild Chanterelles & Crimini Mushrooms
Black & Green Lentils with Tarragon
Fennel, Summer Squash, & Tomato Gratin with Olivida
Kale & Roasted Beet salad with Horseradish Crema
Roasted Hakurei Turnips, Celeriac and Carrots with Capers, Lemon Zest, & Dill
Sautéed Romano Beans with Shallots
Field Greens with Lemon Poppyseed Dressing
|| Desserts ||
Carrot Cake with Candied Walnuts
Cider-Poached Pear Tartlets with Almond Cream (GF)
Pumpkin Spice Cashew Cheesecakes (GF)
Lemon Tart with Ginger Crust (GF)
Peach-Pear Crisp with Candied Ginger (GF)
Heavenly Tapioca (GF)
Toasted Almond Chocolate Mousse (GF)
Blueberry-Lemon Coconut Parfaits (GF)
Ginger Cake with Coconut Cream
Chocolate Cupcakes with Mocha Ganache
Maple Pecan Oat Bars (GF)
Mexican Hot Chocolate Snickerdoodles
Tender Apple Spice Cookies
Chocolate-Dipped Coconut Macaroons (GF)